Ann_T

No need to apologize. I take the photos. If you knew Moe you would understand why he found it amusing. They are all taken on a Samsung phone. Recently upgraded to the Samsung Galaxy S23 Ultra. Prior to that I used the S10 Plus and before that the S5.

I shared your comment with Moe and he found it really amusing. He said he wouldn't even know what button to push on the phone. I don't think he has ever taken a photo of anything.

Thanks @rotuts. I started making this pizza when Matt was young and it was the most requested pizza by all his friends. It is basically what I call a Greek Pizza. Potatoes are fried or roasted, and seasoned with oregano, garlic and lemon. Pizza sauce and mozzarella cheese. Now that he makes it for himself, he changes it up. Using rosemary, and often two or three cheeses.

Baked four sourdough baguettes yesterday morning. The dough had been in the fridge for three days. Lopped off a piece of dough for Matt and he made himself a pizza for breakfast. It was out of the oven before 7:00. Potato pizza with three cheeses. Mozzarella, with just a little cheddar and finished with fresh grated Parmesan. He loves the sourdough crust for pizza. I cut one of the baguettes to make a sandwich using leftover roast beef. Taking it to work for lunch with leftover au jus for dipping.

And although neither of us are big on leftovers, this is one of Moe's favourite ways to have leftover roast beef. Yesterday's breakfast with leftover gravy and Yorkshire Puddings, roast beef and scrambled eggs. And I made a beef dip sandwich on a fresh baked sourdough baguette. I'm going to take it to work for lunch.

Wednesday night's dinner. Roasted a small Sterling Silver top sirloin roast. Served with our traditional sides. Yorkshire Pudding, mashed potatoes and steamed frozen peas. And of course gravy.

Last night's dinner. Penne in a tomato basil sauce with Kalamata olives and an Italian sausage patty on the side. I was in the process of baking bread, so I used a piece to make a quick flat bread to serve with the pasta. Brushed with olive oil and garlic, a little basil and finished with fresh grated Parmesan.

I made my favourite chicken cacciatore for dinner the other night with a side of Cacio e Pepe. This one is different from the traditional North American tomato based version which I've never cared for. Thanks again to @JoNorvelleWalker for sharing this recipe.

Moe requested pancakes for breakfast.

Sorry Tropicalsenior.

I went back and watched the Chain Baker video on Pate Fermentee and he leaves them in the fridge for up to two weeks. I'll have to give that a try. I bought a new fridge for the utility room that arrived on Tuesday. Moe is calling it my Baker's Fridge. Although it will get used for more than baking, probably, I really wanted a fridge to be able to have more doughs going with different stages of fermentation. Got one batch in on Tuesday night along with a Pate Fermentee and then on Wednesday I decided to feed both my starters and I spun one off for someone else. And used more discard to make two levains. After the starters had doubled they went into the fridge along with one of the levains. The other one went into a batch of sourdough bread dough and was left on the counter overnight until 2:00 AM this morning. Baked six baguettes and one small boule. They were out of the oven before 5:00AM. Slice one for Moe's breakfast.

I had intended to do a Udon noodle stir fry with chicken for dinner last night. BUT, Moe wasn't hungry for a big dinner so I made it this morning for his breakfast and I'm working today so I'll take it for lunch. This is a bastardized version of a Chicken Yaki Udon dish. I adjust it to reduce the sodium and spiced it up a bit.

I usually use it within three days, but I did go as long as 5 and didn't notice any difference.

Did you save a piece of dough for your next batch?

@PatrickT, like you I am always surprised at how forgiving bread is. It is almost impossible to really screw up. In your case that is one beautiful loaf. Crust and crumb. Started a batch of dough last night using a Pate Fermentee (200g) that had been in the fridge for three days. Added it to 1000g of flour and I added 1g of yeast, which is approximately 1/4 tsp. Hydration was 66%. Left the dough out on the counter for an overnight 7 hour fermentation and at 3:00 AM this morning the dough was hitting the top of the lid of a 6 Quart container. I think I will leave out the yeast in the next batch. I cut off 200g of dough and it went into the fridge for the next bake.

I used beef tenderloin to make Green Peppercorn Steaks for dinner.

Snow storm so I baked early just in case the power goes out later. Dough had been in the fridge since Sunday. Sourdough. Folded some cheddar into one of the batards and the small round. The cheese loaf makes the best toast.

Greek was on the menu tonight. Slow roasted small leg of lamb served with Greek salad, potatoes cooked in with the lamb and rice. Love double carb meals. Just like those served in Toronto's Greek Town. And a lovely bottle of Black Sage Whiskey Barrel Aged Red from the Okanagan valley. Was perfect with the lamb. This is my favourite meal so far of 2024.

Keeping with eating more fish... I made Moe Sole Meuniere for dinner last night. Moe loves this mild Pacific sole. Always has. So much that he says it is like eating candy. It doesn't do anything for me. I'd rather eat candy. I'm happy to cook it for him though because it is a very easy fish to cook. Be it pan fried or breaded, or rolled and stuffed.

@OlyveOyl Thank you. Might have to surprise Matt with a loaf. Sourdough Bake. Dough started on Saturday with a pate fermentee and left in the fridge until last night. Baked this morning. Two batards baked under the Spun Iron Cloche and the boule baked in a cast iron dutch oven.

@OlyveOyl, they really are beautiful. I showed my son and he liked the idea of the lemon and rosemary. Asked of subtle the flavours were? All the breads I've been baking recently have been started with the addition of a Pate Fermentee. Yesterday's bake was a dough started last Thursday and baked yesterday early morning.. Today's bake was a sourdough batch. Six baguettes and I left 500g for Matt to make a pizza with today.

Breakfast for Moe and I'm taking the same for lunch. Chinese Chicken stir-fry over crispy noodles.

These are the most perfectly rolled cabbage rolls I've ever seen. Last night's dinner was a simple pasta. Bucatini Cacio e Pepe. Quick and easy.

I'm trying to add more fish to our diet. Specifically because the low sodium diet suggests more fish and chicken over beef and pork. I'm okay with chicken, could eat it any time, but other than halibut I really don't care for fish. Thankfully, Moe does like fish. Last week we had Atlantic Salmon which we both enjoyed. And yesterday I bought two different pieces of fish, both fresh. Icelandic Cod and Steelhead. Prepared them both the same way, pan seared and finished in the oven. Served with a garlic, lemon butter, roasted potatoes and broccoli. Moe had the cod which he really enjoyed. Beautiful big moist white flakes. I was happy enough with the Steelhead. Same colour as salmon but a mild, like trout.

I grilled Burgers and made Fries. I had recorded last night's Raptors Laker's game and we watched it at 3:00 AM this morning. They kept showing Burger King ads which gave us both a craving for burgers.