Ann_T

@Matthew.Taylor love that picture of the butter melting into your rolls. I can almost taste. Started a sourdough batch yesterday morning before leaving for work. Dough was started with a pâte fermentée. Left in the fridge all day and taken out at 8:00 PM last night. Left on the counter until 3:30 this morning. Baked 9 skinny baguettes. Matt and Moe like this size for sandwiches.

On my way to work yesterday I picked up a rotisserie chicken, with the intention of making a chicken sandwich on one of yesterday's sourdough baguettes. Never got around to doing that, so I brought the chicken home with me. Last night's dinner was fresh sole with baby shrimp so I still had to do something with the chicken. This morning I scraped the jelled drippings from the bottom on the container into a pan, added some butter and cooked until the juices browned and then made a roux. Added reduced sodium chicken broth and seasoned with sage, thyme and black pepper. Amazing how much gravy one can get off a small amount of drippings. Made Moe a hot chicken sandwich with homemade fries and peas for breakfast. All those fries were from one long russet potato. This should keep him going until dinner.

I love Congee. Baked sourdough baguettes this morning. Sliced and toasted for breakfast. If truth be told, toast is the real reason I bake bread.

I hadn't fed my sourdough starters in 6 weeks. Pulled them out of the fridge on Wednesday and fed both and made a levain with 55g of the discard, 55g of water and 142g of flour. Left the levain and the two fed starters out on the counter until they had more than doubled and then in the fridge. Pulled the levain out yesterday morning and added it to 1000g of flour, along with salt and just 1g of yeast. 66% hydration. After the last stretch and fold the dough went into the fridge until 8:30 last night. Dough was ready to use at 3:00 AM. Set aside 400g of dough for Matt to make a pizza, 200g of dough went back into the fridge to use as a Pate Fermentee for another batch of dough in the next day or two and baked 6 baguettes with the remaining dough. Sliced one to toast for breakfast while still warm. And toast is why I bake bread.

Now that is a plate full of goodness. Well except for the mac and cheese. Not a fan of it any day and it isn't something traditionally served with a turkey dinner here. Is it a regional side everywhere in the US or just in the south?

Last night's dinner. Grilled burgers with potato chips. Sticking to the lower sodium diet these chips are 50% less salt and actually taste pretty good.

Made a pepperoni olive and mushroom pizza for dinner.

When we had the chicken pot pies last week, I froze two small ones in ramekins. Took them out last night and let them defrost in the fridge. Made biscuits and topped the pot pies with mini biscuits and served them for breakfast.

@PatrickT, thank you for sharing the recipe. @JoNorvelleWalker, I've missed your bread bakes. When you are awake and up by 3:00AM most mornings, you might has well cook and bake. Started a batch of dough yesterday morning before work and left it in the fridge until 8:30 last night. Ready to start shaping at 3:00 AM. Baked 12 mini baguettes. Perfect size for sandwiches.

Started a dough yesterday morning and put in the fridge until 8:30 last night. Left on the counter until 3:00 AM and baked this morning. Hydration was 72%. Baked different size baguettes for different uses. I like the skinny style baguette for slicing horizontally and Moe likes the fatter baguettes cut in slices. Sliced one this morning while still slightly warm. Made Moe a beef dip sandwich for breakfast.

Nice to see you baking again. That is a beauty. @PatrickT You make some of the most interesting breads. You had me at "butterscotch".

I sliced a baguette that was baked this morning and made Moe a Beef Dip sandwich for breakfast using half a baguette and leftover roast beef and au jus for dipping and I'm going to take the same sandwich to work today for lunch.

The Sterling Silver top sirloin roast is my favourite roast. When cooked rare /medium rare it is always tender and has a wonderful flavour. I had intended to roast one for dinner last night, but Matt had made pizza and Moe had some of that for lunch and didn't think he could do justice to a big dinner. So.....I roasted it this morning and we had a roast beef dinner with mashed potatoes, peas and corn. I had thought I would take some for lunch, but instead ate breakfast with Moe this morning. This roast is always good, but this one in particular was even more so.

@Ganthercage you can find the recipe here.

I had intended to bake my favourite coconut cream pie, but used the last of the eggs yesterday. Didn't want to wait until after I got back from the grocery store today so decided to use the Hoosier Sugar Cream Pie recipe and just turn it in to a coconut cream pie by adding toasted coconut to the filling and on top of the whipped cream. It was suppose to be dessert tonight but Moe decided he would have a piece for his lunch.

Made my favourite Chicken Pot Pie for dinner last night in individual servings. With homemade "quick puff pastry".

Baguettes baked this morning. Slice one while still a little warm. Toasted for Moe's breakfast to go with bacon and easy over eggs. The bacon is Kirkland's brand reduced sodium. Even if we hadn't had to reduce Moe's sodium intake, I would still buy this bacon. It is that good.

Started this dough last Thursday and put it in the fridge until 8:00 PM last night. Left out on the counter until 3:00 AM this morning. Baked four larger size baguettes.

A quick simple stir-fry for dinner tonight. Pork with Bean Sprouts over rice noodles.

I still had a chicken breast left from our Friday night's roast chicken dinner. So I made Moe a hot chicken sandwich for dinner last night. I had cut potatoes for fries and let them soak in cold water and only ended up frying half. The other half I left soaking and then used this morning, cutting them into 1/3rds and frying to go into Spanish Tortillas. Added to beaten eggs along with fried onions. Rather than fry like an omelette, I baked them in small cast iron skillets for individual Tortillas. Moe had one for breakfast along with toasted baguette and I'm going to take one for lunch.

Now that is a breakfast I would really enjoy. Moe's breakfast. Soft boiled eggs with toast fingers.

Prepared and baked bread dressing before leaving for work yesterday. I had the chicken seasoned and ready to go into the oven and Moe got it into the oven before I got home. Just had to cook the potatoes and steam the rutabaga and green beans and make the gravy. And warm up the dressing while the chicken rested.

Wow, that looks delicious. Makes my mouth water. I hope you are continuing to improve Liuzhou. I made cabbage rolls yesterday and we had them for dinner. No sides, Moe just wanted cabbage rolls. And he had them again for breakfast. I'm going to take some for lunch. This is my favourite cabbage roll recipe. Similar to one that I use to order in a Hungarian restaurant in Toronto. Their version had a light brothy tomato sauce which I liked better than cabbage rolls with a thick tomato sauce.

Last night's dinner. Chicken Souvlaki with rice and a Greek Salad. One of our favourite meals.

I had planned to make Chicken Cacciatore for dinner last night. But Moe said that he wasn't really all that hungry which worked for me because I wasn't hungry and I was tired, so I made it for breakfast this morning. I love this version of chicken cacciatore which @JoNorvelleWalker shared. Made without tomatoes, peppers, etc... More of a "white" version.