Ann_T

I asked Moe if he could have anything he wanted for dinner what would it be. His quick response was Rack of Lamb. Thankfully Thrifty's had fresh racks. Rubbed it with fresh garlic, rosemary and lots of black pepper. Ready for the grill. Grilled Rack of Lamb with homemade mint sauce (Moe's favourite), Parisienne Potatoes, cauliflower and carrots (for Moe).

Moe's breakfast. Grilled chicken breast with bucatini pasta and broccoli.

Nothing humble about that dinner. That is the perfection!!!

Thank you @Senior Sea Kayaker. I have all the ingredients including a box of bran. and fresh blueberries. I'll mix up tonight and make them for Moe in the morning.

@Senior Sea Kayaker, would you please share your bran muffin recipe. Moe loves bran muffins, and yours looks perfect. Moe's breakfast. Pancakes topped with maple syrup and blueberries. And a side of low sodium bacon. Made a sourdough version of my regular pancake recipe.

Thankfully frozen peas are always available here. And frozen peas are the only frozen vegetable that I keep on hand. Not a fan of any other frozen vegetable. Where canned peas are a must for hot chicken sandwiches, frozen peas are a must with roast beef dinner, with mashed potatoes and Yorkshire puddings.

Well I know that some people turn their nose up at the idea of canned peas, but it does make the dish for me. I have to have canned peas with hot chicken/turkey sandwiches. It is tradition.

Thanks @Hudson, I don't have any video tutorials, but I have a number of blog posts and many of them have "Pictorials". There are many bread posts. If you let me know what you might be interested in I probably find a blog post for you. https://thibeaultstable.com/

Favourite "Diner" food - Hot chicken sandwiches with homemade fries, canned peas and lots of gravy. On homemade "English Bloomer Bread".

I hadn't made a pizza yet this year so last night was the first. Homemade Italian sausage and mushroom pizza on a sourdough crust. The dough had been in the fridge for four days. This batch of dough netted my pizza, Matt a 17" pizza, and a sourdough batard.

Moe's breakfast. Leftover roast beef from last night with scrambled eggs. Toast was sourdough , baked yesterday.

Last night's dinner, our traditional roast beef dinner. And for dessert, I baked Portuguese Custard Tarts (Pasteis de Nata).

There are so many different methods, that I just found it really confusing when I decided to get into sourdough baking. Some feed every day and waste an incredible amount of flour, some save all of their discard and use large amounts in their recipes. So when I started to do my homework, I went with the instructions from Amy's Bread, a bakery in NY that has been around for years. Amy Scherber's instructions were really easy to follow and once the starter was ready to maintain, it was easy to maintain as well. I always start with a clean container. I weigh out 172g (6 oz) of starter and feed it with 86g (3oz) of flour and 86g (3oz)of bottled water. What is left in the original container is the discard. I use some of the discard, either directly in to a batch of dough, or I make a preferment, usually a biga using 60 to 80g of discard into 220g of flour and 220g of water. Once the fed starter has doubled , it goes back into the fridge until next feeding. Even when I forget it for a couple of months, it bounces right back after one to two feedings. I think because I am consistent with the formula for feeding, my starter seems to have a consistent sourness.

I had thought of making cabbage rolls last week, but that didn't happen. So I started them early this morning. They went into the oven before 7:00 AM west coast time. They are intended for dinner but Moe is hoping to have some for breakfast.

I fed both my starters yesterday morning and used 80g of discard in 220g of water and 220g of flour for a biga. I still had some discard left so I mixed 30g of the discard with 30g of water and 30g of flour (1 oz each of discard, flour, water). For a very tiny biga. Last night, I put the full size biga in the fridge and I used the little one in 600g of flour with 7g of salt and just a tiny .5 g (less than 1/4 tsp) of yeast. This was insurance because I wasn't sure how strong the little biga would be. I would skip the yeast next time. It really wasn't needed. After the last stretch and fold the dough was left on the counter overnight from 8PM until 3AM for a 7 hour room temperature fermentation. Baked one larger Batard and two smaller ones. All proofed in banneton proofing baskets.

Worknight dinner. My favourite steak with a sauce. Usually I make Green Peppercorn steak using beef tenderloin. Served with roasted potatoes, broccolini, cauliflower and sauted cremini mushrooms The green peppercorn sauce was really good. Added a little Armagnac to the sauce.

I agree with Patrick. Large Boule made from dough that had been given a six day cold fermentation.

I had a pork tenderloin that I had intended to do something with last night and didn't. So instead I made Moe pork souvlaki for breakfast. Cooked on the grill and served with rice and Greek Salad. I'm taking the same for lunch.

Baked 6 small baguettes early this morning. Dough had been in the fridge for a four day fermentation. For breakfast, Moe had peanut butter and honey on a toasted split baguette.

I know I'm in the minority, but I also do not want any ketchup or tomato/bbq sauce on meatloaf. I don't want a sweet sauce. And I like it served with mashed potatoes so I want the dripings to make a savory sauce/gravy. It is so difficult now to find veal, especially ground veal.

@YvetteMT, I hope you like it. Nice to see that I'm not the only one that really hates ketchup. it is only used in our house for one thing and that is for the Tunnel BBQ sauce. Moe had a meatloaf sandwich for dinner last night on a baguette. Before leaving for work yesterday morning I made my pastry so I could bake an apple pie. But apple pie needs to cool before cutting so I made an apple galette so I cut it while it was still warm.

Halibut in parchment. Served with rice and zucchini on the side.

@rotuts I just brush with a little melted butter to help with browning. Thanks Tropicalsenior.

I got a head start on dinner yesterday morning. I decided to make my meatloaf. It is the only meatloaf that I like. Meatloaf is something I would never eat. Just hated the idea of meatloaf because almost every meatloaf used ketchup or some other tomato sauce and it just never appealed to me. Back in the late 90's we were in Charleston, SC and we had lunch at Magnolias. They had a meatloaf on the menu that was made from veal, grilled served with a light gravy/sauce. This was a meatloaf that actually appealed to me. It was so good that once we got home, I made my own version as best as I could remember. Over the years, it has been difficult to find ground veal so I switched to using ground pork. Ready for the oven. Making it early in the day, makes it easier to slice before grilling. Just out of the oven. There were enough drippings to make a nice sauce/gravy. Magnolia's Grilled Meatloaf with mashed potatoes, corn custard, beets and zucchini.

Today's bake - two large Italian loaves. Started two dough's last night. Both 300g of my bread flour and 300g of Semolina flour. 1.5g yeast, 8g of salt, 75% hydration. Autolyze, stretch and fold method over three hours and then left on the counter from 8:30 PM last night until 3:00 AM this morning. Baked in Dutch ovens.