Ann_T

June 9

We are finally having the hot weather that I love. It is in the high 80's.

We had to turn on the air conditioning yesterday.

I've never let the weather interfere with what I feel like eating.

I've had a craving for chicken stew and dumplings and since I'm working today,

I decided to make it this morning and Moe could have it for breakfast and I'll take it for lunch.

Moe told me today, that if he had to eat only one meal for the rest of his life, it would be my chicken stew.

June 8

I had a dough still in the fridge that was now six days old so needed to get it baked.

It is going to be hot here today so I wanted to get baking done early so rather than bake a few baguettes, I baked two focaccia.

Both topped with cherry tomatoes, Kalamata olives and rosemary sprigs. Drizzled with garlic infused olive oil.

I'm working today so dinner is going to be something simple like a antipasto platter served with the focaccia.

June 7

Burgers and fries for breakfast.

June 5

14 hours ago, Maison Rustique said:

After supper, my neighbor popped over with one of her daughter's pastry boxes. So, peach croissant for dessert. Yum!!

Your daughter's pastry box is really something. I think I would start with that peach croissant.

Roasted a small rack of pork. Just two bones.

June 3

11 hours ago, gfweb said:

@Ann_T Beautiful, except I feel cheated out of the YP 😉

I kind of felt cheated too. But I knew that neither of us was going to be hungry enough for the Yorkshires.

June 3

Roast beef dinner tonight.

Sterling Silver Medallion cut Top Sirloin roast.

Skipped the Yorkshire puddings tonight and just kept it simple with

mashed potatoes, au jus, and buttered peas. And extra hot horseradish

June 2

Last night's dinner.

Veal T-Bone steaks ready for the grill.

Everything tonight was cooked on the grill.

Potatoes, peppers and zucchini and served with an Italian "salsa" with tomatoes,

Kalamata olives, garlic, fresh basil, salt and pepper and a squeeze of lemon.

May 29

On 5/29/2025 at 7:26 AM, FauxPas said:

No strawberry dessert this year? 🙂

Dessert was postponed until tonight. Making Chocolate Shortcakes with strawberries.

May 29

Moe's birthday dinner.

I used Jacque Pepin's Steak Au Poivre recipe.

I substituted beef tenderloin for the NY steak he uses in the recipe

.

Served with fresh local asparagus, Parisienne potatoes, mushrooms and sauted cherry tomatoes.

May 28

Celebrating Moe's 84th birthday today.

Starting with his request for breakfast.

Soft "Steamed" eggs with buttered toast fingers.

May 28

We had halibut fish and chips for a late lunch.

I knew we wouldn't want dinner so I decided instead to bake Butter Tarts.

Dessert for dinner.

May 27

@Honkman, that Fugazetta, looks amazing.

Saturday night night dinner = A quick and easy "Tapa" night. Moe is still working on organizing my cookbooks.

And my goal is to make a new recipe or at least try, to make a new recipe each week, pulled from one of my cookbooks.

Both of these recipes came out of "tapas" by Susanna Tee.

Matt made the Spanish Tortilla so I just added a couple of other tapas.

Dinner was ready in less than 30 minutes after I got home from work.

Garlic mushrooms and

Chorizo and fried bread with garlic, parsley and paprika.

I bought a smoker two years ago and have only used a few times.

Decided since I wasn't working yesterday I would do two things, a whole double chicken breast and wings.

The wings were finished first.

Served with m Caesar salad that I have been making for 46 years.

Moe loves this salad.

Homemade dressing make with a coddled egg and homemade croutons.

May 24

Last Sunday, Moe and I went into Victoria for a few days. The highlight of our three day mini vacation was meeting up friends that were visiting from New Zealand.

The low point was Sunday night's dinner.

Based on reviews we decided to try a restaurant that specializes in Schnitzel. Got really good reviews and reservations were required.

When I tried to book on line, they were booked up except for late times.

I emailed and asked if they had any earlier cancelations, to please let me know.

They opened for dinner at five and we got lucky when they got back to me with a 5:30 time.

The restaurant was busy. The staff were very nice.

We decided to go with their prix fixe, three course dinner.

There were a simple appetizers to choose from, including smoked salmon on little pieces of rye, which was pleasant.

The main courses were all schnitzels.

Moe went with the simple schnitzel with lemon, I had the Jägerschnitzel (mushroom sauce). Sides were red cabbage and spaetzle.

The mushroom sauce was almost sweet, which was off putting, and cabbage was mushy and sour. Not a texture or flavour I want in my red cabbage.

The schnitzels breading was very fine, and "sharp", kind of like panko, which I'm not a fan of. And the meat was flavourless.

There were three desserts to choose from, including a apple cake with a burnt caramel sauce.

Everything was just very boring and pedestrian. Not a restaurant I would go back to or recommend.

I won't name names, because apparently there are many that really like this place.

Moe kept saying, this is not as good as yours.

So this morning. for breakfast I made him schnitzel, with homemade breadcrumbs, red cabbage and spaetzle.

I have a very happy husband.

May 22

@Tropicalsenior, I love the look of your buns. Thank you for sharing the recipe. I've been looking for a nice sandwich bun.

Today's bake.

This dough was 7 day's old.

Made on May 15th and went directly into the fridge after the last stretch and folds. We left on the 18th to spend a few days in Victoria.

Totally forgot about this batch of dough until yesterday.

Took it out of the fridge last night and left it on the counter for 8 hours.

This was a 700g flour batch at 70% hydration with just 1 1/2 grams of yeast.

Baked two loaves, a boule and a batard.

May 17

Thursday I cut up a chicken and used the legs to make the Pollo Alla Marengo for Moe's breakfast.

Yesterday morning I stuffed butter that I seasoned with rosemary, thyme, garlic, salt, pepper and lemon zest under the skin and over the top of the breasts

and placed them on a bed of onions, garlic and lemon. Roasted at 450°F.

Made a rice pilaf with basmati rice with grated zucchini and garlic, that I sauted in some of the pan juices from the chicken.

Added the rice that I had soaked and then let dry, to the pan and cooked for a few minutes until the grains were all coated and had started to turn opaque

and then covered with chicken broth, covered and let cook until all the broth had been absorbed.

Removed from the heat covered and left to rest.

Chicken was served with the pilaf along with the onions that roasted with the chicken breasts.

Cooked Moe steak and eggs for breakfast this morning.

Steak was a little Sterling Silver NY Strip, eggs were farm fresh from a friends chickens and toasted homemade baguette.

May 15

On 5/13/2025 at 10:23 AM, blue_dolphin said:

Kimchi & avocado toast, topped with a fried egg and a drizzle of kimchi mayo:

I need to get back to this topic but didn’t think of a photo til it was half gone!

That is an amazing photo.

May 15

Moe had dinner for breakfast again.

Pollo Alla Marengo with a side of pasta with a fresh tomato sauce.

I'm working today and taking the same for lunch.

Dinner will be something light.

May 15

Dinner tonight was Lime & Lemongrass chicken cooked on the grill.

Marinated in a coconut milk marinade.

Served with a Pineapple salsa.

May 12

A few months back, someone on the local FB marketplace was selling a Cuisinart steam oven. I already had two at home, but

didn't have one at work, so I had to buy it, if for no other reason than it makes the best toast.

Yesterday I roasted a chicken at work. I brought the chicken home in the pan that I roasted it in, and

put the pan on the stove to brown all of the juices and made gravy.

Moe just picked at cold chicken for dinner, but this morning I made him a hot chicken sandwich

with homemade potato chips.

May 11

Tagliatelle Bolognese.

May 10

55 minutes ago, rotuts said:

@Ann_T

nice.

you answered my question : Fresh Tomato Linguini or Pork iPot'd Ragu tonight ?

Ragu it is . but commercial De Cecco

I make my Bolognese with pork not a combination. I prefer a pork sauce over beef.

May 10

Got a head start on tonight's dinner.

But got started late.

Decided at 7:30AM to make the pasta dough and put a pot of Bolognese on to simmer.

Dough needed to rest for a while and then rolled out

and hand cut.

Sauce will simmer while I'm at work. Moe will watch it.

Will just need to boil the water, cook the pasta and warm up the sauce. And open a bottle of red.

May 8

Made Moe an early breakfast. We missed lunch so made an early dinner.

Grilled burgers with twice fried fries.

May 6

Tonight's dinner.

Seared Duck breast with a Rhubarb Orange Ginger compote served with potatoes roasted in duck fat, zucchini and braised red cabbage.

May 6

9 hours ago, Tropicalsenior said:

Found you a recipe for it.

My mother in law used to make it all the time and to this day I can't even think about it without gagging.

My mom made it too. My dad loved it. Wasn't for me.

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