Ann_T

I had leftover smoked baby back ribs from last night's dinner. So I made a batch TBQ sauce and made Moe a pulled pork sandwich for breakfast.

I smoked a very meaty rack of Baby Back Ribs in the Masterbuilt today.

@PatrickT, another perfect bake. I love the seeding on your loaves. Haven't baked much recently. Been using up the bread in the freezer. But baked early this morning. Started a levain with just a little pinch of yeast yesterday morning and made the dough last night. Left out of the counter until 4:00 AM this morning. Baked 6 baguettes.

You might not have found any cracklins left if I was there. We had grilled chicken souvlaki on homemade pitas for dinner night. Also made tzatziki sauce. With a glass of Sangria.

When we lived in Toronto, we would often stop at a Jamaican restaurant for Jerk and roti. There is a Trinidad restaurant in Victoria that Matt likes the potato/vegetable roti from. If I'm down there and it is on a day that they are open for lunch I will often pick him up a Roti. I decided today that I would make curried potato roti for dinner. I basically winged the potato curry taking ideas from a number of different recipes. And I made the Roti using a recipe from the cookbook "Eat with Us" by Phillip Lago. These are made similar to the way the Chinese Scallion Pancakes are made. So they are very flaky. They were a big hit. But didn't photograph well.

Moe's Breakfast. Open faced omelette with sautéed cherry tomatoes and zucchini, seasoned with garlic and basil.

Day off today. We skipped lunch so early dinner tonight. Eating while watching our Blue Jays game. Penne Alla Vodka with grilled chicken.

I think I have enough to at least get me through into the New Year. Bought all my garlic this season from a local farm. Karen grows the most perfect garlic. I first bought mid July when her garlic became available and then added to my stash over the last six weeks. After all the larger bulbs had been sold, I bought some medium and then this past week I bought 70 more of the smaller bulbs. Maybe I'm easily amused, but it makes me happy when I look at my baskets of garlic.

I had a small chicken I had intended to make for dinner last night and didn't. So I put it on the grill this morning just before 5:00 AM. Made garlic rice to serve with it. It was Moe's breakfast and I'm working today so I'll take same for lunch.

I had a couple of leftover Yorkshire Puddings from last night so I made Moe one of his favourite breakfasts. Roast beef and gravy with scrambled eggs. I made a big pot of chili Friday morning and froze most of it in two person servings. There was enough for a small bowl leftover so Moe had it with toast for breakfast yesterday.

I was in the market recently for a new gas grill and wanted another with the back burner. Back burners are great when baking pizza on the grill. They use to be more common but for some reason they were so few that still had a back burner. I ended up with a Weber that I'm really happy with. Years ago, like about 35 years, I bought my first Weber. Back then the burners ran horizontal rather than vertical. When it was delivered I asked about getting a rotisserie for my new grill and was talked out of it. The sales person told me to just cook the bird over indirect heat on the middle burner with just the back and front burners left on. I've been roasting chickens that way ever since. I had a little over two pound Sterling Silver Strip loin that I had intended to cut into two thick steaks. BUT, instead I decided to leave it whole and roast it. Last night's roast beef dinner.

@liuzhou, I'm sorry that you have been dealing with health issues. Hope you continue to recover and back to feeling better and cooking soon. Another pizza night. I had a second batch of dough in the fridge since Sunday. So it had a five day cold fermentation. Matt used just over 500g of dough to make himself a pizza this afternoon and I used the remaining piece to bake another Margherita pizza in the OONI tonight. Easy and quick worknight dinner.

Last night's dinner. Grilled pork loin chops.

I usually can get a number of different brands, but for some reason they have been missing in the grocery stores. Bob's Red Mill is available but I don't care for most of Bob's Red Mill products.

Not sure why, but for some reason it has been difficult to find cornmeal in local grocery stores. Finally found some yesterday. So had to bake Moe cornbread this morning. Something he loves as breakfast.

My favourite Chicken Enchiladas. Copied from a Mexican restaurant no longer in Victoria.

Roasted a little chicken early in the morning and made the gravy. Netted three cups of gravy from this little bird. Baked a loaf of homestyle white on Monday. Last night's dinner. Hot chicken sandwiches with fries, gravy and canned peas.

@btbyrd that roast is a beauty. @Shelby, Love your Galette. Last night's dinner was a shared grilled 17oz Sterling Silver New York Strip.

Margherita Pizza baked in the Ooni.

Pizza tonight. Started a 500g batch of dough early this morning and left it out on the counter all day. Was ready to use by the time I got home from work just before 5:30. Divided into two pieces, one at 500g for Matt who baked a 17" pizza on a stone in a 550°F oven. The smaller piece about 350g was a Margherita pizza for Moe and I baked in the OONI.

Moe wanted toasted tomato and bacon but wanted it deconstructed. So............

@Heidih, not the potatoes were not precooked. Russets cut with a crinkle cutter and rubbed with some olive oil and seasoned and cooked right on the grill. They actually cook surprising fast. I didn't start them until the chicken was almost done. Today's breakfast. Moe requested a tomato omelette. Tomato was from Matt's tomato garden. Don't know which variety this one was, but the flavour was amazing.

Perfection. I love a thin crust but with a nice puffy rim. Just like yours.

I use the same dough for baguettes as pizza. My normal batch of dough is 1000g of flour. When making a dough just for pizza, I usually make a 500g batch. Matt likes to make large pizzas 16" to 17" and uses 450 to 500g of the dough leaving around 340/350 for a smaller pizza for Moe and I. I don't like leftover pizza so I make just a 12 or 13" for Moe and I to share. Also if I'm baking our pizza in the Ooni, smaller is better. Depending on the size of pizza you prefer, a 1000g flour batch of dough will make anywhere from 3/4 of the 16/17" pizzas for 4/5 of the smaller 12/13" pizzas. Hope this makes sense.

Chicken legs and potatoes done on the grill early this morning. Moe had for breakfast and I'm taking same to work for lunch.