Ann_T

Moe wanted last night's leftover soup for breakfast with the little sourdough roll baked this morning. Buttered.

Fed my starters yesterday morning and made three Levains each with 55g of discard. Made three doughs last night, two with 1000g of flour added and one with 600g. Kept one of the 1000g batches out on the counter over night and baked this morning. The other two went into the fridge and Matt took the smaller one out this morning so he can make pizza later. The other one will stay in the fridge for a day or two. Today's Sourdough bake. One oval, four baguettes and a little roll.

Tonight's dinner was so good and very simple. I had some ground pork that I had been thinking of making a pasta sauce with when I got home from work. Instead I made an Asian style soup with pork meatballs seasoned with chopped green onion, ginger, garlic, sesame oil and a little soy sauce. Shaped into little meatballs and simmered in a pot of chicken broth. Broth was seasoned with a few slices of ginger and a couple of cracked garlic cloves. When the meatballs were cooked I cut up some zucchini and added to the pot. Simmered just until tender. Added some rice noodles , cooked for a few more minutes and served garnished with chopped cilantro and green onion.

Moe was happy with toasted baguette with butter and honey for breakfast.

Greek Ribs, roasted potatoes and green beans. Done in the oven.

We had Migas for breakfast. Cut up and fried leftover corn tortillas. Added to the scrambled eggs along with some shredded cheese and served top with homemade salsa and black beans that Matt cooked this morning.

I've used Home Cookin Recipe Software for probably 20 years. They come out with upgrades every so often. Every few years I would decide to pay the small fee to upgrade but I haven't done that in a while because the upgrades were not something that I needed. It has a number of features such as Grocery Lists and Meal Planning that I don't use. But I've found it a great place to safe all my recipes to.

Taco Tuesday. Pork (Carnitas) on homemade corn tortillas. (Matt made the tortillas). Made a pitcher of Sangria. My favourite drink with Mexican.

Thanks Shelby. I don't think either Matt or I will make another one. Just not the style of pizza either of us like.

Sliced one of last night's baguettes this morning for breakfast. Toasted and topped with sliced tomato, salt and pepper. Makes the best toast.

Matt and I decided we would each make a "Detroit Style Pizzas" last night. So I made the dough before leaving for work. I used the same dough I use in my normal pizzas. Hand mixed, autolyze, stretch and fold method. Left it out on the counter for a 9 hour fermentation. It was ready to use when I got home from work tonight. Now to be honest, I knew in advance that this was something that I was not likely to care for. I really like the pizzas I make that are thin crusted with nice airy rims and baked either in a hot oven on a stone or in the Ooni. The pizza was good. Just not the style of pizza that I prefer. Matt made his vegetarian version and felt the same way. It was good, but not something we would probably ever make again. And I got two baguettes out of the same batch of dough.

OMG!!! Great photo. Those tacos look amazing. Wasn't hungry last night and Moe didn't want too much so I made him one of the Prawn Cocktails that he loves.

Great looking wings. That is the way I like them too. Sauce has to be on the side. The best reason to roast a turkey. Hot turkey sandwiches with twice fried fries and peas. AND it has to be canned peas. Tradition.

Not sure if these will work for you , but I order a small red bean that they call Chili Beans from Organic Matters. They are in Nelson, BC. I also order their black beans and pinto beans and herbs and spices from this company . https://www.omfoods.com/collections/legume/products/legumes-organic-chili-beans-small-red I had a small turkey in the freezer so I decided to roast it tonight. Served with our traditional sides. I still have the better part of a litre of turkey gravy leftover so I see hot turkey sandwiches in the near future.

It is really good with bacon too.

@blue_dolphin, I never think to cook sweet potatoes. Not for breakfast or dinner. But every time I see it reminds me that I really should cook them more often. Yours look so good. Thanks Kim. Pretty simple. I buttered the coddler, cracked in the egg, salt and peppered. And I buttered inside the lid. You could just put a dollop of butter on top of the egg. Placed in a pot of simmering water that comes just below the lid. Simmer for 7 to 9 minutes depending on how you like your eggs. Sliced one of last night's baguettes for breakfast. Toasted and topped with Cheese whiz and then run under the broiler. I don't even care that much for cheese, but as a kid I loved cheese whiz. My guilty pleasure.

Sliced this morning for breakfast. and a baby bunny.

Last of the two levain batches made on Saturday. This was the one made with the discard from my rye starter. Dough was taken out of the fridge around 7:30 AM this morning and the dough was ready to shape around 4:00. I shaped two larger loaves, and three shorter fatter baguettes. The larger loaves were started under the Spun Iron Cloche and then moved over on the stone uncovered. The three baguettes were started in the CSO on a stone using the Bread Steam setting and after 10 minutes transferred to the stone in the big oven. The two larger loaves were scored lengthwise and one of the baguettes was scored the traditional way. But the other two I decided to score them lengthwise as well, because I really like the ears.

This is why I bake bread.

Way better than just not bad. I love this idea. I need to make something like this and have them in the freezer for Moe to have for lunch on the days I work. Plus I could take one for lunch. I fed both my starters Friday night and made two levains, ( Pictorial Blog Post ) One from the discard of the rye starter and one from the white discard. Two doughs were made on Saturday and put into the fridge. Took the dough made with the white levain out this morning around 4:00 AM and left it on the counter to warm up and finish rising. Matt used 500g to make a pizza and I used the remaining in three loaves. One large and two small.

Thanks @Dejah Thanks @blue_dolphin I had leftover roast beef, gravy and Yorkshire puddings. Sliced the roast thin using the slicing blade on the small Breville FP , warmed the meat up in the gravy and served over a split Yorkshire Pudding for Moe's breakfast.

Don't know what happened to the Egg Coddlers I use to have. But I recently found three Royal Worcester egg coddlers for sale on the local Facebook Market Place and I couldn't resist. Used two this morning to make Moe Coddled Eggs for breakfasts. With toasted sourdough baguette cut into fingers.

We were out of town for a few days and came home yesterday. Moe was craving "comfort food". I am working today so decided to make individual Shepherds Pies this morning and gave Moe the option of having one for dinner or for breakfast. He chose breakfast. I'll take one to work and freeze two.

Actually 500g of flour with 500ml of water is 100% hydration.

@Tropicalsenior, well they all look good to me. And I bet they taste as good as well. Moe and I are going away for a couple of days so I had to get this dough baked this morning. This batch of sourdough was started with a Levain on Thursday. Took it out of the fridge before bed last night and it was ready to go around 4:30 this morning. Baked four fatter baguettes for the freezer. Out of the oven before 7:30. Will go into the freezer.