Ann_T

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.

@Kim Shook, I keep coming back to look at this. Looks so good. Last night's dinner Flattered Chicken Breasts from Fifty Shades of Chicken A Parody in a Cookbook

I usually take a dough out of the fridge at least 7 to 8 hours to give it time to warm up and continue rising. I have a batch (1000g flour) in the fridge that went in yesterday morning immediately after its last stretch and fold and it will stay in the fridge until 8:00 PM tonight. It should be ready to start shaping around 3:00 AM. When I take that one out I will put another batch in. I often leave them in the fridge for up to 5 days. On my days off work, I might take a dough out in the morning and leave it on the counter all day and bake late afternoon early evening. Or I might just make a dough and give it a long room temperature fermentation and bake later in the day. I do sleep, and get 5 to 6 hours between the hours of 9 and 3. Even if I go to bed late, I'm still awake by 3:00. So I might as well bake. 😀

I'd say that your baguettes turned out way better than just "well". Great crust and crumb. I vary the hydration. I've even gone over 70%. This batch was at 80%. But I prefer between 63% and 68%. I still get the same crumb and the dough is easier to work with at the lower hydration. I started a 1000g this morning with just 2g of yeast at 68%. It went into the fridge and will come out tonight and be baked in the morning. Also, depending on your flour and the weather conditions you might have to add more water. If the dough is feeling stiff and difficult while I'm doing the initial mix, stretch and folds, I add a bit more water. And I wet my hand in between each of the stretch and folds. The flour I use is from Canadian wheat and it is a commercial flour from Rogers Flour.

Tonight's dinner. Homemade French Onion soup.

I like the idea of the toasted baguette. Not something I ever think to do. Baked sourdough baguettes this morning. Moe had one sliced with just butter and a sliced tomato from our garden.

Fed both of my starters yesterday morning and made a sourdough Levain with some of the discard. They had all more than doubled and the levain was ready to go into a batch of dough. Left dough out on the counter until just after 3:00 AM. Eight early morning sourdough baguettes. Sliced while still slightly warm.

Hadn't really planned dinner but was thinking of a simple pasta using tomatoes from the garden. And maybe boneless chicken breasts on the grill. But I hadn't taken the chicken out of the freezer. Offered Moe the choice of pasta or a tomato salad with the chicken and he choose the salad. Since neither of us was overly hungry I pulled just one boneless chicken breast out of the freezer and zapped in the microwave on 30% power, for 4 minutes, just long enough start the defrost and then sliced it horizontally into two filets. Much easier to slice when still partially frozen. Pounded out, rubbed with garlic, Dijon mustard , salt, pepper, juice of a lemon and some olive oil. Left on the counter for 10 minutes while the grill heated. Sliced a number of ripe tomatoes, seasoned with dried basil, sliced white onion, fresh minced garlic, olive oil and a little red wine vinegar, salt and pepper. Set aside to marinate. Washed some lettuce. Chicken only took a few minutes on each side. Tossed the salad with the lettuce and served. We were eating within 30 minutes after I got home for work.