Ann_T

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.

@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.

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.

That is an amazing photo.

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.

Dinner tonight was Lime & Lemongrass chicken cooked on the grill. Marinated in a coconut milk marinade. Served with a Pineapple salsa.

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.

Tagliatelle Bolognese.

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

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.

Made Moe an early breakfast. We missed lunch so made an early dinner. Grilled burgers with twice fried fries.

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

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

Today's sourdough baguette bake. Dough was made evening of May 1st and left in the fridge for a 72 hour cold fermentation. Left on the counter last night for 8 hours and baked early this morning.

I still had roast chicken breast left, so for breakfast, I split and toasted one of yesterday's baguettes and made a Clubhouse sandwich for Moe and I to share.

I knew Moe wouldn't be hungry for a big dinner tonight, not after his big breakfast. So since I had the baguettes baked this morning I decided to just do basically an appetizer for dinner. Escargot in mushroom caps with baguette slices to sop up all the wonderful garlic butter. And we enjoyed a lovely Pinot Noir Reserve from Fort Berens Estate Winery, Lillooet, BC.

Yesterday morning I roasted a just under 4lb chicken. Moe had toast and a chicken leg for breakfast and I had intended to make hot chicken sandwiches for dinner. That didn't happen. So this morning I made Moe a hot chicken sandwich with twice fried fries, lots of gravy and canned peas. Diner food. I love how just a small chicken will net me a litre of gravy. Liquid gold.

Last night's dinner. Decided to make Greek chicken souvlaki with rice and Greek salad. Dined while watching the election results.

Last night's dinner. I had a small Sterling Silver 2lb prime rib that I cooked on the grill and served with just some grilled peppers and zucchini.

I had some dough I wanted to use so I took it out of the fridge last night at midnight and baked three small pizzas this morning. One was Italian Sausage, mushrooms and green olives, one , just Italian sausage and mushrooms and one was a Margherita. Moe had the one with olives for breakfast. I'm taking the one without the olives for lunch, and Matt had the Margherita.

Great photo Neely.

@JoNorvelleWalker I always love the lovely golden colour you achieve on your loaves. Started an oatmeal dough early yesterday morning for sandwich loaves. Baked two large loaves.

Since we had rhubarb pie last night, I didn't make the dinner I had initially planned to cook. So I made a roast beef dinner for breakfast. Moe loves this meal any time of day. Served with Yorkshire Puddings, mashed potatoes and gravy and buttered peas. I'm working today so going to take the same thing for lunch. The eggs I use are from a friend's chickens and they are free range and the yolks are very yellow. Yesterday's rhubarb pie filling was yellow and today's Yorkshires were also very yellow.

@Honkman I love the combination of pork and eggplant. Your dinner looks delicious. We skipped dinner last night and went right to dessert. Pulled some rhubarb out of the garden early yesterday morning and made a rhubarb pie. First of the season. Moe had been looking at that pie all day, so when I got home from work it was decided that dinner should be just pie.

@Tropicalsenior, amazing what pops up on Google. 🙂 I hadn't made them in a few years and had forgotten just how easy they are to make.