Ann_T

Moe's Sunday breakfast. Still had the other half of the NY strip steak to do something with so I made him an open faced steak sandwich. Grilled the steak, split a small baguette, rubbed with garlic and a little butter and toasted it on the grill. Served topped with fried mushrooms, caramelized onions with homemade fries.

Planned on grilling a NY Strip for two for dinner last night. Didn't happen. So this morning I cut the steak in half and made Moe steak and eggs for breakfast. The eggs are fresh from a local farm and the potatoes are also from a local farm stall.

Quick and easy work night dinner. I bought three racks of pork (loins) recently and cut a couple of chops off one of them. Got home from work about 5:15 tonight and we were eating at 5:55. Put a pot of water on to boil for my rice. I cook rice the same way I cook pasta. Big pot of boiling water. When al dente, the rice is drained and put back into the pot covered with paper towels and lid and left to steam from its own heat. The chops were seasoned with fresh garlic, oregano, pepper, olive oil and fresh lemon juice, and left on the counter, while the rice cooked and the grill was heating. While all that was going on , I made the Greek Salad. When the rice was cooked, the chops went on the grill and didn't take very long on high heat to reach 140°F. Let rest for five minutes and dinner was ready to serve.

Last night's dinner. Roast chicken.

Made egg salad sandwiches for breakfast on homemade rye bread.

I like to have a few doughs on the go in the fridge. I will sometimes make three or four batches at one time. I started to write the date on the lid so they don't get mixed up. I had two in the fridge, one from January 1st and one that I apparently forgot about that went into the fridge on December 26th. I actually debated whether to just toss it, but decided what the hell, so I took it out this morning and rather than leave it on the counter to come to warm temperature, I just divided the dough in half, into two 500g pieces. I was surprised that the dough still felt good. Still had some tension. So I shaped one into a ball for Matt to make pizza later this morning and the other I shaped into a small loaf. Left it to proof for about 90 minutes and baked. I figured I had nothing to lose. So this is my beautiful little loaf made from after a nine day fermentation.

I still had some beef tenderloin left from the other night. Moe requested it for one of his favourite breakfasts. Scrambled eggs with beef and gravy.

First bake of 2025. Rye Bread. Made a cocktail loaf and baked one loaf in a bread pan. I also fed both my starters which I had not fed since the end of November. Both bounced back quickly and had doubled in less than 8 hours. Will make a batch of sourdough this week.

First dinner of 2025. Baked a bone in ham and served with scalloped potatoes, squash, and Brussel Sprouts.

It has been our tradition for 50 plus years to have lobster or Dungeness crab on NY Eve. With a bottle of champagne. This year we had to do something different because both lobster and crab are high in sodium. I made one of Moe's favourites - I bought a beautiful piece of Sterling Silver beef tenderloin and made Grilled beef tenderloin kabobs. Served with rice, steamed green beans and fried mushrooms. And instead of champagne we had a lovely bottle of Châteauneuf-du-Pape. A gift from Matthew.

Matt baked two pizzas this morning using a dough that had been in the fridge since December 24th for a five day cold fermentation. First out of the oven was a Detroit Pepperoni Pizza. (vegetable pepperoni) Second out of the oven, this one baked on the steel, a New York Green Pepper Kalamata Pizza. Having tried various "pizza doughs", I have never found one I like better for a pizza than my baguette dough.

Friday night's dinner. Stuffed Zucchini and meatballs with rigatoni.

Moe's breakfast this morning. Soft boiled (actually steamed)eggs with toast fingers.

@mgaretz, That is the most perfectly roasted prime rib roast I have seen. Got a head start on making dinner. I had some perfect little zucchini that I decided to hollow out and stuff. Mixed up my favourite Pork, Garlic and fresh Basil meatball mixture. Stuffed the zucchini and used the rest to make meatballs. The meatballs and the zucchini are now simmering in my sauce. Will serve tonight with pasta and a good bottle of wine. And some fresh baked baguettes for sopping up the sauce.

Thanks @rotuts.

We had rack of lamb for Christmas dinner. Local lamb. Seasoned with garlic, fresh rosemary and black pepper. Cooked on the grill. Served with just Parisienne potatoes and asparagus. And for dessert English Trifle.

Merry Christmas!!! Christmas Eve Tourtiere.

Moe requested scrambled eggs with chile sauce.

Moe had the oven on for me when I got home from work yesterday so it didn't take long to roast a chicken on high heat. Roast chicken, dressing, mashed potatoes, green beans and of course gravy. And tonight we had my favourite hot chicken sandwiches with twice fried fries, and canned peas. Earlier today I started the annual batch of Chile Sauce that Moe loves to have with his Christmas Eve Tourtiere. This is an act of love because first of all I don't even like this type of chile sauce and secondly I hate canning.

We had what had been intended for last night's dinner as brunch today. Shared a grilled NY Strip with roasted potatoes, fried Cremini mushrooms and deep fried bread zucchini.

Moe's breakfast. Peameal bacon and a cheese omelette. In the background, eight small baguettes baked this morning

Why not indeed. I would love that for breakfast. I didn't make the intended dinner last night so I made it this morning. Moe's breakfast. Chinese pork with dry fried green beans with fried eggplant. I'm taking the same for lunch.

Moe's breakfast. Peameal bacon and butter basted eggs with toasted baguette.

Our traditional roast beef dinner with Yorkshire puddings, mashed potatoes and buttered peas. And some really hot horseradish.

Just from the grocery store. Tomatoes really are a hit and miss at this time of year, but I find that if I get what they list as field or beef steak tomatoes and leave them on the counter to ripen, they aren't bad.