Ann_T

I decided to make puff pastry savory tarts for dinner. I started the quick version of puff pastry this morning and it went into the fridge. Matt cooked the caramelized onions for me. All I had to do when I got home from work was, roll out the pastry, top with the caramelized onions, sliced tomato, goat cheese and Kalamata olives and finished with fresh sprigs of thyme and a drizzle of olive oil and bake in a 450°F. And open a bottle of wine. I hadn't made these in a while. Forgot how good they were.

Moe requested hard boiled eggs on toasted baguette this morning. So...............

I have an air fryer setting in my oven. But haven't used it much. I just deep fry fries/potato chips. Moe loves walleye which is common back east. Not so much here on the west coast. He would love your dinner.

Grilled burgers with homemade potato chips for dinner tonight.

I buy the same little cans. I find them way to hot to bite into, but I love the flavour they add. I usually put them into a little container in the fridge and Matt uses them up quickly. He also likes them in beans.

Since it was Cinco de Mayo yesterday, I made my favourite soup for dinner. Caldo Tlapeno - a Mexican Chicken Rice Soup. Basically a bowl of rich chicken broth with pieces of chicken breast with rice, garnished with fresh chopped tomato, onion, avocado, cubes of Monterrey Jack cheese, cilantro and a squeeze of lime juice, and finished with a canned chipotle pepper. The Chipotle pepper, adds heat and perfumes the soup with this wonderful flavour.

Chicken fried rice. Moe's breakfast. I'm taking the same for lunch.

I made a pot of cream of broccoli and potato soup this morning. I'll take to work for lunch and Moe had a bowl for breakfast.

We had pan roasted halibut with butter poached lobster tails for dinner tonight. I went to buy halibut but they also had raw lobster tails out of the shell. Couldn't resist. Served with a lovely wine - Estate Series Bacchus - from the Black Market Wine Co. A winery in our beautiful Okanagan Valley. Was the perfect accompaniment to the halibut and butter poached lobster.

Moe's breakfast. Grilled a Sterling Silver top sirloin steak this morning. Not a steak I usually buy. But Moe really enjoyed it. Tender and full of flavour. Just like the Top Sirloin roasts we like. Served with roasted potatoes and just sliced tomatoes.

Hard shell tacos for dinner last night.

This looks so good. Yesterday's breakfast. Tomato Omelette with toasted baguette.

Last night's dinner. Diner food - Hot chicken sandwich with homemade fries.

Made Moe a pot of ham and bean soup and he had buttered baguette , baked this morning with a bowl of soup for breakfast.

Started two 500g batches of dough last night and left out on the counter overnight. Both had 1g of yeast, 15g of salt, at 63%. Baked both this morning. Eight baguettes. Sliced one for Moe's breakfast while still slightly warm.

I started a same day "Pizza Dough" early this morning at 5:00 AM. Left out on the counter all day while I was at work and was ready to use by the time I got home at 5:30. Divided the dough into three pieces. One that was 450g for Matt and two at 235g each for Moe and I. Made two individual pizzas. About once every couple of years I make Moe a pineapple and ham pizza. I had a pineapple and leftover ham from last night's dinner so tonight was the night. I made a Margherita pizza for me. Baked in the Ooni. The dough was 500g of flour, 1g of yeast, 15g of salt and 340g of water. Autolyze Stretch and Fold Method.

I've been using 1g in 500g batches and 2g in 1000g batches. Lately I have been making a yeast levain to start bread dough and use 1g of yeast in the levain which gets added to 1000g of flour with 30 of salt and 1g of yeast. If I make a sourdough levain, I don't add any yeast.

Ham dinner with Moe's favourite potato gratin made with chicken broth, seasoned with caramelized onions and fresh thyme. baked squash and steamed broccoli. It was a small ham so I won't be stuck with a lot of leftovers. Enough for a couple of ham sandwiches and the bone will go into a pot of navy bean soup and I might even make Moe a pineapple ham pizza. I'm happy to make him one as long as I don't have to eat it. It is called an act of LOVE!!!

WOW!! now that is a feast. Last night's dinner. Roast Beef with Yorkshire Puddings. Moe loves this simple roast beef dinner and is happy to eat it at least once a month.

Yesterday's breakfast. Moe's. Poached eggs.

@PatrickT You make much more interesting breads than I do. I've never tried that method. I really love the colour of this loaf. The dough matches your granite counter top. I started this batch of dough last Wednesday April 19th with a yeast levain and pulled it out of the fridge on Monday April 24th early in the day and baked late afternoon. Netted two medium size batards, two small batards, and one baguette.

Pizza tonight. Dough was made on Wednesday and had been in the fridge until noon today. Dough was ready to use by the time I got home from work at 6:00 PM tonight. Seasoned some ground pork to make some bulk Italian sausage. Fried some up and topped the pizza with the sausage and sliced mushrooms. Baked in the Ooni.

Love the idea of those potatoes, but it is the blender that really interests me, with all those attachments. So many wonder meals. @Kim Shook, I would have ordered this too. Except I do like mine more rare. @liamsaunt, I don't care for scallops, but Moe loves them. Next time I cook scallops for Moe, I'm going to copy your dish for him. Great photo. Makes me want a roast chicken/turkey dinner just for the mashed potatoes and gravy. Pulled some rhubarb yesterday morning and made the first rhubarb pie of the season. Dinner was a simple pasta with grilled chicken breast and rhubarb pie for dessert.

Baked red currant scones this morning for an early morning treat.

@PatrickT, that does look like a wonderful sandwich bread. Yesterday's bake. Started two yeast levains Tuesday morning. They doubled quickly so I made two batches of dough, each with 1000g of flour, 1g of yeast, 30g of salt and 630 g of water. The hydration is probably more like 65% by the time I dip my hand in water for each of the stretch and folds. Both doughs went into the fridge. I woke up at 1:00 AM yesterday morning and got up and took one batch out and left if on the counter until after 6:00 AM. The other batch is still in the fridge and will probably get baked sometime over the next three days. Baked 8 baguettes. Sliced.