Ann_T

At 4:30 this morning I decided to make homemade Ball Park Hot dog buns. At least that is what Moe calls them. The recipe is called New England Buns, used for hot dogs as well as Lobster rolls, etc... Moe has always love the buns that are split down the middle on top rather than sliced open on the side. They came out of the oven just before I had to leave for work. So dinner tonight was grilled European wieners and I toasted both sides of the buns on the grill as well.

Last night I marinated boneless chicken breasts in buttermilk with salt, pepper and two microplaned garlic cloves, with the intention of making fried chicken for dinner tonight. Dipped in seasoned flour (mix of flour and cornstarch, pinch of baking powder, salt, pepper (lots of pepper), and a little cayenne pepper. Doubled dipped before frying. Drained off the oil leaving some of the drippings. Added a little butter. Added flour to make a roux. Used half chicken broth and half heavy cream. Lots of black pepper, rubbed sage and a little thyme for a cream gravy.

Yes Matt is vegetarian. The yellow layer is a very thin omelette and the bacon is a plant based bacon by Lightlife. Not sure what all else he had on there, besides the obvious lettuce, tomato, onion, mustard, pickle, etc..

Thanks @PatrickT. Sliced this morning for breakfast.

@PatrickT, your breads are perfect. Fed both my starters Monday morning, one with Rye and one with White. Also made two levains with the discard from the starters and one levain with 1g of yeast. Both starters had almost doubled in three hours. Starters after five hours. White a little quicker than the rye fed. The Rye caught up a couple of hours later. By 5:00 PM the yeast only levain reached the top of the container and the two sourdoughs had more than doubled. All were ready to use. Made three batches of dough. The two sourdough levains were each added to 1000g of flour, 30g of salt and 630g of water. Needed to add a little more water. The yeast levain was added to 1000g of flour, 30g of salt and 1g of yeast, 630g of water. The yeast batch after the last stretch and fold. Ready to go into the container and into the fridge with the white sourdough batch. The Rye levain dough was left out on the counter all night and wasn't ready to use until almost noon. Matt used 500g of the dough to make a 17" pizza and I baked two ovals using the remain dough. One slightly larger than the other. The loaves were out of the oven by 3:30.

Toothpicks.

Matt used one of the baguettes to make a sandwich (vegetarian).

@FeChef, west coast Manila clams.

@KennethT, lucky guests. What a delicious looking feast. Had been craving pasta (Linguine) with clams. But every time in the last month when I went to get clams they were out. Usually waiting for their order to come in either later in the day or the next day. Lucked out today.

I roasted some chicken legs to take to work for lunch. And some for Moe's breakfast served with toasted baguette.

Today's early morning bake. Dough was started with a "yeast levain" on Wednesday night and then into the fridge for a 72 hour cold fermentation. Taken out of the fridge last night and left on the counter overnight from 8:00 PM until 4:00 AM this morning. Baked four baguettes and two mini boules. Sliced for breakfast.

Last night's dinner. Parmesan Crusted Halibut with roasted potatoes and broccolini.

Might not be the healthiest breakfast, but Moe was happy. I had been promising to make him his favourite cookie. And today was the day. The recipe -"Best Oatmeal Cookies" - was from the Toronto Star 1984.

Best Bunny. Tail and ears. Started two 500g (flour) batches yesterday morning. One for the pizza and the other I baked two Batons last night before bed. Sliced one this morning for breakfast.

I hadn't baked a pizza in the Ooni recently so I started a batch of dough this morning. Normally I leave the dough in the fridge for a day or two for a longer cold fermentation, but this was a same day bake. Forgot to take a photo before cutting so it doesn't look as pretty.

Moe mentioned Congee last night so I made a pot this morning for breakfast. With pork meatballs. I used turkey broth instead of water.

Breakfast is served. Spicy Honey Garlic Chicken.

Looks like the tops off green peppers.

Okay, I would eat that. I bet it would be wonderful served over mashed potatoes too. Presalted a NY Strip Steak yesterday and grilled it tonight. Moe and I shared it. I offered to make roasted potato wedges to go with the steak and salad, but Moe said he would be happy with just the salad.

Made Moe a breakfast sandwich. Homemade sausage, topped with cheddar cheese and a fried egg. When I made the burgers last night I mixed a little ground pork into the beef and had just enough ground pork leftover to make a breakfast sausage patty.

Kerry, I work just south of Duncan and I live just north of Mill Bay. Easy dinner tonight. Burgers.

Wine while cooking and with dinner.

It is highway driving, with five lights and if I hit all green lights I am sometimes home in 10 minutes. The dark shapes are Kalamata olives.

Tried a new recipe tonight. Definitely a keeper. We both thought it was wonderful. And so easy. I didn't leave work until 5:15, got home just before 5:30 and we were eating before 6:15. Recipe is from Fifty Shades of Chicken A Parody in a Cookbook. Looks like a lot of good recipes all with suggestive titles. The one I decided to go with had one of the more tame titles "Flattered Breasts". Would definitely make again. I had intended to make Pasta Aglio E Olio as the side, but the sauce on the chicken was so good I decided to just increase it slight and serve the chicken and the sauce over the pasta.

Made Moe a sundried cherry tomato and cheddar omelette. Found these semi dry cherry tomatoes at a specialty store in Victoria and will pick up another jar next time we go into town. Amazingly good.