Ann_T

@Shelby you can find it here......https://thibeaultstable.com/2014/02/06/mexican-pork-chile-verde/

Hadn't baked bread in a few weeks. And the freezer was down to one little baguette. Started a same day batch early yesterday morning and baked mid afternoon. Sliced while still slightly warm.

Yesterday I put a pot of Pork Chili Verde on the stove to simmer along with a pot of small chili beans in the Breville PC. Had planned to make flour tortillas to serve with, but since I had baguettes just out of the oven, made toast instead.

No lunch, so early dinner. Made burgers with potato chips. Too lazy to make fries.

@robirdstx, I love your stew. Just the way I like it with a rich broth rather than a gravy.

Last night's dinner. Smaller portions because although Moe's appetite has returned he isn't eating as much. Made parmesan crusted halibut again for dinner last night. With just a few fries on the side.

@Kim Shook, AAAH, please tell Mr. Kim that made my day.

Continuing to tempt Moe with things I know that he likes. Comfort food. Last night I made Mince and Tatties, and extra meat and potatoes for shepherd's pie. I use the same recipe for both. I like mince and tatties, because it is quicker. Especially on a work night. I had enough meat and mashed potatoes left to make two shepherd's pie for the freezer. Baked last night and then vacuumed packaged this morning.

I love your plate.

@Dejah, Thank you. Yes the devastation, especially over in the Fraser Valley is heartbreaking. No, low and slow doesn't work on a work day. I always roast using the high heat method at 500°F . For beef, chicken, turkey, pork, etc... Unless of course it is for a pot roast or something that needs to be braised. Been using the high heat method for about 25 years.

Moe had surgery a week ago Nov. 10th and was being discharged on Monday. Getting him home was a bit of an adventure. BC got hit Monday with a major rain storm that dropped record breaking rain over much of the Province. Described as an “atmospheric river”. Much of the province has now been declared "a state of emergency". I left just before 8:30 Monday morning for Victoria. It was raining heavily and driving was slow due to the amount of water pooling on the road. As I got into the Malahat mountain, traffic slowed down more because of the amount of water pouring off the side of the mountain in various areas. As I got closer to Victoria and in an area called Tunnel Hill, I came to a bend with a Flooded road sign. Immediately around the bend was a river of water flowing across the south bound lane and across the north bound lane. The water was fast running and came almost half way up the tires of the pick up truck that was in front of me. But there wasn't anything to do but keep on moving and hope for the best. There wasn't even time to panic. I'm not sure how long this flooded stretch was, but it felt like forever. Shortly after this the highway was closed due to structural damage. So no way to get home, we booked into a hotel for the night. They opened the highway Tuesday morning, one lane only, alternating 30 minutes each way. Line ups were long and would take hours to get home so we booked into another hotel for the night. There was no way that Moe would be able to sit in a car for hours. The only other options for getting home were the Brentwood Bay Ferry or the Pacific Circle drive. Neither of which would work. Moe isn't suppose to stay in the sitting position for longer than 20 minutes at a time. On Tuesday there was an 8 hour wait for the ferry, as it only takes about 20 cars at a time . And the Pacific Circle drive is over three hours long on less than a perfect road and it apparently had some issues to with a sink hole or something closing the that road. So that left us the only alternative of getting on the highway early Wednesday morning and hoping that we would get through on the first batch going North. The highway is closed at night between 6PM and 6AM while they work on it. We sat on the highway from 5:50 AM until about 7:40 when cars started to move. Once we got by the damaged area, it was clear sailing and we were home at 8:10. Moe was able to get comfortable by stretching out in the back seat. The fact that it only took us that long to get home was a bonus. It could have been a lot worse. Moe's appetite had been off, but that could be explained by the hospital food. The Jubilee Hospital is amazing and I can't say enough good things about the nursing staff and Moe's surgeon, but the food leaves much to be desired. Moe requested roast beef for dinner so that is what he got. Roasted a small NY strip roast and served it with just mashed potatoes and buttered peas. The first real meal he has had in a week. Last night I made him petrale sole. Just a simple dish with lemon brown butter sauce and a side of spinach. I'm thinking maybe Shepherds Pie for dinner tonight.

Moe is still in the hospital in Victoria. He had surgery Wednesday morning and he is doing well. I stayed in Victoria with him until Friday afternoon and then came home so I could work yesterday and today. I'm heading back down Monday morning and we expect him to be able to come home then. In the meantime he is surviving without me and keeping in touch on Facebook messenger. I usually don't cook just for myself, but I felt the need for comfort food. So last night I roasted one chicken breast and there was enough drippings to make a gravy. Matt cut the potatoes for french fries and soaked them in cold salted water for a few hours. I double fried them. Not sure if it was the soak with the salt, or the potatoes, but these were the best fries. They had a really nice crisp on the outside and were dry and fluffy on the inside. And they stayed crispy. Didn't get soggy even with the gravy.

Made Moe a good breakfast. He has to have more surgery so he will be eating hospital food for a few days. Hopefully not as long as last time.

Decided I wanted Greek tonight. Lamb with traditional sides of rice, Greek potatoes, and Greek Salad.

Had a craving for comfort food. Roast chicken dinner. Presalted Saturday. Air dried in the fridge Sunday and roasted at 500°F. Traditional sage dressing, with mashed potatoes and gravy, rutabaga and Brussels sprouts.

Getting a head start on a roast chicken dinner. Just made the dressing. Needs to be spooned into a casserole dish and Moe will put it in the CSO before I get home from work. Presalted a 4lb chicken yesterday and it is now air drying in the fridge. I've asked Moe or Matt to take it out of the fridge around 4:00 and have the oven preheated to 500°F before I get home from work. Chicken will take about 45 to 50 minutes and will rest while the sides cook and the gravy simmers.

That looks so tasty @liuzhou Actually I think it looks like pretty. I bet that would also be good in a lettuce cup. Makes my mouth water. @Margaret Pilgrim, nice combination. I promised to make Moe curry again so started both a chicken curry and Aloo Gobi before leaving for work on Thursday. Just had to reheat and cook the rice and make the chapti. Thursday morning I order more halibut from Walcan Seafood, along with Petrale Sole. It was delivered to the door before 8:00 AM Friday. Moe requested fish and chips again so that is what we had last night.

Pulled Halibut out of the freezer before leaving for work. Offered Moe some options and he requested Parmesan crusted halibut.

Made a batch of my favourite Pork, Garlic and Basil meatballs yesterday. Froze some and kept a few out and made Moe a meatball sandwich for breakfast this morning. On a homemade bun, with fried onions and peppers , topped with mozzarella and parmesan.

I started a batch of my favourite meatballs yesterday morning. After smelling them simmering in the sauce all morning, Moe decided that we should have dinner for lunch. Spaghetti and Meatballs. Pork, Garlic and Basil Meatballs

We had a late lunch yesterday so dinner was dessert. I had three store bought croissants that I cut up and made Bread and Butter pudding. Served with a white caramel sauce. And I confess I had the same thing for breakfast.

I would be happy with both @Duvel's and @liamsaunt's pizzas. Halibut Mediterranean Style Saturday night. and for last night's dinner grilled a 2/12" NY Strip steak on a cast iron grill pan and finished in a 500°F oven. Two slices, Served with roasted potatoes, steamed cauliflower and a wine gravy.

Couldn't decide what I wanted to do with boneless chicken breasts. So I decided to make buttermilk fried chicken with cream gravy. Unfortunately I didn't have buttermilk but I had heavy cream and a lemon so I pounded out the chicken and soaked it for 20 minutes in the cream with fresh lemon juice. It soaked while the potatoes were cooking. Dipped in season flour (salt, pepper, rubbed sage, paprika, cayenne, garlic powder and onion powder) and fried. Once the chicken was golden brown, it went into a low oven to keep warm while I made the gravy. Poured off the fat but kept some of the brown bits. Added butter and made a roux with the seasoned flour. Added chicken broth, and heavy cream and I still had 1/2 cup of pork gravy from the other night so added that as well. An hour after I got home from work we were eating.

@heidih, After more than 10 years we finally had to stop making our boards. I recently put together an album of many of the boards we made and sold. Including knife racks and wall hangers. If you want, you can take a look here.

@Shelby thank you. It is so nice to see our boards being used. Especially since we had to stop making them after Moe's second surgery. And we just found out two days ago that he needs another. I was expecting a 2 or 3 month wait, but received notice today that it is scheduled for November 10th. First let me say, that this does taste better than it looks. I had a craving for chicken livers. Hadn't cooked them in a while. Fried with onions, green peppers, mushrooms and garlic and seasoned with salt, pepper and sage. A little chicken broth and a little cognac and served over rice.