Ann_T

@Luke your loaf looks and sounds delicious. A slower rise just makes for better flavour and the holes are for filling with butter. I needed to get another batch of bread made before the temperatures got back up into the 30's tomorrow. Going to stay that way for a few days. So I started a Biga last night and a batch of dough this morning at 4:00 AM. Eight baguettes were out of the oven just after 12:00 PM today.

Tonight's dinner. Duck Breast with a red wine, red currant orange sauce.

Baked Moe Blueberry Scones this morning. Blueberries are local. Put a cup of them in the freezer last night because it is much easier to add frozen berries to scones than fresh.

Tonight's dinner. Veal Piccata with spaghetti in a simple tomato sauce. Easy after work dinner.

Homemade Halibut Fish and Chips tonight. With a tempura beer batter.

Made Moe his favourite pancakes for breakfast. Local blueberries simmered in maple syrup.

Baked a couple of more baguettes last night. Made Moe a meatball sandwich on baguette for breakfast.

Your food photography is always amazing. You make real food look as good as the food stylist do with the fake food. Love that butter dripping off the bread. @TropicalseniorThank you so much. @rotuts, Always happy to share recipes. You can find the recipe here - https://thibeaultstable.com/2009/05/31/pork-garlic-and-basil-meatballs/

Last night's dinner. Spaghetti and my favourite meatballs.

Moe's breakfast.

And makes for a very happy husband. Last night's bread sliced this morning.

@Margaret Pilgrim, I love when my bread talks to me. That is one beautiful loaf. Also baked today. Mixed up a Biga last night and added it this morning to a 1000g batch of dough along with 2 grams of yeast. Baked three batards and 3 boules.

@Shelby, you make the best fries. Bought a small Strip Loin roast that I cut in half for two 2 1/2" thick steaks . I froze one and the other I presalted on Saturday. Grilled it tonight. Perfect size for two thick slices. Served with roasted potatoes and roasted tomatoes. Tomatoes were from our garden.

Last night's dinner. Spot Prawn and Avocado Salad.

I still had Petrale Sole in the freezer so tonight we had Sole Francese with a Lemon Beurre Blanc Sauce. Served with Orzo.

Made Moe a beef dip sandwich this morning from yesterday's leftover roast. Homemade bread.

Roast beef with Yorkshire Puddings for breakfast this morning. And instead of full size Yorkshires I made small ones.

I promised Moe Green Peppercorn steak for dinner tonight. Not a difficult meal to make on a work night.

Sablefish with a Cajun rub and oven baked.

@Kim Shook, I would love your breakfast. Love sausage gravy and biscuits. Not something you find on many menus in Canada. Moe's Breakfast. Bone-in Prime NY Strip Steak with a baked potato. Slightly over cooked. Was multitasking while getting ready for work.

June 15th was the last time I baked bread. It was just too hot to bake and thankfully I did have some in the freezer. For the last couple of weeks Moe had to settle for store bought bread. Thankfully one of our grocery stores carries bread from the Terra Bakery in Vancouver which we like. Yesterday before leaving for work I started a biga. Last night I made a batch of bread with just 1 additional gram of yeast. Autolyze, stretch and fold method and left it out overnight. Woke up at 2:00 AM and the dough was ready to go so I shaped six loaves and they were all out of the oven cooling by 5:00 AM. I made fatter loaves, rather than baguettes because Moe likes bigger slices for toast. A toast was all that he wanted for breakfast.

Moe's Breakfast. Pot Roast Sandwich. Small boneless cross rib roast , presalted yesterday and pressure cooked in the Breville this morning. Not a cut I usually buy. But it made the perfect pot roast. Will definitely buy again.

Tonight's dinner. Grilled Greek Ribs with roasted potato wedges and Greek Salad.

@Kim Shook, I love all your posts. Last night's dinner. Pulled more prawns out of the freezer and made Spaghetti with Grilled Prawns. Matt harvested basil from our garden and made pesto so I used a little of it in a simple pasta sauce. Just sautéed cherry tomatoes, fresh local garlic, olives and just a little of the pesto sauce.

Made Moe Black Pepper Steak with fermented black beans for breakfast and I'm working today so taking mine for lunch.