Ann_T

No green pepper or eggplant on either pizza. Another favourite of Matt's is an Artichoke and homemade pesto pizza.

I admit to being boring when it comes to pizza. I prefer the more traditional toppings, of just Italian sausage and mushroom and sometimes with olives. And to be honest, if we had a decent place to order pizza from, I probably wouldn't even bother to make pizza. I only make them because Moe and Matt like homemade pizza. I'd be happy just eating the rim. I prefer an uncooked sauce and have simplified it over the years. I drain a can of plum tomatoes, pulse right in the can with the immersion blender, and season with fresh garlic, dried oregano, a little basil and some fennel seed, salt, pepper and a few chili flakes. And a splash of olive oil. My son loves the Greek Pizza I make with potatoes.

Beautifully photographed.

One of my days off so decided to make a nice dinner. One of our favourites. Green Peppercorn steak (Beef tenderloing) with Parisienne potatoes and a few veggies.

Shopped on my way to work yesterday and picked up what I needed to make chicken chop suey for dinner last night.

Cheddar Cheese and Chive biscuits. And Moe's breakfast. I offered him scrambled eggs but he was happy with some sliced deli meat.

Last night's dinner. Lamb Shanks on a bed of mashed potatoes, with rutabaga, leek, broccoli and cauliflower.

This home-style white was rubbed with butter while still warm. Gives a nice shine to the crust and makes it soft.

What kind of bread? I aim for a "crusty" crust on baguettes. But I don't mind a softer crust on homestyle white bread. Rub a loaf with butter when it comes out of the oven and the crust will stay soft.

Baked all three of my days off. Three batches of dough, two of which went into the fridge. One baked same day, one yesterday and the last one today. Two regular baguettes and two with cheddar. Folded the cheddar in while shaping. Although not strictly sourdough, I added the discard from the starter feed into all three batches along with yeast and and all three batches have a light but distinct sourdough flavour. This batch more so than the first two.

@lindag, Rye is the only flour I use when starting a sourdough starter and I always feed with the same rye flour. I have spun off a white starter from the original rye, but I always continue to feed the rye starter. According to Amy Scherber (Amy's Bread NY) Rye is the best flour to use. Lots of extra nutrients. It is easier to get started and maintain. It is Amy's recipe that I use for my starter. I can neglected my starter for months and give it two feedings with rye and bottle water and it springs right back.

My breakfast. Toast and tomatoes.

@Norm Matthews, thanks for sharing your rye bread recipe. Your bread looks great. Just picked up a new bag of stone ground organic rye from a local bakery to feed my starter. Will try your recipe. @weinoo, I'd be happy with a slice of your flat bread. I'm all about the crust and crumb and that does it for me. Yesterday's bake. Six small baguettes from a 750g batch of dough that was made on Monday and left in the fridge overnight.

Halibut in a lemon buerre blanc sauce was on the menu last night. Served on a bed of spinach and potatoes roasted in the CSO.

Our breakfast. Bread baked last night and toasted this morning. Topped with cheez whiz (my guilty pleasure) and bacon.

@TicTac, The recipe itself is pretty simple, but the roux is time consuming. I am not a big fan of fennel so not something I typically use, except fennel seed in Italian sausage. I think that you could easily sub fish stock if that is your preference.

@Margaret Pilgrim Gorgeous loaf. I haven't baked bread in a couple of weeks. Used up what I had in the freezer. So I fed both of my sourdough starters and made three batches of dough yesterday. Yeast based, with the addition of the discard divided between the three doughs. Two 500g flour batches and a 750g batch. All at 74% hydration. Matt used half of one of the 500 batches for a pizza last night and I baked a small round from the remainder of that batch in a slightly too small dutch oven. Loaf hit the lid flattening out slightly. Sliced this morning for our breakfast.

Thanks @TicTac, I have the recipe on my blog. You can find it here. Prawn Etouffee

You're right @Kim Shook, It looks like it is floating. We were suppose to have dinner tonight with our neighbours Barb and Clif. I had promised Clif that I would make Prawn Etouffee. This has been a favourite of Moe's for many years, and became Clif's favourite the first time I made it for him. Because we are all trying to practice "social distancing" I delivered dinner to their door. It helps that they live next door.

@Anna N, I have been able to use fresh thyme, rosemary and sage all winter out of the garden. Except when we had that big snow storm and they were all covered. My rhubarb is also growing. Although it is a little slower this year. Won't be making my first rhubarb pie until late April I suspect.

@Anna N, I made omelettes this morning too. I noticed that my chives were up in the garden and ready to start using so I made Mushroom, Bacon and Chive omelettes for us both.

@Captain, great idea to serve Yorkshires with your lamb shank. I never think to serve them with anything but roast beef. Halibut season just opened and I promised Moe for our first feed I would make him fish and chips, in a light crispy batter.

Moe's breakfast. The last of our St. Patrick's Day corned beef. Slow roasted in the oven. Served on homemade baguette.

@Margaret Pilgrim, Thanks. I just use a Samsung phone camera. Until a year ago I used a Samsung S5 which I loved for photos. I moved up five generations to a S10 Plus last May. I have a designated spot that I use to take all food photos and I have an LED desk lamp. I replaced this lamp with the same model when the first one died, after I knocked it off its perch one to many times. Lamp Bought at Staples When we first started making our boards we had a butcher block made from a Birds Eye Burl and various pieces of Big Leaf maple. I had intended to sell it. But kept it to take photos on.

Hot Dogs. Grilled European wieners in a baguette with twice fried fries.