Ann_T

I still had some beef tenderloin left from the other night. Moe requested it for one of his favourite breakfasts. Scrambled eggs with beef and gravy.

First bake of 2025. Rye Bread. Made a cocktail loaf and baked one loaf in a bread pan. I also fed both my starters which I had not fed since the end of November. Both bounced back quickly and had doubled in less than 8 hours. Will make a batch of sourdough this week.

First dinner of 2025. Baked a bone in ham and served with scalloped potatoes, squash, and Brussel Sprouts.

It has been our tradition for 50 plus years to have lobster or Dungeness crab on NY Eve. With a bottle of champagne. This year we had to do something different because both lobster and crab are high in sodium. I made one of Moe's favourites - I bought a beautiful piece of Sterling Silver beef tenderloin and made Grilled beef tenderloin kabobs. Served with rice, steamed green beans and fried mushrooms. And instead of champagne we had a lovely bottle of Châteauneuf-du-Pape. A gift from Matthew.

Matt baked two pizzas this morning using a dough that had been in the fridge since December 24th for a five day cold fermentation. First out of the oven was a Detroit Pepperoni Pizza. (vegetable pepperoni) Second out of the oven, this one baked on the steel, a New York Green Pepper Kalamata Pizza. Having tried various "pizza doughs", I have never found one I like better for a pizza than my baguette dough.

Friday night's dinner. Stuffed Zucchini and meatballs with rigatoni.

Moe's breakfast this morning. Soft boiled (actually steamed)eggs with toast fingers.

@mgaretz, That is the most perfectly roasted prime rib roast I have seen. Got a head start on making dinner. I had some perfect little zucchini that I decided to hollow out and stuff. Mixed up my favourite Pork, Garlic and fresh Basil meatball mixture. Stuffed the zucchini and used the rest to make meatballs. The meatballs and the zucchini are now simmering in my sauce. Will serve tonight with pasta and a good bottle of wine. And some fresh baked baguettes for sopping up the sauce.

Thanks @rotuts.

We had rack of lamb for Christmas dinner. Local lamb. Seasoned with garlic, fresh rosemary and black pepper. Cooked on the grill. Served with just Parisienne potatoes and asparagus. And for dessert English Trifle.

Merry Christmas!!! Christmas Eve Tourtiere.

Moe requested scrambled eggs with chile sauce.

Moe had the oven on for me when I got home from work yesterday so it didn't take long to roast a chicken on high heat. Roast chicken, dressing, mashed potatoes, green beans and of course gravy. And tonight we had my favourite hot chicken sandwiches with twice fried fries, and canned peas. Earlier today I started the annual batch of Chile Sauce that Moe loves to have with his Christmas Eve Tourtiere. This is an act of love because first of all I don't even like this type of chile sauce and secondly I hate canning.

We had what had been intended for last night's dinner as brunch today. Shared a grilled NY Strip with roasted potatoes, fried Cremini mushrooms and deep fried bread zucchini.

Moe's breakfast. Peameal bacon and a cheese omelette. In the background, eight small baguettes baked this morning

Why not indeed. I would love that for breakfast. I didn't make the intended dinner last night so I made it this morning. Moe's breakfast. Chinese pork with dry fried green beans with fried eggplant. I'm taking the same for lunch.

Moe's breakfast. Peameal bacon and butter basted eggs with toasted baguette.

Our traditional roast beef dinner with Yorkshire puddings, mashed potatoes and buttered peas. And some really hot horseradish.

Just from the grocery store. Tomatoes really are a hit and miss at this time of year, but I find that if I get what they list as field or beef steak tomatoes and leave them on the counter to ripen, they aren't bad.

Wednesday we drove down to Langford to pick up the Peameal Bacon I had on order from Glenwood Meats as well as a few other things, including a Rack of Lamb destined for our Christmas dinner and two Filet Mignons. Grilled the steaks for dinner and served them with a wine sauce, frites, Cremini Mushrooms and fresh asparagus.

Yesterday's breakfast. Fried Peameal bacon and tomato on toasted baguettes.

Made the Hungarian Goulash earlier so when I got home from work yesterday I just had to make the spaetzle and steam the green beans. I couldn't find my spaetzle thingy so I made it the old fashion way by just cutting and sliding bits into the boiling water.

Last night's dinner. Roasted a small chicken and served with fries and TBQ sauce. I recently bought another CSO that I found listed on our local FB Marketplace. I bought to have at work. Should have done this years ago. Roasted the chicken at work so only had to make the fries when I got home.

I've had it for a while Came with larger bowl with a lid for keeping corn tortillas warm and with a taco holder which I used Monday when I made hard shell tacos for dinner.

Chili and toast for breakfast. Topped with cheese and homemade salsa.