Ann_T

Between the CSO and the Oster I haven't used the oven in my stove in a couple of years. I bake all my breads now using the CSO to start so I get the benefit of the steam and then transfer to the oster to finish baking. This way I can bake 6 to 10 baguettes in a shorter amount of time. And so far I haven't found anything that I can't fit into the Oster. I've roasted full size turkeys, hams, etc. and even a six quart dutch oven fits. I have the digital model but not sure that makes a difference.

@scamhi, The stuffing is just my traditional bread and sage stuffing and the ribs were presalted and then rubbed with garlic, pepper and rubbed sage. @Kim Shook, one of the few things my mom cooked that I still make. Because it was just for Moe and I, I used one rack cut in half, rather than two full racks. @pastameshugana, recipe is very easy. You can find it here on my blog. STUFFED BABY BACK RIBS

Stuffed baby back ribs. With squash, Brussels sprouts and mashed potatoes and gravy.

Head start on tonight's dinner. Stuffed baby back ribs ready for the oven. Moe will put them in later this afternoon so that they are almost done by the time I get home from work. I can probably count on one hand the number of meals my mother cooked that I actually liked. This was one of them.

@Captain, my salad deprived husband would love your salad. Tuesday I made three batches of dough. One 1000g flour batch at 76% hydration. This one went into the fridge and was taken out at 1:00 AM Wednesday morning and left to warm up and finish rising for three hours. I baked six baguettes before leaving for work. One was a 600g flour batch at 80% that also went into the fridge and is still in there. Probably destined for pizza too. And the third batch was a 500g batch also at 80% that was used the same day for two pizzas. Matt made his own Greek potato pizza (forgot to take photos, but it was a beauty) and since I wasn't hungry for pizza I made Moe his own pizza. One that I would never eat, but he loves occasionally, a ham and pineapple pizza. The ham was from the one I roasted on Monday for Thanksgiving. Last night's dinner. I presalted a small Sterling Silver prime rib on Tuesday and cooked it last night. Seared in cast iron and finished in a hot oven. Just served with twice fried fries and au jus

I made hard shell tacos for dinner last night and made Moe a Taco Salad from the leftovers this morning.

@curls, Nice focaccia. Great crumb. Bagel bake yesterday.

Baked Bagels yesterday. and had them for dinner. Platter for two.

Moe asked for a Caesar Salad and I added wings. Cooked in the CSO.

Moe wanted Potato Leek Soup and toast for breakfast.

Breakfast. "Velveted" the chicken. Stir fried onions, garlic, ginger, tossed the chicken back into the wok. Added a couple of spoons of black pepper sauce, chicken broth, salt and white pepper. Tossed in a few dried red chili peppers and topped with chopped green onion. Served with steamed rice and spinach sauted with minced garlic.

Last night's baguette bake. Dough was a 1000g flour batch at 80% with 80g of unfed discard, and 1 g of yeast. Stretch and fold method early morning and left to rise all day. Baked last night. Last baguette came out of the oven after 10:00. Sliced this morning.

Started bread dough this morning. And some got used for pizza. Matt made himself a large three cheese pizza and Moe and I shared a small Italian Sausage with Mushrooms.

Bacon and scrambled eggs with homemade toasted baguette.

Last night's dinner. Cioppino with dungeness crab, prawns, clams and halibut.

@Kim Shook, My method for making gravy is pretty much the same, for chicken, turkey, pork, etc.. I use the browned drippings and some of the fat. So for the pork neck bones, I would roast the bones in a shallow roasting pan, so they brown well as they roast. When cooked, remove the bones from the pan and put the pan back in the oven or on the stove top and cook just long enough for the drippings/juices to brown. If there is too much fat left in the pan remove some, or if there isn't enough add some butter. Add flour to make a roux and add chicken broth. For pork, I would add some sage or thyme and season with salt and pepper. Cover and simmer on low just long enough to meld the flavours. If you want to do it in stages, then put the necks in a pot with chicken broth (or water) and whatever else you add when making stock and simmer for a few hours. Use this as the liquid in your gravy. Gravy Post Breakfast on Sunday for Moe and I took the same to work for lunch. Pork and green beans in a spicy black bean sauce.

Fed my starters on Monday. One with rye and one with white and used 40gs of discard in each of three 500g flour batches of dough with one gram of yeast. Dough went into the fridge. Took one out on Tuesday and baked five small baguettes and Matt used one on Wednesday to make a pizza and the third batch got baked Wednesday as well for four more baguettes. Half of Tuesday's batch. Sliced warm because Moe wanted bread and butter.

@Kim Shook, great looking toast.

I blame @Anna N. I've had a craving for cabbage rolls so I made enough to fill two casseroles last night, and baked one before bed and put the second one in the oven this morning at 3:45 and Moe had cabbage rolls for breakfast. I'm taking some for lunch.

Moe's Sunday breakfast. Rack of Pork. Another dinner that didn't get cooked the night before night. I was going to make mashed potatoes, but just par boiled them, drained and put them back in the pot and shook them over the heat to rough up the sides and then instead of roasting I just fried them. Quicker than roasting. Pork makes the best gravy.

I had planned to make burgers with ground sirloin last night and didn't. So...............this morning I made Shepherd's Pie. One for Moe and one for me . Moe had his for breakfast and I'm taking mine to work for lunch.

Platter for two. Local Spot Prawns. Gambas al Ajillo- Spanish Tapa - Garlic Prawns. Last night's dinner. And fresh baked baguette for dipping.

Baked Buttermilk cheddar cheese biscuits this morning. Moe had one topped with back bacon. Didn't want an egg.

@David Ross, I have been using 75% to 80% and never found the need to make adjustments for water or flour.

I baked the Tourtiere on Sunday and we had leftover Tourtiere with homemade fries for a late breakfast on Tuesday.