Ann_T

@weinoo, No one ever turns down a fresh baked baguette. So some are given away and one or two gets kept out to be eaten within a day or two and the rest are frozen. Bread freezes well. I wrap the loaves in paper towels and freeze in ziplock freezer bags. Have been doing this for years. Warmed up in the CSO they are almost as good as fresh baked.

Breakfast for Moe. I'm working today and taking wings for lunch. Minus the fries.

Duck Breast with a orange and green peppercorn sauce.

Last night's dinner.

Thanks @heidih.

Moe's breakfast from yesterday.

@curls, that boule is a real beauty. Love that golden rich colour of the crust. Started two batches of dough Monday morning. One was a 600g at 80% destined for pizza Monday night and the other a 1000g flour batch at 72%. Both were made just from discard. The pizza batch had the discard from the white starter with 2g of yeast and the 1000g batch had the discard from the rye starter discard, along with 2g of yeast. Made three pizzas on Monday night, plus one small baguette, and left the other batch out of the counter for 17 hours and baked yesterday morning before leaving for work. Started each loaf off in the steam oven (bread setting) and after 10 minutes moved to the Oster to finish baking. Baked 8 baguettes in half the time using this method.

Fed my starters this morning and made a dough for pizza (600g flour) with the discard from the white starter, plus 2 g of yeast. I had Italian Sausage and Mushroom and I made Moe a Prosciutto and Pineapple pizza. I call this an act of love because just the thought of pineapple on a pizza makes me cringe.

@Kim Shook, here is the link to the recipe. http://www.thibeaultstable.com/2011/03/pancake-tuesday.html

Curry Dinner last night. Chicken Curry, Aloo Gobi and homemade naan.

I cheated last night. Stopped on the way home from work and picked up a rotisserie chicken. Made sure I picked one with lots of drippings in the bottom of the container. To make the gravy I poured the drippings into a shallow pan, along with a little butter and let the drippings cook down and brown in the butter. Added flour to make a roux, cooked for a few minutes and then added chicken broth and seasoned with sage, salt and pepper. Covered and let it simmer on very low heat for the flavours to meld while I double fried the french fries. Quick and easy dinner.

Moe's breakfast. Potato pancakes, sausage and scrambled egg. That should keep him going until I'm home from work.

@Kim Shook, I make the gravy fresh every time.

Last night's dinner. Roast Pork tenderloin with a black pepper gravy. Served with spinach, squash and mashed potatoes.

@rotuts, not really. Usually I would make the preferment and add that as the "yeast" and it would take much less time to triple than 17 hours if it had been left on the counter. And the sourdough flavour would be stronger. And as I have mentioned before, I really am not a big fan of sourdough. I just like being able to make bread from a starter that I "grew" myself. And Moe and Matt both like sourdough. This way, we are all happy. The flavour of the bread is "sourdoughish" rather than full out. And that I like.

I tried something a little different with yesterday's dough. I fed my starter again yesterday morning and rather than make a preferment (Biga), I just tossed the discard into 1000gs of flour, along with just 1 gram of yeast. The hydration was 72%. Normally, after the stretch and folds, if I wasn't baking the same day, I would put the dough in the fridge for a cold fermentation. But I decided to leave the dough out and bake this morning. So it had a slow fermentation at room temperature, sitting on the counter for 17 hours. I checked on it before I went to bed to make sure it wasn't rising too fast. It wasn't. At 5:00 this morning it had finally tripled and was ready to shape and proof. Baked six baguettes and one baby one for a friends 2 year old. He loves this bread. Sliced for breakfast. Moe had it toasted with an omelette. I started working five days a week instead of four. Just for the next few months while we are busy. So now that I know that this will work for me I will be able to bake bread in the morning before leaving for work.

Happy Anniversary @liamsaunt. Lovely meal. You obviously have access to better take out than we have around here. Last night's dinner. Pepperoni, mushroom and olive pizza. And Sunday night's dinner. Grilled Italian sausage with a side of pasta.

Sunday's breakfast. Farm fresh eggs. Just the way Moe's loves them.

@Kim Shook, I just saw your post. I'm so sorry for your loss.

It was Moe's birthday yesterday. I went into the butcher before work and picked up a rack of lamb. I had time to season it before leaving for work. Grilled and served with roasted potatoes, steamed radishes, zucchini and cherry tomatoes. And a homemade mint sauce. And for dessert, I piped sweetened cream cheese into the strawberries and dipped them in chocolate. It is a family tradition to always have something with strawberries on Moe's birthday.

This was suppose to be last night's dinner, but didn't happen. Spatchcocked chicken marinated yesterday morning with lots of garlic, lemon zest, juice of a large lemon, salt, pepper, oregano and some hot pepper flakes and olive oil. Cooked on the grill this morning. I made sandwiches on buns, which I forgot to take a photo of.

Baked Cheese Danish yesterday and had a slice this morning with an early cappuccino. Later made Moe a Mushroom omelette for a real breakfast.

Well everything looks delicious. BUT, it is this perfectly grilled bruschetta garlic bread I want. Halibut Fish and Chips. Was suppose to be dinner, but I made it early, inbetween lunch and dinner.

I made @ptw1953's Scottish Crumpets for Moe for breakfast this morning. He really enjoyed them. First time making any kind of crumpet.

@ptw1953, thanks for sharing. Plan to make them this week on a day off. ETA: @ptw1953, I realized that I had lots of time this morning so I made them for Moe for breakfast. I loved them.