Ann_T

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.

Had lots of leftover chicken gravy so Sunday before leaving for work, I made my pastry dough and the filling for a Tourtiere. Just had to roll out the dough and bake the pie. One of Moe's favourites and I usually only make it for Christmas Eve. Served with chicken gravy and broccoli. Thursday we had Oxtails over polenta. . and last night's dinner was grilled Greek baby back ribs with Greek salad and rice.

OH MY!!!!!!!!!!!!!

Perfect. Just the way I love my wings.

Last night's dinner. Pan seared halibut finished in a hot oven with buttered rice and spinach. And for dessert, I made fudge. I had a craving.

I made the dough Wednesday morning before leaving for work. 1200g batch with discard from sourdough feed, plus just 1g of yeast. Left on the counter for a long slow rise. Baked Wednesday night. Three boules, and four baguettes and gave Matt enough dough for a full size pizza. Sliced yesterday morning.

@pastameshugana, you can find the recipe on my blog here: https://thibeaultstable.wordpress.com/2015/07/14/raspberry-scones/ Moe had a bowl of local blueberries and yogurt early and later requested a piece of toast. I offered to make eggs, but he just wanted toast.

My idea of breakfast. Scones and a cappuccino. I love red currant scones. I can't always find fresh red or black currants. Found some red at the Farmer's Market last week and bought some to freeze.

Thanks @Okanagancook.

Celebrated our 41st Anniversary with duck breast for dinner.

Made Chicken Souvlaki for dinner last night. Served with rice, Greek Salad and tzatziki. An easy work night dinner. Put the water on to boil for the rice (I cook rice like pasta), cut up the chicken breasts and marinated them with garlic, oregano, salt, pepper and the juice of a lemon. When the rice was "al dente" it was drained and put it back in the pot, covered with paper towels and the lid and left to steam. The Souvlaki went on to a hot preheated grill and while it was cooking, I made the Greek salad and the Tzatziki sauce. We were eating in less than an hour after I got home from work.

Moe's breakfast. An omelette as requested.

@Keri AH, I've never timed it, but I will the next time I use the oven.

Moe's breakfast. Ham, Cheddar and Chive Omelette.

@heidih according to the side of the bowl it is a Estonian Proverb.

Yesterday's bake. Started early in the day with just 40g of discard and 2g of yeast in 1200g of flour at 78% hydration. Slow rise until 6:30 PM. Last loaf was out of the oven just after 9:00 PM. Three boules, three baguettes and enough dough saved for Matt himself a pizza today. Sliced this morning.

Moe had toasted baguette and a bowl of blueberries for breakfast this morning. Bread was baked last night. Local blueberries.

We had dinner for breakfast on Sunday and didn't want a big dinner so we had dessert only. Peach Shortcake. And last night I roasted a small Sterling Silver top sirloin as an excuse to have mashed potatoes and gravy and Yorkshire Pudding.

Spicy Honey Garlic Chicken with fried rice. Moe's breakfast and I'm taking it to work for lunch.

Thanks @Margaret Pilgrim, and yes you are right. Soft boiled (although I steam them rather than "boil" them. Moe likes them at 3 to 4 minutes depending on the size of the egg.

Haven't baked in a couple of weeks. Been too hot. Yesterday's bake. Boules instead of baguettes. Same day bake. Fed my starters which hadn't be fed in weeks. Used 40g of unfed starter and two grams of yeast, in one 750g batch for pizza and the same in a 1000g batch for the bread. Dough made in the morning and left on the counter for a slow rise until early evening.