Ann_T

Moe's breakfast. Steamed for 4 minutes.

This was either a late lunch or an early dinner. We went into Victoria yesterday and had planned to have lunch, but the place I wanted to eat at was closed on Tuesday. So on the way home I stopped and picked up a small Sterling Silver prime rib. Just big enough for two slices. Cooked on the grill and served with roasted potatoes, and the first local corn of the season. Green beans were also local.

Picked up five pounds of BC Spot Prawns yesterday down at the dock in Cowichan Bay. Four lbs are in the freezer and one became last night's dinner. A favourite Spanish tapa. Garlic prawns. With homemade baguette for sopping up all the sauce.

Last night's dinner. Got home from work at 5:40 and we were eating at 6:25. Veal Scallopini in a sauce with mushrooms, cherry tomatoes, and Kalamata olives. And spaghetti in a light pesto sauce. Matt made the pesto from basil out of our garden. Quick and easy dinner.

@Shelby, you must have amazing will power. I could never eat just one wing.

Tonight's dinner. Fresh halibut, grilled and served with a fresh tomato and kalamata salsa with garlic, fresh basil, lemon zest, salt, pepper and olive oil.

Made toasted club house sandwiches. Roasted chicken breast, lettuce, tomatoes and bacon. A favourite.

I roasted a small prime rib this morning and made Moe a beef dip sandwich with homemade potato chips. I'm working today so this should keep him going for the day.

Moe's breakfast. Scrambled eggs with tomatoes and toasted baguette. Baguettes baked early this morning.

@Kim Shook, I have a vegetarian son who tries to make me feel guilty. It isn't working. Made Firecracker Prawns for dinner tonight. Fresh BC spotted prawns. Ready for the oven.

One of my favourite combinations.

Moe asked for escargot so............ that is what he got............ Escargot in Mushroom caps.

Caprese Salad for two. Locally grown Roma tomatoes.

Sourdough baked this morning. Sliced while still warm. Biga was made on Monday when I fed the starters and left out until Tuesday and then went into to the fridge until last night when it went into a 1000g batch of dough. Baked 8 small baguettes and saved Matt enough dough for him to make himself a large pizza.

Beef Dip sandwich on homemade baguette with double fried fries.

@Franci, I love your cute little mini burger buns. I need to make some. Thanks for the idea. Found a way to bake baguettes where the timing really works well for me. Since I'm an early riser, usually awake by 3:00, I can bake in the morning. Works especially well, like today when I'm going into work. I fed my starter yesterday and then threw the discard into 220g of flour and 220g of water for a biga. After 6 hours, I tossed it into 1000g of flour, 800g of water with just the addition of 1gr of yeast and 30g of salt for a slow overnight fermentation on the counter. I do the last stretch and fold between 9;30 - 10:00 PM and by 3:00 AM the dough has tripled and is ready to shape and proof. I bake all my loaves now in the CSO on the Bread Steam setting and because I can only bake one on the stone in this little oven at a time, I bake for 10 to 12 minutes, long enough in the steam, and then transfer to a stone in the Oster oven, for another 8 to 10 minutes. 11 Baguettes

Tonight's dinner. Chateaubriand. Grilled. With homemade Bearnaise sauce.

Moe's breakfast. Grilled a small beef tenderloin to go with butter based farm fresh eggs, fried potatoes and homemade toasted baguette.

The real reason I bake bread. Toast. Moe's breakfast. Still a few weeks away from having home grown tomatoes.

Moe's breakfast. Caprese Salad with grilled garlic toast. Baguettes baked last night.

Canada Day Pizza. Matt wanted a plain cheese and Moe and I shared an Italian Sausage and Mushroom. Hadn't fed my starter in about three weeks so fed it last night and used 70g of discard in a biga. Added it to a 1000g of flour this morning along with 1 gram of yeast. Hydration was 80%. I wanted a slow all day rise while I was at work. Baked two large pizzas and four baguettes.

@weinoo, thanks to you I have a new bread book. This was not one I was familiar with. After I read your May post, I found one on line and ordered it from Powell Books. Moe found it in the mail box today. Took a while to arrive, but it is brand new, (1993 edition) never been cracked open and I paid $5.50 plus $7.00 shipping (US). Was less than $18.00 CAD.

I tend to make smaller baguettes. Usually between 6 and 8 from a 1000g batch. A baguette this size gets eaten in one day and I freeze the others wrapped in paper towels and in zip lock freezer bags. I don't preslice before freezing.

Last night's dinner. Penne Natasha.

Thanks @Kim Shook. That dessert is probably one of the easiest and quickest I make. You should give it a try. Lobster Aglio e Olio for dinner tonight.