Ann_T

I agree @rotuts Anna, I'm sorry I know that others don't like canned peas, but my favourite diner growing up, always served canned peas and homemade fries with hot sandwiches. It is a must for me. (And I must confess to liking green bell peppers too.)

@ddelima, you have been eating well. Some lovely meals. Your vegetable frittata is so colourful. @liuzhou, the perfect batter. Hot chicken sandwiches for dinner last night. Roasted the chicken the day before, specifically for hot sandwiches and baked white bread before leaving for work yesterday morning. Served with our traditional fries and canned peas.

I never add sugar to breads unless it is suppose to be a sweet style loaf. And the crusts brown and I get good colour on my toast. I'd really be upset if my toast didn't brown. I like a well toasted "toast". I roasted a chicken on Friday just so we could have hot chicken sandwiches for dinner last night. I needed plain white bread for the sandwiches and rather than stop at the grocery store on my way to work, I baked a batch of home-style white. Came out of the oven just before I had to leave for work.

I had enough dough left from Tuesday's batch to make two pizzas last night and a baguette. And a couple of Italian sausages left. So I fried them this morning along with some green peppers and onions and made Moe a sandwich for breakfast.

@BKEats, thank you.

@Kim Shook, it all looks so good. Is it wrong though to just want the corn? Pizza night. I had a second batch of dough in the fridge since Tuesday. Matt took it out of the fridge around 2:30 PM so that it would be ready to use when I got home from work. This was Moe and my pizza. Mushroom and sausage. The crust was really thin, the way I like it but with a nice rim.

Last night's dinner. Pan seared halibut finished in the oven. Served over buttered rice, asparagus and roasted cherry tomatoes.

@Kerry Beal, is Hubby, not a big sourdough fan? I can understand that. I'm not either. I only make sourdough because both Moe and Matt like it. Lately, I've been just tossing the discard into a batch of yeast dough, when I feed the starter. That way I get just a slight hint of sourdough flavour, that just enhances the bread rather than making the sourdough flavour really pronounced. @Chris Hennes, beautiful loaf. Love the crumb with the seeds throughout. I need to try adding some seeds to my breads. @Smithy, the no knead turned out well. You even have some shine on the crumb. Today's bake. 750g batch at 75%. In the fridge for 19 hours. Left of the counter for three hours to warm up and continue rising. Baked in the CSO for the steam and then transferred to the Oster to finish.

@rotuts, the Greek pizza is simple. You can roast or just fry potato cubes. Toss with fresh minced garlic, dried oregano, salt, pepper and a squeeze of fresh lemon juice. And scatter on top of the sauce and cheese. I use my regular pizza sauce.

I add most of it at once and then continuing adding more until it feels right. Edited to add: Corn Tortilla Pictorial I did about 10 years ago.

No green pepper or eggplant on either pizza. Another favourite of Matt's is an Artichoke and homemade pesto pizza.

I admit to being boring when it comes to pizza. I prefer the more traditional toppings, of just Italian sausage and mushroom and sometimes with olives. And to be honest, if we had a decent place to order pizza from, I probably wouldn't even bother to make pizza. I only make them because Moe and Matt like homemade pizza. I'd be happy just eating the rim. I prefer an uncooked sauce and have simplified it over the years. I drain a can of plum tomatoes, pulse right in the can with the immersion blender, and season with fresh garlic, dried oregano, a little basil and some fennel seed, salt, pepper and a few chili flakes. And a splash of olive oil. My son loves the Greek Pizza I make with potatoes.

Beautifully photographed.

One of my days off so decided to make a nice dinner. One of our favourites. Green Peppercorn steak (Beef tenderloing) with Parisienne potatoes and a few veggies.

Shopped on my way to work yesterday and picked up what I needed to make chicken chop suey for dinner last night.

Cheddar Cheese and Chive biscuits. And Moe's breakfast. I offered him scrambled eggs but he was happy with some sliced deli meat.

Last night's dinner. Lamb Shanks on a bed of mashed potatoes, with rutabaga, leek, broccoli and cauliflower.

This home-style white was rubbed with butter while still warm. Gives a nice shine to the crust and makes it soft.

What kind of bread? I aim for a "crusty" crust on baguettes. But I don't mind a softer crust on homestyle white bread. Rub a loaf with butter when it comes out of the oven and the crust will stay soft.

Baked all three of my days off. Three batches of dough, two of which went into the fridge. One baked same day, one yesterday and the last one today. Two regular baguettes and two with cheddar. Folded the cheddar in while shaping. Although not strictly sourdough, I added the discard from the starter feed into all three batches along with yeast and and all three batches have a light but distinct sourdough flavour. This batch more so than the first two.

@lindag, Rye is the only flour I use when starting a sourdough starter and I always feed with the same rye flour. I have spun off a white starter from the original rye, but I always continue to feed the rye starter. According to Amy Scherber (Amy's Bread NY) Rye is the best flour to use. Lots of extra nutrients. It is easier to get started and maintain. It is Amy's recipe that I use for my starter. I can neglected my starter for months and give it two feedings with rye and bottle water and it springs right back.

My breakfast. Toast and tomatoes.

@Norm Matthews, thanks for sharing your rye bread recipe. Your bread looks great. Just picked up a new bag of stone ground organic rye from a local bakery to feed my starter. Will try your recipe. @weinoo, I'd be happy with a slice of your flat bread. I'm all about the crust and crumb and that does it for me. Yesterday's bake. Six small baguettes from a 750g batch of dough that was made on Monday and left in the fridge overnight.

Halibut in a lemon buerre blanc sauce was on the menu last night. Served on a bed of spinach and potatoes roasted in the CSO.

Our breakfast. Bread baked last night and toasted this morning. Topped with cheez whiz (my guilty pleasure) and bacon.