Ann_T

@Anna N, I have been able to use fresh thyme, rosemary and sage all winter out of the garden. Except when we had that big snow storm and they were all covered. My rhubarb is also growing. Although it is a little slower this year. Won't be making my first rhubarb pie until late April I suspect.

@Anna N, I made omelettes this morning too. I noticed that my chives were up in the garden and ready to start using so I made Mushroom, Bacon and Chive omelettes for us both.

@Captain, great idea to serve Yorkshires with your lamb shank. I never think to serve them with anything but roast beef. Halibut season just opened and I promised Moe for our first feed I would make him fish and chips, in a light crispy batter.

Moe's breakfast. The last of our St. Patrick's Day corned beef. Slow roasted in the oven. Served on homemade baguette.

@Margaret Pilgrim, Thanks. I just use a Samsung phone camera. Until a year ago I used a Samsung S5 which I loved for photos. I moved up five generations to a S10 Plus last May. I have a designated spot that I use to take all food photos and I have an LED desk lamp. I replaced this lamp with the same model when the first one died, after I knocked it off its perch one to many times. Lamp Bought at Staples When we first started making our boards we had a butcher block made from a Birds Eye Burl and various pieces of Big Leaf maple. I had intended to sell it. But kept it to take photos on.

Hot Dogs. Grilled European wieners in a baguette with twice fried fries.

Mine was labeled as a potato masher. I've had it for years. I noticed recently that they now have a pastry cutter that looks similar, different handle.

@rotuts, just I always peel for mashed potatoes. My mom was the worst cook and her potatoes were always lumpy (as in uncooked lumps). I hate lumps. And have never been a fan of potato peels. The only time I don't peel is for french fries. And I use russet potatoes for everything. Mashed, scalloped, fried, baked, etc... And russets always mash up smooth. For a large quantity I use a ricer, but for just a few potatoes I use the old fashion masher. Presidents Choice brand. Bought a number of years ago. Also works great when making refried beans. Not sure if it shows well in this picture, or the one below, but the masher is blade like (but not sharp) and the bottom edge is just slightly tapered and rounded.

Ever since I saw @liuzhou's pan fried pork, I've had a craving. Had planned to make it last night but Moe wasn't hungry so I made it this morning. I butterflied two small boneless pork loin chops and pounded them thin. Pan fried, with enough drippings to make gravy.

Lettuce cups with pork.

Moe's breakfast yesterday. Back Bacon and hard fried egg sandwich On a homemade "baguette" roll.

Although I don't consider cauliflower a substitute for mashed potatoes, I would happily eat your mashed cauliflower. What is not to like with cauliflower, butter, salt and pepper. Love cauliflower, mashed, steamed, curried, etc..... I actually made dinner for dinner last night. Made a quick Italian sausage sausage and fried as patties to serve with penne with a tomato and olive sauce.

OOOH that looks really good. Would much rather have the pork cutlet than bacon.

Breakfast really is served this morning. I sauteed cherry tomatoes and made Moe a tomato omelette with a side of back bacon and toasted baguette. And I had back bacon and sliced tomato on toasted baguette.

Thanks @Margaret Pilgrim. I've always preferred dinner over breakfast. Today's breakfast. Burger platter for two. Mine is the one heavy on tomatoes. And no condiments.

Breakfast is served. Ready for the oven. Roasted Cornish Game Hen Italian style with Pasta Aglio E Olio.

Moe's breakfast. Ribs with TBQ sauce and cornbread.

Made Wonton soup for dinner last night.

Crust looks amazing.

@Anna N, I must confess that I don't care for frozen pizza and if truth be told, I'm not that big on leftover homemade pizza either. BUT, the CSO reheats a slice or two of pizza quickly and it tastes almost as good as freshly baked. I preheat the stone for just a couple of minutes on the convection bake setting and when I slide the slice on to the stone I switch to steam bake setting for about 4 minutes. I wondered the same thing. I don't think I have owned a toaster in probably 25 or 30 years. I found toaster ovens better for various slice sizes of homemade bread. Moe's breakfast. Smoked Pork Chop with roasted home fries with peppers and onions, scrambled eggs and toasted homemade baguette.

@Anna N, I never cared for leftover pizza before until the CSO. We had leftover pizza for breakfast yesterday. Made Moe a tuna sandwich on a baguette. He had half and I'm taking the other half for my lunch today.

Baked twice yesterday. Made two 750g batches of dough on Tuesday and took them out of the fridge yesterday. First one came out in the morning so I could stagger the bake. Four baguettes and a small roll from batch one and four baguettes and four small rolls from the second batch. Gave two of the morning batch away and one from the second batch. Moe had an afternoon snack. Buttered roll and cheddar cheese. Sliced a baguette this morning for Moe's breakfast. A tuna sandwich. Moe had half for breakfast and I'm taking the other half to work for lunch.

Pork Dumplings.

Pizza for dinner last night. Same day dough. Made early in the morning and then given a cold fermentation in the fridge for 5 hours and then left to warm up and rise on the counter for three hours before using. 600g batch at 80% hydration. Enough dough for two large pizzas. Italian Sausage, mushrooms and green olives.

Wings and Greek Salad. Didn't get cooked last night. So.......... breakfast for two this morning.