Ann_T

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.

Moe's breakfast. Scrambled egg served with the leftover roast beef and gravy. This is one of his favourite breakfasts. Served with small slices of toasted baguette.

Moe put in a request for a roast beef dinner with Yorkshire pudding.

Baked another loaf of the Rye from Bread Illustrated.

Two breakfasts. Made Moe a Schwartz's Montreal Smoked Brisket sandwich on homemade rye for breakfast this morning. Yesterday's breakfast. Toasted baguette with back bacon and tomatoes.

Last night's bake Same day dough, 74% hydration.

@JoNorvelleWalker, It is all about the crust for me and your pizza looks perfect.

Veal Schnitzel with spaetzle in brown butter. And apple pie and ice cream for dessert.

This Canadian doesn't care for cheese on my Apple Pie, but I am very happy with either whipped cream or vanilla ice cream. And when it comes to Gingerbread, I like it warm served with either a lemon sauce or a caramel sauce. Have never had it with apple sauce.

Just took this apple pie out of the oven.

Yesterday's bake. Same day dough. 74% hydration. Hand-mixed in the morning and baked last night. Sliced this morning for breakfast.

@Margaret Pilgrim, I have saved a mushroom lasagna recipe that a friend gave me years ago. I'm not really a fan of lasagna, but I'm sure I would love a mushroom version. But unfortunately Matt doesn't like mushrooms. And it isn't like he doesn't keep trying. Every few years he will taste them again just in case his tastes have changed. Not so far.

Breakfasts from the past few days. Yesterday morning started off with a cappuccino at 4:00AM with a butter tart made by a friend's mom. Followed by burgers and fries a few hours later. Sunday, I put a pot of Pork Bolognese sauce on early morning. And Moe spaghetti for breakfast. Valentine's day Breakfast - Greek Ribs.

Last night's dinner. I had promised Matt that I would make him lasagna in my new TeamFar lasagna pan. A gift from a friend. (Thank you @FauxPas). This pan is the perfect size for baking in the CSO. And deep enough for a four layer lasagna. Lasagna weighed 6 3/4 lbs not counting the pan. Matt doesn't eat meat so I made a four layer cheese lasagna. Moe and I had ours topped with the pork bolognese sauce.

A favourite of Moe's that I haven't made in a long time. Ziti Tagliati in a tomato cream sauce with smoked salmon.

Lunch for two. Smoked salmon and cream cheese on homemade rye.

@Shelby, you have way more self control than I do when it comes to homemade fries. I want a plate full. Last night's dinner. Veal Scallopini with a mushroom sauce.

Yesterday's Bake. Inspired by @liamsaunt. Forgot that I had the Bread Illustrated book. Found the Rye and another loaf that looked good, Cranberry with toasted walnuts. Made them both in the KA with a few autolyze rests in between running the machine. Staggered the batches so that they wouldn't both be ready to bake at the same time. Sliced both this morning because Moe wanted to try them both. Recipe called for caraway seeds which I left out. Not a fan. This is a really nice light rye. And the Cranberry with the toasted walnuts I think should go well with brie.

Sunday Breakfast. Moe's. Farm fresh eggs, buttered basted, sausage and toasted homemade bread.

Haven't baked in a few weeks. Ended up working 15 days out of the last 18. Baked last night. Dough had been in the fridge since Wednesday.

I had a craving for ginger cookies. Not just any ginger cookies, but soft chewy ginger cookies with bits of Crystallized (Candied) Ginger throughout. So since I was up early I made a batch. Early morning treat with our cappuccinos.

I made two batches of dough yesterday. A 1000g flour batch at 70% hydration and a second 500g batch at 80% hydration. Both went into the fridge yesterday morning and Matt took the small dough out this afternoon for me so the dough would be ready to make pizza with when I got home from work. Divided the dough in half and made two smaller pizzas, from one half of the dough, both the same, topped with olives, green peppers and thin sliced onions. One for Moe and one for our neighbours. I wasn't hungry, otherwise they would have been topped with mushrooms and Italian sausage. Used the other half of the dough to make Matt a larger plain cheese pizza which he finished with a crushed chili pepper. Rim shot. The other dough is destined for baguettes in the next day or two.

@BonVivant, I'm so envious of your Mexican meals. No good Mexican here on the Island. Dinner last night was just dessert. Apple turnovers with a brown butter glaze. Moe had his with ice cream. \