Ann_T

Canada Day Breakfast. Pork chops intended for last night's dinner. Grilled this morning for breakfast. Also grilled potatoes, green beans, peppers and mushrooms.

I always double fried. It is the second fry that crisps them up.

Moe's Breakfast. Grilled Italian Sausage on homemade baguette. Baguette toasted on the grill. Topped with fried onions, peppers and tomatoes. And double fried potato wedges.

Moe and I shared a Burrata Caprese salad with prosciutto for dinner last night while watching the debate. And slices of baguette to dip in the olive oil. I love the way the centre flows out when cut.

Wow, that looks perfect to me. Just out of the oven. Four baguettes and one little bun from the other half of the dough that I hand-mixed up yesterday. Half for the pizzas and half for baguettes.

@Norm Matthews, it is one of the reasons that I always use Italian sausage. I have not been able to find a pepperoni that I like.

Started a 1000g batch of dough this morning. Decided to put half in the fridge and bake baguettes tomorrow and the other half became three pizzas. Matt picked enough basil from the garden to make a pesto sauce and his pizza was artichoke and pesto. Didn't get a picture. And I baked two "Rachetta" pizzas. Gave Moe the first one to start while I got the second one on the grill to bake. Both with Italian sausage and mushrooms and I used Fior Di Latte, a soft cow's milk mozzarella. Pictures are of the second Rachetta pizza with a slice of the first. The crust was so good. Especially for a same day dough.

Not working today and I didn't make breakfast so I made an early lunch. Southern Fried Chicken with mashed potatoes and a cream gravy.

Tonight's dinner. Japchae, Korean Yam noodles.

I usually mix the cornbread with cubes of regular bread about 1/2 and 1/2 and bake separately. Although I have baked inside. But I prefer separate.

Moe's breakfast. Pulled a baguette from the freezer for toast and made him, steak and scrambled eggs. Eggs were farm fresh from a local farm stall.

This is my favourite cornbread recipe. I like it sweet for when I make it for breakfast, but reduce the sugar if I'm baking it to use in a corn dressing/stuffing. I usually bake it in a cast iron pan, but sometimes I bake it in a loaf pan or in muffin tins. Cornbread Recipe

Moe's dinner. Grilled New York Strip with mushrooms and grilled garlic bread.

I've always used locally ground organic rye and have never had an issue with mold. @ElsieD, I think I have mentioned before that I'm not really a fan of sourdough bread. Both Moe and Matthew like it. I actually prefer the bread I make using just a biga with yeast. But I don't want to let the starter die. So when I feed the starter, I just toss some of the excess into a batch of dough with 3 or 4 grams of yeast. This way they get a mild sourdough flavour, one that I am okay with.

Last night's dinner. Blanquette de Veau I used shallots instead of pearl onions. Hate peeling pearl onions.

@shain, Wow, look at that crust. Beautiful pizzas. Shopped yesterday on the way to work for dinner ideas and ingredients. Picked up veal and made veal piccata with a side of spaghetti.

Thanks @Smithy. I had to laugh, because cereal is Moe's go to meal when I'm at work. Even if I have left something for him, apparently pouring cereal into a bowl and adding milk is easier. Today's breakfast. This was suppose to be dessert last night, but it was just too hot to turn the oven back on and no one was hungry for dessert anyway, so........ baked the shortcakes this morning and Moe had strawberry shortcake for breakfast.

@blue_dolphin, I love watching pitas rise. We hit over 30°C yesterday. I love the hot weather. But people here on the west coast seem to complain a lot when the temperature is over 22 or 23°C. Even though it was too hot in the house to bake, I did anyway. Dough was made on Tuesday, started with a Biga, and I divided the 1220 g batch into two containers and it went in the fridge for a long fermentation. Took one container out yesterday morning and baked late afternoon. Using my new method of starting each loaf on a stone in the CSO on the bread bake steam setting, and then transferring to the Oster, I cut the time in half that it takes to bake four baguettes from start to finish in the CSO.

Dinner wasn't very pretty tonight but Moe really enjoyed it. I don't like scallops , but Moe does, so that is what I made him. A version of Coquilles Saint-Jacques. Normally I would have piped potatoes around the edge but I had some corn I wanted to use so I made an old favourite individual light corn custards.

@Kim Shook, it certainly looks good. It is always disappointing when you make something that doesn't live up to your expectations. I tried a few of her recipes when she first came on the scene and found them all really basic and "underwhelming"

Greek Lamb Shoulder (Kleftiko). This is a favourite dinner. Served with rice, Greek potatoes and Greek Salad. Got to love a cuisine that serves both potatoes and rice on the same plate.

Moe's Breakfast. As I have mentioned on more than one occasion, I don't care for salads. And I'm not really much on breakfast either. So morning is always a good time to make something that I know that Moe will like and I don't have to eat. This morning I grilled him Italian sausage and made a salad. Tore apart one of my baguettes and toasted the croutons in the oven with butter and olive oil and tossed in a couple of cracked garlic cloves. Thanks to @David Ross, for the idea of just tearing apart the bread. Usually I cut it into cubes. Salad was arugula , roasted red peppers, cherry tomatoes, kalamata olives, white onion and feta cheese. Dressing was a simple vinaigrette with olive oil, garlic, Dijon mustard, red wine vinegar, salt, pepper and dried basil. Finished with a squeeze of fresh lemon juice.

Last night's dinner. Beef Tenderloin Kabobs. Grilled with peppers and onions. I love charred onions and peppers.

I still had one container of the dough that was made on Tuesday. So last night I baked a round in a Dutch Oven. From the same batch of dough the pizzas were baked from except this dough was now five days old. Sliced this morning. This dough made the best toast this morning. It was a yeast dough, but I had fed my starter, and tossed some of the discard into the batch rather than just throw it away. So over the five days the flavour really developed.

I had to go into town after work last night so I picked up takeout for dinner. There was also Miso soup and tempura to go with the tuna.