Ann_T

@JoNorvelleWalker, would you please share your version of Chicken Cacciatore. Most recipes are based on a tomato sauce I prefer it without.

Last night's dinner. Grilled beef tenderloin Kabobs. Served with buttered Carolina Gold Rice, with mushrooms and zucchini.

You are welcome. If I didn't already have a back up I'd be buying one.

Six Sourdough baguettes. Fed my starter Saturday morning and made a biga. Added to a batch of dough Saturday night and was left in the fridge until this morning.

Caynes in Toronto is going out of business and they have the CSO on sale for $159.99. That is the lowest price I have seen. This is a store I use to shop at years ago when I lived in Toronto. https://www.cayneshousewares.com/cuisinart/combo-steam-convection-oven-39624

When I'm out this afternoon I'll pick up the citric acid and if that doesn't work, I'll take it apart following the instructions from @Shelby. I don't want to open my back up oven unless I have to.

Yesterday's breakfast.

Yes! But maybe I will try it again first.

Thanks @Smithy and @JoNorvelleWalker. And thank you @Shelby. I know what I will be doing on my next day off.

Made Moe's breakfast. I use my favourite pancake batter thinned out to make pancake crepes. Filled with apples cooked in butter, brown sugar and cinnamon. Finished with maple syrup and a side of bacon.

Platter for two. Spatchcocked a 1.1k Cornish Game hen and served it with a tomato olive dressing.

@JoNorvelleWalker, I started to have a problem with the steam function on my CSO. It will work sometimes and other times is starts to beep even when there is a full tank. What did you do to fix it?

Yesterday's breakfast - Moe's. Scrambled eggs and bacon with toasted homemade baguette.

Today's bake. This was a same day bake. I fed my starter this morning, but rather than use the discard to make a Biga and make the dough later today and bake tomorrow, I just tossed the discard into 1000g of flour, along with 700g water, 29g of salt, and 3g of yeast. Baked five baguettes. Two loaded with cheddar, three plain, and three small rolls, one of which also was filled with cheddar.

Chicken Stew and dumplings for breakfast this morning.

Great photo.

Moe had potato leek soup for dinner and wanted more for breakfast. Served with toasted sourdough baguette.

This was suppose to be last night's dinner. Instead it became Moe's breakfast. French Dip Sandwich made from leftover roast beef on a homemade baguette.

Tonight's dinner. I got home just after 5:20 and we were eating by 6:30. I presalted a small Sterling Silver top sirloin yesterday and roasted it at 450°F for 20 minutes. Took it out of the oven at an internal temperature of 120°F. Left it to rest while the potatoes finished cooking and the Yorkshires baked. I love my Yorkshire Pudding recipe. It never fails me. Served with mashed potatoes and buttered peas and a little horseradish on the side.

@TicTac, that is how I feel. I do the cooking so I want to do all the grocery shopping. In fact, I love grocery shopping. Almost as much as I enjoy cooking. I shop on a daily basis. On the days I work, I stop at one or two grocery stores on my way to work. I've always grocery shopped this way. Back when i was young and we lived in Toronto and I worked downtown, I would get off the subway along a certain stretch of Yonge Street where I had butchers and seafood shops, small vegetable shops and bakeries, etc... and I'd decide what I felt like cooking that night by what appealed to me.

Actually Canadians use metric. But old habits die hard.🙂.

Moe's breakfast. Baked Potato with Broccoli. This is the biggest baked potato I've ever baked. Was over 7 1/2" long and weighted just over 1 1/2 lbs. I bought a box of Russet Potatoes yesterday and they are all huge. Took over two hours in a 400°F oven.

@Okanagancook, yes the pizza is very thin, until you get to the rim. Which is my favourite part of the pizza too. I think you can see from the side of the cut piece that the pizza is probably between an 1/8th and a 1/4" thick. I line my grill with stones and preheat. Temperature gets up to about 700°F . I turn the two burners directly under the pizza off when it goes on to the stone and the temperature maintains between 575 and 600°F.

I learned a long time ago, that sending Moe to the grocery store was not a good idea. Last night's dinner. Made a second batch of sourdough on Sunday, at 82% hydration. Left it in the fridge until yesterday. Pizza two ways with sourdough crusts. Moe and I had our typical sausage and mushroom and Matt made his own Greek Pizza.

Breakfast. Figured Moe needed some protein after last night's "Pie for Dinner". Scrambled eggs with fried back bacon and white cheddar. Toasted sourdough baguette.