Ann_T

Nice spread @Shelby. (Like your board) Grilled Baby Back Ribs for breakfast this morning. Served with TBQ sauce. And potatoes roasted in the CSO. This was suppose to be last night's dinner, but we had lunch out and weren't hungry for dinner.

Moe's breakfast. Soft (Steamed) Eggs with sourdough toast fingers.

Moe's breakfast. Omelette with roasted cherry tomatoes........ and toasted sourdough baguette.

Halibut with Dungeness crab for Moe and I. I was baking sourdough bread last night and used some of the dough in a simple cheese pizza for Matt.

Finally got around to feeding my sourdough starter this week. Fed it once to revive and a second time for good measure. Second time I used some of the discard in a Biga. Handmixed a batch of dough on Friday morning before leaving for work and left it in the fridge until yesterday afternoon. Baked last night. Sliced this morning. And a simple cheese pizza.

Moe said he would be happy with just a salad for dinner. So........ I made him a "stacked" Greek Salad.

Tonight's bake. Dough given 48 hour cold fermentation. One pizza (on dinner thread) and seven small baguettes and one smaller boule baked in 3 litre Dutch Oven.

I have seven small baguettes, and a small boule proofing as I type. The dough, two 500g flour batches was hand-mixed on Monday and both had been in the fridge until late this afternoon. Saved enough to make Matt a 3 cheese veggie pizza for dinner. Topped with sliced tomatoes, green and red peppers and green and black olives. Neither Moe or I wanted much for dinner so I didn't make us a Pizza. Moe was happy with a slice of Matt's pizza. The crust is so good, if I do say so myself.

Late breakfast. Chuck burgers, grilled and homemade double-fried fries.

@JoNorvelleWalker, great looking pizza. Did you roast the tomatoes first or just add them fresh?

@liamsaunt, I so agree with you. I love cauliflower, but I want it as a vegetable. Not as rice, or potatoes or heaven forbid a pizza crust. Oh WOW. I'm a big black pepper fan. Have carried a pepper grinder in my purse for over 20 years. I also grind pepper over my pizza crust when stretching. Next time I bake burger buns, I'm adding lots of black pepper. Last night's dinner was fresh halibut, pan seared and then finished in a hot oven. Served with a fresh salsa, made from tomatoes (from our garden) Kalamata olives, basil, garlic, lemon zest, squeeze of lemon juice, salt, pepper and olive oil.

I made Moussaka yesterday. Served with a Greek salad.

Pollo Alla Marengo with Linguine Puttanesca.

Last night's dinner. Made Moe a Caprese Salad. With homemade focaccia. He is happy to have one of these every night. This one was made from fresh picked "Manitoba" tomatoes.

Thanks @Kim Shook, The recipe is on the blog, you can find it here: http://www.thibeaultstable.com/2012/05/prawn-etouffee.html Yes Matt is our son. Not sure how I ended up with a vegetarian. Especially one that use to love his meat, especially rare beef.

We had pizza tonight watching the US Open Women's semi final. Our girl (Bianca Andreescu) won. Moving on the final against Serena Williams. Made a Pepperoni Deluxe for Moe and I to share. And Matt had a Three Cheese Pizza. Dough had been in the fridge since Tuesday.

As well as dessert, I made Prawn Etouffee for dinner with our friends and neighbours. Celebrating Clif's retirement with one of his favourites.

@TdeV, We were having dinner with neighbours yesterday so I made another Blueberry Cobbler. Took pictures along the way. I don't get the pudding-y texture, but maybe we just have a different idea of pudding. I do find it more cake like. I'm wondering if you are using more fruit so there is more moisture in the batter, making it more pudding like. Almost ready for the oven. Pushed the blueberries into the batter and sprinkled with sugar. Baked Texture I left off the vanilla cream sauce to show more of the texture.

My favourites change depending on what day you ask me. But Lamb shanks, Oxtails and veal shanks would always been on the list. @Margaret Pilgrim, oh yum. I love sweetbreads and always order when they are on the menu. Haven't seen them at any of the butchers around here.

@JoNorvelleWalker, not an expert here, but I'm guessing it is because your loaves are not baked long enough. Sometimes I take them out a little sooner than I should because if truth be told, I don't really like the really dark crust that some prefer. When I do that, the crust softens up. I tried to leave them in long enough so that they sing when they come out of the oven. Yesterday I made two batches of dough, both 500g. One is still in the fridge and will get baked today. I had to go into Victoria yesterday afternoon so both batches went into the fridge and Matt took one out for me around 4:00. Started in the CSO on the bread setting and baked for 12 minutes and then transferred to a stone in the Oster for another 8 minutes. Instead of taking 20 minutes each in the CSO, I can bake four in half the time and still get the benefit of the initial blast of steam. The last baguette came out of the oven just before bed. Sliced this morning.

Yesterday's breakfast. Grilled European wieners on grilled store baked baguette. I hate traditional hot dog buns so always buy baguettes from the grocery store and cut to size.

I'll share @Margaret Pilgrim. Last night's dinner. Roasted a small chicken in the CSO and made hot chicken sandwiches. Traditional sides of fries and peas.

I bet that would be wonderful with duck breast too.

I haven't but I know I would love that. Usually I make hot turkey sandwiches with fries when I have roasted a turkey. In fact sometimes I roast a turkey just so I can have hot turkey sandwiches.

Moe's breakfast. Beef Dip sandwich on a homemade baguette.