Ann_T

@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.

@Okanagancook, I want your potatoes.

Welcome back @ninagluck. Simple dinner last night. Moe and I shared a Caprese Salad with Capocollo, Genoa salami, and olives.

I made a beef stew with dumplings this morning in the Breville pressure cooker. Moe had stew for breakfast and I'm working today and will have the same for lunch.

One of Moe's favourite breakfasts. Scrambled eggs with leftover roast beef and gravy. Go figure!!!

@ShelbyAnd don't forget carrots and raisins.

@Margaret Pilgrim, @Kerry Beal, I never add the cheese during the kneading/stretch/fold stage because then it just seems to disappear into the dough and you can't really see it. I like the cheese to be visible and the flavour more pronounced so I don't add the cheese until I am shaping the baguettes. After the bulk fermentation. I grate it fairly coarsely and just top the dough with the cheese, and then as I fold into the shape, I add more cheese which gets covered as you continue to shape.

Made two batches of dough on Wednesday, both 500g batches. One made two pizzas for dinner Wednesday night and the other went into the fridge until yesterday. Baked four small black pepper can cheese baguettes. I fold the cheese in during shaping, rather than during the initial stretch and folds. One with just cheddar, one with a combination of cheddar and Gouda and two with Gouda.

@Margaret Pilgrim, it was actually my birthday dinner. Other than I didn't know what I wanted to cook for dinner until mid afternoon and then had to run out to the store to pick up the roast, dinner was an easy one. The beef took all of 30 minutes on high heat to roast and while it rested for 20 minutes the Yorkshire pudding cooked. As did the potatoes. I was happy to find a horseradish root yesterday. Not something that is always available. . @Katie, sorry to disappoint but the peas were frozen.😊 But you are close, Moe was awake at 4:00 AM this morning and put in a request for scrambled eggs and leftover roast beef with gravy. (A favourite Sunday buffet breakfast at a restaurant when we lived in the Sault). He is still waiting for it.

Tonight's dinner. Sterling Silver Top Sirloin roast with Yorkshire Pudding and homemade horseradish. This is my favourite beef roast. Love it more than Prime Rib.

Another Pizza night. Started two batches of dough this morning. One went into the fridge for a longer cold fermentation and will probably be baked tomorrow. The other was for pizza. Sausage, Pepperoni, mushrooms and olives for Moe and I. And Matt dressed his with three cheeses, tomatoes from the garden, olives and homemade pesto.

@TdeV, I would say that it is very close to a cake texture. I wouldn't call it pudding like. Here is another picture that might show the texture better. This one is blackberry too.

Thanks @Margaret Pilgrim. Thanks @scubadoo97. @chefmd Wow!! Perfect scallops. @Norm Matthews, that is one beautiful roast of beef. Tonight's Dinner. Promised Moe homemade Halibut fish and chips. Double fried fries.

Made Moe poached eggs for breakfast. I can't remember the last time I made this for him. Got to love a man that doesn't mind you breaking his eggs for a photo.

40th Anniversary dinner. Grilled Rack of Lamb with fresh mint sauce. Roasted potatoes (in CSO), asparagus, cauliflower and rutabaga.

@ptw1953, I don't blame them. I would want to take that gorgeous bread home too.

This weeks bake. Instead of baguettes I made small rounds.

@Kim Shook, can't remember the last time I had Chicken Kiev. Now that is all I can think about. Grilled baby back ribs with homemade fries and TBQ sauce. Baked on Wednesday and saved some of the dough for Matt who made himself a pizza. Used tomatoes from the garden and made a fresh sauce and topped the pizza with more tomatoes and basil from the garden. Made a blooming onion last night. Never made one before. Used the same tempura batter I used recently on Zucchini with additional seasoning.