Okanagancook

Thank you both for the comments. I guess I was going by Paul's picture in the book which looks to be about 2 to 2 1/2 inches high. But as you point out @andiesenji it is supposed to be a flat loaf so now I think it is correct. The crumb is really nice and I like the texture. cheers

We were watching The Great British Bake Off where they were making ciabatta. We have Paul Hollywood's Baking Book so I decided I would try making them. Followed the directions but they didn't really rise much in the oven. In this recipe he doesn't instruct one to put steam in the oven. Anyway, I tried the recipe a second time with exactly the same results. Any ideas as to why they didn't rise...only 1 to 1 1/2 inches. The recipe is a very wet dough which is made in the stand mixer. The dough is left at room temp until doubled to tripled in size. The dough is cut into four pieces and rested for 10 minutes before baking. 430F for 25 minutes.

@robirdstx lovely looking meal...my kinda food.

If you have the Greens cookbook from D. Madison there are a couple of recipes there. Basically treat it like spinach for soup. I added celery, onions, green onions, etc, etc. simmered then blended until smooth...you can add rice or potato if you like a thick soup. This time I had some scraps of zucchini and carrot which I sautéed a little and added to the soup. I like a little chili at serving time. Or you could just blanch the lovage and freeze for later use.

Those tacos look fantastic...you can see that they have puffed so were probably really tender. So jealous!

Lovage soup with added veggies and a big salad topped with a nut & seed mix.

Great idea. I make my own vadouvan and freeze in portions. This recipe makes 3 cups. https://www.epicurious.com/recipes/food/views/vadouvan-indian-spice-blend-243607

Simple stir fry of peppers, mushers, pineapple, onions, water chestnuts and pork in a spicy Sambal Bajak paste from a jar.

Speaking of keeping tomatoes....I read a Cooks Illustrated article or saw it on the Am Test Kitchen....after testing, they found that placing the tomatoes on the stem part they kept significantly longer. Found it. https://lifehacker.com/store-tomatoes-stem-end-down-to-keep-them-from-rotting-5993316

Yesterday was microwave scrambled eggs made nice and soft, tomatoes, bacon, mushers and toast. Those eggs were so delicious. DH does the eggs: 15 seconds at a time with stirring in between until you are nearing the consistency you like, then less time with stirring in between until you have the consistency you like. Clean up is really easy.

@TdeV Just a couple of teaspoons. Rice ground in the spice grinder. This idea comes from Charmaine Solomon and her Chicken Everest Recipe in the Complete Book of Asian Cooking.

@robirdstxI just made a couple of turkey thighs. I boned them, brined them, put some herb/butter paste on the outside and grilled on indirect bbq heat at 275-300f until cooked then cranked the heat to get some good colour on them. I think turkey thighs are the perfect poultry meat...so flavourful and moist. I put a little ground rice in my herb butter to help make a nice crust on the meat. Yours looks like you got the skin nicely rendered. And those veggies underneath.😍

Saturday night was sous vide chicken leg, squash ravioli with zucchini cubes in an Andouille cream (freezer) sauce and garden string beans in a Miso-butter sauce from the latest Bon Appetite. Last night was the same chicken and beans with IP garden mashed potatoes smothered in mystery 'chicken sauce' from the freezer and sautéed mushrooms. Have to say, those chicken legs are mighty tender and juicy.

This recipe looks good. https://www.greatbritishchefs.com/recipes/tomato-bread-recipe

A couple of dinners: Pork burger, coleslaw and cucumber salad. Then last night microwaved corn, roasted cherry tomatoes, skillet green beans with miso-butter and slow roasted chicken leg.

Uncertain about what you mean @JoNorvelleWalker

When in doubt add hot sauce! The avocado looks good if it’s any consolation.

Ha, ha Newfoundland to British Columbia Vancouver Island is only 7300 Kms 11,800 Brisbane to Victoria.

Half our own Merlot 2016 and equal part water and one ice cube. Nice. It is hot outside and this would be nice if we were out there. I am going to try a little less dilution next time.

@liamsaunt beautiful dishes, as always!

I was reading the drinks section in David Tanis’ One Good Dish. Watered down wine...equal parts cold water or soda and decent red wine served over ice. Sounds refreshing for hot day. Anyone tried this?

I will add my thanks for taking us along.

Saturday was jerk pork, beans with fried shallots and scalloped potatoes. Last night was leftover scalloped potatoes, stuffed tomatoes, carrots with pistachio butter and chicken legs from Dinner Changing the Game done in the CSO for 30 minutes on steam bake at 425F...I had trouble getting the skin crisp so had to Broil them for awhile which of course over cooked them.😖

And so will a low glycemic based diet.

If you use it unstrained I think the flavour gets muddled. Granted, there is not much liquid which is good...means more left in the meat.