Sleevendog your chicken looks yummy and I can only dream about eating lobster as you describe.

Marvellous meals again Ann t, and constantly constantly by your amazing example, you are encouraging me to bake bread.

So roast again cooked by DH. I've probably mentioned before....it is really nice when he cooks for us.

Neely, one of my favourite meals. The roasted potatoes are perfect.

We celebrated a milestone birthday for Moe on Saturday.

It was a work day for me so I started the dessert before I left for work.

Chicken Breasts Perigord. Boned chicken breasts with the skin left on. Mushroom duxelles stuffed under the skin.

Brown sugar meringues broke up and folded into whipped cream, topped with sweet local strawberries. Family tradition to always have something with strawberries for Moe's Birthday dessert.

Good to SEE you Ann and Moe too I was missing your great
looking meals. I often look in to get inspiration for dinner. My DH walked by
the computer years ago when one of your pictures was up and said that’s what he
wanted to eat for dinner what restaurant is that. I told him it was a was one
of the ladies from the cooking forum in Canada he said to bad but maybe a road
trip was in order. So now when I ask him what he wants for dinner he usually says
whatever Ann is cooking. We just got home from a visit with the great grandsons
so no cooking has been going on here.

Annie,

I can’t believe how
big your grandkids are getting your little ones are about the same age as my
great grandsons a bucket and some sand will keep them busy for hours.

Claudia

Partst. Thank you.

Baked a rhubarb tart yesterday.

Free-form. Cut one stalk of rhubarb lengthwise into three strips and placed them around the edge. Folded the dough over and sealed to form a rim.

Served with whipped cream.

Claudia, your DH's comments are soooo funny!!! And so very true!

Neely, I love roast beef and your hubby does a great job making it!

Ann, I love your pot roast, and your chicken breasts, with the skin on. I've often wished they'd leave the skin on boneless breasts but I've never seen that. Ina always bought her boneless breasts that way.

The lighting on your dish of strawberries is breath-taking.

I made a banana and crushed pineapple cheesecake. It's a change from the refrigerated cherry cheesecake.

It looks like desserts are being cooked lately and especially rhubarb, I have some so must get onto cooking it. I think we call your strawberry dessert Eton Mess Ann t. I have made what I call an Aussie Mess using mango.

So to dinners.

Fish, chips and a beet quinoa salad.

Lamb chops with roasted vegetables including beets and fennel.

Jasdip, I can often find boneless chicken breasts with the skin left on. But this time when I wanted them, they were not to be found. But it is easy to just bone out a few breasts which is what I did this time.

Neely, Moe would love if I made him home-made fish and chips. But we have a great Halibut Fish and Chip shop in the area so I usually get take out.

Your lamb dinner looks delicious.

Handmixed two batches of dough on Tuesday. One was a Caramelized

onion and poppyseed dough that I baked same day.

And the second batch went into the fridge was was taken out on Thursday evening and baked.

One pizza and

three baguettes.

Last night's dinner.

Szechuan Style Chicken

Ann t's pizza and bread look wonderful as usual as does the chicken.

My dinners are rabbit and return of the rabbit X 2

We were given a dressed rabbit so first off I made rabbit with rosemary, speck and porcini mushrooms.

The next day I served the left over on a bed of Cous Cous and in doing so proved that the meat tasted better the day after. Forgot to take a photo.

Finally, there was still some sauce left and has it had been well refrigerated I added small fresh mushrooms and served that with penne for a lunch.

Ann T, your stunning photos always make me salivate right away!!! Dang, Ann!!! I'm swooning!!!!

Oh, Neely, you are so very lucky to get rabbit, have rabbit, cook rabbit! It's one of my favorites that I grew up with not only with my parents, but with grandparents on my Dad's side. Finding it locally takes a special order and it's super expensive!!! (super expensive considering they're practically born pregnant!)

Had an easy Chef Salad Southwestern Style I put together last night (turkey, ham, roast beef) the photo is before adding dressing...DH likes to add dressing and toss, which doesn't make for the same photo, y'know? :O)

My rhubarb is titty high. Strange garden season. Chives and rhubarb. Need to make a tart. Made a rhubarb ketchup for burgers and a bbq sauce...

And we once again forgot our anniversary, lol. I won remembered mid-day and made our comfort meal...steak, potatoes, greens. 6.7.89. Is that 27yrs? wow.

Oh Yum Sleevendog, that all looks delish, as does your chefs salad sooz.

I don't have a dinner to show, however I do finally have my bread to show.

I don't understand why they have pale crusts but they taste alright.

I made the first two one day

and the loaf the next day.

I didn't have a loaf tin so made it in a cake tin!!!

I used Italian "00" white flour and a rustic recipe.

I would like to buy one of those proofing baskets you see bakers put their dough in. I'll see if I can find one online.

Neely, your bread turned out well. If you like a darker crust, just let it bake a little bit longer. And it also depends on the temperature you are baking at. I bake at 500°F on a stone.

If you don't have one of the proofing baskets (Banneton) you can make your own using a deep bowl or a colander lined with a tea towel. Well floured. And I often just shape rounds and let them rise on my dough board. They hold their shape either way.

Your rabbit dinner caught my eye. I love rabbit.

Thanks Sooz. Moe would love it if I made that salad for his dinner one night.

Sleevendog. Happy Anniversary. Perfectly cooked steak dinner.

A cake tin, Neely? LOL That's cute!

You don't need to buy a specific proofing basket/bucket. I use an ice cream bucket with the lid and it works perfectly.

Happy Anniversary Sleevendog. Your steak looks wonderful.

Jasdip, do you mean that you use an ice cream bucket for your bulk rise or for a shaped loaf that is proofing before putting it in the oven?

Dinner last night - Rack of Pork. I had a craving.

And for dessert

Strawberries were from our own little patch.

I might have misunderstood what a proofing basket is. Sorry. I use an ice-cream bucket for my initial rise, Then either put into loaf pans or on a baking sheet for a rustic loaf. I wish mine ever turned out like yours Ann. Yours are literal works of art.

Jasdip, I use plastic containers with lids too for the bulk rise. In fact I hand-mix right in these containers using the stretch and fold method, and then just put the lid on and leave to rise.

When ready to shape, I do have a round banneton but more often than not ,if I'm making a round loaf I will just shape and let rise on a flour board. Unless I'm making a white sandwich /country style bread I don't use pans.

Just took these baguettes out of the oven. Dough was made on Monday and then into the fridge for a longer fermentation. Taken out this morning, shaped and proofed on a floured dough board. Baked on a stone. I have a second batch in the fridge since Monday that is destined for pizza.

Ann............I'm adoptable

LOL, Jasdip, we all are adoptable! I'd love some of that bread for toast but mine never looks like that either, and I've pretty much just given up on appearance and am happy it tastes good!

Happy Anniversary, Sleevendog. 6/7/89, that's an interesting number, and he still forgot? Steak looks perfect too.

I've not been cooking much. Stepmom passed away yesterday, and though it was a blessing as she had become very ill, there's still an awful lot to do. Paperwork for insurance and the housing unit, cleaning out the apartment, dealing with the funeral home, getting her belongings from the funeral home, getting the phone and television disconnected, informing banks and creditors, things I haven't even thought of yet! Her sister informed me that she wasn't interested in a memorial service, a funeral or anything else, to just "do what you want". I did finally manage to find a nice home for her dog, though.

So supper was a roast beef sandwich with horseradish, eaten in the truck.

Annie

Those are beautiful baguettes!

Last nite's dinner was meatballs with a soy sauce based sauce with bok choy and quinoa.

Sorry about your stepmom Annie

My condolences on the passing of stepmom. She was very lucky to have you in her life.

Annie, I'm sorry for your loss.

Sorry to hear about your stepmom Annie. Those sandwiches sound just like the comfort food that was needed.

Very nice dinner there Jasdip.

It's been said before and will be again no doubt, those baguettes look amazing Ann t...not to mention that roulade...Yum.

I enjoyed baking the bread and I can see that I need a lot of practice.

One of our dinners was good old spaghetti Bolangnese

Another was chicken with pearl barley.

Annie, you'd be an amazing daughter-in-law, and I'm sure your MIL was proud to have you with her son, and in the family. My condolences to you and Elery.

Neely, I've never made Bolognese. Everything I've read it takes hours and hours, and I've just never tried it, and I have no idea why not.

Jasdip, I like Asian style meatballs. Did you use pork or beef?

Neely, both of your meals are what I call comfort food. Would be happy with both. (except I'd have to put the carrots on Moe's plate).

I'm not a fan of capers so I use green peppercorns.

Hi Jasdip, just a word about our spaghetti Bolangnese. My husband usually makes it and I like his best. He doesn't use the usual mirepoix of onions, carrots and celery, rather a sofrito of just onions, garlic, herbs usually basil and rosemary and canned tomatoes of course. He uses lots of onions and cuts them two ways some fine dice and some thickish wedge slices. Over the 2-3 hours simmering they break down to sweetness and the mince meat breaks down to softness. Yum.

Jasdip, that was my stepmom, not my MIL. Sadly, she battled mental illness for years, and finally sank into dementia. She was at the nursing home for three months before her death and not a single person visited except me. I took her dog there to visit every week. She had no biological children, one living half sister, and was not an easy person to like due to her mental issues. She really had no one except me and many times I'd grind my teeth, put my head down and just keep going, counting her pills and paying her bills, raking her leaves and walking her dog, the business of everyday life that she wasn't equipped to handle. Hopefully she's now free of the demons that plagued her throughout life.

So, what's for dinner? My yearly chili dog, LOL. Tomorrow Elery's son, daughter in law and their kids are coming for the weekend. His son wanted us to raise some chickens for his freezer and we agreed, but told him he would have to come and help pluck them. So, tomorrow he's learning to pluck a chicken and after that we'll have burgers on the grill. Nope, not chicken. (grin)

Ann T's chicken looks really good, though, and so does that chicken barley soup of Neely's!

Annie

Annie thanks for being so patient with my blunder. That'll teach me to not re-reading the posts before submitting my comment. I'm sorry for your stepmom, and everything you've had to endure.

Ann, your picatta looks perfect. I made a batch of meatballs using a mix of pork and beef and froze them. Extremely handy to have for quick meals.

Fine Cooking had a fantastic looking kebab recipe using lamb and Haloumi cheese. I tweaked it to our tastes, using chicken, green peppers and onion. I bought some Halloum cheese which is a firm Mediterranean cheese that's perfect for grilling. It doesn't get all melty.

Since today was a hot and humid day, I made marinated carrot salad, as well as a Greek-type salad using broccoli, asparagus and peppers. Orzo on the side. The cheese are the chunks on the left.

Ann t your chicken piccata looks very good and Jasdip your dinner looks very good also.. I love Haloumi cheese.

Dinner here was roast chicken with lots of veg some roasted some not. There was also a tarragon stuffing but it didn't make the photo.

Lots of chicken going on here on WFD! Everything looks delicious, and I'm taking notes, for chicken recipes.

Currently I have chicken stock simmering in the Nesco on the counter, it'll go until tomorrow. We processed chickens over the weekend, I was happy with our final product. We got 70 pounds of chicken from 11 birds, and they were nice and plump, but not fat...

And yes, I saved the feet for stock, LOL, although these were "saved" for some prank or another that Elery's son wanted to play on his kids.

So what's for dinner? Beef! (grin) Porterhouse steak done on cast iron, with sauteed fresh asparagus and some corn. Corn wasn't mine, of course, or even local, but the asparagus came from my garden and the beef was our own.

Elery did some cooking too, this was grilled pork loin with pineapple and bacon:

He also made a nice pot of our own beans, from last year's garden, with kale, also from last year's garden and fennel, I liked it very much.

A couple of nights later we had broccoli/edamame/purple carrots with tuna steak and french fries.

A fast meal was asparagus and mushroom frittata with cornbread and pinto beans. I really like beans, can you tell?

Besides, I had eggs in the fridge. That's my "garden" fridge, right now I have something like 24 dozen eggs in it. Yeah...

Ashley and the girls were here last weekend, and Ashley's birthday was the 6th of June. So we made a Texas sheet cake and some of Colleen's lemon butter/curd. You know, those eggs...

And, since I had helpers, we also made pancakes for Mom for breakfast.

So, I've been cooking and I've been eating, but I haven't had time to post. And now I'm at the end of the pictures I can post, so I need to make a new posting to finish up. (grin)

Annie

Elery's son and DIL and their 3 kids were here for the weekend, to help process those chickens. We had 22, but 11 of them were for his son, with the requirement that he come and help pluck. Elery, the romantic devil that he is, bought me a birthday present a few weeks ago, my birthday was May 30. And I got this:

Actually, it's amazing. I can pluck a chicken in 15 seconds, instead of 15 minutes, I love it!

So, with my extra time, I baked Honey Wheat Bread, cheese buns and a rhubarb strawberry pie. The rhubarb was from my garden and the strawberries were not mine, but they were from Michigan. Local strawberries won't be ready here for another couple of weeks, I think. I used the lard I rendered last fall in the crust.

We had burgers on the grill, some au gratin potatoes, home canned pink half runner beans, fresh spinach. And pie, of course.

The kids had fun swimming in the pond, they pedaled the boat out to the middle and jumped off. Elery insisted on life jackets and Bud opted to stay with the boat, as someone had to keep it from drifting away.

And so, now, I think I'm caught up!

Annie

Wow Annie! What a ton of work, and a feast!!!!

Your asparagus.......is that part of the 100 that you planted this year, or perhaps it doesn't mature the first year? I don't think our strawberries are quite ready either. Although I did see some at a local market for $4.75/quart, but I'm not paying that. I'll wait till more farms have theirs advertised. I'm not going to pick my own this year, my knees won't be able to handle it, I don't think.

Your pie looks perfect, and I love the look of your steak.

Where the heck did Elery find a chicken-plucker?? I can see how excited you'd be when you got it. Most women love getting gift cards to clothing and shoe stores, but I get excited when I get one from Canadian Tire.

That's funny seeing all of your eggs. I started a thread about shopping around for groceries at the Kitchen Table, and someone posted a flyer advertising 4 dozen for a buck!!! Unbelievable.

All your cooking and photos look terrific Annie.

I also made a rhubarb pie and a little fig jam tart with the left over pastry.

Dinners have been Pork chop, greens and fried sliced potatoes cooked by DH

Also fish and chips (again). It's interesting keeping this record of what we eat.

annie1992: Your Honey Wheat Bread looks amazing. We love Honey Wheat Bread, but I have never made it. Would you mind sharing your recipe, please.

Having a steak, potato salad, pinto beans, with cucumbers, red onions, and tomatoes marinated in a bit of olive oil and a lot of balsamic vinegar and a French bread (store bought and pretty darned good - it was half price).

Walnut, Annie's honey whole wheat bread has been around the forum for years. A number of us make it. I did a quick search and this is the first one that showed up. This calls for putting the yeast in with the flour. I still do it the old-fashioned way with proofing the yeast first. When I make it, I use 3 cups white flour and 3 cups whole wheat. It's a very flexible recipe.

HONEY WHOLE WHEAT BREAD
INGREDIENTS:
3-1/2 to 4 cups all purpose flour
2-1/2 cups whole wheat flour
2 pkg. active dry yeast
2 tsp. salt
1 cup milk
1 cup water
1/2 cup honey
3 Tbsp. oil
1 egg
PREPARATION:
In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well.
In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm). Let cool and stir in the egg.
Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.
Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.
Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.
Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.

I'm jumping in to also thank you for posting that recipe Jasdip, it sounds really good and looks good too by the photos.

Jasdip, that asparagus isn't from my new patch, I can not pick this year, and only "judiciously" next year, then I can pick regularly. I bought one year crowns, so I saved myself a year that way.

Elery found the chicken plucker at our local Tractor Supply Company. It's one of my favorite places to shop too, I get gift certificates regularly from my kids for birthdays and Mother's Day, LOL, good for chicken pluckers and mineral blocks, fence posts and feed, flashlights and boots and Carhartt jackets. Everything a farm girl needs, and all in one place!

Thanks, too, for posting that recipe. I've made it for a long time, although I usually just use 3 cups of white and 3 cups of wheat, and sometimes I up the wheat to 4 cups, but it gets pretty dense.

Neely, that fish looks really good. I just found a package of frozen bluegill in my freezer, so we'll have fish soon, before I "lose" it again. And you can tell it's rhubarb season, so many of us are baking pies. Elery just ate the last piece of mine last night, so it's time for more...

Walnutcreek, what's not to like about steak? We had porterhouse steaks last night, but I don't have pictures on the computer yet.

Tonight we had pork loin wrapped in bacon, prepared by the Princess, and I forgot to take pictures. Garlic rolls, mac and cheese and some corn to go with it. No dessert, she was busy making Beer Jam for the fair entry. Yeah.....

Annie

Annie, you're amazing! And Beer jam? We want to see the final product!

Tonight's dinner was Blue Apron's Cod Cakes and red cabbage slaw. DH skipped the buns- but declared the cakes to be really good. He also liked the slaw --I added a touch of apple cider vinegar and a 1/2tsp of sugar to the 2T of red wine vinegar that was included. My only quibble with the Blue Apron meals is that they have so many carbs. I guess we're just not sandwich eaters, but I don't understand why a thick fish cake made with matzoh meal and eggs needs a starchy bun. Needless to say that I didn't indulge in the meal-- can't eat the wheat or the slaw.

Thank you so much, Jasdip, for posting the Honey Wheat Bread recipe. I will cut the recipe in half. Have any of you made this in a bread machine?

Walnut, that recipe makes 2 loaves, so cutting it in half would be perfect for you.

I used to use a bread machine many years ago. All the liquid would go on the bottom (egg included) then dry ingredients with the yeast on the top. I don't see a reason why this recipe wouldn't work as well.

WalnutCreek, I always make this in the bread machine, although I only use the dough cycle and then shape and bake in the oven. I'm pretty sure it would be fine baked in the machine too, although I tend to get "caved in" tops when I try to bake in the machine. Still tastes good and the texture is still OK, but the tops just collapse, so I'm assuming the machine is over-proofing before the baking cycle turns on.

Compumom, I do have a picture of the beer jam. It's really a grill glaze, made with local dark porter, supposed to taste like coffee and vanilla but it mostly tastes like dark beer to me, LOL. I hate beer, so I'm not a good taster. Makayla isn't old enough to drink, Elery dislikes beer and Amanda dislikes beer, so we all made faces but it should be unique enough to draw attention from the judges, who very well may like beer, LOL.

Anyway, I'll post pictures when I get them on the computer. Right now I have to go bake Daniel Tiger cookies for Emaline's 2nd birthday!

Annie

I made a new dish. It's a called Bihon Pancit, a Filipino recipe. It was terrific, and when we get the urge for Chinese I'll whip this up.

I used Vermicelli cellophane noodles instead of rice noodles. I also substituted thin asparagus for the green beans. Minced fresh ginger (I have lots!). I couldn't wait to put this in my keeper binder.

Bihon Pancit Recipe

Annie, I had to Google Daniel Tiger, apparently our grandkids are too old to have known him. Emmaline will be thrilled!

Makayla's beer jam as a glaze could be very interesting. I hope she wins another prize! I'm also not much of a beer fan and being gluten free, I guess that leaves me in the cold. However yesterday I visited a new oil and vinegar store where I bought a coffee/expresso vinegar to use as a glaze on pork tenderloin. That stuff was so delicious, I about licked the sample taste cup!

Tonight's dinner for DH was Blue Apron's Beef Arepas. Basically South American Beef tacos on a cornmeal patty. The meat and seasoning were tasty as was the pickled onions, however the cornmeal patties were too dense and had no real taste. Of course the texture could have been operator error, although I really didn't have much to work with. I probably wouldn't pay $20 for this one again.

YardBird, lol. What a great gift. I've watched the 'plucker' at the bird store. Pick your bird and watch it go through the process through the glass window like a car wash. Little store front garage right under the BrooklynQueensExpressway....and you think NewYorkers don't know where their food comes from, lol.

Beer jam?! Sounds amazing. I need Makayla to help me with my rhubarb ketchup and bbq sauce. It is great but needs some color. I'm thinking some tomato powder and maybe a bit of paprika.

All looks so good and someone is about to start a new thread being 101 posts now.

I like your dinner Party_Music. I'd like to have had a description! :-)

Time to start a new thread, and I've got a picture of dinner. I don't want to start it because I don't want my pic to be there in all it's (un)glory for a few months. LOL

jasdip, artichokes sounded good and I was watching the US Open* (late, recorded)... it's pasta w/ chicken tenders, onions, artichoke hearts, roasted red peppers, kalamata olives, and feta cheese.

* it's about time that DJ won a major!!! and it's about time that the PGA and USGA (and even R&A!) got their act together with the rules and how to handle them!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :p

I KNEW I was seeing artichokes in that dish! That looks great, Party.

Goooo Dustin!!!