Porterhouse Steak
Presalted two days in advance.
Grilled and served with local Chanterelle Mushrooms.
Picked by my friend Leola’s (Leola’s Studio) husband Glen.
The mushrooms were cleaned and then sauteed in butter and olive oil.
Seasoned with salt, pepper, garlic and parsley.
And homemade fries.
Take-out Sushi one night.
Only Tuna – my favourite.
Baguettes and a round loaf.
The dough was given a couple of days in the fridge.
Served with roasted potato wedges and julienned zucchini.
Skewers of chicken with green onions.
And local farm fresh poached eggs.
Tomato soup for lunch one day.
Chinese Crispy Noodles with Chicken
thibeaultstable.com 
Another week of splendid eating.
Looks like a great week:)Lovely platings as always Ann~
The steak and mushroom meal looks outstanding – since Bev likes filet and I like strip, a porterhouse works great for us. As good as everything looks you hurt me bad with that breakfast meal, complete with perfect looking biscuits – would you consider adopting me if I ran away from home?
I was scrolling down to see which one I thought was the best, but I could not decide. It all looks so delicious.