I like to have a few doughs on the go in the fridge. I will sometimes make three or four batches at one time. I started to write the date on the lid so they don’t get mixed up. I had two in the fridge, one from January 1st and one that I apparently forgot…

January 4th I got a head start on dinner yesterday morning before leaving for work. But Moe wasn’t hungry for a full dinner, so it got postponed until morning. So for breakfast he had Chicken with Mushrooms over Pappardelle. I took the same for lunch.

First bake of 2025. Rye Bread. Made a cocktail loaf and baked one loaf in a bread pan. I also fed both my starters which I had not fed since the end of November. Both bounced back quickly and had doubled in less than 8 hours. Will make a batch of sourdough this week. Made…

First dinner of 2025. Baked a bone in ham and served with scalloped potatoes, squash, and Brussel Sprouts.

It has been our tradition for 50 plus years to have lobster or Dungeness crab on NY Eve. With a bottle of champagne. This year we had to do something different because both lobster and crab are high in sodium. Ready for the grill I made one of Moe’s favourites – I bought a beautiful…

This is a recipe that I have no been making for more than 40 years. I haven’t made it in years so it never made it on to the blog. I pulled it up in my files today and decided to add it now to the blog with the intentions of making it again one…

August 12th Moe wanted something sweet this morning so I made him a blueberry cobbler and topped with a warm vanilla caramel sauce. He had it for lunch. Blackberry Cobbler I’ve made this recipe using blueberries and raspberries too. Source:Betty Crocker Website1/2 cup butter1 cup white sugar1 cup flour3/4 cup of milk2 teaspoons vanilla1-1/2 teaspoons…

August 10th. I had intended to make Shepherd’s Pie for dinner last night. But I was tired and it was too hot to want to turn the oven on. Soooo…..instead I made Mince and Tatties for Moe’ s breakfast and I’m going to take the same to work for lunch. Everything the same as Shepherds…

Second dough that was made with a sourdough biga on Friday August 2nd, was baked Wednesday August 7th early morning after a 96 hour cold fermentation. Dough was taken out of the fridge on Tuesday night around 8 and was ready to start shaping after 3:00 AM. Sliced for breakfast. Moe just wanted toasted baguette…