A little bit of baking...

In all fairness I must state that I started these breads on Friday and Saturday. But this is what I had to work with at this morning -

 And this is what I ended up with -

 Let me introduce you to the line up -

 

The Rye Bread is from the Jim Lahey book, My Bread: The Revolutionary No Knead Bread Method.

The Pain a l"Ancienne is from Food 52.

The Hot Cross Bun is a recipe I got from my sister who got it from.... my Mom! This dough is wonderful to work with it and just smells so good. And the finished product... well my sister and I make them every year so that has to say something.

And this is my entry for BYOB Bake Your Own Bread!

 

 Okay where's the butter?

 

Oh yes and I almost forgot about dinner. Last night I made extra Aborio rice to go with our dinner. I am making a casserole that you will see later this week. After preparing the casserole this morning (I do most my by cooking on Sundays for the upcoming week) I still had a bit of rice. So I made Rice Balls. I remember Julie, I work with her, saying she baked her rice balls instead of frying them. I gave it a try. I had some of the amazing sauce from the Osso Bucco that I did not want to waste so I combined it with the Rice Balls and dinner was served, along with a big salad.

Sausage with Ratatouille Sauce Subs

Ratatouille Sauce! Yes you read it correctly. I was at the Food and Wine site the other day and found the recipe, Linguine and Ratatouille Sauce. In the description of the recipe it is mentioned that the sauce would go nicely "on a hero with sausages." Bingo. Sunday night dinner! Wow it was good. Messy but good.

Oh I did a little baking today...

  Pain a l'Ancienne

and for breakfast Lemon Cranberry Muffins.