Culinary stuff
No Saturday breakfast rolls, as I was working.
Today's lunch: fillet of wild salmon, lightly sauted in butter and then simmered in madeira with a dash of balsamic vinegar, salt, and Bristol blend peppers, served with kasha (roasted buckwheat), and stirfried sugar snap peas and romano pepper rings.
This week's bread: the Blake/Collister My Favourite Loaf, made with Allinson's Strong White, Whissendine Windmill Organic Strong Wholemeal, and Bacheldre Watermill Oak-smoked with malted grains (which is a bit overpowering on its own). Turned out very nicely.