Culinary
Working yesterday so no breakfast rolls.
Today's lunch: a fillet of black halibut, which I brushed with avocado oil and sprinkled with Creole spice mix and left for an hour or so in the fridge, then baked in foil (this was delicious), served with green beans and 'small, sweet' peppers (halved and seeded) roasted in olive oil, splashed with tarragon vinegar, sweet-stem broccoli steamed with dill, and couscous with raisins.
We are not in urgent need of bread, and as I am taking tomorrow off, have started the lovely slow rising loaf from Laurie Colwin's Home Cooking.
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