Culinary
Saturday breakfast rolls: soft white buckwheat rolls (4:1) with blueberries and a dash of maple syrup.
Today's lunch: pheasant potroasted with celery in madeira, served with a salad of cos lettuce dressed with lime juice, avocado oil, salt and pepper, and warm potato salad - the remaining new Jersey Royals boiled, cut into slices, sauted in a little olive oil and then splashed with tarragon vinegar.
No bread this weekend but possibly baking during the week.
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