Culinary
Had Friday off because I was working Saturday, and for supper made a sardegnera, for which I used (on top of the usual tomato filling) some Seggiano Raw Artichoke Pate (remains of a jar I had opened to put on some pasta earlier in the week) - very nice.
No Saturday breakfast rolls because of working.
Today's lunch: clearsimmered fillets of sole with a ginger and soy dipping sauce, served with sticky rice cooked with lime leaves, and okra roasted in pumpkin seed oil with chopped long sweet red peppers.
During the week I made a nice brown wheatgerm loaf and there was no necessity to make any today. Probably during the week, however, baking will occur.
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