Culinary
Saturday breakfast rolls: brown grated apple with toasted pinenuts, since I'd discovered a package of pre-toasted pinenuts in one of the kitchen drawers. This worked rather well.
Today's lunch: pheasant potroasted with bacon in brandy and madeira (but couldn't find any celery in Waitrose yesterday), served with baby new potatoes parboiled and then sauted in olive oil and splashed with red wine vinegar just before serving, tenderstem broccoli steamed with fennel seeds, and sugar snap peas stirfried with star anise.
This week's bread: using as a basis Greenstein's 100% wholewheat loaf recipe, made it up with approx 2:1 wholemeal spelt and white spelt flour. Crust sprung slightly in baking (it was a bit sluggish in proving, which I put down to my having no fresh yeast, only dried which is probably a bit past its best).
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