Culinary
Friday supper: sardegnera with anchovies.
No Saturday breakfast rolls as I was working.
Today's lunch: pheasant pot-roasted in brandy and madeira, with the jus (the pheasant had led a long and active life and might possibly have been better casseroled, but v tasty); served with couscous with toasted pinenuts and raisins, and asparagus tips and sweet romano peppers roasted in pumpkin seed oil.
This week's bread: a loaf made with Heritage wholegrain flour according to the packet instructions, with a little molasses and a dash of macadamia oil. V nice.
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