Culinaria
Yesterday's breakfast rolls: reliable basic buttermilk.
Today's lunch: mushrooms stirfried with chinese 5-spice seasoning; sweet potatoes, butternut squash and pumpkin roasted with garlic and thyme in pumpkin seed oil; and gingery vegetables - aubergine, courgettes and peppers marinated and grilled on my new Breville Healthy Grill as endorsed by Antony Worrall-Thompson (bought from someone at work). This actually worked quite well - recipe in the instruction leaflet - but I think he could have mentioned that it might be sensible to grill in batches (even though I'd reduced quantities).
This week's bread: brown oatmeal.