Culinary
Got in too late on Friday to make rolls, so we had toast for Saturday brekkers.
Today's lunch: pheasant casseroled in red wine, port and a dash of red wine vinegar with garlic, chopped bacon and juniper berries, served with sticky rice, cauliflower florets roasted in pumpkin seed oil with cumin seeds, stirfried spinach, and padron peppers (the regular recurrence of these in our menus is due to partner picking up a pack if he sees them in the supermarket during the weekly shop).
This week's bread: a loaf of emmer flour, which makes up very nicely. This entry was originally posted at http://oursin.dreamwidth.org/2199589.html. Please comment there using OpenID. View
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