Culinary
Got in too late on Friday evening to make Saturday breakfast rolls.
Partly because we had no arrangements to do anything on Saturday because of possible hospital visiting, and partly because partner was starting another cold, and partly because there was nothing we particularly felt like going out for, we ate in and I cooked.
Saturday evening meal: fillets of wild Alaskan salmon, which I poached by this method and served with samphire sauce, along with tender-stem broccoli steamed with ginger, and purple sweet potatoes cut into slices and healthy-grilled in olive oil.
Today's lunch: Gressingham duck breasts, cooked according to the instructions on the packet (pan-seared and then roasted - very good), with Charlotte potatoes sauteed in the duck dripping, flower sprouts roasted in olive oil, and baby leeks healthy-grilled and splashed with raspberry pulp vinegar.
On the bread front, am waking up the starter in order to make a sourdough loaf tomorrow. This entry was originally posted at http://oursin.dreamwidth.org/2394908.html. Please comment there using OpenID. View
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