Culinary
Saturday breakfast rolls: brown grated apple with maple sugar and cinnamon.
Today's lunch: pheasant breast fillets, beaten flat, seasoned, panfried in butter (think I may have slightly overdone them) served with damson and rosemary jellies; with baby gem potatoes roasted in goose-fat, asparagus healthy-grilled in walnut oil and splashed with gooseberry vinegar, buttered spinach, and padron peppers.
Bread baking probably tomorrow. This entry was originally posted at http://oursin.dreamwidth.org/2536029.html. Please comment there using OpenID. View
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