Culinary
Bread during the week: The German 3-cereal bread (strong white flour, rye flour, oatmeal, + linseeds) from the Collister/Blake Bread Book. Quite nice.
Saturday breakfast rolls: brown grated apple with molasses and mixed spice.
Today's lunch: seabass fillets in samphire sauce, served with stirfried tat soi and crinkle-cut purple sweet potato oven fries. This entry was originally posted at https://oursin.dreamwidth.org/2701443.html. Please comment there using OpenID. View
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