Culinary
The bread I began the starter for last week - made up into a brown wheatgerm loaf - turned out very nicely.
No Saturday rolls as I got in a bit late on Friday evening after a seminar.
Today's lunch: panfried duck steaks (served with savoury jellies), with crinkle-cut oven-fried purple sweet potatoes, garlic-roasted kalettes (ooo-ahhh-ooo) (because I suspect their season will shortly be over), baby bok choy stirfried with star anise, and padron peppers.
Bread making tomorrow. This entry was originally posted at https://oursin.dreamwidth.org/2731468.html. Please comment there using OpenID. View
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