Culinary
Bread this week: 2:2:1 Allinson Country Grain/Waitrose Strong Brown/strong white flour, with what was left of the buttermilk and a splosh of oil. Nice very fresh, developed a rather odd texture - sort of stodgy - and then rather dried out by the end of the week.
Saturday breakfast rolls: brown toasted pinenut: half and half wholemeal/strong white flour. Thought I might not have toasted the nuts long enough, but they were fine; turned out nicely.
Today's lunch: seabream fillets panfried and served with samphire sauce, sticky rice cooked in coconut milk with lime leaves, garlic-roasted kalettes (yes! at last! kalettes! heart started pumping, blood pressure jumping, oo-ooo!), and mangetout peas roasted in pumpkin seed oil with cumin seed and splashed with bramble vinegar.
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