Culinary
Bread made this week: Brown oatmeal, technically 3:2 Sainsburys Strong Brown Flour/Medium Oatmeal (the coarse oatmeal being way past its best before(, but I had to add extra flour during mixing as the dough was quite moist. Nice and tasty if a bit crumbly.
Friday supper: The rather spurious Thai fried rice, with salami.
Saturday breakfast rolls: the adaptable soft roll recipe, 50:50 Marriage's Golden Wholegrain/Strong White Flour, dried blueberries, a small amount of Rayners Classic Barley Malt Extract.
Today's lunch: pheasant breast fillets, beaten flat, rubbed with half a clove of garlic and then with a mixture of crushed Bristol 5-blend pepper, coriander seeds and juniper berries, left for a couple of hours, panfried in olive oil and butter, deglazed with Madeira; served with Albert Barlett Apache potatoes roasted in beef dripping, okra roasted in pumpkin seed oil with cumin seeds, and buttered spinach (rather less than I was hoping for as we were sent two smallish packs of baby spinach instead of two medium packs of more grown-up spinach).
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