Culinary
Last week's bread was still holding out, so no bread made.
Friday night supper: the somewhat spurious Thai fried rice. with chopped red pepper and salami.
Saturday breakfast rolls: brown toasted pinenut: 50:50% strong white/wholemeal.
Today's lunch: Mediterranean seabream fillets, rubbed with Bristol 5-pepper blend crushed together with salt, dill and tarragon, and brushed with avocado oil, then panfried; served with Ruby Gem potatoes roasted in goosefat, sugar snap peas roasted in pumpkin seed oil with fennel seeds and splashed with damson vinegar, and baby romanesco cauliflowers boiled in salted water acidulated with gooseberry vinegar and then tossed in oilve oil warmed with gooseberry vinegar (I think I should have added some crushed garlic).
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