Culinary
This week's bread: the Buttermilk Loaf from Laurel's Kitchen Bread Book, which turned out rather crumbly, which may have been down to my having to substitute wholegrain spelt for 50% of the wholemeal flour, of which I had less than I had thought, or omitting a second proofing, overlooked in the recipe, or who knows.
Friday night supper: the sort-of Nasi Goreng, with salami and chopped red bell pepper.
Saturday breakast rolls: brown grated apple, Sharpham Park Baker's Blend Spelt Flour, maple sugar, chopped dried cherries.
Today's lunch: lamb ribs marinated overnight in olive oil, wild pomegrate vinegar, maple sugar, dried rosemary, sweet and hot smoked paprika, salt and pepper, then baked in a very moderate oven for an hour under foil and 30 mins uncovered (a bit chewy but v tasty), served with acorn squash cut into quarters, brushed with pumpkin seed oil and seasoned with salt and pepper, baked for around 1 hr 20 mins, spinach according to Dharamjit Singh's recipe in Indian Cookery and padron peppers.
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