Cooking
As I was working at home on Friday, I made a sardegnera for supper - basic tomato filling + some salami and tapenade.
As I was working yesterday, no Saturday breakfast rolls.
Today's lunch: halibut fillets with Cajun Rub seasoning and a sprinkling of avocado oil, panfried, served with jasmine rice* steamed with lime leaves (but not coconut), and sugar snap peas and tenderstem broccoli simmered in coconut milk with minced ginger, Thai shrimp paste, chile powder and a dash of ketjap manis (the broccoli stems were still a bit tough; possibly they should have been cooked longer, or maybe that was innate).
This week's bread: equal proportions of the Bacheldre Water Mill Oak-Smoked Malted Grains Flour (which is a bit overpowering on its own) and strong wholemeal, and a little strong white, with a dash of walnut oil. V tasty.
*Local shops continue to stock practically every other kind of rice one could possibly think of or desire, but not glutinous, grump.