Culinary

This week's bread: the Collister/Blake My Favourite Loaf, strong white/white spelt/wholemeal flour (it was going to be wholemeal spelt but I discovered that was well past its BB date) made up with the remains of the buttermilk, turned out nicely.

Friday night supper: the remaining sweet potato cut up and boiled, then sauteed with chopped red pepper and Calabrian salami.

Saturday breakfast rolls: Tassajarra cinnamon and raisin, 50:50 strong white/wholemeal flours, maple sugar, turned out pretty well except perhaps I was a little stingy with the raisins.

Today's lunch: savoury crumble, for which I slow-cooked (4 hrs in a very low oven) diced beef shin in red wine with garlic, onion, salt, crushed 5-pepper blend, and thyme yesterday, and reheated this today, then put into an oven dish with crumble mix of 2:1:1 wholemeal flour/strong white flour/medium oatmeal and butter rubbed in (I made this a little ahead of time and put it in the fridge to chill) and cooked for 30 mins in moderately hot oven, and it was good; served with white-braised fine green beans and stirfried tat soi.