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Mar. 23rd, 2025
Last week's bread held out fairly well, eked out with the remaining rolls.
Friday night supper: the somewhat spurious Thai rice with Spanish chorizo and salsiccon.
Saturday breakfast rolls: basic buttermilk, 3:1 white spelt/rye flour, perhaps a little on the stodgy side.
Today's lunch: tempeh, which I chopped up, steamed for 10 minutes, then marinated for a few hours in avocado oil, teriyaki sauce, mirin, ginger paste and crushed garlic, then sauteed in a little more oil with chopped red and green chillies (on the milder side), finally throwing in some baby spinach, stirfrying a bit more and then tossed in the remaining marinade; served with sticky rice in coconut milk with lime leaves and white-braised baby courgettes and fine green beans.