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Happy birthday, twistedchick!

Culinary

Last week's bread held out very well.

There was even enough left over to make frittata with chopped red bell pepper for Friday night supper.

Saturday breakfast rolls: brown toasted pinenut, with strong brown flour.

Today's lunch: partridge breasts lightly seasoned with salt and pepper, panfried in butter with a little olive oil, deglazed with a splash or so of white wine, served with kasha, baby sugar snap peas roasted in walnut oil and splashed with elderflower vinegar, and asparagus steamed and tossed in melted butter + lime juice.