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Nov. 16th, 2025
Last week's bread actually held out pretty well, though was rather dry by the end, however, that meant there was enough left to make a frittata with pepperoni for Friday night supper.
Saturday breakfast rolls: eclectic vanilla, which for an experiment I tried making with Marriage's Golden Wholegrain, fairly pleasant but I think nicer with strong white.
Today's lunch: bozbash, with Romano peppers, aubergine, okra, baby courgettes, fresh coriander, crushed 5-pepper blend, dried basil, and finished with tayberry vinegar. Was going to serve couscous with this but I was not impressed by the way this turned out given the instructions on the packet. Not really necessary, anyway.