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oursinSaturday breakfast rolls: brown grated apple with cinnamon and molasses (think ginger might have been a better choice with the molasses).
Today's lunch: wild Alaskan salmon fillets poached in salty water (could have come out better, either left them in too long or got the water a little too hot) with samphire sauce, served with Charlotte potatoes roasted in beef dripping, round green beans roasted in pumpkin seed oil and splashed with balsamic vinegar, and padron peppers.
I expect there will be breadmaking within the next day or so.
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Sort-of food-related: yesterday ate out in a French restaurant in Covent Garden that has been there a very long time. Question: does that very trad Brit French restaurant look have anything to do with what French restaurants in France look like? I think the intention is to invoke the neighbourhood brasserie or bistro. But is it more like the international 'Irish pub' phenomenon?
Not, I think, that we see this so much anymore, perhaps this particular restaurant is a time-capsule of what used to be rather more common.
