Culinary

[oursin]

Bread this week: brown oatmeal loaf, 2:2:1:1 strong white/wholemeal flour/medium/coarse oatmeal (I covered this with foil during the first half hour of baking as otherwise it has tended to get a bit too browned), v good if a bit crumbly.

Saturday breakfast rolls: Tassajarra cinnamon raisin, 50:50 white/wholemeal spelt, which, for some reason of the confluence of cosmic energies or something, turned out exceptionally well.

Today's lunch: Dover soles cooked according to Eliza Acton's excellent recipe in a mixture of ordinary white breadcrumbs and panko crumbs, served with sweetstem cauliflower roasted in pumpkin seed oil with cumin seeds, and padron and friggitelli peppers.

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As traditional for my birthday, I offer round virtual slices of rich dark ginger cake (with of course virtual gluten-free, diabetic-friendly, lactose-free versions) along with glasses of sanitive madeira or other sanitive beverages of choice, to be enjoyed in suitably socially-distanced fashion.