Culinary
This week's bread: Country Oatmeal aka Monastery Loaf from Eric Treuille and Ursula Ferrigno's Bread (2:1:1 wholemeal/strong white/pinhead oatmeal), a bit dense and rough-textured - the recipe says medium oatmeal, which has seemed hard to come by for months now (I actually physically popped into a Holland and Barrett when I was out and about the other day and boy, they are all about the Supplements these days and a lot less about the nice organic grains and pulses, sigh, no oatmeal, no cornmeal, etc etc wo wo deth of siv etc). Bread tasty though.
Friday night supper: groceries arrived sufficiently early in the pm for me to have time to make up the dough and put the filling to simmer for sardegnera with pepperoni.
Saturday breakfast rolls: adaptable soft rolls recipe, 4:1 strong white/buckwheat flour, dried blueberries, Rayner's Barley Malt Extracxt, turned out very nicely.
Today's lunch: savoury clafoutis with Exotic Mushroom Mix (shiitake + 3 sorts of oyster mushroom) and garlic, served with baby (adolescent) rainbow carrots roasted in sunflower and sesame oil, tossed with a little sugar and mirin at the end, and sweetstem cauliflower (some of which was PURPLE) roasted in pumpkin seed oil with cumin seeds.