It's Always More Complicated

This week's bread: I actually set out to make a Standen loaf, and discovered when I was already into the process, warming the milk and water, stirring up the yeast, etc, that I did not in fact have any buckwheat flour. So what I made was a loaf of 4:1 strong brown/einkorn flour, with maple syrup and Rayner's barley malt extract, which actually turned out quite nice.

Friday night supper: ven pongal (South Indian Khichchari).

Saturday breakfast rolls: basic buttermilk: 3:1 strong white flour/buckwheat flour (in this week's grocery order): nice.

Today's lunch: asparagus steamed and tossed in lime butter, Dulce Deliciosa Vine tomatoes roasted in olive oil with thyme, golden butternut squash roasted in toasted pumpkin seed oil with paprika, and aubergine slices grilled and then splashed with tamari/mirin/lazy ginger (memory said this was nicer than this turned out, a bit dry?)

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In accordance with tradition for my natal day, I pass round virtual rich dark gingerbread (and also gluten-free, diabetic-friendly, etc, versions), sanitive madeira (eschewing rather tired Duke of Clarence jokes) and other beverages of choice, and lift a glass to my dr rdrz.