It's Always More Complicated

This week's bread: the Collister/Blake My Favourite Loaf, strong white/wholemeal/dark rye flour. The rye flour possibly made it a bit heavy.

Friday night supper: groceries arrived early enough in the pm that I had time to make a sardegnera, strong brown flour, with smoky chorizo and salsiccon salami.

Saturday breakfast rolls: brown grated apple, actually Light Spelt Flour, and Rayners Barley Malt Extract. V good.

Today's lunch: lamb loin chops, which rather than try to grill with our rather basic grill, brushed with a little oil oil, seasoned with salt and pepper and rubbed with half a clove of garlic, browned on either side on the hob then put in a hot oven, worked rather well; served with a salsa of tinned chopped tomatoes whooshed in the blender with some sundried tomatoes in olive oil, 2 dried chipotle chillies lightly toasted and hydrated, and some freeze-dried coriander (a bit underpowered); buttered spinach, and miniature new potatoes cooked more or less following the Anna's Kitchen recipe, this time with basil, thyme and rosemary. For some reason came out a bit undercooked.