I’m falling into the cooking rhythm. Today I made carrot ginger soup from yesterday’s harvest and a pot of tomato sauce. I used yogurt as a starter for the next batch.
There’s a simple yogurt maker I may have to buy on my way home. It gets the right temperature by using boiling water around the yogurt jar and insulating it in a plastic container. Elegant.
I made 4 hour, no-knead bread, which is one of my favorites, for a hearty, crusty loaf. And most importantly, I have a batch of stout brewing.
And we ate.
I had a mango yogurt smoothie for breakfast with a piece of soy linseed toast.
For lunch, I finished tuna and Tim had grilled cheese and tomato. We both topped it off with a dark chocolate Tim Tam. Yum.
Dinner was spaghetti with sausage and fresh sauce with a lettuce, tomato cucumber salad and apple pie.
I better keep taking lots of walks.