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February 2024
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Not what you say, but what you do

It is Sunday afternoon, and I am watching a download of James Martin’s Saturday Morning which I really enjoy but rarely find something there that I can have – it’s definitely treat food not everyday food.

I love food, I love tastes and textures. Combinations of ingredients, some contrasting and some complimentary. Herbs and spices, and tasty food items.

This weekend, while the sun has been shining, I have been cooking.

Yesterday evening, I made a ratouille with a garlic bread from the frozen half of my pizza dough. It was my turn to cook on Sunday, so I did a roast chicken and used that to make some stock and the left overs (with the stock) will make risotto tomorrow. I am just waiting for some dough to be ready to shape into rolls. Again, a chicken and stuffing roll will be made from these left overs for me and my husband. Four meals out of a roast chicken – one for three people, two for two people each. That one chicken is feeding seven adults.

Which sounds terribly domesticated. It’s more than that. How we used to eat made the most of not just the food (and potential left-overs) but residual heat from ovens. I should have started the rolls while the oven was still hot, but I am doing a crumble later and that will be after cooking the rolls. Making the most of the remaining heat.

This time of year, we’re starting to make the switch to heating our water with electricity from the solar cells. It will mean we get a little less from our export rates (less electricity going into the grid) but much better in terms of burning gas. It’s now warm enough to just need to wear jumpers in the evening once the sun sets.

Looking forward to the upcoming week, hope yours is good too.

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