Actually I made more effort this time. I made the rice the day before and spread it out on a pan left in the fridge so it wouldn’t be clumpy. I think I just don’t get my pan hot enough to get some sizzle to the rice, so no “wok hay” (and as Uncle Roger says, there is no such thing as “pan hay”). I have a heavy cast iron wok that was a wedding present forever ago but I never use it and I don’t feel like it gets hot enough. The flavor is good, but it lacks something in texture and is always a bit too wet.
Some of the walking paths in the woods where I often go to. The windmill is the bakery in the countryside (15mins by bike) where I buy all the sourdough breads.
On the way back from the woods, biking past the bakery to reach my local asparagus farm. In the autumn they sell squashes from a farm on the other side of the woods.
Poor blue tit flew into the shed door the partner left over for 10 seconds. It was dazed and unresponsive for a couple of minutes. I managed to make a photo just before it got back on its feet again and took off.
Cast iron pizza. Dough was really superb from KArthur site even with a shorter rise. Topping mozz cheese, salsa verde, grilled peppers and chicken. Seasoned with a taco blend.
This should have made an appearance every single day given my preponderance of tomatoes… but it’s only the second time so far, silly me.
Pan amb tomaquet / pan con tomate using homemade bread and homegrown tomatoes… I’ll be sad when i have to stop saying that!
I grated some ripe tomatoes of a few types, seasoned with red wine vinegar, salt, pepper, a touch of garlic, and olive oil. Toasted and then charred the bread, drizzled with olive oil, spooned over the tomatoes, and another crack of pepper on top. Plus more olive oil.
Just. So. Good.
The slice of Petit Basque on the side was completely unnecessary.