It's not often I cook twice in a day. Except when we have tattie scones. I don't consider either warming soup or doing a toastie as cooking. Tattie scones are another matter because they involve flour, mixing, a bit of kneading, rolling and cutting before cooking. They are a feature of my winter repertoire and why I cook extra mash.
Yesterday's lunch: a little bowl of French onion soup and a large plate of tattie scones. I think of them as Scottish because I learned how to make them from my Glaswegian dad.
Leftovers also featured in supper. Roasted butternut and peppers in a frittata topped with cheddar and grilled. Served with fresh coriander (dhanya/cilantro).
The colder weather (despite the sun), mean that I have a new office companion-cum-foot-warmer. Rambo is very present. He's not made his way to the bed. We're not encouraging it.
The bed's barely big enough for four!
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
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