Well, long weekend - for what it’s worth. Don’t suppose it’s a long weekend here. This is a secular country, but the overwhelming majority of the population is Muslim, whether observant or not. Certainly busier than yesterday and small shop obviously open as some foot traffic to and fro with bags.
Morning email brings regular letter from BBC Good Food. Today’s seasonal suggestions entitled 20 Ways With Easter Leftovers. Had not hitherto considered the remainder of our chicken and roast carrots as a problem to be solved but a delight to be anticipated. Think BBC Good Food editor has lost touch with reality. Using Up Easter Chocolate indeed! Have precisely four squares of dark chocolate saved from London and no assistance required in making use of them. Like social media hints on what to do with leftover wine.
Interested to learn that J, when reading my Facebook news feed, is not presented with the same sponsor cooking posts. Bon Appétit recipe for baked caramelised cabbage with spiced tomato sauce. today and, unusually, have all ingredients - or near enough. Right down to the suggestion to serve with strained yoghurt. Though they do say Greek yoghurt. Would have assumed that there would be no difference between Greek and Turkish yoghurt, particularly on the island of Cyprus, but find Turkish much nicer. Subtler somehow. First experienced yoghurt as a side with meat or vegetables in Turkey and liked it. Then gave it up as no Canadian yoghurt seemed similar. We eat yoghurt in Canada, and in Greek Cyprus, but had forgotten what we were missing. So caramelised cabbage added to tonight’s leftovers.
Morning email brings regular letter from BBC Good Food. Today’s seasonal suggestions entitled 20 Ways With Easter Leftovers. Had not hitherto considered the remainder of our chicken and roast carrots as a problem to be solved but a delight to be anticipated. Think BBC Good Food editor has lost touch with reality. Using Up Easter Chocolate indeed! Have precisely four squares of dark chocolate saved from London and no assistance required in making use of them. Like social media hints on what to do with leftover wine.
Interested to learn that J, when reading my Facebook news feed, is not presented with the same sponsor cooking posts. Bon Appétit recipe for baked caramelised cabbage with spiced tomato sauce. today and, unusually, have all ingredients - or near enough. Right down to the suggestion to serve with strained yoghurt. Though they do say Greek yoghurt. Would have assumed that there would be no difference between Greek and Turkish yoghurt, particularly on the island of Cyprus, but find Turkish much nicer. Subtler somehow. First experienced yoghurt as a side with meat or vegetables in Turkey and liked it. Then gave it up as no Canadian yoghurt seemed similar. We eat yoghurt in Canada, and in Greek Cyprus, but had forgotten what we were missing. So caramelised cabbage added to tonight’s leftovers.
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