Last week I decided we'd go Low Carb/Keto at last. We've been 16:8ers for several years.
I made this Cauliflower Mash the other day and it was fab. There was some leftover which we had the following day and it was even better. I think making it a day ahead might be a good plan.
I first went to Vienne at the age of fourteen. My host family's father was a manager in the as-yet unknown Yoplait factory. I've enjoyed watching them become a household name in the UK since then.
Over the weekend I was given some a large Wild Boar fillet. Will be shoving it in the oven soon and hope I cook it correctly. It's leaner than pork.
Having a major hunger morning today.