Busy day including starting my first batch of fermented peppers - they need 72 hours - will let you know! Also did some of my usual peppers roasted, skinned sliced into strips and then put in jar with a few cloves of garlic, some rosemary, a dash of balsamic vinegar and extra virgin olive oil - just keeps in fridge for about a week, gather fermented ones once put in white wine vinegar after their fermentation will last 4 weeks in fridge. Next batch yoghurt ready in am.
Late lunch exactly as yesterday home made chicken liver pate with slices of pepper, celery, cucumber and a spoon of beetroot kimchi with the hard to get M and S seeded crackers. I’m going to a large city next Tuesday so an M and S visit planned. I’ve got 2 more packs in stock but don’t want to run out! However the link provided by
@ianpspurs to those other low carb crackers look like a tempting replacement. Pudding a few raspberries with my last hm yoghurt
Dinner roasted whole free range chicken (came with giblets too which are still slowly cooking for stock with 2 previous carcasses had in freezer) one chipolata sausage, roast celeriac and cauliflower mash. Pudding LC raspberry bakewell with remains of first batch of yoghurt.
Just about to sip my green clove tea which I seem to have begun to be addicted to! I’ve also started adding a slice of raw ginger root to it.