Cooling Down

Last job of the day before hitting the sack, don’t forget to take the loaf out of the oven. Trying a variation on a German ‘spiced sourdough rye with nuts’ recipe. You can’t get the right types of flour here so it’s always a variation. Looks OK but we’ll see.
Had a rest day from our fitness booster fortnight so we cracked open some sekt and prosecco. Went down a treat! As did the pasta bake for dinner. Another week of the booster and another week of quarantine and we’ll be fit and ready to go meet folk in the pub. Oh no, wait a moment, that’ll be a couple of weeks after. Unless we join the throngs and nip over the bridge to Fife of course!