Probably only of interest to me.
Monday – 33°C, and guests at dinner.
Breakfast = hot cross buns, for I am a philistine who doesn’t care that it is January.
Lunch = leftover zucchini flowers and gnocchi from tonight. Fruit.
Dinner = bread, ratatouille, roast garlic butter (NB: garlic now in oven, don’t forget), grilled halloumi, ? mushrooms with vegan pesto, hard boiled quail eggs.
Dessert = fruit tart; blind bake the chocolate pastry tomorrow morning, use leftover caramel sauce, fill with yoghurt and mascarpone mix, top with fresh berries from market.
Tuesday – 35°C
Breakfast and lunch as for Monday.
Dinner = bread, ratatouille, butter, any other leftovers. Potato and zucchini frittata. Spicy sausage.
Dessert = not necessary, but we’ll probably have leftovers, or we can have ice-cream and fruit.
Wednesday ? cool change
Breakfast – yoghurt and berries. Maybe make that toasted almond and coconut and oat and honey mixture on Tuesday night. Or make it right now.
Lunch = Frittata, cherry tomatoes, fruit
Dinner = Pasta bolognese with that lovely mince. Salad
Dessert = now is the time to stew that rhubarb, methinks.
Breakfast – yoghurt and rhubarb with possible nutty topping as per Wednesday
Lunch = Frittata, tomatoes, fruit
Dinner = eating out
A blank slate, but probably broccoli and ricotta pasta for dinner.