In addition to the daily chore of feeding the feline family, The Husband and mother, I have a daily rinse routine. It's my second year processing olives and this time they have arrived from three different village gardens. I have about 20 litres in three buckets. After another week of rinse and repeat, I'll make a brine and leave them soaking in that for about two months. Perhaps longer.
Then it will be decision time. Watch this space!
I have never been fond of replicating a meal using leftovers. Somehow, it never quite seems to live up to itself. Sunday's pot roast surprised. Both of us. I didn't do a microwave reheat, and used the oven. I put slices of the lamb on top of the leftover vegetables and then poured a little gravy over the pile and put the lid on the dish. I heated it all in a relatively low oven for about half an hour.
I warmed the mustard mash separately and because I wasn't sure the vegetables would be sufficient, did some minted peas.
The verdict from us both: as good as Sunday. There is still some lamb and gravy left. They are destined for pie.
Again: watch this space!
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink
@hive.blog and Canva.