Last night's supper was both summery and somewhat autumnal.
The latter because, for the first time in yonks, I made more than salad: a quick frittata.
With seasonal ingredients.
The summery bit was the salad. My journey with repurposed jars and shelf life continues to excite and teach me. I made this marinated chickpea salad a week ago and bottled it on Saturday morning while the bread baked.
The baby spinach leaves were still fresh and there was no hint of deterioration in the chickpea mixture. I honestly don't think that would be the case in plastic. Even Tupperware. Especially as that final jar had "done" two markets, sitting outside a fridge and in a cool box for a protracted length of time, two days in a row.
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.