Kitchen diary, 19/10/13

I made an onion-and-courgette frittata for lunch, with a bit of salad and a bite of Early Girl tomatoes.

Tonight, there's a hunk of bone-in pork on the barbecue, with russet potatoes baking alongside. I'm going to shred and smother a savoy cabbage with apple and sage to go with it, and make a sauce with garlic and cream and spinach.

In other news, I have yet to make my own ginger beer; these Dark & Stormies are being gingered from commercial sources. I am ashamed. Hic.

Just in case there were any doubt in your mind*

Mac likes savoy cabbage. Hoo boy, does Mac like savoy cabbage. This goes beyond scrounging-up-the-fallen-shreds-from-the-floor, to outright jumping-up-onto-the-counter-to-steal-shreds-from-the-chopping-board levels of like. I have just danced him through the house, from the kitchen to Karen's study, by means of dangling a shred above his head like a promise if his paws could only reach it. And that, you are please to note, is before any butter has come anywhere near it.


*but please to note use of the subjunctive case, because I cannot believe that such a doubt should ever have existed