The Frugal Gourmet

I read somewhere that someone said that they heard that their great-auntie Mabel had a friend who, etc.

Vegetable peelings and so on (root veg? bell pepper bits? no idea) in plastic bag in freezer. Periodically boil it up and call the liquid stock; use for risotto, soup, and patting self on back as excellent penny-pincher / environmentalist.

Thoughts?

Bread and other foods

The Eyetalian bread (garlic, olive oil, basil, sundried tomato, no actual links to Italy at all) was fabulous and magnificent. It was delicious, the tomato was salty, the garlic was pungent, the crust was crunchy, the bread itself was dense and soft.

I shall do it again.

I'm hoping that now we've sorted the kitchen out a bit I can make another knot; they take more space than wodging things into loaf tins, because before I have a knot I have a long rope.

I would also like to make some plaits but they have been All Fail thus far. I have made, um, about three, all with brown bread.

I'm trying to plan a nice packed dinner for Tuesday evening; we will be at the market all evening doing games and story-telling and things. So far, I have cold mackerel in a white wine sauce, with potato salad, tomatoes, and cucumber (we'll have to buy the cucumber at the market).

Today Rob has made his first clafouti - plum. We're hoping to bake a lot of muffins and cupcakes, too, for the freezer. We haven't had enough junk food on hand lately and I hate it.

The week's menus are puzzling me. We have lots of food but it's too hot to cook it.

Scrubbing ___ out of the ___ with a ___, part eleventy million

Black shoe cream, white mattress, series of soapy cloths
Black shoe cream, beige carpet, series of soapy cloths