A little of the weekend’s fare…
Salad, breakfast untouched, breakfast half eaten, ratatouille-esque in the early stages, ratataouille-esque almost cooked.
Breakfast was layered thus: a goodly spoonful of Skyr natural yoghurt, a spoonful of muesli, handful of raspberries, handful of blueberries, topped with a dollop of Onken natural yoghurt.
The ratatouille-esque dish contained red onion, courgette, red cabbage, sweetheart cabbage, red pepper, mushrooms, tinned chopped tomatoes, sea salt, pepper, smoked paprika.
The weekend alcohol count? Three small glasses of Shiraz and one of Sauvignon Blanc.