One week of food: Part 2. Friday – Sunday.

<<<For the first post of this weeks food see here.

The weekend usually involves more cooking for me and it is when I do my main shopping. This includes a visit to the supermarket, which is some walk away, and also stopping into my local butchers and fishmongers to stock up on food for the week.

Friday

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Breakfast consisted of porridge made from pinhead oats (steel cut) cooked with water and with honey and clotted cream on top. This was accompanied by a black coffee.

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Lunch at work of two bowels of oxtail, barley, and vegetable stew along with a punnet of cherries and a black coffee.

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Dinner: Beer and more of the same stew.

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Dessert: Clotted cream and cherries with some honey on top.

Saturday

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Breakfast: Pinhead oatmeal porridge cooked in the pressure cooker topped with cherries and pecans with some honey on top.

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Lunch: Caprese salad with some fresh tomatoes and mozzarella bought that morning on my weekly shopping trip to the big supermarket.

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Evening snack: A mince and mealie pie (ground beef and oatmeal pie) bought from my local butchers in the morning.

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Dinner: Fresh herring coated in oatmeal and marsh samphire from my local fishmonger with beetroot, onions, mushrooms, dulse, potatoes, and kale.

Sunday

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Brunch: Grilled kipper (cold smoked whole herring), marsh samphire, a fried duck egg, and left-over onion, mushroom, and dulse from the night before. This was followed by a some Scottish raspberries.

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Afternoon snack: Half a packet of pecans and a punnet of cherries.

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Dinner: Beef liver and poached duck eggs from my local butcher, with onion, mushroom, and leek with some mashed potato and butter.

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Dessert was a white grapefruit.

 

So there we have a week of my food shaped by both my tastes, available time and seasonal food (a lot of cherries), and my personal choices regarding health and nutrition.

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