Whitesnake earworm for you there.
With Steve off early to Edinburgh, Nic cooked egg muffin for breakfast then had a pork - yes, the pork is still going strong and is as delicious as ever - and mustard sandwich in Steve's homemade bread and some cherries left from last week (omelette and salad for lunch again - it being the best option in the canteen).
Steve had made a white Hovis breadmaker loaf on Sunday. After initial success with the Wrights bread mixes, we've had failure after failure lately, with sunken dense loaves. Steve's tried every trick going to get the mix to rise, but no joy. So our current go-to mix is the Hovis brand. The white is light but still retains a bit of chew and has a good depth of flavour, though the granary is favourite. In an attempt to improve things even further, Steve has a Artisan Bread Baking Course booked on the 2nd February at Blackfriars Restaurant in Newcastle (thank you Nic) so expect some future blog post on the success/failure.
Nic was late finishing work, so the always welcome and quite speedy Huevos Rancheros was a good choice for dinner. Then more Fit To Ski exercises (more purple-faced leaping to entertain the neighbours), catch-up on GBBO and more reading. She also prepped tomorrow's lunch, as it's a busy day of meetings and the gaps between are pretty much non-existent.
With Steve off early to Edinburgh, Nic cooked egg muffin for breakfast then had a pork - yes, the pork is still going strong and is as delicious as ever - and mustard sandwich in Steve's homemade bread and some cherries left from last week (omelette and salad for lunch again - it being the best option in the canteen).
Steve had made a white Hovis breadmaker loaf on Sunday. After initial success with the Wrights bread mixes, we've had failure after failure lately, with sunken dense loaves. Steve's tried every trick going to get the mix to rise, but no joy. So our current go-to mix is the Hovis brand. The white is light but still retains a bit of chew and has a good depth of flavour, though the granary is favourite. In an attempt to improve things even further, Steve has a Artisan Bread Baking Course booked on the 2nd February at Blackfriars Restaurant in Newcastle (thank you Nic) so expect some future blog post on the success/failure.
Nic was late finishing work, so the always welcome and quite speedy Huevos Rancheros was a good choice for dinner. Then more Fit To Ski exercises (more purple-faced leaping to entertain the neighbours), catch-up on GBBO and more reading. She also prepped tomorrow's lunch, as it's a busy day of meetings and the gaps between are pretty much non-existent.
As Steve was heading off to his customer site straight from the hotel the next morning he opted for a meal deal, which meant he got his evening meal and breakfast the next morning. So, dinner was breaded portobello mushrooms with red pepper dip followed by bean burger. Former not so good, latter OK.
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