For dinner on Saturday night, Edmund made rosemary focaccia buns and cooked some ground lamb patties. We garnished with a little harissa, goat cheese, spinach greens, and my home-made mustard. Dessert consisted of strawberries with a little freshly whipped cream sweetened with honey.
The really neat thing is that it’s relatively cheap and every bit as delicious as it sounds because everything is made at home. It helps to have a bread machine to knead the dough, of course.
The Reef 