I used to shop on Saturdays for food and so Friday night In this house is leftovers night. Since the lockdown we’ve had some pretty weird supper combos, but tonight’s roast dinner was extraordinary. Not for the ingredients this time, but because a Friday night roast is a first. I have never had the energy to face cooking this after a week in the classroom. But life in the topsy-turvy world of COVID19 can offer opportunities as well as restrictions and uncertainty.
This week I am grateful for the time I got to spend with my family, to cook, to potter in the garden, to watch theatre productions live streamed to my pc and to reflect on my teaching practice. I’ve even signed up for some online courses to make me a better and more informed teacher. I haven’t had time for that for years,
There are still leftovers in the form of some over-ripe bananas so my daughter whipped up a quick banana loaf after supper. It’s easy – 140g each of butter, caster sugar and self-raising flour, a couple of eggs, 2tsp of baking powder and a couple of very ripe bananas whizzed together and baked at 160 c for half an hour in a fan oven.
And now I can relax in front of Gardener’s World, watching Rachel de Thame start her walled kitchen garden project.
One day that will be me.