8 April 2025 (Tuesday)

With the Greek Food & Wine Festival at the Great Green Barn in Surrey there's lots of costing to do, all of which needs to be sent off to the Greek team.  There are quite a few questions that need an answer, and we need to get those answers swiftly as we’ve just under three months; and it's an event I can’t attend due to a prior commitment.  So, lots of compiling of questions and budgets, and I will speak to Vanessa on all of these when she is available.

Mid-afternoon I was at the plot with the intention of sowing tomatoes, cucumbers, courgettes, squash and two types of Cosmos… in the end all got sown APART from the tomatoes, I ran out of time!  Hopefully tomorrow Amish Paste, Black Krim, Magic Mountain, Rose de Berne tomato seeds will be sown.

With lots of leftover Bolognese from Saturday still in the fridge it was high time to decant some to tubs for the freezer, and use the remainder for something; I chose a veggie Shepherd’s Pie and used Richard’s Microwave Mashed Potato recipe to do the topping.  It was baked in the combi microwave for about twenty minutes, and we had it with a side of braised carrots and cabbage.  It was all a little bit salty, as I think I overdid the miso in the mash as I forgot I’d put some in and put a second dollop in too!


Weather:  A bit hazy, though warm in the sunshine.  It’s going to be cool overnight again…

Breakfast:  Bran sticks, yogurt, banana, sultanas
Lunch:  Baguette with Quorn Chicken slices, with coleslaw
Supper:  Vegan Shepherd's Pie using leftovers of the Bolognese, and Richard's Microwave Mash, with stovetop braised carrots and white cabbage