The better part of my weekend was spent cooking and eating.
The rhubarb and strawberry in the market were both too beautiful to pass up, becoming compote, and then home made strawberry rhubarb frozen yogurt, a hint of lemon, vanilla and black pepper added for interest.
The leftover compote was perfect for breakfast the next day mixed with banana, yogurt, nuts, and oats.
Sunday was book club with wholewheat pizzay flat bread one with halved grape tomatoes, fresh mozzarella, sea salt, and basil and the other goats cheese, sauteed leeks, and arugula.
Happy and full, and so excited for farm school starting Wednesday,
My apologies for the lack of photographs, sometimes I just want to do, and not worry about documenting as I go,