Due to Florek’s weight , which is a touch too high these days I’m opting for smaller portions,  dramatically cut down the bread and sugar in our diet and I also bake once a week, not 3. Sacrifices have to be made.  Last night I’ve made ravioli with truffles, which were good, but to be sensational a light mushroom sauce should have been made. I’ve baked an Irish soda bread, which I will make again some time, as this one had a lot of potential, but was slightly underbaked.

Our supper this evening I liked so much that it deserves to be here. Butternut squash, sliced and roasted under olive oil, seasoned and sprinkled with chili flakes.  Served with parma ham, pesto, grated parmesan and fresh rocket. The recipe called for some soft mozarella too, I had none, but will do next time. This plate of simple goodness reminded me of a melon and parma we had in Lucca.  So simple, yet amazing.