is mostly where it is at for me this week. Just as I am tiring of feijoas (it really is a case of if it doesn't rain, it pours at my place) Geoff presents me with this absolutely fabulous idea that is a really easy way to add a dollop of feijoa flavour to scones - whip them up using
today - and also toast, muffins, cakes, on icecream or in to pastry cases for pudding, take it where you will. It keeps well in the fridge so it would also make the perfect little Mother's Day gift for May 8.
But first, it's time for an
or wafer in this case, two of them, sandwiched together with icecream.
Aaron Brunet has a really interesting sauerkraut and potato salad that I'm going to serve with my barbecued sausages for dinner tonight, tomorrow it's stirfried pork, rice and cashews. Cavolo nero is popping up in gardens everywhere and Ray McVinnie is telling us what he knows about it.
Also in Bite this week: