So breakfast today will be bruschetta. There's no grill here so I fry the bread in my saute pan. Then it's just a question of rubbing it with garlic, drizzling it with olive oil and then adding a chopped tomato and tarragon topping. Now there's a herb that's hard to come by in England. Nothing else needed but a sprinkle of salt crystals.
The teenager told his dad about this culinary moment in his nightly phone call to him. I think that means it went down well. I have to say that Louis can be a fussy eater at times. Maybe one to add to our regular repetoire then. It's just a question now of sourcing good bread at home.