Roggebrood

I’m currently reading Monbiot’s Regenesis, a book on the problems of modern day agriculture and a vision of a new future for food. I’m currently about halfway, and it’s mostly still about the problems of the current agricultural practices, but it’s already intriguing and throught-provoking.

Eh, anything that melts I’d suppose. Most of the times I used gouda, because that’s what was in the fridge

They are pretty versatile, especially if they are homemade. But my go-to’s are a smokey bbq sauce or sriracha mayo