Thursday 6 September
We had an amazing day of research at the British Museum, and got home rather late, so we didn't spend much time or thought on dinner. That means pasta. We simply got the meat off the leftover poussin legs; cut up a couple of courgettes (zucchini) into batons and sautéed them a bit in olive oil; added some whipping cream (which was a bit thin; next time we'll get double cream) and a heap of grated parmesan; and tossed some hot penne into the pan of sauce. Even with salt and pepper, it was rather bland, so next time, we'll put chopped garlic in along with the courgettes.
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