#vegan breakfast sandwich with spinach, cheese, tomato, facon & ketchup. #whatveganseat #breakfastinbed

#vegan breakfast sandwich with spinach, cheese, tomato, facon & ketchup. #whatveganseat #breakfastinbed
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Fried rice noodles and bean sprouts topped with an Asian style slaw (red cabbage, ginger, soy sauce, rice vinegar, chilli and pomegranate syrup) topped with peanuts #whatveganseat

Fried rice noodles and bean sprouts topped with an Asian style slaw (red cabbage, ginger, soy sauce, rice vinegar, chilli and pomegranate syrup) topped with peanuts #whatveganseat
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#vegan fish, chips and mushy peas from #battered @theforrestersarms

#vegan fish, chips and mushy peas from #battered @theforrestersarms
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Instagram Image

Instagram Image
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Here's the monster burger I have to eat in 30 minutes for ultimate #vegan burger challenge run by @thedenat23

Here's the monster burger I have to eat in 30 minutes for ultimate #vegan burger challenge run by @thedenat23
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Lunch time! #whatveganseat

Lunch time! #whatveganseat
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I love me a good lighting control panel @yotelhq

I love me a good lighting control panel @yotelhq
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Delicious #vegan sharing platter for lunch @warehousegrill

Delicious #vegan sharing platter for lunch @warehousegrill
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#vegan salads inspired by #saladsamurai with figs, pearl barley and other good stuff #whatveganseat

#vegan salads inspired by #saladsamurai with figs, pearl barley and other good stuff #whatveganseat
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In the last 7 days – uncovering the past and a return to routine

September always sees a return to routine and that's been true in the last few days. My Friday night yoga class has started again providing some chill out time at the end of the week.

 

Mid September also brings Heritage Day so I spent a weekend exploring the bits of town you don't usually get to see. I saw plenty of cellars, roof beams and realised how I fussed people in the past seem to have been about moving locations of Windows and doors.

 

This rather odd photo actually is actually layers of wallpaper some of which is Georgian or older!

I was determined to get one more barbecue in before the end of summer so I got up super early to bake bread rolls. As always I forgot how long it takes to get the coals to light!

 

V Catering were cooking at the Waiting Rooms again so I indulged in batter aubergine with chips, minty mushy peas and homemade tartar sauce.

 

And finished off by sharing some Oreo fridge cake and chocolate cake with an amazing frosting filling.

Words of the week: The best art divides an audience – attributed to Rick Rubin

 

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