This morning I went for a 5k run in the cold. It was a bit tough backing up from yesterday’s 7.5k. My legs are very worn out now. Not sore, but I can definitely feel them when walking around.
To make up for this, we went on an expedition, driving over to Marrickville and Two Chaps cafe for lunch. It was very busy when we arrived just before midday, and we had to join a list of people waiting for tables. But they said that the waiting list was for indoor tables, for which half of them in an annex were okay for dogs, while the outdoor tables on the street kerbside were up for grabs as soon as we saw one free. After waiting a few minutes we saw people leaving an outside table, so we grabbed it.
Here’s Scully enjoying the cafe ambience.
We ordered our meals. I got sourdough crumpets with peri peri, fried cauliflower, capsicum salsa, and smoked almonds:
I’d never really considered crumpets for a savoury dish like this. At home I usually just toast them and have them plain with butter, or with honey. I have tried melting cheese onto them a few times, but generally I think of crumpets as more of a sweet topping carrier. But this dish was spicy and really delicious.
My wife got the quinoa porridge with warm lemon and plum compote, mixed fruit and nut granola, topped with rose petal and pistachio:
The food here is all vegetarian, and insanely delicious. We really enjoyed the lunch. They do pasta nights on Fridays and Saturdays, and we keep thinking we should try that one time.
After eating, my wife asked if there were any markets nearby. I found the Marrickville Organic Farmer’s Market, just a block or so away. We walked over there and found it was larger than I expected, with a lot of outdoor stalls selling both produce and also assorted bric-a-brac. And dozens of food stalls doing a brisk lunch trade. Plenty of people, many with dogs, walking around. It was pretty cool. My wife bought a bag of freshly made plantain chips, and a cheap bag of mandarins.
After this we drove back home. I made up a sourdough loaf to use for lunches during the week and did my early evening classes online. For dinner in between I made fried Brussels sprouts with mushrooms, garlic, chilli, and miso. And now later in the evening I’m baking the bread and will head off to watch some TV soon.
New content today: