Dinner was simply what we have laid around. Cous cous with diced onion, tomato and green pepper, with lemon juice and dash of olive oil and chopped mint. Tofu and Bean souffle, carrot and nut rissoles and cannelini bean dip. It’s a bit of a blow out for a Monday night. I’m trying to cheer our lodger up tonight, his wife works at the other end of the country and it’s hard for them to be apart. He’s a vegetarian so I thought I’d make some supper for him too.