Lunch highlights: Onions and bread

I absolutely love the whole onions Bert just threw in the oven together with the fish and potato wedges he prepared for lunch a few days ago. So great how such a simple and ordinary ingredient could taste so good, cooked so simply with just a bit of olive oil and salt. Uncomplicated and unembellished.

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Served with lovely homemade bread.

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He’s going through another make-our-own-bread phase, one I happily welcome with open arms (and a wide open mouth). So good and satisfying just smeared with some butter or dipped into olive oil. A nice kind of bread for bruschetta, too.

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