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My Diary For 2023

Every year I write a blog post about which diary system or set up I am going to use for the following twelve months. In recent years, I have moved away from a Filofax (I trialled something earlier this year - more of that in a minute) and fallen in love with the Hobonichi printed diaries. For the last two years I have used a Hobonichi Weeks as my personal planner and I won't be deviating from that this year. I have tried a Hobonichi Techo A6 a couple of times but have never managed to feel comfortable with it size-wise.  I have always lusted after the Hobonichi Cousin A5 as a main work planner so, this year, I have bitten the bullet at launch time and invested in my very first one. Hobonichi Weeks The Hobonichi Weeks is a slim diary with a yearly, monthly and weekly layout. The main section is a "week to view with notes" and there are an additional 70 note pages at the back. This year (2022) I used the "Mega" version which comes with almost three times as m

Recipe : Roasted Tomato And Pepper Pasta Sauce

Roasted Tomato And Pepper Pasta Sauce, recipe
Last week I had some time off work and went to visit my dad.  He showed me some produce from his garden and greenhouse and we discussed how our allotment has been more about renovation rather than cultivation this year.  He presented me with some tomatoes and peppers to take home.  I wanted to try something different with them and I was thinking about lunches for work this week so here is my (experimental but very successful) roasted tomato and pepper pasta sauce.


6 tomatoes from my dad's garden (you'll have to find your own dad, or your own garden or your own tomatoes)
A handful of cherry tomatoes
2 sweet green peppers from my dad's garden (ditto above)
1 green bell pepper from my dad's garden (you get the drift...)
1 red onion
1 teaspoon of garlic granules (or 2 fresh cloves of garlic, chopped finely)
2 teaspoons of basil
2 teaspoons of oregano
a splash of sunflower oil


Roasted Tomato And Pepper Pasta Sauce
Chop everything up!  I sliced the onions and the peppers (keeping the seeds in), quartered the large tomatoes and halved the cherry tomatoes
Place the veg in a roasting tin, sprinkle on the herbs and throw in a dash of sunflower oil.

Get in with your hands and mix everything up until it is all covered with the sunflower oil

Cook on Gas 7 / 220 C / 425 F for about 45 minutes

Leave to cool for about half an hour and then blitz in a food processor until you have a chunky sauce

Molto gustoso!  I know that second picture doesn't do it any justice however it tastes amazing!  I will be having this warmed up with pasta during the week but I bet it tastes just as good with some crusty garlic bread.  Don't forget, this is completely fantastic if you're vegetarian too.  

Let me know if you try it.