Wednesday, 1st March 2023.
The day started much as usual with a slice of home-made whole meal bread with blackberry marmalade and a couple of mugs of tea. For lunch I had the last portion of “Woolton Pie’ made and frozen last November, along with half a leek and three savoy cabbage leaves. I never knew that two vegetables could last for so many meals!
In the evening, bored with leeks and cabbage, I treated myself by blowing my entire week’s 2 oz. ration of cheese on a delicious cheese on toast, garnished with dried mint.
This book arrived from the Imperial War Museum library. From a first glance it looks to be interesting and inspiring.