For dinner we had chilli tomato risotto. Normally I use an 800 g tin of crushed tomatoes in this recipe, but since I didn't want to create any waste, I skinned and deseeded 4 tomatoes, then cooked them down into a pulpy mess, and added that to the risotto. The result: much less tomato flavour (I think I'll double the amount of tomatoes next time, and let it cook down for longer), but pretty darn good nonetheless.
I also started a scarf for my Russian step-mother-in-law. Because it's cool and grey and rainy here, which means that a girl has to knit!