Hosting the Christmas Day
dinner requires a cool head, a sure hand and in our house an excel spreadsheet
scheduling, between 07:30 and 13:30, the preparation and cooking (in two ovens
and on five hob rings) of four meats (turkey, ham, sausage and bacon), eight
veg (roast & boiled potato, carrot, swede, parsnip, red cabbage, peas and
sprouts), five sauces (gravy, apple, bread and two sorts of cranberry) and some
stuffing; the plan was effective, the food delicious.
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