Monthly Archives: April 2013

A Cunning Plan

Tomorrow night’s dinner is now entirely prepared:

  1. we start with antipasti – some salami, prosciutto, olives, &c. – all of which simply get turfed out of the containers in which they were purchased
  2. the slow lamb and pommes boulangères are sitting in the fridge and will simply be put in the oven the moment I get home from work
  3. a hermetically sealed bag of pre-prepped spinach will be steamed just before mains are dished
  4. tinned baby figs will be served with mascarpone for pudding
  5. some port and stilton seems unseasonal but it’s TOO DARNED COLD not to seek solace in these trusted things.

Dealt with.