I also have to fit packing for my Australian holiday in the gaps, and I'm playing bridge on Thursday evening!
Day | Time | To do |
Saturday 11th April | Make shitake mushrooms. Rearrange furniture in living room and hall. Vacuum, clean floors, wash big dinner set and cutlery. | |
Monday | Construct shopping list. Check pantry for supplies. | |
Tuesday | day | Do grocery shopping. |
evening | Make tonkatsu and freeze. | |
Wednesday | 6pm onwards | Make soup part of laksa, and soupy part of vege curry |
Thursday | 6pm | Soak chickpeas |
Friday | 6pm onwards | Make pepper chicken, butter chicken, lamb kofta. Make chickpea curry, spinach dhal. Cook potatoes for bhaji. Make tapioca dessert. Tonkatsu out of freezer. Ingredients for beef vindaloo into slow cooker. Make oshi-zushi. |
Saturday | am | Turn slow cooker on. Make black rice dessert and custard. Cut up fresh fruit. Soak white glutinous rice. Cut up veges for laksa, and mild curry. Prep both salads. Set table with plates for Japanese course, small tongs, and chopsticks. |
1pm | Make sushi rice, egg skins for hamaguri-zushi, and tamagoyaki. Cut oshi-zushi. | |
2.30pm | Make raita and chutney. Pick and grate wasabi. | |
3pm | Prepare sushi, shred cabbage for tonkatsu, slice mushrooms, arrange on serving platters. | |
4pm | Plate out desserts. Put in laundry, covered. Prep mangoes. Coconut cream and sugar mixed. Glutinous rice into steamer, ready to go. Cook basmati rice. | |
5pm | Laksa soup in pot ready to heat. Prawns etc ready to add. Ditto mild vege curry. Prepare spices for bhaji in wok. | |
6pm | Butter chicken, lamb kofta, and pepper chicken into oven to warm up. Have shower, get dressed. Plates for Malaysian course on bench. Veges in laksa plates. | |
7pm | Guests arrive. Do drinks - delegate to some bloke - Wil or Richard. Or both. Delegate some sober driving person to be on coffee duty later. Show them how. | |
When everyone is here 7.30? | Heat tonkatsu in panini press. Heat laksa. Put veges in mild curry and start cooking. Slice tonkatsu, arrange on cabbage, sauce it. Japanese course on table. Remember shoyu and wasabi. | |
All finished eating 8pm? | Collect crockery and chopsticks. Into dishwasher. Put spoons and forks on table. Prawns in laksa. Noodles. Plate Malaysian salads. | |
+ 30 mins? | Dish up laksa and mild curry. Put these and salad plates on table. Dhal and chickpea curry on to heat. | |
when eaten 9pm? | Collect plates. Into dishwasher second drawer. Empty first drawer. Heat big plates, put them and knives and forks on table. Put raita and chutney on table. | |
+30 | Put glutinous rice on to steam. Nuke basmati to heat. Make pea and potato bhaji. When that's ready and everything else is hot put vindaloo, bhaji, dhal, chickpeas, rice, into serving plates. Take all food into table. | |
When ready | Remove Indian course debris. Do the rice and coconut milk thing. Plate it with mangoes. All desserts to table - remember spoons, and plates for fruit. | |
Someone else will now take over for coffee and cake. | ||
Sunday | Clean up everything and get ready to go to Australia on Monday morning. |
Writing it all out like this is very helpful - I'll probably be running back to add bits I forgot every ten minutes though.
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