In the offing
Mar. 15th, 2011 09:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceThere are actually several significant events in the offing, including my departure for the UK on Thursday (sob, whimper, don't want to go). More immediately, though, Karen is having a party tonight for her slightly-early birthday. She, of course, is at work; I am catering.
Laurie is, we think and hope, bringing cake. I am on savoury duty.
So far today I have made sourdough rolls, which I think are quite nice if not exactly perfect; a tomato-and-red-pepper dip, to which I keep adding a splash of this and a shake of that; a pork terrine, which is still cooling down and I have no idea what it's like; and merguez sossidges. Which are causing me a quandary, because I don't know whether to serve them hot with their dipping sauce, cold with their dipping sauce hot, or cold with cold dipping. Hot food is fussier, and requires implements and so forth; but warmth brings out the spicings better, perhaps. I don't know. I am currently allowing the heel of a test sossidge to cool down, to ascertain.
Also, I don't know whether to start drinking yet. People are due after seven, and it's two-thirty now, and I have nothing to do but inhabit this kitchen and cause foods to occur. I have been known to drink at such a time; and that bottle of wine over there? Is actually open.
I think I can hear it singing.
Laurie is, we think and hope, bringing cake. I am on savoury duty.
So far today I have made sourdough rolls, which I think are quite nice if not exactly perfect; a tomato-and-red-pepper dip, to which I keep adding a splash of this and a shake of that; a pork terrine, which is still cooling down and I have no idea what it's like; and merguez sossidges. Which are causing me a quandary, because I don't know whether to serve them hot with their dipping sauce, cold with their dipping sauce hot, or cold with cold dipping. Hot food is fussier, and requires implements and so forth; but warmth brings out the spicings better, perhaps. I don't know. I am currently allowing the heel of a test sossidge to cool down, to ascertain.
Also, I don't know whether to start drinking yet. People are due after seven, and it's two-thirty now, and I have nothing to do but inhabit this kitchen and cause foods to occur. I have been known to drink at such a time; and that bottle of wine over there? Is actually open.
I think I can hear it singing.