Okay, better now
Aug. 28th, 2012 07:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceI was remarkably abstemious, and didn't start drinking till six; and even then it was a sip and a dash, hither and yon through the house and garden. (There's about three pounds of tomatoes gone into tonight's dinner. I ... don't think anyone is going to notice. We have a lot of tomatoes.)
Still; by now I have half a bottle inside me, where it's best. And I have three pots bubbling gently on the stove (in varying shades of sludge, from yellow through khaki to brown, but hey: I don't care, 'k?) and very little left to do now, except drink more and wait for people to turn up. I may not make the salads after all. Or I might. Dunno. There's only going to be four of us, and we already have chicken kofta in cashew sauce and kidney-bean curry and anaheim chillies in spicy tamarind sauce. I was going to make a spinach raita and a cucumber salad, but. Mostly now I just want to sit here and feel better. (This, of course, is why I came so close to cancelling Stephen Maturin Day; I get soooo tense and fretful as soon as something isn't perfect. Basically I'm a Michelin three-star chef with the skills of a common domestic cook, and I tear myself apart.)
Still; by now I have half a bottle inside me, where it's best. And I have three pots bubbling gently on the stove (in varying shades of sludge, from yellow through khaki to brown, but hey: I don't care, 'k?) and very little left to do now, except drink more and wait for people to turn up. I may not make the salads after all. Or I might. Dunno. There's only going to be four of us, and we already have chicken kofta in cashew sauce and kidney-bean curry and anaheim chillies in spicy tamarind sauce. I was going to make a spinach raita and a cucumber salad, but. Mostly now I just want to sit here and feel better. (This, of course, is why I came so close to cancelling Stephen Maturin Day; I get soooo tense and fretful as soon as something isn't perfect. Basically I'm a Michelin three-star chef with the skills of a common domestic cook, and I tear myself apart.)