Hadn't planned much for today, except the cleaner. She didn't come, but I got a call from a catering friend who needs to prepare an Indian meal for 70 people - buffet, so it's not complicated.
Off I went in my (now fixed) car right to the other side of the city. We worked our way through the menu, looked at all the ingredients and then, I showed them how to make pooris. This might be an issue because they're best when freshly fried; they deflate once you leave them for 5-10 minutes. the solution might be to half-cook them and then refry when we get to the event. At least 100 of them.
By the time I got back it was about 2pm.
Now I have to think about lunch, but there's plenty in the fridge.
Off I went in my (now fixed) car right to the other side of the city. We worked our way through the menu, looked at all the ingredients and then, I showed them how to make pooris. This might be an issue because they're best when freshly fried; they deflate once you leave them for 5-10 minutes. the solution might be to half-cook them and then refry when we get to the event. At least 100 of them.
By the time I got back it was about 2pm.
Now I have to think about lunch, but there's plenty in the fridge.