dpnice
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My afternoon has been spent preparing the menus for the coming week.  Admittedly I only have three days during which I must attempt to produce something that is gastronomically worthwhile, even so it is stressful.  One wants to do well and surprise with something different whilst pleasing with the taste.  At the same time the preparation of the meal must be such that it leaves me free to complete other tasks such as washing the three cars, doing the housework and exercising the dogs.
For example, madame arrives at the airport at 11hr30 where I shall be waiting with the car to bring them back to the villa; yet I still have to produce a meal for the three of them by 13hr. As it is a Monday I also have to do the food shopping before driving to the airport which leaves me not exactly much time to actually prepare the meal.
So here is what I have planned to do: (sounds so much nicer in French so I haven’t translated)
Salade de concombre en sauce à la moutarde et sa tulipe de parmesan.
Nage de Poisson et petits légumes.
The sauce, the parmesan biscuit and the nage for the fish I can prepare quickly before going to the airport leaving just the cucumber to cut up and the fish to cook in the butter at the last minute.
Having solved the organisation of that meal leaves me with a dinner for 14 people Tuesday evening stressing me out. Madame seems to think that I can cope with all and everything; admittedly she can’t take these people out to a restaurant as they are here for just one day and expressed a real desire to eat at the villa.
My solution for this is to do something that I can prepare and cook partially the day before and the rest during the afternoon leaving me relatively free in the evening to lay the table and serve drinks and the aperitif. The recipe that I found seems reasonably simple and as it is one belonging to a renowned French chef I don’t think madame will turn up her nose.
Canapés et petites pizzas.
Salade de crevettes mayonnaise de Meaux et colis de tomates aux olives.
Etuvée de volaille mijotée aux oignons et gratin de macaroni compotés au lait.
Glace au pain d’épice et son beurre d’oranges
For the rest of the week’s meals I have planned to be simple and produce only those recipes that I can reheat at the last moment.
I did, in fact, see the cook today. He has a spinal operation planned for before Christmas and likely to have that followed by two months convalescence. I tried to be sympathetic but in a corner of my mind there was a small voice screaming ‘shit’.
I suppose by the end of two months I should have mastered quite a few of my new recipes. Perhaps I should just change positions and stay on as the chef leaving madame to find someone else to do my job.
	
		
			
		
		
	
				
			For example, madame arrives at the airport at 11hr30 where I shall be waiting with the car to bring them back to the villa; yet I still have to produce a meal for the three of them by 13hr. As it is a Monday I also have to do the food shopping before driving to the airport which leaves me not exactly much time to actually prepare the meal.
So here is what I have planned to do: (sounds so much nicer in French so I haven’t translated)
Salade de concombre en sauce à la moutarde et sa tulipe de parmesan.
Nage de Poisson et petits légumes.
The sauce, the parmesan biscuit and the nage for the fish I can prepare quickly before going to the airport leaving just the cucumber to cut up and the fish to cook in the butter at the last minute.
Having solved the organisation of that meal leaves me with a dinner for 14 people Tuesday evening stressing me out. Madame seems to think that I can cope with all and everything; admittedly she can’t take these people out to a restaurant as they are here for just one day and expressed a real desire to eat at the villa.
My solution for this is to do something that I can prepare and cook partially the day before and the rest during the afternoon leaving me relatively free in the evening to lay the table and serve drinks and the aperitif. The recipe that I found seems reasonably simple and as it is one belonging to a renowned French chef I don’t think madame will turn up her nose.
Canapés et petites pizzas.
Salade de crevettes mayonnaise de Meaux et colis de tomates aux olives.
Etuvée de volaille mijotée aux oignons et gratin de macaroni compotés au lait.
Glace au pain d’épice et son beurre d’oranges
For the rest of the week’s meals I have planned to be simple and produce only those recipes that I can reheat at the last moment.
I did, in fact, see the cook today. He has a spinal operation planned for before Christmas and likely to have that followed by two months convalescence. I tried to be sympathetic but in a corner of my mind there was a small voice screaming ‘shit’.
I suppose by the end of two months I should have mastered quite a few of my new recipes. Perhaps I should just change positions and stay on as the chef leaving madame to find someone else to do my job.


 
						





 
 
		






 
	 
	 
	 
	 
	 
	 
	 
	 
	








 
	 
	





 
	 
	 
	 
	






