I don’t drink much at home - the odd glass- so the stocks last. I make up
for it when I go to my Club, the Lodge etc ( my wife delivers and collects
me ). A very good Sancerre with lunch yesterday.
I’m cooking Xmas lunch on the 29 th for the family - 8. Middle daughter is
a Dr and is working on 25 th so we are delaying main family lunch. We’ve
got two fan ovens - one is a combo. Actually three if you count a stand a
lone uWave combo we kept when the kitchen was done. I do wish I’d got the 6
ring induction hob rather than just 4 - I’m always juggling things when
cooking for the whole family etc.
I usually manage to get everything ready at the same time - I’ve cooked 40+
Xmas meals.
My technique is to have serving dishes warming in one of the ovens. Cooked
things like stuffing, pigs in blankets etc in another. Meat carved and
covered with foil. Veg on hob. Roasties drained etc .
Warm plates go on island, wife puts meat / pigs in blankets/ stuffing on
plates - she tends to know amounts. One of daughters ferries to table. I
pop veg etc into dishes, another daughter ferries to table, third is
charged with final stirring of gravy and getting into gravy boat. This is a
key role, lumpy gravy is a crime against humanity in our house and middle
daughter drinks the stuff.
It works rather well. The layout of the kitchen helps- a large island in
the middle. Daughters have always helped (3) .
Eldest is having us for Xmas this year, assuming Boris hasn’t locked us
down.