I was wondering how come I had so much space, then I realised:
the goose crown is still in the freezer
the ham was in the oven
I haven’t made the pate yet
the wine is cold enough in the cellar
still haven’t bought the cream and milk
Ah – my gammon has been done, but is cooling in the plate cupboard. Damn.
The ingredients for the pork and spinach terrine are in the fridge. The milk is in the fridge door. The goose will go in the garage overnight, but the gammon is going to give me a problem, because I want to put half in the fridge (which is full) and half in one of the freezers (which are both full).
Lovely problem 🙂 I shall try to sidestep some of that by cooking on the 24th and slicing it up overnight.
I was wondering how come I had so much space, then I realised:
the goose crown is still in the freezer
the ham was in the oven
I haven’t made the pate yet
the wine is cold enough in the cellar
still haven’t bought the cream and milk
Ah – my gammon has been done, but is cooling in the plate cupboard. Damn.
The ingredients for the pork and spinach terrine are in the fridge. The milk is in the fridge door. The goose will go in the garage overnight, but the gammon is going to give me a problem, because I want to put half in the fridge (which is full) and half in one of the freezers (which are both full).
Lovely problem 🙂 I shall try to sidestep some of that by cooking on the 24th and slicing it up overnight.
In the cats?