My week has been crazy, so I have not had the opportunity to test out the recipe I had originally planned to prepare for dinner tonight.
Am I the only person who does this? When I really want a dinner to go well I practice the recipes two or three times before the event. This way I remember all the steps involved, and maybe I tweak a recipe slightly to get it ‘right’. And I get to shake down my equipment. Maybe the last time I made it I was using an electric stove and now I have a gas one, or maybe the sauté pan was that non-stick aluminum one which is now replaced by a thin steel non-stick (the other non-stick having become scratched and, well, sticky.)
Practicing the recipe means I am ready to perform, and I will not be so worried about getting it right.
Since I have not had the opportunity to get prepared, it is time to fall back on something a little more fool-proof. So half of dinner tonight will cold—cheeses and charcutterie, quail eggs and salts, and then a salad. The other half will be pasta, a mushroom ravioli I happen to like a lot (no I am not making them from scratch!) with an as-yet-to-be-determined sauce, probably a simple bechamel.
Just 6 hours to finish getting all the ingredients ready, pick up my partner from work, and throw things on the table.