Posts Tagged ‘menu’

Another day, another minor declutter. Three items today, although I had to search again for the third, as the Queen vetoed the disposal of a Snoopy bag thing that she’s had for years but never uses. Are hoarding tendencies passed down through the maternal line? My friend who is organising our declutter challenge has posted some great thoughts about why it’s a good idea, where the idea came from – and what it might make us think about.

Also today: men on the Vicarage roof, having a nose about. They weren’t burglars but builders, trying to locate the source of the damp on the attic walls. Seems that there was a bit of a bodge job around some replaced roof tiles, plus some missing flashing round the chimney. They’re back tomorrow to try and fix it and I might manage a photo. Getting on our roof is a bit of a project – three storeys of Victorian vicarage takes you quite high in the air.

And I have been cooking like a mad thing. Tomorrow is our Lunch Club Lite. We used to have a proper Lunch Club, run by a brilliant team who produced fabulous home cooked roast dinners for about forty people every month. However, the team were feeling the strain and retired after much good service. I wasn’t able to commit to the work required for such a big project but offered to cook soup and fetch rolls and fruit, and so Lunch Club Lite was born.

So I was in the church kitchen with three big pans this afternoon whilst the toddlers toddled and listened to The Gruffalo. The menu includes soups of the broccoli and blue cheese, Melrose lentil and leek and potato varieties and there are three trays of flapjack just out of the Vicarage oven. We’re looking forward to getting together with some of the church family and neighbours from the parish and chatting over a meal. And then we have the exciting prospect of the Queen’s GCSE options evening. How on earth did she get that old (and tall – taller than me now)?

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After the guest list, next up for consideration for the Vicarage Sunday lunch is the menu. Our Sunday lunches have a few criteria to meet:

  • Cheap, otherwise the Vicar’s stipend would be sorely stretched. This means fancy organic meat and any red meat not on special offer is usually off the menu.
  • Acceptable for consumption by all the guests. This is why I tend to stick to pretty traditional roasts. We don’t live in an area where we can cook our beef raw or serve the lamb with a fancy salsa verde. And since I cooked roast pork for some dear friends in our last parish and only discovered on serving that one of them couldn’t abide it, I ALWAYS check whether there is anything that people won’t consume. I’ve been surprised by people’s dietary restrictions.
  • Possible to cook on the oven timer, or otherwise be worked around our absence at church between about 10.00am and 12.30pm. And we want to eat by 2.30pm at the latest, otherwise the Vicar has indigestion at the Evening Service and the children have consumed so many snacks that they don’t eat the lovely meal I’ve just slaved over.
  • I like if possible to make desserts the day before, or have a dessert that’s really speedy to make on a Sunday. There’s enough stress in the Vicarage on a Sunday morning without having to whip cream.
  • A few good leftovers always makes a good meal perfect.

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