Marinated 2 racks of St Louis ribs in a hoisin-ginger sauce concoction; they’ll stay there overnight.
Defrosting precut meat and veggies in fridge.
Mixed various sauces and dry ingredients to store in fridge. Will make life easier for tomorrow.
Duck is defrosted so “boil steamed” it, loosened the skin and seasoned the bird today.”Weezle”can roast and slice it up tomorrow.
We decided that it was too cold to bypass soup so I started making a spinach and tofu soup. It’s a really simple dish and takes little time. Going to put everything except the spinach in a crockpot surrounded by small bowls near the apt entrance. That way everyone can grab some as soon as they come in.
The cocktail mixtures are made minus the booze and the wines are either out to be decanted or in the fridge getting cold.
The paper plates arrived as did the disposable flatware; nowadays, I buy Caspari napkins and plates for any time there are more dirty dishes than I want to clean. Saves on needing to store them too. Can’t break the love of drinking from crystal though; still makes me feel like a grownup

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Sometimes when I’m around a lot of food it lessens my appetite. Today was no exception so I put a few slices of roast beef on a plate, popped open a jar of marinated artichokes, added some roasted asparagus and called it dinner.