I just have to get this off my chest.
Started fixing a standing rib roast, using the Alton Brown dry age method with a low-slow cook followed by high temp "crusting." All was going according to plan. Had beets roasting. Preparing some pre-blanched broccoli. And some potatoes, "roastie" style.
Oh, wait, mom ... did you remember that son's GF doesn't care for rare beef. Can you fix some chicken?
No problem. Got a couple breasts out of the freezer, started thawing and pan-roasting them. (I have three ovens, so rarely run out of oven space, thank goodness!) We're still hours ahead of eating, so I'm feeling pretty good.
All of a sudden, sister shows up. She's been visiting with friends and now has invited herself to supper. She eats beef, so no issues there. But she's brought an international friend, who they inform me is a vegetarian.
Good grief. So now, while I'm checking on the beef, the chicken, the potatoes, I pull some chopped spinach from the freezer, a box of UHT type tofu, and some leftover jasmine rice from the fridge. And make a vegetarian stirfry with dark soy as a seasoning (at least I remembered not to put oyster sauce - my go-to sauce - into a vegetarian dish).
At this point, timing is shot to heck. At least DH was on hand to slice the beef roast, which turned out a bit too rare, I thought, but tasted good.
By the time all the food was hitting the table, and people were sitting down to eat, I had no idea what was done, not done ... and not sure I cared! Had another martini. Then remembered the potatoes were still warming in an oven. Whew!
OK. Now that's off my chest! I guess the moral of the story is, DON'T PANIC. At the same time, not sure I want to be put to that kind of a test anytime soon. Thanks CHers for listening!
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