Back from shopping at SSG Food Mart and my local grocer. Prep for Friday's luncheon starts tonight. I'll be working on the spaghetti sauce and the pesto for the caprese. The sauce won't be finished, however, until tomorrow, which is when I'll be adding the homemade Italian sausage (I have to make it tonight and let it sit overnight for the flavors to marry). Meatballs and a test batch of handmade pasta will happen tomorrow. Depending on how early I start tomorrow, I might also do a batch of chocolate "mouce." Bread-baking will happen early this coming week, and the actual putting-together of the caprese will happen the night before the luncheon. So, to sum up:
Tonight
• prep pesto; containerize
• prep Italian sausage; fridge overnight
• make spaghetti sauce 3/4 of the way through
Sunday
• buy Costco shredded parm*
• finish spaghetti sauce by cooking & adding sausage; freeze
• make meatballs; freeze
Monday
• make test batch of pasta
• make chocolate "mouce"; store in fridge (or shunt this to Wednesday night)
Tuesday
• make & bake (ersatz) Italian bread; freeze; take out Thursday night to thaw
• prep garlic butter for Italian bread
Wednesday
• buy Costco fresh basil
• make large batch of handmade pasta
Thursday
• put caprese together; don't forget to take balsamico along on Friday
• take out bread to thaw (finish bread Friday morning)
• take out spaghetti sauce and meatballs to thaw; let thaw overnight
Friday
• (morning) split thawed rolls, apply garlic butter, pan-cook
• pack everything up (incl. balsamico!) to take to the orifice
Saturday, June 20, 2020
back from today's shopping
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