Twas the morning before Eurovision, and all I could think about was the food we needed to prep for the evening. The first thing I did, before breakfast, before coffee, was prep some the lemonade. Actual breakfast turned into brunch at our favourite nearby spot, that turned out to be some much appreciated time outside of the kitchen before it was crunch time. The butchers provided me with a shoulder of pork which I carved and prepared for slow roasting in its own juices - a redemption of the carnitas I attempted to make two years ago. This time round I kept them juicy and the results were so much better.
The guests for Eurovision poured in as I was shredding the meat. Best part was some people wanted to get involved in the making of the food too - Matt and Ben rolled up their sleeves and Mark dived in like a hero to prep the guacamole. It all came together beautifully and everyone was dead chuffed with the scran. Scorecards replaced plates as we settled in for a marathon of music. For the first time ever I did a bit of research going into the final and developed a favourite for Austria. What a joy it was to see my favourite take home the trophy after such a close final bout of scoring. Just before everyone left we threw some candles into a jam rolly Polly and wished Mark a happy birthday (it ticked over past midnight). A really fun Saturday made possible by plenty of planning and even better friendships.
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