A Pictorial Account of the Dinner

The dinner went very well last evening and unlike the Titanic’s voyage, not a soul was lost.   I have wonderful  kitchen assistants to thank for making the meal a success:  my husband Kevin, RoxAnn, and Gillen. It was all hands on deck in order to keep the menu on track.

RoxAnn is an avid photographer and brought her camera along to capture the evening.  This was quite a treat for me as I often get caught up in the preparations and neglect to take enough photos, sacrificing the pictures for the sake of not leaving out ingredients or burning the food. The table was set with china, crystal and silver.  The candles were lit and menu cards and hand made chocolates were set in the name card holders at each place setting.

Our guests began arriving at 6:00 p.m. attired for the occasion.  They gathered in the great room for conversation until all guests were present. The evening began with a reception champagne toast.

While our guests sipped their cocktails, we prepared the appetizer, Shrimp a la Amiral.  Most courses were served with a wine pairing.  This first course was accompanied by Chateau Pericou 2010 Bordeaux – France.  I piped the shrimp butter onto the toasts, then topped them each a halved shrimp and a bit of black caviar.  I showed Gillen how to garnish and she finished the job for me.  Then our guests were invited to find their seats in the dining room for the first course.

Wanting to always be a step ahead, I began preparing the second course, Consommé Olga.  The second course was served with Don Fino Sandeman Sherry – Spain. The stock had been heating on the stovetop, and was at temperature.  I carefully sliced the scallops horizontally and these were placed by my sous chefs in the bottom of each soup bowl with a garnish of julienned celeriac root and English cucumber.  Appetizer plates were cleared and the soup bowls were presented.   I poured the hot broth over the scallops and instructed our guests to gently stir the soup and allow the scallops to cook in the steaming broth and cool slightly before enjoying the course.   Before each course I explained the dish and gave a brief history or shared an anecdote on the origin of the dish.

The third course was the Asparagus Salad with Champagne Saffron Vinaigrette. The chilled asparagus had been stored in a Ziploc bag.   I had the dressing in a screw top container so it was quick and easy to shake it, pour it over the asparagus, coat it in the bag, then portion out onto salad plates with tongs.  The soup bowls were gathered and the salad course was carried to the dining room, garnished with a bit of chopped yellow pepper.

The fourth course was Poached Salmon in Mousseline Sauce served with Lawson Ridge Winery Riesling – Michigan. The Court Bouillon I made earlier this week was simmering in a fish poacher on the stovetop.  I began working on the sauce over a double boiler, because it is very similar to Hollandaise and needed to be closely watched to prevent it from breaking. I portioned the sockeye salmon into approximately 2-3 oz. pieces and gently lowered it into the stock.

Poached Salmon with Mousseline Sauce
6 cups Basic Court Bouillon (recipe follows)
6 salmon filets or steaks (8 oz. each)
30 very thin slice English cucumber
6 sprigs fresh dill (optional)

Mousseline Sauce
2/3 cup melted unsalted butter
3 tbsp. water
3 egg yolks
¼ tsp. each salt and white pepper
1 tbsp. lemon juice
2 tbsp. chopped fresh dill (optional)
¼ cup lightly whipped cream

Basic Court Bouillon
7 cups water
1 carrot, sliced
1 small onion, chopped
6 peppercorns
1 bay leaf
¼ cup parsley stems
1 tsp. salt
1 ¼ cups dry white wine (or ¾ cup white vinegar)

In a large shallow pot, heat court bouillon until just below boiling point. Using slotted spoon or spatula, gently place salmon into bouillon (adding, if necessary, up to 1 cup boiling water to cover fish completely). Poach fish for 3 to 5 minutes or until opaque on the outside but still coral-colored in center.
MOUSSELINE SAUCE: Meanwhile, using spoon, skim froth from surface of melted butter and discard. Allow butter to cool slightly.
In top of double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.
Remove pan from heat; whisk in warm butter, 1 tbsp. at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow steady stream. Stir in lemon juice and dill (if using). Remove from heat; cool slightly. Gently fold in whipped cream. Adjust seasoning to taste. Keep warm by setting over a pot of warm water.
Arrange poached salmon on warmed plates. Spoon sauce down center of each piece of fish so that a border of flesh remains visible. Garnish each plate with a cucumber fan and a sprig of fresh dill (if using).

 

While the fish course was being served I was working on the fifth course entrée, Chicken Lyonnaise to be served with the Vegetable Marrow Farci, which had been in the oven baking along with the beef sirloin and Duchess potatoes. The wine pairing was Chateau Bellevue 2013 white Bordeaux – France.

Chicken Lyonnaise

1/3 cup all-purpose flour
2 tbsp. chopped fresh thyme (or 1 tbsp. dried)
½ tsp. each salt and pepper
6 boneless chicken breasts
1 egg, beaten
3 tbsp. vegetable oil
2 onions, thinly sliced
1 clove garlic, minced
1/3 cup white wine
1 cup chicken stock
2 tsp. tomato paste
Pinch granulated sugar

In a sturdy plastic bag, shake together flour, 1 tbsp. of the thyme (or 1 ½ tsp. if using dried), salt, and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.

In large deep skillet, heat 2 tbsp. of the vegetable oil over medium-high heat. Place chicken in pan, skin side down. Cook, turning once, for 10 minutes or until golden brown. Remove from skillet and place In 225◦F oven.

Reduce heat to medium; add remaining oil to skillet. Stir in onions, garlic and remaining thyme; cook, stirring often, for 5 minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for 5 minutes or until golden brown.

Add wine to pan; cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half. Stir in stock, tomato paste, and sugar. Boil for 2 minutes or until beginning to thicken. Return chicken to pan, turning to coat, and cook for 5 minutes or until juices from chicken run clear.
Makes 6 servings.

 

The sixth course was a palate cleanser sorbet. A bit of a refresher before the main entrée course.

Punch Romaine

6 cups crushed ice
1 cup Simple Syrup (recipe follows)
2 cups champagne or sparkling wine
1 cup white wine
1/3 cup freshly squeezed orange juice
2 tbsp. lemon juice
2 tbsp. white rum (optional)
Orange peel, slivered

In a blender, combine crushed ice, simple syrup, champagne, white wine, orange juice, and lemon juice. Blend until well combined.
Spoon mixture into individual dessert cups; drizzle with white rum (if using) and garnish with a sliver of orange peel. Serve immediately.

Makes 8 servings.

I must admit that at this point I had a large serving of this course before proceeding.

The seventh course was Roast Sirloin with Beef Forestiere, Duchess Potatoes and Creamed Carrots.  The wine served was Louis Jadot Beaujolais-Villages 2015-France. The Tri Sip Sirloin was at a perfect temperature for medium rare in the center.  I had made the potatoes ahead of time in the afternoon and all we had to do was take them from the refrigerator, brush them with butter and pop them in oven.  The carrots were parboiled in the late afternoon then reheated with the finishing sauce just before serving.

Duchess Potatoes

3 large baking potatoes, peeled and cut into chunks
¼ cup butter
¼ tsp. each salt, pepper and nutmeg
1 egg
2 egg yolks
1 tbsp. butter, melted

In a large pot of boiling, salted water, cook potatoes until fork-tender. Drain well and turn out onto rimmed baking sheet. Place in 350 ◦F oven for 2 minutes or until tray is dry.

Transfer potatoes to large bowl and mash. Using electric mixer, whip butter, salt, pepper, and nutmeg into mashed potatoes. With beaters running, add egg and beat until thoroughly combined. Still beating, add yolks one at a time.
Transfer potato mixture to piping bag fitted with star tube. Pipe decorative portions onto a baking sheet in the shape of nests. Brush with melted butter and bake at 375◦ until lightly browned, then transfer using a spatula, to individual serving plates.
Makes 2 cups.

Creamed Carrots

8 or 9 medium carrots, julienned
1 cinnamon stick
1 tbsp. butter
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch pepper
1 tsp. lemon juice
1/3 cup whipping cream
2 tbsp. finely chopped fresh chives

Place carrots in medium saucepan with enough water to cover; add cinnamon stick. Bring to boil, reduce heat to medium-high, and cook for 6 to 8 minutes or until carrots are fork tender. Drain, remove cinnamon stick, and return carrots to pan. Add butter, salt, ground cinnamon, nutmeg, and pepper; mix well. Add lemon juice and cream; boil for 1 minute or until cream is slightly thickened.
Adjust seasoning if necessary. Turn into shallow serving bowl; sprinkle with chives and serve.
Makes 6 servings.

This was the only course that we didn’t get a photo before the plate before it went to the table.  Even so, this is a far more complete picture of the dinner than I would normally have been able to produce.

The eighth course, and one of my favorites, was the Oranges en Surprise. Val Verde Winery 2011 Muscat Canelli – Texas was the dessert wine pairing.  Oranges are fairly commonplace for us these days, but in the era of the Titanic citrus was not readily available and was considered a luxury.  My apprentice for the evening, Gillen, piped the last few oranges before we baked them, garnished and served the sweets course.

Before retiring  to the great room for the ninth course, our guests enjoyed the Hazelnut Buttercream chocolates  from their place card trays.  Dessert featured assorted fresh fruits and cheeses and cordials.  Yellow cheddar, blue-veined Stilton, Cranberry Cheddar and Chevre cheeses were arranged with strawberries, sweet cherries and Granny Smith apple slices.  The liqueurs included St. Julian Cream d’Or from Michigan, Bean Creek Apropos from Tennessee, Lakeridge Winery Proprietor’s Reserve from Florida,  and Twin Oaks Winery Royal Ruby from Missouri.  The meal lasted for almost four hours and I believe all were well pleased with the courses.  One guest jokingly asked “What’s for dinner tomorrow night?”

We thank them all for their generous support of the Col. Benjamin Stephenson House!

Dinner at 6:00

Just a few hours now until dinner.

I got the bread dough started early and used my standard diner rolls recipe.  The rolls have risen and baked.  

I tipped them in the cups to help them cool and prevent them from gettingmoist on the bottom.  I peeled and blanched the celeriac root that is used for garnish on the soup in Julienne strips.  I find it tough and unfriendly and generally not very flavorful.  If I were to make the soup again, I would just use the English cucumber garnish by itself.

Here is the recipe for the stuffed zucchini .  The Titanic kitchen would have used a vegetable called marrow.  Wherever you see marrow, substitute zucchini
Vegetable Marrow Farci

3 vegetable marrow or 2 large zucchini

2 tbsp. Olive oil

1 cup finely chopped red onion

3 cloves garlic minced

1/4 cup chopped fresh basil

1 tsp. Dried oregano

1 tbsp. Tomato paste

1 1/2 cups button mushrooms, chopped

2 tbsp. Red wine vinegar

2/3 cup cooked rice

1/4 tsp each salt and pepper

1/4 cup grated Parmesn cheese

1/4 cup fresh bread crumbs

2 tbsp. Butter, melted

Fresh basil

Halve marrow lengthwise; scoop out flesh with a spoon leaving 1/2-inch shell.   large se Chop scooped flesh into small dice; reserve.  In a  skillet, heat oil over medium heat; add onion and garlic and cook, stirring often, for 7-8 minutes or until softened and lightly browned.  Stir in basil, oregano, reserved marrow, and tomato paste.  Cook, stirring often., for 5 minutes.;  increase  heat to high and add mushrooms.  Cook, stirring for 3 minutes or until vegetables are well browned; stir in vinegar.  Removed from heat and cool slightly.  Stir in rice, salt, pepper, and 3 tbsp. of the cheese.  Spoon into hollowed vegetables, packing lightly with back of spoon.  Sprinkle evenly with bread crumbs and remaining cheese; drizzle with butter.  Place in greased baking dish in 350″ F ove degree for 30-40 minutes or until marrow is fork-tender and topping is well browned.  To serve, slice marrow diagonally in 3-inch slices.  Garnish with fresh basil.  Makes 6 serving.  

I used a loaf of Jimmy Joan’s day-old bread to make toasts for the Shrimp a la Amiral and threw the ends and leftover pieces into the food processor to make the fresh bread crumbs for the zucchini topping.  

On to the sauce Forestiere!

Puttin’ on the Ritz

Less than a day until the guests are seated for a sumptuous meal reminiscent of Edwardian feasts passengers enjoyed on the Titanic.  

With assistance from my daughter in the kitchen and my husband busy cleaning and organizing the tableware and tagging bottles of wine  in sequence, more advance prep work was completed.  The beef  needs to marinate for up to 24 hours so I combined these ingredients and have it resting in the refrigerator. 

Roast Sirloin of Beef Forestiere

1/3 cup red wine

2 tbsp. Vegetable oil

1 tbsp. Chopped fresh thyme or tsp. Dried

1 small onion, finely chopped

2 cloves garlic, minced

1 2-inch thick sirloin get steak (about 2 lbs.). I a using a tri-tip sirloin

1/2 tsp. Each salt and pepper

12 pearl onions, blanched
In a large shallow baking dish, combine wine, vegetable oil, thyme, onion, and garlic.  Add the steak turning to coat well; cover and marinate at room temperature for at least 30 minutes or for up to 24 hours in the refrigerator (bring to room temperature 30 minutes before cooking.  I am stopping at this point until tomorrow evening.

The sideboard in the great room is set for appetizers and a champagne toast on arrival and will be used for the after-dinner cordials and the last course of fruit and cheese.   The wines that will be served cold will go in the refrigerator to chill tomorrow.

We will serve a shrimp butter on toast for the appetizer.  

Canapés A la Amiral

1/2 thin baguette

1 tsp. lime juice

10 small shrimp, halved lengthwise, cooked

Fresh flat-leaf Italian parsley

2 tbsp. Flying fish roe or caviar

Shrimp Butter

1 tbsp. vegetable oil

1 large shallot, minced

1 clove garlic, minced

8 ozs. Shrimp in shell

1/4 cup Brandy

4 ozs.  Cream cheese, softened

2 tbsp. Butter, softened

1 tbsp. tomato paste

1/4 tsp. Each salt and pepper

Dash vanilla

For the shrimp butter, I modified the directions a bit.  The instructions said to cook the shrimp in their shells then process them shells and all with the other ingredients, then mash it through a sieve to remove the shells.  I chose to remove the shells before blending the ingredients.  

In a skillet, heat oil over medium heat and add shallot and garlic; cook , stirring often, for 5 minutes or until softened.  Increase heat to high, add shrimp and sauté, stirring for 3 to 4 minutes or until she shells are pink and flesh is opaque.  

Cool until able to handle and remove shells.  Transfer shrimp and vegetables to the bowl of a food processor.  Return pan to the heat and pour in Brandy; cook, stirring fo 30 seconds or until Brandy is reduced to a glaze; scrape into shrimp moisture.  

Purée shrimp mixture until finely chopped.  Add cream chesese, butter, tomato paste, salt and pepper, and vanilla.  Process until almost smooth. I’m stopping here tonight and put the shrimp butter in a piping bag fitted with a star tip, crimped the bag and folded the cuff over an old-fashioned glass to support it while I filled it up.  I twisted the top of the bag and sealed it with a rubber band.  Tomorrow evening I’ll be ready to pipe it onto the toasts garnish  and throw the  bag away for easy clean up. 

We balanced the asparagus, patted it dry and stored it in a zip lock baggie in the fridge.    The vinaigrette I s a rich golden color, thanks to the two vials of saffron that are in it.

Asparagus Salad with Champagne-Saffron Vinaigrette

1 1/2 lbs. asparagus

1/4 tsp. Saffron threads

1 1/2 tbsp. Champagne vinegar

1/2 tsp. Dijon mustard

Pinch granulated sugar

3 tbsp. Extra virgin olive oil

Salt and pepper

1/2 sweet yellow pepper, finely diced.  

Lettuce leaves, optional

Holding asparagus halfway up stalk, snap off woody ends at natural breaking point and discard.  In a large deep skillet or large pot of boiling salted water, cook asparagus for 3 to 6 minutes or until tender but not limp.  Drain and run under cold water until completely cooled; drain well.  I like to drip the drained asparagus in an ice bath to completely cool them.    Meanwhile in a large bowl, stir saffron into 1 tsp. boiling water; let stand for 2 minutes or until softened.  Stir in champagne vinegar, mustard and sugar.  Whisking, drizzle in olive oil.  Season with salt and pepper to taste.  Just before serving add asparagus and diced pepper; toss to coat.  Arrange on individual serving plates or on a lettuce-lined platter. 

We also cleaned and stuffed the zucchini boats.  Due to the late hour, I’ll post the recipe tomorrow.

Time to Chill

While I’m waiting for food to cool enough to put it in the refrigerator, I have a few minutes to post.  The clock is ticking down.  We did the final shopping tonight and I did some more prep-ahead work. 

The fish course will be poached in Court Bouillon, a rich vegetable stock.  I doubled the recipe (previously posted) and simmered the broth.  It is fragrant and though made with simple ingredients, it really compliments the seafood.  I have an oversize jar that once held maraschino cherries that I’ll store it in until Saturday.

While it was simmering I also made the stock for the Consommé Olga. This soup has Russian origins and would have originally been made with something called vesiga, the dried spinal marrow of a sturgeon. Chefs would have reconstituted it by first soaking it, then boiling it for three hours until it reached the consistency of gelatin. In the absence of such a rare ingredient, the cookbook suggests substituting scallops. That is my plan.  The Consommé is quite rich and absorbs its flavors from a veal, vegetable and egg white “raft” that floats atop a beef stock base. 
Consomee’ Olga

7 cups decreased veal or beef stock

1 each carrot, leek and celery stalk, finely chopped

1/2 tomato, chopped

1 tbsp. Chopped parsley stems

1/4 cup lean ground veal. or beef

1/4 teaspoon each salt and pepper

3 egg white, beaten until frothy

1/4 cup port

Garnish

6 large sea scallops

1/2 celeriac bulb, blanched and julienned

1/4 English cucumber, seeded and julienned

In a stock pot, gently heat stock until simmering.  Meanwhile, in a medium bowl, stir together the vegetables, parsley, and meat until well combined; add salt and pepper; fold in egg whites.    Whisk heated stock into egg mixture; return to pot, whisking, bring slowly to boil.  When mixture begins to look frothy, stop stirring to allow egg mixture to rise and solidify into a raft.  Lower heat to medium low.  Carefully make a vent hole in the raft with a wooden spoon handle.  Simmer consommé gently for 30 minutes.  Leaving pot on the heat, carefully push the raft down with the back of a ladle; ladle consommé through cheesecloth-lined sieve into a clean pot.  I have stopped tonight at this point and stored the stock in a large lidded jar.  Tomorrow to finish at serving time I will heat until very hot then stir in the port.  

Garnish:  Slice scallops crosswise into 3 pieces. Place 3 discs into the bottom of each of 6 warmed soup bowls.  Pour hot consommé over scallops; arrange celeriac and cucumber decoratively in each bowl.  Serve immediately.  Makes 6 servings.  I’m a doubling the recipe for our party, and for effect will pour the stock over the prepared bowls table side.  

I hate to discard the veal mixture so I’m saving it and may make a second soup of it.  The last thing I did tonight was filling the orange shells that I prepared last night with softened orange sherbet.  They are back in the freezer to chill out again.  Now the stock is cool enough to put in the fridge so I am calling it a night. 

Desserts First

After work and dinner we went shopping for the next load of groceries.  Still one more to go for the meats and fresh produce.   While in the store a torrential downpour hit, so we shopped at a more leisurely pace to avoid going out in the rain to put the purchases in the car.   When we got home, I began working on desserts.   This recipe is taken from the Titanic cookbook and would have been served on the ship.  

Oranges en Surprise

4 large navel oranges

2 cups orange sherbet

2 egg whites

Pinch cream of tartar

1/2 cup fruit sugar  – I have no idea what to substitute for this, so I’m using regular granulated sugar

Dash almond extract

Fresh mint leaves

Candied orange peel
Cut off the top 1/4 of the orange.  The stem end will be the bottom.  If they sit upright, fine.  If they don’t slice a tiny bit off to make it sit level.  Carefully spoon out the fleshy part, being careful not to puncture or tear through the skin.  I found a serrated grapefruit spoon is the perfect tool for this job. I saved the tops of the oranges because I need some zest for another recipe I will be preparing later.   Set the fruit pulp (it will be pulp by the time you tear it out) aside.   I mashed the pulp, strained it through a sieve and have a couple of cups of fresh oranges juice now.  Place the orange skin shells on a baking sheet and place in the freezer for at least 30 minutes or longer until they are rigid.  I am leaving mine in the freezer. overnight and will take these next steps tomorrow.  Divide the sherbet evenly among the oranges and press it firmly into the shells with the back of a spoon.  Return the oranges to the freezer and freeze for 30 minutes or up to 2 days.  Before serving, in a glass bowl or stand mixer, using clean beaters, beat the egg whites until frothy ; add cream of tartar.  While beating, gradually add the sugar.  Continue beating for about 3 minutes or until the egg whites are glossy and form stiff peaks. Stir in the almond extract.  Remove the oranges from the freezer and place on a baking sheet.  Cover the opening of the oranges using a piping bag fitted with a star tube or spoon dollops of the meringue onto the oranges.  Immediately bake in a 425 degree oven or 2 minutes, reduce temperature to 375 degrees and continue to bake for 3 to 5 minutes longer, or until meringue is set and slightly browned.  Garnish with the mint leaves and candied orange peel.  Serve immediately.  Serves 4.    

The next task was dipping the hazelnut crews in the chocolate candy coating.  About halfway through the job, the coating seized up.  I think it may have been on too high of a temperature.  I did not want to wast it so I took a cookie scoop and portioned the remainder out onto waxed paper and topped them all with a pecan halve.  I may not serve these to our guests, but rest assured they will not go to waste.  That’s it for tonight.  

Handmade Confections

The countdown continues.  Tonight I made the buttery sweet candy that will be placed in the place card holders for each guest.  I often make these at Christmas and they fit the bill of fare for this menu.    The Edwardians apparently loved sweets.

These free ingredients make an awesome rich chocolate coated candy.  The big tub contains confectioners’ sugar. 

Hazelnut Buttecreams

1/2 cup butter, softened

4 ounces cream cheese, softened

1 cup finely chopped hazelnuts

1 teaspoon almond extract

4 cups confectioners’ sugar

1 (16-ounce) package chocolate-flavored candy coating melted

Optional Garnish:  melted white chocolate

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until smooth.  Beat in hazelnuts and almond extract.  Gradually beat in confectioners’ sugar.  Cover and chill for two hours.  Shape dough into 1/2-inch balls.  Place on wax-paper-lined sheets.  Freeze for 2 hours or until firm.  Dip frozen candies into melted chocolate using wooden picks or two forks.  I picked up some chocolate dipping tools – one is a fork and the other is a spiral wire basket.  Both work very well and are worth the investiment. Allow excess chocolate to drip off.  Place on wax-paper-lined baking sheets.  Drizzle with melted white chocolate, if desired.  Makes about 4 dozen.    I plan to store these in the refrigerator until dinner time in a sealed container.  Since I am short on time tonight, I made the centers and will shape, freeze and dip them tomorrow evening.  For tonight, it’s covered and chilling in the fridge.  

Planning a Titanic Dinner

This Saturday I ‘ll be preparing a nine-course dinner that we donated for auction in February to benefit the 1820’s Col. Benjamin Stephenson House.  The generous winners of this dinner paid $800 to enjoy this sumptuous gourmet dining experience.  The group will come to our house and be served authentic dishes that were on the menus when the Titanic sailed.  We did this same dinner on the exact date of the 100th Anniversary of the loss of the great ship and decided to offer it again in this 105th year since the sinking of the vessel.  We had agreed in advance that if the dinner brought $800 we would offer to do a second dinner for the contending bidder.  They accepted .  The countdown clock begins.

We will use the same menu so I wrote my shopping list out and we started shopping tonight.  First store:  Costco. Since there are so many courses, the portions will be somewhat smaller than usual, otherwise everyone will be full after the third course.  Butter, Parmesan cheese, white rum, and sockeye salmon went in the basket tonight.  

Each course will have a wine pairing, as close as we can come to the varieties that are known to have been served.  I am using this excellent book which not only provides the recipes, but the history of the event.  It is fascinating!

All the best china  and  crystal will be set on the table with pressed linens, candles, personalized place cards and fresh flowers.  The crystal is washed and dried and at the ready.   I will try to get as much prepped ahead of time after work each night and do the remainder of the items that cannot be made in advance on Saturday and post as I go.