Time and my poor management of it
Apr. 15th, 2008 05:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stitchwhich14 manhours. That's how much time it will take to pre-make all the meatrolls I'm serving at Barnacled Bullfrog. Right now, I'm half done and I'm tired. Thank goodness for Tupperware - I think the filling for the next batch of meatrolls will have to sit in the fridge while I take a nap. Yeah, at 5:30am I'd still call that a nap. I've been cooking, chopping, and rolling for 7 hours and my shoulders hurt.
And this, for what is (basically) a throw-away item of the menu. Oddly, the 'real' meats won't take hardly any work at all.
But the 200 beef-brined eggs will. I don't have to start those until next week though, even though it will be a marathon session - they've got to brine for at least 72 hours.
And this, for what is (basically) a throw-away item of the menu. Oddly, the 'real' meats won't take hardly any work at all.
But the 200 beef-brined eggs will. I don't have to start those until next week though, even though it will be a marathon session - they've got to brine for at least 72 hours.
