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lynx
After last years sore ankles from standing up in the kitchen this year is now the template.
Goes against all the gourmand extravagance and paraphernalia and expense but for just the two of us it works.
Pre made yorkshires and ready roll pastry for the leftover beef Moroccan spiced pie.
Made my own gravy the proper way which was a first for me, beef fat for the spuds.
Want to enjoy the food but not be knackered from preparing it.
The only concession to food porn/Escoffier steeze points was roasting some grapes in PX for the cheesecake (made with Philadelphia not from some dairy with an instagram cow account)
Edit: spoon of blackcurrant jam in the gravy is my tip of the day.