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July 2024
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Economies of scale

We moved house on a Friday, largely because that was the day my husband got back from Saudi from a business trip.

On the Sunday morning, as I was unpacking boxes, I noticed a small group of people waiting on opposite side of the road from us; then I noticed some properly classic cars going by. That’s interesting I thought, and continued unpacking.

The next year, the Sunday of the first May bank holiday, I noticed the same thing. 2014 we had our first barbeque and “watch the cars going by” get together.


The first few, we bought in much of the food.

Since Covid, it’s been a home-made do. Of course, this doesn’t stop there being more food left over than the mind can comfortably contemplate, but at least you know what.

It’s not cheaper, not by any means and that’s without the whole time piece: I made 8 beef and venison burgers in around 45 minutes from getting the beef out of the fridge to putting the burgers into the fridge and ignoring the washing up.

Is it tastier? It’s more to my taste. But that’s a different answer to the question.

I made Home made venison burgers, Lamb chilli burgers, Shepherd’s salad, Soured cream and chive dip,
Hummus, Coleslaw, and Home yogurt for the coleslaw. Technically, I made rolls but by Sunday, only two remained out of a batch of eight.

It might be easier to say what I didn’t make: relish, ketchup, salsa, and the soft white baps.


This what I learned.

  1. Do not cook home made rolls while hungry. They are delicious and will not last more than 1 hour after coming out of the oven. I wasn’t the only eater.
  2. Clean at least the day before. If you are cooking from scratch, there is not time to do everything and stay sane! Do ensure there is spare loo roll in the guest toilets.
  3. Burgers for nine take around ninety minutes to make the first time of the year – practice at least one weekend before hand! Even if it’s rainy.
  4. Beef burgers can be shaped using a large pastry cutter and spatulas, both of which go in the dishwasher or take seconds to wash-up.
  5. Lamb burgers do need the end of a rolling pin to shape, the spatula is not going to cut the mustard.
  6. Red onions go through the dicer on the Kenwood, regular onions do not.
  7. Cabbage is tough, makes great slaw, but the food processor is not up to the job! Use the continuous slicer.
  8. Making slaw makes a big mess.
  9. Use the dishwasher, have a bowl full of hot water and soapy suds.
  10. Keep the bin at hand.

Same for next year? Maybe. No shame in buying the food in.

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