I carry no phone An aspiring Luddite In a wired world.	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on t he PlusPora diaspora pod. He hates cell-phones.

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Feast Planning During Plague Years Part the Seventh More Planning for the Kitchen The menu is set and the kitchen has been visited. Last time, I plotted out what was to be done with the ovens. This time, it's the hob's turn. To recap, on the hob: Spynoches yfyred - first course rapes in potage - first course peeres in confit - first course rissoles for a fish day - second course chyches Alexandre - second course frumente - third course blaunche porree - third course The chyches don't need to be hot, warm or lukewarm is fine. Same goes for the frumente. The two soups - rapes in potage and blaunche porree - will be better hot. The rissoles can actually be cold and as noted before, I can cheat and bake them. Since I've got a spare oven and/or spare time (see the previous article) I think that's the plan for the rissoles. They'll probably go in before the chicken. Since I've given myself plenty of time between chicken and pork, I should be able to bump the chicken forward. The peeres in confit should be warm, not hot, and would be OK cool but not cold. The spynoches should be warm to hot. Thinking about the pears a bit, they can be pre-cooked, and then have the warmed syrup poured over. The syrup could even be microwaved, probably. I might make them ahead either on the day, or a day or two ahead. Frumente also gets made ahead, probably on the day. Ditto the chickpeas. Which means, that the hob is used for spinach and the turnips in the first course, and can then be converted to the blaunche porree. Again, this could be made earlier in the day and then just reheated. Actually, even better would be to make the rapes ahead and then try to keep them warm. To summarise: So that's the rough timings. The soups have such long times since lots of water takes a long time to boil. I might even cheat and roast off or microwave the veg for the rapes. Next up is portioning and shopping lists!

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