feed me, derksie
Cooking for large numbers of people is a challenge that I have recently enjoyed again. It is at once easier - and yet more difficult than cooking for the self alone. You no longer concern yourself with producing too many leftovers or leaving ingredients out to spoil, but instead begin to worry that you have insufficient kitchen space to maintain and process several dishes. An interesting complication has been the necessity of simultaneously providing for the vegetarian members of my association with the same ingredients available for my normal meal-plan. Do you simply substitute and shift the relative quantities of components, or do you make a unique and separate dish that acknowledges the 'special' dietary requirements of some of your guests which can also be appreciated by 'normal' appetites? Execution requires far more planning, and far more attention to diverse burners and the suddenly smoking oven... but a good time will be had by all.