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Thread: OK, What's For Lunch or Tea Today?

  1. #6011
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Lol - cheers, mate. He often comes round for Sunday lunch, as he only lives 5 mins away, and we enjoy spoiling him. He's 86 now, so it's the old 'making nice memories' thing, which you know all about.

    Del's always been used to cooking. She's been doing it since she was 8 years old, when her parents put her in charge of making sauces, and consequently was doing full Sunday roasts, with all the 'trimmings' , by the time she was 10! It's how she was brought up [in German families, which is the same in Italian ones - the kitchen is the heart of the home], and so has always enjoyed cooking

    A lot if it's in the preparation, and she's a fast worker and very organised. What I forgot to photograph, and may do do tomorrow as there's still some left, was the starter, which was homemade curried parsnip. celery and apple soup, served with Italian flatbreads. That was pretty yummy...

    When she retires (within the next couple of years, max) we're thinking of turning our large garage into a pop-up restaurant. Do you think it could work?

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

  2. #6012
    Join Date: Apr 2016

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    Pop-up restaurant, like the idea of that.
    Regards
    Robin

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  3. #6013
    Join Date: Jan 2008

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    Would you come?

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

  4. #6014
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    Sounds good! Bit of fun, make a few quid (hopefully) without having to make too much of an investment - smart idea!
    Alex

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  5. #6015
    Join Date: Jan 2008

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    Yup, it shouldn't cost too much, as we'd already planned on turning the garage into a big dining room. Once we clear out all the crap we've accumulated over the years and either Free-cycle it, take it to the charity shop, and/or do a big car boot sale, and decorate, there'd be room for a large table, which would easily accommodate a dozen people, if not more.

    That was our main project for next year anyway, so once that's done, it wouldn't take much to turn it into a pop-up restaurant, especially given that the [well-equipped] kitchen is right next door! Plus, the boiler for the central heating's in the garage too, so putting a couple of radiators in would be relatively simple - and there's parking on our grounds for around 10 cars

    We'd probably open it up as a restaurant, say two or three times a week, and with fairly low-overheads, should be able to earn enough to pay all our household bills and running costs for the cars, so that it doesn't eat into our savings (which we want to keep for travelling and trips abroad) - and most importantly, it would be a bit of fun that we'd both enjoy. The vegan thing's big now too, and with Del being veggie, she'd be able to capitalise on that.

    I'd handle the drinks and entertain the guests, as I'm good at that lol, and Del would do the cooking. We'd be concentrating on simple, traditional and authentic British and Italian dishes, with much of the produce (other than meat or fish) sourced from our garden - as a big vegetable patch and a chicken run, is also in next year's plans!

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

  6. #6016
    Join Date: Apr 2016

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    Quote Originally Posted by Marco View Post
    Would you come?

    Marco.
    Yes
    Regards
    Robin

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  7. #6017
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  8. #6018
    Join Date: Apr 2016

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    Quote Originally Posted by Marco View Post
    Yup, it shouldn't cost too much, as we'd already planned on turning the garage into a big dining room. Once we clear out all the crap we've accumulated over the years and either Free-cycle it, take it to the charity shop, and/or do a big car boot sale, and decorate it, there'd be room for a large table, which would easily accommodate a dozen people.

    That was our main project for next year anyway, so once that's done, it wouldn't take much to turn it into a pop-up restaurant, especially given that the kitchen is right next door! Plus, the boiler's in there too, for the central heating, so putting a couple of radiators in, would be relatively simple - and there's parking on our grounds for around 10 cars

    We'd probably open it up as a restaurant, say two or three times a week, and with fairly low-overheads, should be able to earn enough to pay all our household bills and running costs for the cars, so that it doesn't eat into our savings (which we want to keep for travelling and trips abroad) - and most importantly, it would be a bit of fun that we'd both enjoy. The vegan thing's big now too, and with Del being veggie, she'd be able to capitalise on that.

    I'd handle the drinks and entertain the guests, as I'm good at that lol, and Del would do the cooking. We'd be concentrating on simple, traditional and authentic British and Italian dishes, with much of the produce (other than meat or fish) sourced from our garden - as a big vegetable patch and a chicken run, is also in next year's plans!

    Marco.
    Sounds like a definite plan Marco
    Regards
    Robin

    .....................



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  9. #6019
    Join Date: Jan 2008

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    Quote Originally Posted by struth View Post
    Lol - no, they'd be kept purely for eggs!

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

  10. #6020
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Quote Originally Posted by rmcin626 View Post
    Sounds like a definite plan Marco
    Cool - you'll be first on our guests list.

    What Del's looking forward to having the time for is making her own fresh pasta, using eggs from our own hens, as there's nothing like it!

    Just imagine sitting down to some homemade spinach and ricotta tortellini, tagliatelle or macaroni, with homemade ragu or tomato sauce, all made from scratch using the freshest and best quality ingredients, or a perfectly charcoal-grilled T-bone steak, with all the accompaniments, washed down with quality, attractively-priced carafes of house wine!

    Plus, during the summer months, we could put tables out on the lawn and tie it in with some live music from local bands, as the front garden's big enough for even putting up a marquee.

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

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