Ruminations and recipes from a small kitchen in a big city.


Planning a barbecue step one: analyse the weather.

The Melbourne Cup is on Tuesday and I had planned a Cup eve family barbecue. It's a matter of picking the right break in the weather, so it can be like, OK, Monday evening's looking fine, do a phone-around ... 'Barbecue's on!'

However, the forecasts can be erratic at this time of year and it looks like yesterday's Derby Day was the pick of the carnival for good weather.

They are now forecasting rain for Monday and possibly Tuesday, so yesterday, we called everyone up and changed our barbecue to tonight - Sunday - the first night of daylight savings for the season. Fortunately, this suited everyone OK.

Everything is ready. Calamari, lamb kebabs, bratwurst sausages, felafels, salads, turkish and lebanese bread, hommous, eggplant dip, yogurt, fat black olives in a dish, hot tomato relish, hot mustard, pickled turnips and cucumbers, white wine, red wine, beer, fruit juice, trifles and crumbles, vanilla ice-cream swirled through with crushed pistachios and rose water - a bit of everything really ... have I forgotten anything?

Don't think so.

It's currently 28 celsius. I've got one eye on the radar weather report and the other on the western sky. I don't like the look of it.

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