Prep list

Rory and I are hosting a couple of friends for dinner Saturday. I'm not doing anything too complex, salad, pork tenderloin with with a couple of sides and dessert. The meal is taken mainly from the Ad Hoc cookbook.

And while this meal is pretty simple, I find myself, for the first time, writing a prep list. Now whenever I go to the grocery store I have a list, I can't think of a time in the last couple of years where I haven't had a list when I went to the store, it just makes me more efficient. But for this meal, because of some of the little complexities, I find myself making sure that I take care of some of the little things too.

Most of the recipes are pretty simple but there are a few things I need to do in advance. I'm doing this smashed roasted potatoes, which call for garlic confit, and these torn croutons, which need the oil from the confit but I need to do it ahead of time.

Then there's the brine for the pork and the custard for the ice cream and we can't forget the brownies, but should I make them the day before or the day of?

Today:
Shop
Make garlic confit
Make custard for ice cream
Make brine for pork

Friday:
Churn ice cream (maybe, I might wait till Saturday)
Make brownies

Saturday:
Brine pork
Do everything else

Ok, looking at it now maybe I didn't have to write it all out and I'm probably going to have to work on the last day a bit, but still interesting to see the process.