Just made for summer lunches.
I bought a huge box of prawns, intending to marinade them in coriander, lime juice, chilli and garlic before throwing them onto the plancha as a starter in an exuberant gesture of largesse at a lunch with friends this week.
Regular readers will recognise that I am challenged with starters. I can never seem to find the right thing to prepare, whatever the menu.
I imagined the day.
The sun would shine. The terrace would look summery yet cool under the big sun parasol which gently shaded the diners.
The chilled pink wine would be flowing and we would all ooooh and ahhh at the prawns, and more importantly, I would have beaten my curse.
The starter would be a huge success, my cheeks would cool and my blood pressure lower as I relaxed into the cod and chorizo lentil bake and enjoyed the day.
It all started going wrong as I prepared them.
My giant box of prawns spitefully reduced themselves to a paltry dish of insubstantiality as I de-headed, de-legged and de-veined them, only to be left with a handful of little thin things that looked as if they wouldn’t feed one, let alone four people.
I determinedly marinated them, my heart sinking.
The sun refused to shine, and thunder threatened.
We ended up eating indoors with prawns cooked in a wok, and somehow it didn’t matter that there were only five each and that they had shrunk to the size of river shrimp.
By the time we’d laughed and chatted our way through the starter, no-one seemed to notice, or to care.
Lunch with friends- mostly about the love.