The volume climbed at the WRNS 100 centenary lunch party while it took minimum effort to put together a great chicken dish to feed the crowd– see how we did it (https://www.youtube.com/watch?v=vMp_N573JSA).
Jo, my old naval colleague, took our week in Virginia Beach, USA, by the scruff of the neck and shook it until every minute was completely occupied. She produced a programme with military precision having co-opted a corps of collaborative cooks all ready to create their culinary magic on camera.
During one short week we managed to pack in four different sorts of bread, soup, three different fish dishes, party chicken, two desserts and the most peculiar “overnight casserole” that turned out to be a strange savoury bread-and-butter pudding! Amidst all of this, we caught a glimpse of Virginia Beach and the huge naval base at Norfolk, managed another lunch party and a great Mexican welcome dinner. It took all my stamina to keep up with the tight schedule but it was superb to meet so many other enthusiastic cooks. But there was no stopping Jo: she kept teaching her Pilates classes, taking her exercise sessions and even managed to pack in a country music concert – I just tried to catch up on sleep!