I said earlier that we had changed the way we make falafels this year, but didn't really explain how, and it deserves a mention. We used to reserve our weekends for making falafels and then cruise into the market, but now we've shifted to making them the day before. The beauty of doing it this way is that after the market is done, we can pretty much forget about falafels until the next week, which is nice. It therefore frees up our weekends to do fun stuff together, or at the very least, not think about cooking falafels, which is good enough for me.
The downside is that we're cutting it close to the zero hour. If anything were to go wrong or if we couldn't manage to make the falafels, then we're out of luck and can't do the market. It also gives us no cushion for finding the ingredients, some of which do not have a finite shelf life and need to be bought right before preparation. We had to weigh the risks with the benefits, and on the whole, it works out better this way.
Life isn't always easy when you live on the edge like we do, but then again, we live for danger.
Until the next time, thanks for reading, and thanks to Aditya Mopur for the pic.