On Saturday (the last ish day of May) we went to friend PS's place and made food for 14 people. I helped folks decide how much rice, dal, beans and achar was needed, and turns out I tend to overestimate the amount of dried ingredients required by exactly double. I think every item is eaten by everybody to fill themselves up fully, and forget to account for every other dish. As a result, friend P has enough leftovers for a couple of weeks. But it's better to overestimate than the other way round, no?
Wonder how I might be able to improve in this skill. Perhaps 'divide' the expected amount by the number of total dishes, so the total appetite is divided across several items? And then add a small margin of error. My current margin is far too large to be practical. The good news is that I know this now, it's not just at home, not just with my own dishes, not only when I'm hosting.
Which means that's the way to getting better. I can be more conscious about my thought patterns and how I might need to adapt them for the future. Fingers crossed, I don't have as much leftovers the next time around! I guess people don't need to be bursting at the seams all the time!
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