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busy (SCA-filled) day
This morning I learned that the Strip District (source of food, not porn) pretty much closes on Sunday. Fortunately, I had called the alleged Mecca of pickles, olives, grape leaves, and the like before going there. And fortunately, Dani -- who loves olives and therefore has a vested interest -- is willing to pick a few things up for me since he works nearby.
After brunch I picked up the pots, platters, untensils, and miscelleanous supplies I'll need. Oof. My car is full of stuff. If this were a 200- or 300-person feast instead of a 100-person one, I don't know if I'd be able to fit all the stuff in my car. (And that's not counting food!) Fortunately, I can take some stuff to the site on Wednesday, including much of the food (which I'll have just bought). The autocrat has a membership at Sam's Club, so she's going to take me shopping for the good prices.
Next I went to pick up the smoked salmon from someone who volunteered his smoking services. Mmm, it looks and smells great! It might be more than we need, but I doubt it'll go to waste.
Then, it was home to do some pre-cooking. I tried two desserts, one successful and one not so much. Once again, dough is my undoing. We'll be fine, though; I knew that was an experiment, so I didn't count on it. (Hmm. All of the desserts have nuts in them. I should come up with something that doesn't. I can't document hamentashen, or I'd do that.)
I also made 15 meat pies and all the kosher meatballs. I had planned to do more meatballs, but I ran out of steam. I'll do the rest Tuesday.
(I don't have the budget to buy all kosher meat, and I wouldn't be able to justify it for the small number of people who care. So instead, I bought a smaller amount of kosher meat and will prepare that separately. Everything at the feast is kosher by ingredients, but most of the meat won't come from a kosher butcher.)
Tomorrow night I have class. Tuesday night I make chicken soup, meatballs, and probably the white beans (which are served cold and are best after a few days). Wednesday is shopping (and delivery of all the food cooked thus far). Thursday I prep some vegetables, hard-boil a gross of eggs, and make a couple other things. All week, I use the bread machine to make dough for fish pies. With luck, Saturday night I relax before getting started Sunday morning. I think I'm going to take next Monday off from work. :-)
After brunch I picked up the pots, platters, untensils, and miscelleanous supplies I'll need. Oof. My car is full of stuff. If this were a 200- or 300-person feast instead of a 100-person one, I don't know if I'd be able to fit all the stuff in my car. (And that's not counting food!) Fortunately, I can take some stuff to the site on Wednesday, including much of the food (which I'll have just bought). The autocrat has a membership at Sam's Club, so she's going to take me shopping for the good prices.
Next I went to pick up the smoked salmon from someone who volunteered his smoking services. Mmm, it looks and smells great! It might be more than we need, but I doubt it'll go to waste.
Then, it was home to do some pre-cooking. I tried two desserts, one successful and one not so much. Once again, dough is my undoing. We'll be fine, though; I knew that was an experiment, so I didn't count on it. (Hmm. All of the desserts have nuts in them. I should come up with something that doesn't. I can't document hamentashen, or I'd do that.)
I also made 15 meat pies and all the kosher meatballs. I had planned to do more meatballs, but I ran out of steam. I'll do the rest Tuesday.
(I don't have the budget to buy all kosher meat, and I wouldn't be able to justify it for the small number of people who care. So instead, I bought a smaller amount of kosher meat and will prepare that separately. Everything at the feast is kosher by ingredients, but most of the meat won't come from a kosher butcher.)
Tomorrow night I have class. Tuesday night I make chicken soup, meatballs, and probably the white beans (which are served cold and are best after a few days). Wednesday is shopping (and delivery of all the food cooked thus far). Thursday I prep some vegetables, hard-boil a gross of eggs, and make a couple other things. All week, I use the bread machine to make dough for fish pies. With luck, Saturday night I relax before getting started Sunday morning. I think I'm going to take next Monday off from work. :-)
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