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Feeding the Five Thousand
Jul. 9th, 2007 08:48 amWell, it's actually going to be more like fifty, but at the moment it seems like I'm planning for five thousand!
I've had cooking for fifty on my mind all weekend, as I prepare my menus and recipes for the time I'll be spending at a training seminar starting next week, cooking for the students and staff. It's easier in a way this year, because I do have my menus and such from last year, but it's still just as complicated to figure out exactly how much I need of the ingredients for the recipes so the buyer of food can shop for it early. He likes to take advantage of sales and such, and I really should have had the lists to him earlier, but oh well!
Being the cook during the last week of the seminar is both bad and good. Bad because I have to plan around what other people have cooked before me, so that the students don't end up having the same kind of thing too many times, and that means I had to come up with some new ideas this year; good because I am the kind of cook who is flexible, and I can come up with things using leftovers -- of which there are bound to be some from previous weeks -- and that means I don't have to plan as much ahead of time, because I'll just come up with it when I see what there is! :-D
The easiest meal of the week will be the Pakistani meal I make, because that one lends itself well to cooking big. The bigger the crowd, the easier it is for me to make Chicken Biriyani! Yum, I'm hungry just thinking about it. I don't trust the buyer to get the right kind of spices for that, so I'm carrying them myself in my luggage, well wrapped -- because those spices are nothing if not pungent!
I still have some grocery lists to prepare from the recipes I have decided on, but I may hold off on having the buyer get everything ahead of time, sale or no sale. Last year when I went there to cook, my well-laid plans had to all be changed on the first day, so I'm trying not to have a hissy fit ahead of time, when in the end it will all be changed, anyway.
I wonder what the students will realize that some of the meals they are going to be getting are Weight Watchers friendly? ;-)
I've had cooking for fifty on my mind all weekend, as I prepare my menus and recipes for the time I'll be spending at a training seminar starting next week, cooking for the students and staff. It's easier in a way this year, because I do have my menus and such from last year, but it's still just as complicated to figure out exactly how much I need of the ingredients for the recipes so the buyer of food can shop for it early. He likes to take advantage of sales and such, and I really should have had the lists to him earlier, but oh well!
Being the cook during the last week of the seminar is both bad and good. Bad because I have to plan around what other people have cooked before me, so that the students don't end up having the same kind of thing too many times, and that means I had to come up with some new ideas this year; good because I am the kind of cook who is flexible, and I can come up with things using leftovers -- of which there are bound to be some from previous weeks -- and that means I don't have to plan as much ahead of time, because I'll just come up with it when I see what there is! :-D
The easiest meal of the week will be the Pakistani meal I make, because that one lends itself well to cooking big. The bigger the crowd, the easier it is for me to make Chicken Biriyani! Yum, I'm hungry just thinking about it. I don't trust the buyer to get the right kind of spices for that, so I'm carrying them myself in my luggage, well wrapped -- because those spices are nothing if not pungent!
I still have some grocery lists to prepare from the recipes I have decided on, but I may hold off on having the buyer get everything ahead of time, sale or no sale. Last year when I went there to cook, my well-laid plans had to all be changed on the first day, so I'm trying not to have a hissy fit ahead of time, when in the end it will all be changed, anyway.
I wonder what the students will realize that some of the meals they are going to be getting are Weight Watchers friendly? ;-)
