[Hartwood] Cooks for White Court

[doerksen at island.net]

Some years ago, I remember a filo-rolling team... Anyone remember how  
many packages of filo, how many carrots (there were carrots), how much  
cheddar (there was cheddar), how much... (whatever the 3rd one was),  
how much olive oil, how many people we fed...?

I still have the wheel cutters and oil brushes, but no memory and no  
idea where any notes might be that I might've taken for that  
enterprise...

{sigh...}

Halima
-- 
http://www.island.net/~doerksen/

Thu 01 Sep 2011 02:19:32 PM PDT, quoting Amber <jademagpye at gmail.com>:

> Greetings unto the Fair Fingered Providers of Provender
>
> I thank you all, who graciously volunteered to cook for White Court.  
>  Since the original event was a potluck we are now needing a budget  
> for a feast. I need each cook to send me a detailed budget for their  
> dish(es) calculated for 60 people.  We are selling tickets in  
> advance and should know the precise number before you need to buy.
>
> I have a list of what I remember from our discussion around the  
> bardic fire.  I could be wrong, so please correct me if I have erred.
>
> Cunnegonda - - - - Spinach/Kale soup
>
> Sara - - - - - - - - - - Cabbage Salad
>
> Fjorlief - - - - - - - - Rabbit Stew
>
> Elizabeth - - - - - - Roasted Turkey
>
> Elizabeth - - - - - - Roasted Veggies
>
> Marina - - - - - - - Barley Pilaf
>
> Marina - - - - - - - Mushroom Pies
>
> Nicky Hardel - - - Roasted Venison
>
> Nicky Hardel - - - Beef Pies
>
> Erin was going to do a dessert but I don?t recall if that will be  
> part of the dessert contest or no.
>
> I think we have a wonderful hearty feast here.  As soon as we have a  
> site booked we can work out the logistics of oven/stove top use.
>
> Thank you again.  If not for you who will toil away in the kitchen  
> the enjoyment of events would be sadly diminished.
> I would like to have the budget put together in a week or so.   
> Please send me your estimates as soon as you can.
>
> YIS
> Marina
>
>
>