Re(2): SC - Feast themes

[Sue Wensel]

> 4. Still recovering from The Celtic Feast from Hell, what I like to
> think of as Oat Cuisine (AR! AR! AR!) We did a sort of tasting menu,
> with about twenty dishes in four courses, in small portions. I was
> impressed by the fact that folks continued to eat, quite happily, it
> seemed, for over four hours without any signs of restlessness. Hard
> work, because labor-intensive, but it was a nice change from my usual
> nine-dishes-in-a-triclinium feast.
> 
> Adamantius

I know the feeling.  I just recently (March 8) did a Ceilidh.  I made over 200
oatcakes ahead of time and roped one of my kitchen helpers into making a
special one for high table and extras for the lunch at the event.  I barely
had 10 leftover.  Plus 15 dozed pieces of shortbread, plus 30 lbs of pie dough
- -- all made from scratch, all ahead of time.  Next year I outsource!

Derdriu
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