SC - Dried Cherries

[Suzanne Berry]

Gunther writes about publishing ingredients lists and seeing that there is
some vegetarian food in each course as an accomodation to food allergies
and eating choices.  I agree with him completely!  If a cook (like he,
like me!) goes to this effort, I -really- don't see that more is required.
People who can't eat anything close to a normal diet need to bring their
own food.  I'm not being nasty, just realistic.  

My lord husband is diabetic, one member of our household is vilely
allergic to pepper, several others are various degrees of vegetarians.
When I cook for them at home, I work to accomodate their needs.  When I
cook a feast, or we attend a feast, they check ingredient lists and then
eat what they can supplemented with food brought from home.  To ask more
of a feast cook seems to me completely beyond the pale.

Elaina

To be removed from the SCA-Cooks mailing list, please send a message to
SCA-Cooks-Request with the message body of unsubscribe.

============================================================================