SC - Re: Ladies

[snowfire@mail.snet.net]

The problem with my first was not knowing about a facilities plan: what
needed how many burners for how long, etc.  The middle course required
everything in it to be in the oven at the same time!  When we realized,
we switched the order of foods.  Don't know how I missed it, as I'd been
cooking most of my life, but sometimes the obvious gets overlooked.  Get
them to make detailed plans of *everything* in advance, then 'walk
through it' at the test feast--which we didn't do in my early days.  That
way, there is less strain if something has to be changed at the last
moment.  (We are painting this kitchen today, so please don't cook in
this half of it)  (Our generator got zapped in the storm last week--you
won't have any refrigeration)
(Pans?  Who told you this kitchen came equipped with pans?)

Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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