SC - feast catapults

Alderton, Philippa phlip at morganco.net
Thu Apr 20 07:16:08 PDT 2000


Don't know about the rest of you, but if I were cooking a feast, and a food
fight broke out, it would either stop immediately, or they would be looking
for someone else to finish the feast. As volunteers, we spend far too many
hours planning the menu, looking for good prices for the foods, getting it
there, etc. If, after I had driven 14 hours to A's Crown to cook with him,
worked until 3 AM prepping the night before, then spending all day working
in the kitchen, with all the other challenges we had to deal with, and then
had another 14 hours of driving to look forward to the next day, I'd have
been extremely angry. The same goes for any other feast I've helped with-
I'm in the midst of the pre-planning fir Jasmine's Coronation feast. If,
after all that work, with the even greater work of actually cooking the
feast ahead, someone were to start a food fight, they would shortly find
themselves cooking their own feast, if I had to tuck Jasmine under my arm
and carry her out (A's a bit more than I'd care to tuck under my arm ;-)
When I'm as tired as I expect to be, I have NO sense of humor.

If, on the other hand, such a food fight were part of the shtick planned for
a special feast, say as part of the last course, that would be something
different, but I'd think it would have to be a planned casual-style feast,
with all participants aware that it was planned.


Phlip

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

"All things are poisons.  It is simply the dose that distinguishes between a
poison and a remedy." -Paracelsus

"Oats -- a grain which in England sustains the horses, and in
Scotland, the men." -- Johnson

"It was pleasant to me to find that 'oats,' the 'food of horses,' were
so much used as the food of the people in Johnson's own town." --
Boswell

"And where will you find such horses, and such men?" -- Anonymous


More information about the Sca-cooks mailing list