SC - rare foods at feasts-rant

[LrdRas@aol.com]

In a message dated 9/25/00 12:19:11 PM Eastern Daylight Time, 
jenne at tulgey.browser.net writes:


<< Sunday morning breakfasts are a big blowout:
sausage gravy, eggs, onions, peppers, mushrooms, biscuits (apologies to
Ras and Cariadoc,  >>


No gripes from me. Our shire usually views breakfast on Sunday as way to 
introduce new cooks into the arena of steward. It is also a meal that eases 
people back into the modern world. We often do omelets and eggs to order, and 
serve the leftovers of the feast with it. There is certainly no pressure for 
the cook to present a period meal on Sunday. Lunch stewards are often 
encouraged to attempt as period as possible a meal but again there is no 
pressure to do so. The feast is always period. Budget is 6.00/head feast 
(usually limited to 100-125 onboard spaces); 1.25/head (estimated attendance) 
for lunch and .75/head for breakfast (estimated attendance). Breakfast and 
lunch fees are factored into the event costs and is available to everyone; 
feast is an additional charge. Estimated attendance is derived from adding 10 
per cent to the number of preregisters.

Ras 
The big answers I have. It's just some of the little ones that elude me.-D. 
Koontz