SC - matzoh ball soup

[Stefan li Rous]

Trimaris, but I learned a thing or two in the East working
in kitchens run by Mistress Aidan.  I just go to a local
wholesale meat supplier and because a deal in volume I get
bargains.  For Veggies I go to an organic farm.
- ----- Original Message -----
From: "Elaine Koogler" <ekoogler at chesapeake.net>
To: <sca-cooks at ansteorra.org>
Sent: Friday, February 02, 2001 11:37 AM
Subject: Re: SC - Per head budgets


> And where are you from?  I can manage a fairly simple
feast for $5 a head, but
> that's about it.
>
> Kiri
>
> Ron Rispoli wrote:
>
> > I generally go with 5 dollars a head.  This covers
Firday
> > supper, breakfast, lunch, feast on Saturday and
breakfast on
> > Sunday.
> > ----- Original Message -----
> > From: "Jenne Heise" <jenne at mail.browser.net>
> > To: <sca-cooks at ansteorra.org>
> > Sent: Thursday, February 01, 2001 7:14 PM
> > Subject: SC - Per head budgets was Re: alcohol revisited
> >
> > > > OTOH with people expecting 8 course feasts for $3,
> > >
> > > Hm.. what range of per-head budgeting do the cooks on
this
> > list generally
> > > encounter? It helps to know where you're from.
> > > In our part of the world (Eastern PA), the feast
budget
> > tends to be $5-$7
> > > a head; dayboard $1-$2 a head.
> > >
> > > --
> > > Jadwiga Zajaczkowa, mka Jennifer Heise
> > jenne at tulgey.browser.net
> > > disclaimer: i speak for no-one and no-one speaks for
me.
> > > "Our kingdom is a garden and such gardens are not
made/By
> > singing "Oh how
> > > beautiful!" and sitting in the shade..." --Kipling,
"Glory
> > of the Garden"
> > >
> >
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> > "unsubscribe SCA-Cooks".
> > >
> > >
> >
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