SC - Theme Menus

[Olwen the Odd]

Okay, Brodo of chickpeas sans salt, that can replace the stew for all those
abbey-normal diets.  Then you can try roast onion salad sans salt.  If you
do the aquapatys in unsalted water that makes them eligible for this menu.
A selection of breads with olive oil and balsamic vinegar (not demonstrably
period, but neither is honey butter).  

The appulmoyse may not be suitable for the diabetic, but should meet
everyone else's criteria.  (BTW, around here Fuji's cost a lot more than Red
Delicious).  In the same vein, I might consider Wardens in Syrup or Pear
Tart, when the price of pears is right.  Taillis, Dried Fruit Pudding, is
also a possiblity.

The Sweet Spinach Tart such as I did for my last feast is good for this kind
of menu although it contains sugar.  And one must remember to use vegetable
shortening in the pie shells.

Oh yes, rather than the butter, we'll wash the 100 per cent vegetable oil
margarine in rose water.

I usually do feasts rather than lunches or sideboards and just about anyone
can get enough variety and quantity at one of my feasts to go away full.  I
don't know of any vegetarians having problems with my menus (most
Ansteorrans are carivores) but I do have several potential anaphylaxis
problems locally and some diabetics.  These are considered when setting a
menu.

Low sodium diets have never come up locally, but I seldom am heavy handed on
the salt and I prefer to make my own stocks, broths, and sauces.

Bear

  

> . . . and, while we're mucking around with changing menus. . 
> . .let me put
> in a word for those of us on non-normal diets - diabetics, 
> low-sodium, 
> vegetarians, and the like. It would be occasionally nice to 
> have a variety
> of dishes available for lunch other than nameless stew, a set 
> of apples (usually
> Red Delicious, which are Foods of the Devil, so I always, always buy
> ones that taste good like Fujis, which are pretty comparable 
> in price), and
> white bread. Have a meat thing, a vegetable thing, and a carb 
> thing, and put the salt in
> a nice shaker so people can add it if they like rather than 
> putting it all
> in when cooking. It's not all that difficult, and provides something
> that nearly anyone can eat. And those who can't eat even that usually
> bring their own. . . 
> 
> Alban