non-member submission - Re: SC - Almond butter?

[Decker, Terry D.]

My first feast (though I've only done half a dozen) was a May Day 
event for about 80 people.  I did not know enough to realize that the 
small site kitchen was not really adequate to my needs.  Home-
sized 4-burner stove, fridge, etc.  But we managed.  Most of my 
dishes came out of Pleyn Delit, I think.  All of them were someone 
else's redactions.  I made roast leg of lamb, garnished with onion 
flowers, Tarts in Ember Day, applemoyse, strawberry tarts with a 
wine-syrup over them... don't remember the rest.

For dessert, I made an OOP subtlety: a sheet cake (pound cake 
from mix), frosted green with flowers (tubes of commercial frosting), 
with marzipan dancers around a maypole (candy stick with licorice-
whip ribbons).

It came off pretty well, but I think I've learned a thing or three about 
planning and cooking a feast since then.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net