SC - Newcomer

[Robin Carroll-Mann]

Thanks for the hints.

Goose would be one of three meat dishes at a feast. I'm kinda hoping 
i can get away with 1/2 goose per table - 5 geese total. It would be 
served at the same time as a pork dish. Maybe i can get the butcher 
to cut the geese in half and tie them back together so i can cook 
them whole.

There is a budget, although i'm not quite sure what it is. I was told 
to be reasonable (without definition) and not to worry, just get what 
i needed. The person handling the money (since our province didn't 
have an active exchequer at the time and now i've volunteered to 
become the province exchequer... why do i keep saying "yes"?) was 
thrilled that i came in "under budget". Generally the event doesn't 
even break even. But everyone loves it so much that it gets 
subsidized. This year they even made a few dollars - and as i said 
there was a some food left over, so i wasn't being stingy.

It's been going on about 15 years and has a somewhat traditional menu 
which must include some piggy dish in each course and generally 
includes a turnip dish, a cabbage dish, and an apple dish. Mushrooms 
are hugely popular around here, so they're becoming a tradition. I 
have about 9 years of menus and noticed that often both beef and pork 
have been served at a number of feasts in the past, but i prefer to 
serve fowl. I don't know if fish would go over... i doubt it. 
Individuals like it, but i'm not sure if most people would...

So i thought goose would be appropriate to the season (early Dec). 
I'll have to find out what it costs around here that time of year, 
otherwise it'll be chicken again.

By the way, a while back when i was discussing the feast, someone 
commented that i had too many dishes with apples. I was worried about 
that too. But other than the cabbage with fennel and apples - which 
was too bland, but which i think is salvageable - everyone seemed to 
love all the apple dishes and no one made any negative comments about 
something with apples in every course.

Anahita al-shazhiyya