[Sca-cooks] Kitchens

[Elaine Koogler]

Yeah, we're freezing anything and everything we can...then storing the goods
in a very good cooler with large blocks of ice.  The ice we're taking up will
be gallon jugs of water which we're freezing.  That way we have water when the
ice melts.  And those large jugs take a good long time to thaw!  Between that
and making sure each and every day that we replenish the ice, we usually do
quite well.  Oh, and we make the cooler in which the food is stored just for
food.  That way it doesn't get opened as often as if we stored drinks in there
as well.

Kiri

jenne at fiedlerfamily.net wrote:

> > And I know what you mean about going offsite; I've tried, for the last
> > <mumble> Pennsics, to stay on-site as much as possible.
>
> While going offsite doesn't 'break my mood' it does eat up parts of my
> day. (My take on Pennsic currently is not that it's my vacation, but that
> it's the National Conference of my hobby. I go not for the atmosphere but
> for the classes and meetings.) I've found that a simple shopping trip eats
> up about 3 hours out of the day, when I could have been attending classes,
> and takes longer and is more of a hassle in the evenings, when I wouldn't
> mind getting off site.
>
> This year I'll be camping near the north gate, so it may not be such a
> hassle, but I and the others in the food co-op I'm working with are trying
> to minimize the number of trips off-site if we can, by bringing frozen
> foods for the beginning of the week, canned goods, and anything else we
> can think of that minimizes the hassle of leaving site. (My motto: leave
> site when you WANT to, not when you HAVE to, if at all possible.)
>
> -- Jadwiga Zajaczkowa
> jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> "Are you finished? If you're finished, you'll have to put down the spoon."
>
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