[Sca-cooks] Andalusian feast

[Jim and Andi]

A 3-hour feast here in Central Meridies? The feastcrat may actually be
strung up. Around here, you have 20 minutes between courses if you are
lucky, otherwise people start coming into the kitchen to ask *pointed*
questions. What I would do, to stretch the feast out a bit, is to serve the
food by dish and not by course. For example, serve the appetizers with bread
on a tray... wait 20 minutes, serve the eggplant dish.... wait 15 minutes...
serve the chicken... wait 15 minutes... serve the fish dish.... and keep
going like that. That way the people don't get bored.

Just a suggestion...

Madhavi Bai
House Herava
Glaedenfeld, Meridies