[Sca-cooks] Dayboard anxieties

[Olwen the Odd]

Why so much STC?  When you planning on making it?  If it isn't served up
soon after preparation it separates.  What are you thinking it will be
served on?  I don't see any veggies except carrots and cabbage, and frankly,
I can't imagine STC on cabbage.
Olwen

>So here I am, two days away from my first major dayboard, and I'm starting
>to get nervous.  Do I have enough food?  Do I have enough of the right
>kinds
>of food?  Am I going to have to change my name and move to another
>kingdom?
>
>I have been told to prepare for 400, but Mudthaw is a popular event, and
>it's
>not impossible that the gate will go up to 500.  Here's what I have
>planned:
>
>25 lbs pork sausage
>23 pounds beef meatballs
>200 hard-boiled eggs
>80 lbs roasted chicken thighs (served cold)
>24 lbs savory toasted cheese
>15 lbs cheddar
>15 lbs monterey jack
>2 cases small apples
>2 cases small oranges
>10 lbs baby-cut carrots
>8 bunches celery
>1/2 gal. each black and green olives
>4 gal. dill pickles
>1 gal. pickled cabbage (time permitting)
>approx. 90-100 lbs bread
>butter and honey for bread (separate)
>6 lbs quince paste
>3/4 gallon cider sauce
>garlic sauce w/ walnuts
>dried dates (5 lbs?)
>20 doz. anise bizcochos
>20 doz. almond jumbals
>beverages: cold water, lemonade (from mix), pomegranate drink
>
>I'm also planning some kind of bean dish for the vegans.  Maybe the
>Andalusian lentil dish from the Miscellany, or something with chickpeas.
>I'd
>prefer to have something that doesn't have to be served hot.
>
>I still have money left in my budget, so I can add more items or increase
>quantities if necessary.  Observations?  Advice?  Comforting last words?
>This is my barony's biggest annual event, and the royalty will be there,
>and I
>really don't want to screw this up.
>
>Brighid ni Chiarain *** mka Robin Carroll-Mann


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