[Sca-cooks] spices for feasts

[jenne at fiedlerfamily.net]

> groceries for a feast,  I usually just use what spices I have in my kitchen,
> or purchase what I think I'll need from my own pocket.  I figure what small
> amounts I use aren't that expensive, I know how fresh they are, and if I do
> use a whole purchased quantity I can then add it to my budget. If there are
> leftovers, by buying the spices & herbs myself, I keep it.   How do other
> cooks handle this?

Normally, I would buy the stuff myself. But I'm beginning to realize that
even at 3.60 a pound, the mustard seeds add up; and the cinnamon for this
event is so extensive that I have to put it in the budget (8 oz of ground
cinnamon at 13.69), and I've also put the pepper in. The other herbs I
picked up because I couldn't find mine.

After one or two disastrous scrambles with other people's spices, I make
sure I have all my own on hand, even when working with someone as reliable
as the chamberlain for the group I'm cooking in this weekend. :)

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"If God is satisfied with the work, the work may be satisfied with
itself."  --  C.S. Lewis