[Sca-cooks] Non-feast cooking

[ysabeau]

Actually, I don't really do feasts...I do lunches and dinner for a 
small group of friends at events where there is no feast or lunch 
served. Just recently, I served a dinner for 9 people at an event 
where the only other option was the fast food places down the 
road. It allowed us to stay on site, enjoy a good meal without 
losing the "feeling" and continue on to bardic. It was a pleasant 
time had by all. It wasn't fancy with a lot of removes...but what 
I would imagine a typical dinner would be that wasn't a "feast". 
We a middle-eastern theme - Beef with Leeks, Many Jeweled Rice, 
and Strawberries in Snow for dessert. I ended up using Cool Whip 
for the snow because two of the people attending have egg 
allergies and I couldn't find a period "whipped cream" recipe that 
didn't use them. No fear of finding anything real in Cool Whip!

The menu was period but I didn't do the original redaction...but 
being a cook I couldn't resist adding my own interpretation to it. 
I prepared most of it off site and just warmed it up at the site 
on my Coleman grill. 

Ysabeau


>>> does *anyone* do Med/Ren cooking for less than 50 anymore? :) 
>>>
 

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