[Sca-cooks] 5 Course feast was New Year's Eve/Day repast

[Kathleen A Roberts]

On Wed, 31 Dec 2008 14:17:44 -0500
  Johnna Holloway <johnnae at mac.com> wrote:
> Depends on the menu and ingredients, doesn't it?
> 
> 
i suppose that is important.  i  was just wondering if 
anyone else had participated (kitchen or happy diner) in 
anything like it.  it is a first here.  and apologies for 
not changing the subject line.

personally, i think our intrepid autocrat may be relying 
too much on  word-fame for his price. 8)
but things may change based on site and what folks 
actually decide to prepare.

i am the irish KISS queen, so mine will be simple, good, 
seasonal and plentiful.  that's my rep, and i'm sticking 
to it.  plenty other cooks around do fancy or high period 
stuff.  i am wrangling for the first course so i can use 
my usual theatrics... handwashing, welcoming guests with 
bread and salt, foods served with historical/mythological 
story attached.   ah, if salmon were only cheaper...



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
FASTINFOrmation at your fingertips - 
http://fastinfo.unm.edu/