[Sca-cooks] Sca-cooks Digest, Vol 22, Issue 70
Liz Wilson
ewilson618 at tx.rr.com
Wed Feb 20 08:06:24 PST 2008
Sandy, I might be changing my mind about Coronado Springs because it does
say in my guidebook that they have boating and stuff and a nice pool, and it
is closer to the parks than the New Orleans etc. Please let me know what
you think before changing the reservation completely. I still am not
thrilled with the idea of Mexican food (which we eat all the time, etc.) but
I do like that it is closer to the parks. Liz Wilson
----- Original Message -----
From: <sca-cooks-request at lists.ansteorra.org>
To: <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, February 19, 2008 1:52 PM
Subject: Sca-cooks Digest, Vol 22, Issue 70
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> Today's Topics:
>
> 1. Re: cost of feasts (devra at aol.com)
> 2. Re: Feast costs/budgets (chawkswrth at aol.com)
> 3. Re: Never again! (Olwen the Odd)
> 4. Re: Never again! (April Page)
> 5. Re: Feast costs/budgets (Nick Sasso)
> 6. Re: Never again! (Olwen the Odd)
> 7. New book on Peeps (Johnna Holloway)
> 8. Re: New book on Peeps (Susan Fox)
> 9. Re: New book on Peeps (Johnna Holloway)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Tue, 19 Feb 2008 14:00:33 -0500
> From: devra at aol.com
> Subject: Re: [Sca-cooks] cost of feasts
> To: sca-cooks at lists.ansteorra.org
> Message-ID: <8CA4140D6868548-F04-3C at FWM-D06.sysops.aol.com>
> Content-Type: text/plain; charset="us-ascii"
>
>
>
> Sometimes I find Scadians hard to understand. Where can you get a
> three-course meal for $5? Even in MacDonald's it's likely to cost you $8;
> a modest Chinese dinner will begin at $15... Of course,
> this is New York City, and prices are a little higher here, but not that
> much. It seems like we all
> still have the starving-student mentality from 20 -30 years ago. Let's
> face it, folks; the cost of
> everything has gone up.
>
>
> On the other hand, people will cheerfully pay $1000 for their armor.
>
> Devra the Baker
>
>
>
>
>
>
>
>
>
>
> ________________________________________________________________________
> More new features than ever. Check out the new AOL Mail ! -
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> ------------------------------
>
> Message: 2
> Date: Tue, 19 Feb 2008 14:02:21 -0500
> From: chawkswrth at aol.com
> Subject: Re: [Sca-cooks] Feast costs/budgets
> To: sca-cooks at lists.ansteorra.org
> Message-ID: <8CA414117579D76-16C4-10FB at webmail-me13.sysops.aol.com>
> Content-Type: text/plain; charset="us-ascii"
>
>
> The reason for the breakfasts is that we in Meridies do weekend events at
> Church Camps and Woodman of the World Camps and so on. Places with heated
> indoor spaces and indoor 'facilities' are goood, in our book.
>
> Mykeal, you should talk to Kevin. That was uncalled for. Breakfasts should
> have their own cooks, but I will admit that often, we look at the Head
> Cook as just that-THE Head Cook. It is the food budget that is under
> his/her control and who shares the kitchen.
>
> Iron Mountain usually has a Head Cook for over all, a Cook for the
> Breakfasts and a Cook for the Royal Luncheon.
>
> The budget is usually a dollar per head for breakfast, 6-7 dollars per
> head for Feast, and the Royal Luncheon is a separate line item in the
> budget, usually about 40 to 50 dollars, depending on who is Royal at the
> time, and their dietary needs.
> Each Cook will also have their own staff, to ensure that no one gets too
> over-worked, unless it is their choice. But usually, the next staff will
> shoo out the previous with orders to go take a walk, watch the fighting,
> swing on the swing set or go back to bed. An overworked staff is no good
> to anyone, and a safety hazard to themselves.
>
> Helen
>
>
>
>
> -----Original Message-----
> From: PKSARGE at aol.com
> To: sca-cooks at lists.ansteorra.org
> Sent: Tue, 19 Feb 2008 11:47 am
> Subject: Re: [Sca-cooks] Feast costs/budgets
>
>
>
>
> Concerning the cost for feast: I find it reveling that the same folks who
> often quibble at the cost of a multi course, well prepared meal, usually
> with
> entertainment, will soon after leaving the site stop for lunch at a chain
> restaurant (i.e. Denny's or Cracker Barrel) and spend two or three times
> what
> they
> spent on feast.
>
> I have done a couple of small feasts (80-120) and helped keep the cost
> down
> by using some of the following:
> 1. Talking with the manager of the meat department at my favorite store
> and ordering in advance.
> 2. Shopping "specials", 2 for 1 and seasonal close-outs (lamb after
> Easter)
> 3. Soliciting donations of game or fish. (give recognition to donors
> and
> others often step-up)
> 4. Purchase in-season fresh fruit and vegetables directly from local
> farmers.
>
> If the groups we are working with are unwilling to increase fees for feast
> to
> cover the costs then we have an ethical obligation to inform them that
> quality and quantity will suffer. (you get what you pay for)
>
>
> On another but related topic. The first feast I did on my own I had done
> all
> the research, planning and most of the purchasing (using up most of the
> budget) when I was informed, the weekend before the event, that I was also
> expected
> to prepare breakfast for Saturday and Sunday, all out of the same budget.
> When
> I questioned this I was informed that it was a standard expectation in our
> Kingdom (Meridies). I satisfied this commitment but it was an extremely
> long day
>
> and if not for a very dedicated staff feast would have suffered. I have
> done
> a couple of more small feasts since then and have made accommodations for
> breakfast. Is this a standard practice throughout the SCA? I find that
> this
> really
> impacts my focus on feast and would like to find some way to pass on
> breakfeast. Should I consider a written contract that specifies my
> "services"
> for for
> feast?
>
> Mykael Halfdan
> AKA Dennis Olson
> Shire of Thorngill
> Kingdom of Meridies
>
>
>
>
> **************Ideas to please picky eaters. Watch video on AOL Living.
> (http://living.aol.com/video/how-to-please-your-picky-eater/rachel-campos-duffy/
> 2050827?NCID=aolcmp00300000002598)
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>
> ________________________________________________________________________
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>
> ------------------------------
>
> Message: 3
> Date: Tue, 19 Feb 2008 19:32:27 +0000
> From: Olwen the Odd <olwentheodd at hotmail.com>
> Subject: Re: [Sca-cooks] Never again!
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <BAY113-W32D2D72C8A6A0843B755E3A6220 at phx.gbl>
> Content-Type: text/plain; charset="iso-8859-1"
>
>
> Well, the Bright Hills Cooks Guild is cooking for the Known World Party,
> Gulf Wars - Carnivale in Venice on Thurday night so that better be when
> it's scheduled for.
> Olwen
>
>
>
>
>> Date: Tue, 19 Feb 2008 10:45:51 -0800
>> From: alpage1225 at sbcglobal.net
>> To: sca-cooks at lists.ansteorra.org
>> Subject: Re: [Sca-cooks] Never again!
>>
>> Olwen:
>>
>> Are you cooking for the Known World Rapier Party? We scheduled Gunthar's
>> reception for Thursday night because the Venice-themed Known World Party
>> is scheduled for Friday night, as are all the Kingdom courts.
>>
>> Gunthar's reception will be in the Barony of the Steppes' camp, which is
>> catty-corner across the street from Ansteorra.
>>
>> Elizabeth
>>
>> Olwen the Odd wrote:
>>
>> Unfortunately for me your vigil is Thursday, the day of the known world
>> party which we are cooking the spread for. I really wanted to get by to
>> wish you well. Where is your camp Guntar? I will be with Atlantian Royal
>> or wherever we are cooking.
>>
>> Olwen
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
> _________________________________________________________________
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> ------------------------------
>
> Message: 4
> Date: Tue, 19 Feb 2008 11:34:53 -0800 (PST)
> From: April Page <alpage1225 at sbcglobal.net>
> Subject: Re: [Sca-cooks] Never again!
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <35712.80789.qm at web82108.mail.mud.yahoo.com>
> Content-Type: text/plain; charset=iso-8859-1
>
> Uh oh. You'd better check the schedule then. It's on the website
> schedules (which were updated February 15th) as being on Friday night. I
> just verified it.
>
> E.
>
> Olwen the Odd <olwentheodd at hotmail.com> wrote:
>
> Well, the Bright Hills Cooks Guild is cooking for the Known World Party,
> Gulf Wars - Carnivale in Venice on Thurday night so that better be when
> it's scheduled for.
> Olwen
>
>
>
>
>
> ------------------------------
>
> Message: 5
> Date: Tue, 19 Feb 2008 14:36:38 -0500
> From: "Nick Sasso" <grizly at mindspring.com>
> Subject: Re: [Sca-cooks] Feast costs/budgets
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Message-ID: <CGEKJAEKHNBLPANNJPCJEEBDDJAA.grizly at mindspring.com>
> Content-Type: text/plain; charset="us-ascii"
>
> -----Original Message-----
> The reason for the breakfasts is that we in Meridies do weekend events at
> Church Camps and Woodman of the World Camps and so on. Places with heated
> indoor spaces and indoor 'facilities' are goood, in our book. > > > > > >
>
> And that somewhere along the line, it became a "god-given right" to have
> eggs, bacon and real orange juice . . . no Tang. Franklin Roosevelt was
> kind to the southern states and their park systems . . . but that doesn't
> seem to explain it. I have been in the trenches for some breakfast
> attempts
> that were not as outlined above, and the results were less than genteel
> from
> the people with plates and cups in hand. Moreover, People will steal
> breakfast in a heartbeat from that $1 a head budget for 100 people . . .
> I
> would rather have done breakfasts over coals and fire than the
> mind-numbing
> egss/pancakes/bacon that I was thrust into over and over and over and
> over;
> and fighting off moochers who arrive at site early specifically for a free
> breakfast.
>
> Many guests meeting up with a strong hospitality are gracious and thankful
> for services they are granted . . . and many demand far beyond that $1 to
> $5
> they ponied for a meal a volunteer staff spent the morning/day cooking.
> (I'm not so much bitter as outraged at behaviors). There is a disjoint in
> socializing new members into being gracious guests as much as gracious
> hosts. I love Meridies and Meridians. Some are just course bumpkins with
> funny clothes on with the manners of Venetians and the tastes of
> Frenchmen.
>
> I guess what I am saying is that (metaphorically) "we always do what (we
> think) we always did . . . just because it was done before". "No one ever
> charged $8 for a fully served 24-dish meal at an SCA event complete with
> appetizers, meal, desserts and beverages. That would be an outrage!"
> Heck,
> I can get a Breakfast Burrito for less than that!
>
> niccolo difrancesco
> (Ain't it fun and actually gratifying that the same issues are around
> today
> that were around 15 years ago? Same song, different verse . . . still
> seeking the best solution for eveyone involved)
>
>
> -----Original Message-----
> From: Mykael Halfdan
> Shire of Thorngill
>
>
> Concerning the cost for feast: I find it reveling that the same folks who
> often quibble at the cost of a multi course, well prepared meal, usually
> with
> entertainment, will soon after leaving the site stop for lunch at a chain
> restaurant (i.e. Denny's or Cracker Barrel) and spend two or three times
> what
> they
> spent on feast.
>
> I have done a couple of small feasts (80-120) and helped keep the cost
> down
> by using some of the following:
> 1. Talking with the manager of the meat department at my favorite store
> and ordering in advance.
> 2. Shopping "specials", 2 for 1 and seasonal close-outs (lamb after
> Easter)
> 3. Soliciting donations of game or fish. (give recognition to donors
> and
> others often step-up)
> 4. Purchase in-season fresh fruit and vegetables directly from local
> farmers.
>
> If the groups we are working with are unwilling to increase fees for feast
> to
> cover the costs then we have an ethical obligation to inform them that
> quality and quantity will suffer. (you get what you pay for)
>
>
> On another but related topic. The first feast I did on my own I had done
> all
> the research, planning and most of the purchasing (using up most of the
> budget) when I was informed, the weekend before the event, that I was also
> expected
> to prepare breakfast for Saturday and Sunday, all out of the same budget.
> When
> I questioned this I was informed that it was a standard expectation in our
> Kingdom (Meridies). I satisfied this commitment but it was an extremely
> long
> day
>
> and if not for a very dedicated staff feast would have suffered. I have
> done
> a couple of more small feasts since then and have made accommodations for
> breakfast. Is this a standard practice throughout the SCA? I find that
> this
> really
> impacts my focus on feast and would like to find some way to pass on
> breakfeast. Should I consider a written contract that specifies my
> "services"
> for for
> feast?
>
> Mykael Halfdan
> AKA Dennis Olson
> Shire of Thorngill
> Kingdom of Meridies
>
>
>
>
> **************Ideas to please picky eaters. Watch video on AOL Living.
> (http://living.aol.com/video/how-to-please-your-picky-eater/rachel-campos-du
> ffy/
> 2050827?NCID=aolcmp00300000002598)
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>
> ________________________________________________________________________
> More new features than ever. Check out the new AOL Mail ! -
> http://webmail.aol.com
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>
>
> ------------------------------
>
> Message: 6
> Date: Tue, 19 Feb 2008 19:39:33 +0000
> From: Olwen the Odd <olwentheodd at hotmail.com>
> Subject: Re: [Sca-cooks] Never again!
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <BAY113-W19A6FB600784A0DEE7AEB7A6220 at phx.gbl>
> Content-Type: text/plain; charset="iso-8859-1"
>
>
>
> Yeah, I just went and checked. That is NOT what we were told. I sent a
> missive to the guild. Thanks for this!
> Olwen
>
>
>> Date: Tue, 19 Feb 2008 11:34:53 -0800
>> From: alpage1225 at sbcglobal.net
>> To: sca-cooks at lists.ansteorra.org
>> Subject: Re: [Sca-cooks] Never again!
>>
>> Uh oh. You'd better check the schedule then. It's on the website
>> schedules (which were updated February 15th) as being on Friday night. I
>> just verified it.
>>
>> E.
>>
>> Olwen the Odd wrote:
>>
>> Well, the Bright Hills Cooks Guild is cooking for the Known World Party,
>> Gulf Wars - Carnivale in Venice on Thurday night so that better be when
>> it's scheduled for.
>> Olwen
>>
>>
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
> _________________________________________________________________
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> your "fix".
> http://www.msnmobilefix.com/Default.aspx
>
> ------------------------------
>
> Message: 7
> Date: Tue, 19 Feb 2008 14:39:47 -0500
> From: Johnna Holloway <johnna at sitka.engin.umich.edu>
> Subject: [Sca-cooks] New book on Peeps
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
> SCA_Subtleties at yahoogroups.com
> Message-ID: <47BB3083.7070908 at sitka.engin.umich.edu>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Warning-- Just when you thought it was safe to go to the bookstore
> there's a new book out--
> Peeps! Recipes and Crafts to Make with Your Favorite Marshmallow Treat
> by Charity Ferreira
> http://www.chroniclebooks.com/index/_mp,book_info/_s,books/_pid,7122/_t,Peeps/
>
>
> I would guess that we could be even more creative, but it might make a
> nice Easter
> gift for youngsters that we know.
>
> Johnnae
>
>
>
> ------------------------------
>
> Message: 8
> Date: Tue, 19 Feb 2008 11:42:36 -0800
> From: Susan Fox <selene at earthlink.net>
> Subject: Re: [Sca-cooks] New book on Peeps
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <47BB312C.6090003 at earthlink.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> You're six months early for Pennsic Peep time in this list.
>
> That being said... I better get that book for my protege before he gets
> it for me. Bwaha.
>
> Selene
>
> Johnna Holloway wrote:
>> Warning-- Just when you thought it was safe to go to the bookstore
>> there's a new book out--
>> Peeps! Recipes and Crafts to Make with Your Favorite Marshmallow Treat
>> by Charity Ferreira
>> http://www.chroniclebooks.com/index/_mp,book_info/_s,books/_pid,7122/_t,Peeps/
>>
>>
>> I would guess that we could be even more creative, but it might make a
>> nice Easter
>> gift for youngsters that we know.
>>
>> Johnnae
>
>
>
> ------------------------------
>
> Message: 9
> Date: Tue, 19 Feb 2008 14:52:11 -0500
> From: Johnna Holloway <johnna at sitka.engin.umich.edu>
> Subject: Re: [Sca-cooks] New book on Peeps
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <47BB336B.3040109 at sitka.engin.umich.edu>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> But in August those Easter Peeps are really stale. On the other hand
> at Easter they are might be fresh or at least fresher than in August.
>
> Johnnae
>> You're six months early for Pennsic Peep time in this list.
>>
>> That being said... I better get that book for my protege before he gets
>> it for me. Bwaha.
>>
>> Selene
>>
>> Johnnae wrote:
>>> Peeps! Recipes and Crafts to Make with Your Favorite Marshmallow Treat
>>> by Charity Ferreira
>
>
>
> ------------------------------
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>
> End of Sca-cooks Digest, Vol 22, Issue 70
> *****************************************
>
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