[Sca-cooks] Elizabeth Crocker

'Pat Griffin' ldyannedubosc at yahoo.com
Sun Jan 20 07:31:36 PST 2008

I'm not a professional.  I never have taken cooking classes, except for one
semester of Home Ick in high school.  BUT, as a housewife, I did cook mass
quantities for such things as PTA or Farm Bureau fund raisers.  So, yes, I
have peeled and diced 75 lbs. of onions on a semi regular basis and I've
dressed, cleaned, cut up, marinated, and cooked 100 chickens at a time.  I
don't think I am unique in that, or even unusual.  I think that most women
who are "just" housewives and homemakers do the same.

Lady Anne du Bosc Known as Mordonna The Cook

Mka Pat Griffin

Thorngill, Meridies

mka Montgomery, AL

-----Original Message-----

On Jan 20, 2008, at 7:24 AM, Georgia Foster wrote:

In the end, it's about the tasks associated with cooking for four, or  
eight, or even twelve people being different from the tasks when  
you're prepping food for 150 or more, 

On the other hand, take each of us in our prime, and ask us to each  
peel and chop 75 pounds of onions into 1/4 inch dice, who is the smart  
money on?

I'm just sayin'... it's a different skill set. Some overlap, but still  

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