[Sca-cooks] newbee cook attempting feast for the first time in december
susanrlin at gmail.com
Mon Jun 8 10:36:07 PDT 2009
I've rolled it around on a cart and served it in big bowls at the tables.
I've never used pitchers but that's an interesting idea.
Cailte - will you be at Pennsic? Maybe we could finally meet there!
On Mon, Jun 8, 2009 at 11:28 AM, Kathleen A Roberts <karobert at unm.edu>wrote:
> On Mon, 8 Jun 2009 11:22:00 -0600
> Susan Lin <Shoshanna at caergalen.org> wrote:
> I have also found that if soup is served as a first course people think you
>> are just trying to fill them up so they don't eat as much of "the good
>> stuff" even if the soup is very yummy. So, not as much of the soup gets
> the logistics of soup are interesting in a served feast as well. do you
> roll it around in a pot on a cart, slosh it in a bowl, or glop/plot it from
> a pitcher? 8)
> in a donation, serve yourself style lunch soup is great. but at a feast it
> can be tedious and time (almost typed thyme) consuming. the smaller the
> feast, the easier it is to use, but soup between courses for a large
> feast... i'd prefer a salat for the palate cleanser.
> "Being Irish, he had an abiding sense of tragedy which sustained him
> through temporary periods of joy."
> W. B. Yeats
> Kathleen Roberts
> Coordinator, Student Admissions
> University of New Mexico
> Albuquerque, NM
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