Wednesday, April 7, 2010

T-3 Days to the Workshop

As I mentioned in previous posts, I'm cooking lunch and dinner for approximately 11 people on Saturday. The menu is set and I've started purchasing ingredients. I talked to the teacher and we'll do the majority of the produce shopping by her house. I already have the corned beef and need to take it out of the freezer tomorrow night to start the defrosting process.

To Buy Here
  • Lunch
  1.  Lunch meats & cheese (pick up on Thursday after work)
  2. Avocado (so it has time to ripen)
  3. Lettuce (I have a salad spinner and she doesn't)
  4. Alfalfa (I like the stuff at the organic market)
  5. Frozen spinach
  6. Bacon bits
  7. Bread (from the bakery outlet by work and a loaf of gluten and dairy free at the organic market)
  • Dinner/Dessert
  1. French vanilla soy creamer
To Buy There
  • Lunch
  1. Baby carrots
  2. Cellery
  3. Broccoli
  4. Sweet onion
  5. Cucumber
  6. Sweet peppers
  7. Squeeze bottle mayonaise
  8. Squeeze bottle mustard
  9. Chips
  10. Fruit
  • Dinner/Dessert
  1. Graham cracker pie crust
  2. Cabbage, carrots & potatoes (for the corned beef)
Things I Already Have
  • Lunch
  1. Sour cream (for the spinach dip)
  2. Mayonaise (for the spinach dip and egg salad)
  3. Ranch mix (for the spinach dip)
  4. Eggs
  5. Chickpeas
  6. Olive oil
  7. Sesame oil
  8. Garlic
  9. Lemon juice
  10. Sugar & Splenda (for syrup of lemon)
  11. Spices
  • Dinner/Dessert
  1. Corned beef (16 lbs)
  2. Pickling spices
  3. Chocolate chips
  4. Coconut milk
  5. Sugar
  6. Cornstarch
  7. Milk
  8. Canned pumpkin
  9. Brown sugar
  10. Molassas
  11. Gluten free AP flour
  12. Spices
Things Being Prepared at Home
  • Hummus
  • Spinach dip
  • Syrup of lemon
  • Pumpkin pie
Yes, I'm probably preparing too much food for the expected number of attendees but I'd rather have leftovers than have people leave hungry.

Happy cooking! - KP

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