Dispensing Vittles

It's now been two weeks since I started a job as a parish cook, and I'm starting to settle into a routine.

• On Sunday morning the clergy (two priests, two deacons, and two seminarians) come for breakfast between masses. They've seemed to enjoy the bacon and scrambled eggs with biscuits and sweet rolls, and the sheet pan pancakes with sausage, each accompanied by fruit.

• Monday night is a 'nice' meal for the two priests....a hunk of meat, a carbohydrate, vegetables, and dessert.
  

• Wednesday 10-12 staff members come for lunch. I've served a ravioli lasagna casserole and pork chop ccacciatore with linguine. Both included a salad, bread, and dessert.
  

I have the menus planned and the basics purchased ahead of time, but on the way to each shift I stop by the grocery store to pick up perishables and look for things on sale that I can incorporate. (For example, last Sunday I found packages of pork chops for $2 each, and today there were clamshells of salad greens for $1.)

When I arrive in the kitchen I organize my ingredients and start cooking. The large island also does double duty as a buffet serving line. Each group is wonderful about scraping off their plates and stacking them on the countertop by the dishwasher, so clean up is easy.

Just like at my house, there's dead time while dishes are cooking. During that time I keep on top of washing the cookware. I've also organized the cabinets, and I spend time researching recipes for future meals.