Wednesday, November 23, 2022

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.

18 comments:

  1. You are doing a wonderful job serving delicious balanced meals.

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    1. I don't know if everyone shares my passion for vegetables and fruits. May cut back on that part :-)

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  2. I can't remember. Do you have a parish credit card for your purchases or is a reimbursement system?

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    1. I have a card for both Dierbergs and Schnucks. If I want it, I can get somethings that will work at Fresh Thyme, too.

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  3. Good Luck with your job! It looks like it's the very right one for you.

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  4. Sounds like you have satisfied "customers." Good food all around.

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    1. Lots of 'thanks' going around. I feel very appreciated.

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  5. I need someone like you in the Kitchen. *winks*

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    1. It's a shame you're halfway across the country from me :-)

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  6. I am certain your meals are appreciated, looked forward to, and consumed with pleasure. Your menus sounds amazing. Do you offer them choices or simply prepare and serve? Do you add dessert?

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    1. I'm still fine tuning menus, but so far it's been one main dish and multiple sides. Dessert has ranged from brownies from a box to cookies/ice cream and cream puffs from Dierbergs.

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  7. This job sounds like it's been a blessing (sorry, couldn't help myself).

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  8. They must be the best fed priests in the business!

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    1. I have no way of comparing, but I can only hope they're satisfied.

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