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Start a tradition and cook a meal at RMH

UPDATE: We'll be starting at 2, so come whenever you can and stay as long as you can!

Our menu just improved tremendously with the promise of fresh organic vegetables from Frog Song and a collard abundance at Crone's Cradle. These take more time to prepare. In addition, the House has a surplus of eggs, so the staff will boil up 4 dozen for us to devil for dinner.

Beef-a-Roni (some people call it Goulash)
Macaroni and cheese

Kelly's Collards

Vegetable (won't know 'til Saturday from Frog Song)
Pinwheels

Devilled Eggs (what's up with Meet-ups formatting all of a sudden?)
Bread (multi-grain Italian from Publix, 3 loaves, 3 sliced; Evelyn)
Butter (have, but good to have more)
Fruit Compote
Tea (Tammy), etc.

Check out the facebook page: https://www.facebook.com/events/736166333072642/?notif_t=plan_user_joined

We can start at 3 this week, though not everyone needs to come right at 3. I always appreciate help unloading the car.

We're getting better at this! We have a good stock of staples with a box permanently stored at the house.

Let's pool our resources, talent, time and good energy to start a tradition of sharing by creating and serving one meal (dinner or weekend breakfast) at regular intervals to the families in residence at the Ronald McDonald House in Gainesville. Wouldn't it be great to be able to put fresh, local food from our gardens on their plates now and then?

Some of us will need to be there at 2, others not until 5 for the final touches, clean-up and presentation. It's necessary to prepare everything in the House, or buy it already made.

Menu will be posted well in advance so we can gather what we need. If you have something ready to harvest in abundance, post and we'll incorporate it into the menu.

Open season on desserts - those of any type are always welcome. There is plenty of room to bake there and I think we can get in as early as 2.

This is really a fun, fine, feel-good frolic. (: Join us!

More details to follow.
Here is a link to the general guidelines http://rmhcncf.org/how/docs/VC_Guide.pdf

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  • Laura G.

    Thank you, everyone, for all your good work, donations, and altruistic intentions!

    June 9, 2014

  • Laura G.

    We've been gifted we a huge amount of fresh vegetables thanks to Tammy's efforts - so we'll be needing every last hand who has volunteered starting at 2 tomorrow. If you have a knife you're fond of and a cutting board, you might want to bring it.

    1 · June 7, 2014

  • A former member
    A former member

    Sorry I'm out of town now that weekend :(

    May 23, 2014

    • A former member
      A former member

      I'm totally up for July and your Chipolte spice is put to wonderful uses thank you!

      2 · May 25, 2014

    • Laura G.

      We're set for the second Sunday of every month for the rest of the year.

      June 5, 2014

  • Laura G.

    Everything is all set for Sunday - we still need organic salad ingredients (greens, carrots, cukes, etc). Email me directly at [masked] with any questions (sometimes I don't get meet-up notifications). Newcomers, Sissy and Robyn, no need to bring anything except yourselves and maybe an apron, unless you have something abundant you'd like to share. In that case, email me so we can incorporate it into the menu.

    June 5, 2014

  • Laura G.

    The only ingredients we'll need are salad, vegetables, hopefully fresh, and 2-3 loaves of Publix bread. We'll likely make a simple "goulash" with left over sauce that Evelyn made last month (it's frozen), elbow macaroni that I have 10# of, and ground beef (10#). We have plenty of canned fruit, Tammy has acquired the drinks, and we also have cream cheese and tortillas for pinwheels.

    I think we can get there at 3 and have plenty of time to get it done.

    What do you think?

    1 · May 14, 2014

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