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