Subj : Kitchens was: End of the [1]
To : Dave Drum
From : Ruth Haffly
Date : Wed Aug 20 2025 01:01 pm
Hi Dave,
RH> We don't have the storage capability at the church for long term stuff.
RH> When we do an event (like back to school breakfast tomorrow), it's pot
RH> luck; I made fig/oatmeal muffins. Anytime we have something brought in,
RH> it's simple, like bagels or pizza. Our girls would have to fly in and
RH> couldn't take much back (or ship); we'd probably tell them anything
RH> useable, give to the local food bank.
DD> After my friend John passed Les and I were helping his daughter clean
DD> out hia kitchen. St. Martin de Porres food pantry took all of the
DD> sealed jars and containers. Les and I divided the open chilli stuff
DD> and the rest went to one of the neighbours for her kitchen.
Sounds like good choices all the way around.
DD> Different churches have different set-ups. From doing chilli supper
DD> fund raisers I know that St. Paul's (Anglican), St. Peter's (Roman),
DD> Westminster Presbyterian, Central Baptist, Trinity Lutheran and Temple
DD> B'rith Sholom all have kitchens that would do a restaurant proud.
RH> We have basically a home kitchen set up. One fridge (we donated a
RH> bigger one than what was there originally), a small microwave, 2
RH> stoves, both donated--one newish (around 2010 model), one older (shows
RH> the coils) and a standard double sink. New folks, when they took over,
RH> cleaned out a lot of odds and ends (but still usable) stuff, did keep
RH> the set of pots we'd donated about 10 years ago.
DD> All of those I named have equipment that came from a restaurant
DD> supplier and large commercial ice boxes/freezersas well as walk-in
DD> coolers. The
We've been members off churchs with kitchens like that. Our Legion Post
has a commercial kitchen also.
DD> temple also has two complete sets of cooking vessels - one of which
DD> never see any dairy or dairy products.
As well as a set that doesn't see any meat or meat products. (G)
RH> Looks good. I try to get an idea of allergies, etc if I'm cooking for a
RH> group so would have to check for dairy issues with this one. We had a
RH> family in church at one time who had a child extremely allergic to milk
RH> and milk products so I had to be careful when cooking, knowing he would
RH> be eating whatever was being served. Made his day when he was 3 and had
RH> never eaten ice cream--we made a mango sorbet that he devoured. The
RH> look of sheer delight on his face--an ice cream that he could eat--was
RH> priceless!
DD> I have a grand nephew who had that problem. Couldn't do any milk
DD> except his mother's. I told my niece to check with the pediatritian
DD> for a usable form of Lact Aid - which proved to be a workable deal.
We used to go thru a lot of that. Steve has to watch his dairy intake
but can have some now, without Lact Aid. When he was younger, he needed
it with any dairy product. Our younger daughter had a milder intolerance
until a rough bout of mono as an early teen messed up her system. Don't
know how she's doing now. We still keep Lact Aid or a generic on hand,
grabbing it whenever we have baked (or otherwise) beans.
DD> Myhouse mate is mildly lactose intolerant - and he didn't know
about DD> Lact Aid until after he came to live here. I went down the
Walgreens DD> and bought him a supply and also turned him on to live
culture DD> yoghurt.
We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.
DD> I often thank my lucky stars that I don't have and food allergies
DD> except the banana thinf - which I'm not a fan of anyway. I can do
DD> allthe dairy and nuts.
I don't have any food allergies, just some strong dislikes.
---
Catch you later,
Ruth
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