Subj : Kitchens [1]
To : Dave Drum
From : Ruth Haffly
Date : Sun Aug 24 2025 04:51 pm
Hi Dave,
RH> Our church is small, as are most of them around here. A couple of them
RH> are large; we have the Purple Heart Banquet in one of them. I've not
RH> seen their kitchen but it's probably on par with any good sized
RH> restaurant.
DD> So long as it suits the needs of the congregation. This ain't a "one
DD> size fits all" world.
True, and this one caters very much to the college/seminary/young
married folks. We're going to try to find one (near home) that doesn't
ignore the older generations.
DD> We have two Legion posts - a hangover from the bad old days of
DD> segregation. Post 32 has calls their kitchen "The Mess Hall" and is
DD> open to the public. Post 809 doesn't open their kitchen to the public
DD> except on special days.
RH> Our post rents out its kitchen since it is commercial certified. I know
RH> there's a baker that comes once a week, another day a lady that makes
RH> pimento cheese comes in and makes huge batches of it. We are a dry
RH> post.
DD> Post 32 uses the profits from the bar and the food service for their
DD> "projects" a part goes to fund the ceremonial burial detail for Camp
DD> Butler National Ce3metary. Another partis usede to sponsor Honor
DD> Flights. And some goes into scholarships, etc.
We have several on going fund raisers, biggest one is a monthly pancake
breakfast. Profits are used in various ways that benefit both veterans
and the community. Menu is choice of blueberry or plain pancakes,
breakfast sausage, orange juice and coffee. If he goes, Steve usually
brings a small bottle of maple syrup for his pancakes. (G)
DD> 8<----- AGAIN ----->8
RH> We (and it's mostly me) go thru a lot of yogurt. It's one of my
RH> breakfast staples.
DD> I keep it around for snacking - especially the Dannon
DD> chocolate-raspberry and the OIkos "Fruit on the bottom" stuff.
RH> I usually get the Wegman's house brand in strawberry, mixed berry,
RH> blueberry, peach and raspberry. If we're travelling, I'll get Dannon or
RH> whatever else is close to the Wegman's.
DD> Have you ever walked back the USDA establishment number on Wgiies
DD> stuff? I did that for Hy-Vee's house branded product and found that
DD> it's the same number as is on Dannon/Oikos.
I've not, but I've had enoough Oikos to know that they're 2 different
yogurts.
DD> I know all about that. Mine is mostly bologna .... and hominy/grits.
DD> Just that the grits or hominy don't make me hurl.I just don'tm want
DD> to put them in my face.
DD> You don't have to mess with them because of Steve's corn problem.
RH> I'll get them sometimes when we're travelling and having breakfast out.
RH> I like to mix them with scrambled eggs and/or cheese.
DD> I think I had to choke down too much corm meal mush when I was a
DD> child. So I came by my dislike honestly.
Sounds like me and peanut butter. We were raised on a lot of oatmeal and
cream of wheat breakfasts, only allowed about 1/2 tsp brown sugar and a
splash of milk. When I got on my own, I started adding cinnamon and
raisins, plus more brown sugar, to my oatmeal--made it SO (!!!) much
better! My parents also insisted that we have a piece of bread after
having the cereal. It wasn't a lot of cereal so the bread was supposed
to finish filling you up. The cereal filled me enough and I didn't
really want white bread but I had to choke it down. But, I survived
childhood and can now have whatever I want for my breakfast (G); the
other day I saw some left over dressing (stuffing) in the fridge and
grabbed that to go with my yogurt.
