Answer: Eight meals in 37 hours.
That’s what happens when you serve two groups at two times from menus that are similar, but not exact. One, a group of men. One, a group of teens.
We don’t do this often.
The juggling act required a lot of advance work with late nights, early mornings and a lot of time away from the computer, except for my newspaper job. It’s why you’re reading the menu after, not before. And why my afternoon included a nap and I took the day off from the newspaper tomorrow.
This menu is from the men’s group only. The teens’ group ate Saturday through Sunday breakfast and included a bagged lunch on Saturday.
T H E M E N U
- Apple-glazed pork loin
- Curried sweet potatoes
- Oven-roasted cherry tomatoes with garlic
- Steamed broccoli with lemon butter
- Spinach salad with bacon and chopped eggs
- Marble rye bread
- Cinnamon-raisin bread pudding
- Western eggs
- Scrambled eggs
- Biscuits with sausage gravy
- Home fries
- Cheese Danish
- Grapefruit sections
- Cereal and milk
- Beef stew with carrots, celery and parsnips
- Redskin mashed potatoes
- Green bean and bell pepper salad
- Jalapeno-cheddar corn muffins
- Dill coleslaw
- Double chocolate and chocolate-cheesecake brownies
- Seared chicken breasts
- Penne with tomato-cream sauce
- Zucchini with basil, oregano and Parmesan
- Baby peas with bacon and peal onions
- Caesar salad with Parmesan focaccia croutons
- Garlic breadsticks
- Apple pudding cake