25:19

Well my back went out about midway through Tuesday.

Tuesday was pinto beans and rice, we had bell peppers, onions, celery, and tomatoes donated over the weekend that went in to the beans, added plenty of d'arbo chili, spouse says they were really good beans!

Sorbet, bread on the side.

Wednesday ham and cheese sandwiches, potato salad (end of 80 pounds of donated potatoes that didn't go bad), had sour cream donated, that was added to the mayonnaise -thirsty potato salad, pickle spear and sorbet on the side.

Thursday, we had chicken patties donated, so did a good old fashion chicken sandwich on bun, soaked the chicken in brother to heat up, mayo and mustard, lettuce; potato salad or dawn salad on the side, and sorbet. The dawn salad is lettuce and carrots with a blow of mayo and salt and pepper.

Spoke to my boss about taking month off since my doctors usually has me rest for two weeks, and I want to really ditch this issue so I am hoping a month will give me enough time to hit doctors and get better.

24:18

This week was mainly 20 servings daily. Triple digit temperatures last week and this, been trying to serve cooler items.

Tuesday was ham and cheese sandwiches, potato salad w/ pickle spear,  and blueberry sorbet on the side.

Wednesday I did two spaghetti reheats with bread. The main meal was egg and ham on an English muffin, with home fries, salsa, and sorbet on the side.

Thursday I will be doing a breakfast rice that consists of 4 dry cups rice, cooked, 1 can broth, sautéed celery, red bell, onions, and breakfast links chopped. 

There is also some left overs, will serve those first.

Starting to see clear outs of areas where food is kept at work, pantries if you will, slowly making a dent!

New girl training in the resource area, for another assistant position here!

23:17

Tuesday we did left overs defrosted from freezer, which included pork pot pie filling with bread, and beans and rice, had fruit on the side.

Pushed 2 cases of bananas and about a dozen bags of potatoes on people when handing them lunch.

Received home grown zucchini, and spaghetti squash, froze last weeks zucchini. 

Averaged between 25-30 servings given out  during the week.

Wednesday we had precooked fajita meat, I brought it back to life with fajita seasoning, 2 diced onion, 3 stalks diced celery, 2 diced and precooked potatoes, a corn of the cob donated last week. Spread spicy refried beans on soft tortilla, added good amount of filling, drizzled some salsa, folded, served with potato salad on the side.

Thursday was ham and cheese sandwiches, chips and fruit sorbet on the side.

Next week will probably be:

Egg and ham sandwiches on English muffins, roasted potatoes to go with sounds good. 

Also considering breakfast rice again with precooked sausage links, and any left over egg and ham from previous day; but that may also end up being dirty rice, and do breakfast rice another day.

Third, more ham and cheese sandwiches with more potato salad.

Back still hurting. Feet still hurting. Love my job though. Meeting on Zoom this upcoming Monday.

22:16

Change of co-worker, and one co-worker out. Pretty quiet from 8am-10, we all have very different hours and jobs.

Tuesday: So pintos and rice again (celery, bell, onion, and seasoning), salad on the side along with some farina made into halwa, and some donated pastries. Had left overs, froze, maybe 8-10 servings.

About 80 pounds of potatoes and 2 cases of bananas were donated late Tuesday.

Wednesday-more left overs, about 12 servings-worth: lentil spaghetti, French bread and pastries the side. Some took bananas. Try to push harder tomorrow, and bring some home for banana bread for work, and freeze some to make into ice cream.

Thursday-Planned to do jeweled rice, beans, zucchini, carrot, onion, raisin-may turn it dirty with chick livers and gizzards; and the left-over spaghetti, bread, dessert bread, and fruit on the side.

Jeweled rice happened. Zucchini and crook, about 7 large, diced and roasted with onion and celery, pre-cooked carrots (about 5 cups), 1 can garbanzos, 1 can kidney beans, 1 can northern beans, 1 large can black beans, 4 cups dry rice, cooked with cardamon, oil, salt, ginger, throw in a handful of raisins, diced tomatoes, add in garlic, salt, pepper during cooking, I added gravy also. 

We've been averaging 20-30 diners daily.

Next week may end up being a lot of sandwiches so I can make potato salad, and pickle spears on the side: we have precooked chicken breasts, and I sliced a lot of sandwich ham, and we have some precooked fajita meat...seems like a fun week if ya like sandwiches. 

Also, one of our helper dudes is having teeth issues and his eyes glazed over thinking about mashed potatoes, so did a test batch for him to eat this weekend. Mashed potatoes, I can premake and bring in, do a version of shepherds pie probably.

Someone tried to donate us 2 bags of pooled eggs- but they were dated last month so after he left we had to throw them out once we realized- also I only had freezer space, and it woulda taken a couple weeks for that much to defrost. It was a lot of eggs, guessing 10 or more liters.