21:15

This week

Tuesday did more pinto beans and rice (seasoned with celery, onion, garlic, cumin, pepper, salt, paprika), salad and pumpkin bread/home baked corn chips (from corn tortilla donation in freezer). We served about 30.

Wednesday was about 10 servings of previous frozen left overs from last week, added to pasta, 2 packaged sautéed sliced mushrooms, 3 large onions, 6 cans corn, 1/2 the juice (reserve other half if you need it later), carton of broth, 4 cans cream of mushroom soup, 4 cans of water, roasted poultry, seasonings of choice (garlic, onion, celery, green chile...) (add anything else you want also-squash, carrot, potato, tomato). We served about 30  

Thursday, pulled left of pork and beans from last week out the freezer (about 15 servings), added to it more pork and beans 1 #10 and 1 small, baked beans-3 2 small, and 3 can northern beans. Salad (romaine, ice burg, green bell, carrot, apple) and fruit served on the side. We served about 30 as I was leaving.

Didn't sleep Tuesday night- had a migraine, threw up, other issues, so left about 12 on both Wednesday and Thursday just dragging from being so nauseated because of last of sleep, from headache, probably because of some bad frozen fruit I bought without realizing it (it was melted in a block and everything else I had had spouse had too...who knows).

Been revolving between mainly two masks, getting elastic next week to make some new ones for both spouse and self. I'm sure I must have some extra Star Wars fabric somewhere here. 

Free Mask if you need one shipped to you: dhvani

Next week is a co-workers last day, will probably be all vegan week, actually. Thinking beans and rice as normal, lentil spaghetti that went over so well, and a jeweled rice (different beans, vegetables, seasonings, rice, fruit. At the end of July, we lose another co-worker.

We still have myself and another person, and a new person (but I wasn't introduced to her so I honestly don't even know how long she will be there).

I must always look busy and no time for anything, I think people have more recently been inferring that, even though they have a broad smile about how busy I am. I just am so sweaty and gross after I finish making the food and serving it, and it's like 99 degree average weather, just kinda don't want people to smell me. Ah well. That's why I don't make assumptions or judgements out loud, I don't know what the deal is with someone else!

Still irritated with people not wearing masks. Making another request for reusable masks so I can at least try to make sure our people can contribute to sending the right signals to everyone else. I think they think we are trying to protect ourselves from them, no one seems to understand that we are wearing the mask to keep our breath/cough/speech/sneeze aerosol and spray from getting on them and infecting them. We who are working in the public know that we will probably get it because the people we deal with will not wear masks, because others are very bad about spreading misinformation. 

For instance- one of our outside volunteers, as I was leaving told me I was going to get brain damage if I kept wearing the mask, that it was happening to everyone. I shake my head and reply, "I'm fine for 5 hours, and the nurses and doctors seem to be fine wearing them entire shifts for decades, as well... so, have a great weekend, bye!"

w20:c14

Tuesday Beans and Rice again, loquats served in a container on the side along with pumpkin bread, rice crispy treats and protein nut balls.

Wednesday was Biscuit Pork Pie- homemade biscuits, a creamy sauce with roasted pork and no less than a dozen vegetables sautéed and all created in the electric roaster!

Thursday was Chili made with sautéed onions, celery and corn, with various sized cans of hormel and wolf chili, and an added #10 can of whole tomatoes in juice that I crushed. Served with bread and blueberry sorbet.

My coworkers will be leaving, one in one week, one in a month. We still do not have volunteers because we are trying to be cautious. No campers at the moment, and none can be admired unless a new camp guard volunteers.

Had dental appointment for teeth cleaning, good. Had separate appointment with dentist to actually exam me and go over X-rays- bad, he didn't wear a mask, but I'm guessing he has a condition. Normally I love going to the dentist, and if I do not get sick I will be happy to go back in 6 months. 

My freezers and pantry are still very full, I think I can still make it another month mostly, maybe aside for buying bread. I always hesitate buying bread or vegetables sometimes because we end up with a donation, and then I feel like I wasted org cash because I am not a mind reader :) 

This upcoming week, I have carrots, mushrooms to get to so there will be a white pasta thing going on, left over from last week, beans and rice, and maybe baked beans again we still have 2 #10 cans of pork and beans and baked beans.

Also froze some iced coffee, determined to make coffee freeze desserts and pudding pops once the sorbet is gone.

work 19: covid 13

This week I thought I had a dental appointment and after a handful of texts, my volunteer help was established for the day needed. The day came and the appt was rescheduled. poof.

Anyways so Did a stir fry on Tuesday with one very large head of diced cabbage, 4 good-sized red onions, diced, half a bunch of celery, 1/4 cup soy/aminos, added salt and pepper to taste, 9 matchstick-cut carrots, I also added about 1 tablespoon ginger, could have used double, easy. Totally forgot to add egg we had in carton form, but there was roast pork in the stir fry as well, peaches on the side along with watermelon.

Wednesday was the day of the appointment, so I'd planned on just reheating stuff- finished off the stir fry, 2 servings of bbq chicken sandwich, and one ham and cheese sandwich, peaches, banana bread and pumpkin bread on the side. Also had bananas and red onions to give away!

Tomorrow will be left over baked beans with pork from last week, and ham and cheese sandwiches (possibly egg too, if I have time to micro cook them), green beans and the fruit breads. Still have some bananas and red onions to give away again, also.

Guy on Tuesday came up asking what we were, what kind of assistance was normally offered...
My lovely assistant explained since she worked there longer than I did, and then told him we had free fresh meals for lunch, did he want one.
"What's the catch" he says.
"No catch, we just need to write down a name so I know how many servings to make each time" we say
"Is the the food bad?" he asks
"Well, we don't think so, (we pop open the box and let hime see what we are describing) homemade fruit bread, peaches, stir fry" I say
"Stir fry, I heard about it, I'll take one!" he exclaims

So he either heard people talking getting stir fry, or he heard local diners talking about MY stir fry? who knows, but it was fun to put a smile on his face, and ours, and give him food for truly free!

LOVE MY JOB

Just Before Weeks 19:13 (Job:Covid)

Has it been mentioned I spent more time running the kitchen during Covid than I did "normal".

Dentist has rescheduled me for my biannual! This Wednesday. So been trying to decide on menu for the week.

Stir Fry on Tuesday for a change, cabbage, eggs, carrots, rice, amino/soy, celery, pork on the side, fruit on the side.

Wednesday is the appointment, luckily there are left over pork and beans I'll just reheat, and serve with bread and fruit or sorbet.

Thursday may be beans and rice day, served with pumpkin bread and more fruit or sorbet.

Our dog died two weeks ago, mentally still dealing with that, had our 26 year marriage anniversary, and husband had a birthday. Also in the month of May managed to give all co-workers a gift (well, last one this week), for their birthdays and basically just because I like giving people I respect a gift for no reason. This confuses people, makes it awkward because I'm awkward but oh well, seems like I am still a good fit for this organization! Gifts were: A tie dyed shirt, 2 different pewter pendant necklaces, 2 desert glass material pendant necklaces, and even for campers- made them journals (although only 1 is left now).

Still waiting to see if the county/city will allow the Center to continue to offer camping for our houseless.

Considerations being made about moving the kitchen or moving the serving area (or both).

Getting things in order at home finally, thank goodness for long weekends.

Back and forth with weekend fasting of breakfast, utilizing shakes, and still dealing with allergy issues since the nasal swab.

18:12

Our numbers dropped dramatically. and I hear a lot of numbers around town have been dropping for people needing actual food and meals! This is a good thing, we all hope! We are all a bit concerned.
Numbers had dropped about half once covid began, and this week it shrank half again.

So Tuesday was left over chili beans from last week of pinto, and some of red added this week, peaches, bread.

Did potato salad over the weekend and pork loin, so Wednesday's meal was sweet picnic pork and beans, potato salad, peaches, bread.

Thursday after some more abundance we had left over lentil spaghetti with more lentils added to it, potato salad, coleslaw, bread, and pudding with granola parfaits.

Next week we will have to do cabbage and sweet potato sides, or or something, and include onions too- those were our main donations, so I am swimming in about 40 pounds red and white onions, I am already trying to use 4 onions every time I cook a meal. We'll also be finishing that pork and beans. Gunna be reconfiguring how to do the meals if the numbers are fluctuating as they are.

Cooking-wise I don't have many options, for those just tuning in I have basically been cooking out an electric roaster, but using precooked beans, having to sautée vegetables for a good while longer, canned, frozen and fresh vegetables. So it's almost -dump and go- but there is art to it, you still bloom spices and build the meal and flavor

Then again I also envision chicken enchilada rice in the roaster next week and a pasta lasagna. I mean cabbage keeps for a while depending on how the fridge is handling on this empty-full treatment. We shall see, I do have enough stored for like a few weeks of meals at this rate of low diners, may not have to go to grocery for anything aside for napkins!

17:11

Tuesday was pinto beans seasoned with tomato sauce and sautéed veggies, cornbread, and fruit sorbet.

Had only about half our diners, so 20 servings went into the freezer for next Tuesday.

Wednesday was another vegetable stew, curryish, served with left over cornbread from day before or pumpkin bread, and mixed fruit sorbet

2 heads cauliflower cut and par cooked 

4 carrots medium dice, par cooked also

2 pounds cooked garbanzos

1 pound cooked yellow split pea

1 small can peas

2 cans creamed corn

2 cans vegetable soup

1 diced and precooked potato

4 small cans tomato sauce

1/2 cup peanut butter

1 cup broth

1 medium can diced tomatoes

4 diced onions

Thursday will be lentil spaghetti unless something happens different, bread on the side, probably canned fruit or sorbet on the side.

4 pound lentils

#10 can diced tomatoes +

#10 can pasta sauce +

4 onions

3 packs stick spaghetti, broken

1 can black olives

2 containers sliced mushrooms

16:10

Work week 16, 10th as a mobile kitchen.

All donated this week aside for 32 sandwich buns, and 3 loaves store brand sliced wheat loaves. Theres a deal, so the total was something like $6

Tuesday, 40 servings, left overs went in freezer as back up

In the full-powered on Electric Roaster, Dressed Pintos
Sautee 4 + diced onions
1+ diced bell pepper
1/2-1 sliced bunch celery
1 tsp salt + add more as needed as you go
1/2 tsp pepper "
in oil, 1/2 cupish
cumin
(oregano had I had it)
2+ tbsp garlic

Once going a good half hour or so, stirring after that, not to burn, but also resisting opening the Electric Roaster since that's how you loose a lot of great heat, by peak, don't do.

add in 2-3 #10 cans pintos, cooked were 9-10 lbs
(and anything else you think you want in there, diced tomatos, more protein, squash, hominy, tomato sauce)

Let this go for about an hour, stirring only once or twice, taste testing and making your fellow workers taste test, add seasoning, if it tastes bland-add more salt.
Drop the heat down to serving temp, at 4000ft+ I like mine around 200f

Serve this with Nutriplenty rice on the side, piece of pumpkin bread, 3 cookies, fruit sorbet

Wednesday 40 servings, but only passed out 32 buns, the rest went into freezer as a back-up.

In the Electric Roaster, BBQ Turkey Bunwiches
Start with sautéing in 1/3 cup oil, 4+ onions, sliced fine, brisket rub seasoning blend, garlic, salt, chili powder, after about a half hour (full power)...
Add 2-3 small cans tomato sauce, the cooked turkey (2 boneless, roasted previously, and frozen turkey), defrosting and slicing it before potting it.
Once up to heat, about 15-20 minutes later, add 1/2-1 cup+ barbecue sauce, 3 squirts of mustard (about 3-7 tbsp), heat and keep warm until serving.

Serve that on a bun, we had mandarins or pineapple on the side today, and donated chips.

Thursday is Ham and Cheese mayo and mustard Sandwiches, guessing another 40 serving aim, the servings keep fluctuating even though I aim for 40, but either way it seems we always just enough)
salad (no dressing, but I will whip up some with what we have here) on the side (another huge donation made after lunch previous day, need to use it quick)
potato salad
the rest of the chips, cookies, bread

At the end of the week

In the Fridge:
Tub o bbq sauce, mustard, mayo, cauliflower, carrots, broth paste, hot sauce, lemon juice some parmesan.

In the mini freezer: 50-75 sorbet servings

In the freezer: pie crust, 3 bags frozen peaches, 30-40 packages blueberries (more sorbet), 1 meal-worth roasted turkey, 3 packages sliced ham, 1 package rice pulp for thickening, 3 - 2lb package cooked garbanzos, 3- 2lb packages cooked beans, 2+ - 2 lb packages cooked rice, 5-6 loaves pumpkin bread, 300 corn tortillas, milk, broth, cooked chicken in broth

In the pantry: cumin/salt/bl pepper/garlic/garlic salt/brisket rub/ no-salt fiesta seasoning/rosemary/paprika/chili powder/d'arbo chili powder/taco seasoning pouch, molasses, broth paste, sugar, lemon, flour, 10 lb potatoes, 15+lb onions, 48+ small cans tomato sauce, diced tomatoes, canned pork and beans (7), wolf chili with meat (8+cans), dry beans (30+ lb), 20 lb brown rice, 30+ lb white rice, lots of nutriplenty rice meal, 6-#0 can +mixed fruit, 2 cases and 1 #10 can green beans, #10 hominy, small menudo, #10 diced tomatoes, #10 tomato sauce (2), 3 bags little shells, radiator box, 2 packages spaghetti/linguine, 3 package egg noodles (nightmare, dislike these, they do not work in our situation), 1 can salmon, 1 can chicken, small case of star pasta (looking forward to doing a modern spaghetti o's with this :)), 3 jugs tomato sauce, 1 jug juice, 2 jug salsa, 6 cans chicken broth, 2 can tomato soup, 1 can cream of mushroom, soy curls, syrup, corn bread mixes, pancake mixes, dried milk, and a few more things above my height

-Next week may be a salsa rice with cauliflower and chicken added to sautéed veggies and salsa, Mac and cheese made with potatoes and carrots (ham bits added to serve), and the beans and rice.
-Week after that might be a spaghetti, I think coworkers have some sort of meat they wanna donate; I wanna do a butter chicken and vegetable with the soy curls, beans and rice.
-And then another creamy vegetable and chickpea dish with homemade biscuits on top, taco stew or chili, bans and rice
-Fourth week I think we have enough food still, right when I think I am about to empty something, we get a donation!