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.

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