Location: Breaking Bread Ministries/LaSalle Street Church
Date: Wednesday, August 05, 2015; 5:45-8:30 pm
I walked over from my office and saw that Marianne was
already there along with some regulars like Joe, Hannah etc., though we seemed
to be light today. Marianne asked me to
chop cucumbers for salad, but I saw that Joe was already on it. So, Chef Dani borrowed me for another
task. There was a box of "Frozen Pretzel Rolls" and she asked me
to lay them out in “2 inch pans” and
then steam them for 15 minutes.
Simultaneously, I was to make “garlic
butter” i.e. melt a huge slab of butter and then add garlic powder to
it. After that I was to drizzle it on
the buns. It seemed easy enough.
The box had 162 buns in it and I stacked them in 4 pans. I
then inserted 2 pans at a time in the steamer, although it didn’t really take
15 minutes but more like 5 to 7. I put the
slab of butter in a tall bowl and melted it slowly, after which I added garlic
and then poured it on the steamed pretzel rolls. It smelled delicious and was soaked in the
buttery goodness. I put the pans in the
warmer and then since I had some free time, I went to say hello to one of the guests. He remembered me and my name, trying hard to
pronounce it. I sat down with him and
said that I was really tired. One of the
other gentlemen on his table was wearing a Chicago hat with each letter made of
mirrors - a “bling” hat if there ever was one.
My friend was showing off his sunglasses, which were designer, he
pointed out.
The dessert looked good |
I went back inside and since everyone was a regular,
Marianne asked if there was any need for introductions. Well, there was one new person after all and so she
went over the inception of the program – 12 years in April – and how we should
not give money to guests, quoting a book called “Toxic Charity”, which states that giving money is the worst that
one can do. For assignments I chose plating
and we went out to hand out salads – in individual bowls. The menu was rice, “Salisbury Steak and Gravy”, cabbage, rolls and an elegant looking “Pumpkin Pudding with Maple Syrup”, with
a coating of “Raisin Cornflakes”.
Tonight's plate |
I helped take down the partition for “Spirit feeding, which was on rails and looked like the “El train” system in the “Loop”.
As I was doing that some ladies asked why there was a separation and I
explained how ‘GCFD’ doesn’t like us
to mix religion and food, lest it be perceived that you need to participate in
these activities to get a meal. I started plating and was
placing the roll and pumpkin pudding on the plate before passing it over to the
next person down the line. Chef had
asked us to put a “lean scoop” on the
plate since we had just one tray of the pudding. After the first round I went and asked my
buddy how the meal had been. He said that
it had been excellent, especially my rolls. I came back and tried a tiny bit of the roll
and indeed it was delicious, though that nibble probably had more calories than
my lunch!
The music was on, and the “Money” lady was singing with gusto. “Seconds”
started and we had a huge line, meaning that I was kept busy tallying. Many people were coming back, though the
pudding was not as popular as other things.
After a while I went over to help with the cleanup and stacked the chairs and
put away the tables. Before leaving, Marianne
requested me to ask Wilson for some coffee and creamer since they were running
out. So I wrote to him and he asked questions
like, “whole bean or ground or prepared”,
“Powder creamer or real dairy”
etc. I told him “ground and powder” and he said that he would deliver some by next
Wednesday. Marianne said that she was
really thankful for us and I left after what had been another good session.