Frugal Gourmet!
Oct. 19th, 2009 09:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crazyfurriesOr, by another name, me and the banquet leftovers.
I gotta say this for weddings, as exhausting as they are to prepare, I always find myself with plenty in the fridge afterwards. Take this past weekend, 225 people (give or take a few who didn't make it or arrived without invite*) came to celebrate two joyous people bein' wed. 144 of these people ordered chicken, 65 ordered pork, and 16 were vegetarian.
Dear chicken folk, yeah you didn't leave us any leftover almond crusted chicken, but thanks to a lil quick thinking for myself, I got several pounds of scrapmeat from when we trimmed all those breasts down into fat-free-ish portions. A lil more trimming on my part and I had several pounds left of fairly useable meat, two thirds of which have been cooked up in various ways. ('plain'** and 'marinated in cherry wine') The last third of which is properly marinating in some tasty miso paste.
Dear pork folken, several of you were not interested in your pork tenderloins (likely you switched for chicken or the vegetarian option), you fed many a waitstaff, dishwasher and line cook. I scored some masted potatoes from you.
Vegetarian people, more of you showed up than written down, but it was alright since we made too much of the autumn veggie risotto anyways. Your leftovers fed ME and also got placed into the sides station to be reused in a special this week. You guys had GOOD taste.
All in all a good haul, I am a little sad that this upcoming Saturday will be the last banquet for several months, but I think I can live with it.
*I'm looking at you Bachelor Duo who were at the Bar and decided it was bright to lean against the service door. I know both of your faces now. Do NOT honk with the service staff.
** Not quite what it sounds like, lightly seasoned with salt and pepper and saved to be mixed in with any sort of sauce and carb.
I gotta say this for weddings, as exhausting as they are to prepare, I always find myself with plenty in the fridge afterwards. Take this past weekend, 225 people (give or take a few who didn't make it or arrived without invite*) came to celebrate two joyous people bein' wed. 144 of these people ordered chicken, 65 ordered pork, and 16 were vegetarian.
Dear chicken folk, yeah you didn't leave us any leftover almond crusted chicken, but thanks to a lil quick thinking for myself, I got several pounds of scrapmeat from when we trimmed all those breasts down into fat-free-ish portions. A lil more trimming on my part and I had several pounds left of fairly useable meat, two thirds of which have been cooked up in various ways. ('plain'** and 'marinated in cherry wine') The last third of which is properly marinating in some tasty miso paste.
Dear pork folken, several of you were not interested in your pork tenderloins (likely you switched for chicken or the vegetarian option), you fed many a waitstaff, dishwasher and line cook. I scored some masted potatoes from you.
Vegetarian people, more of you showed up than written down, but it was alright since we made too much of the autumn veggie risotto anyways. Your leftovers fed ME and also got placed into the sides station to be reused in a special this week. You guys had GOOD taste.
All in all a good haul, I am a little sad that this upcoming Saturday will be the last banquet for several months, but I think I can live with it.
*I'm looking at you Bachelor Duo who were at the Bar and decided it was bright to lean against the service door. I know both of your faces now. Do NOT honk with the service staff.
** Not quite what it sounds like, lightly seasoned with salt and pepper and saved to be mixed in with any sort of sauce and carb.
