aefenglommung (aefenglommung) wrote,
aefenglommung
aefenglommung

I knew I'd roux this day

I went shopping this afternoon for things I have to prep before going to camp tomorrow. It took me three hours. I just about bought the town out of fennel, I think. I was exhausted when I got back.

Deanne helped me schlep the goods down to the church kitchen, and I began chopping away. I've now got everything in the pot to make stock for this weekend's gumbo. It takes a long time for six gallons of water, a mass of veggies, and three semi-frozen chickens to boil. Then it gets to simmer for three hours. Then it gets strained. The end result should be four gallons of dynamite home-made chicken stock (and three chickens to be deboned and added back to Saturday's gumbo).

Later this evening, I will spend an hour or so, patiently stirring my roux. Roux is easily burned, and I'm making a ton of it, so I wanted to make it beforehand and take out cold to camp. Saturday's gumbo making then becomes a simple affair of assembling ingredients and simmering until thicker'n the mud at the bottom of a pond.

There is still much to do, and I'll be buying stuff on my way out of town, I think. But the show will go on! We have 469 paid participants so far, plus 75 or so staff, so we've already topped 500 people to feed. I had to drop plans for the Winter Cabin showstopping dessert, since I was too sick for a day and a half this week to prep the gingerbread for it. Ah, well, another time. Maybe for the District Recognition Dinner in March? *sound of wheels turning*
Subscribe
  • Post a new comment

    Error

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 0 comments