collinsmom and I took a couple of Boy Scouts shopping this afternoon for the wherewithal for Sunday's big luncheon they're catering. (This is on top of several trips and many hours of prep on our part.) We're over 100 on the confirmed attendance, and that crosses a quantum boundary in preparing food. Suddenly, it becomes really important to budget your use of oven real estate. Knowing how much refrigerator space you have, how many stock pots, etc., becomes critical.Anyway, tomorrow we've got a couple more Scouts coming over to chop, blend, marinate, knead, etc. before the big do. D. has always made her tomato puree soup in the blender -- which holds about a quart. But we have to make several gallons of soup. The prospect of making tiny batches and putting them together seemed all too labor-intensive. But, you know, I've always wanted a stick blender, and this just seemed like the perfect excuse to get one.
So off I went to Bed, Bath, & Beyond. I came home with a deadly little number by Cuisinart. *evil snicker* This could be the start of a beautiful friendship.