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Ken and Martha June Graber and the New Orleans MDS team deserve some sort of lifetime achievement award for the way they have set up this house at 1720 Hayne Blvd. It is unbelievably organized. Every little thing is set up to welcome guests and make it work to feed and lodge lots of people. From the tool room to the kitchen it is obviously done with skill and care. We so appreciate this HOUSE. Makes the work so much easier.
Karen was talking to Martha June and she asked how many we were feeding and how many cooks we had. Karen said “We are three and we’re cooking for 12.” “Oh, you’ll do fine," she said. "We usually have two cooks for 60 people.” So yes, we are cooking for 12—just like the Last Supper! And it’s so much more fun to cook with others. Karen and Furst and I are having a ball. Reminds me of when I cooked with my sisters when I was a girl on the farm cooking for work crews.
Last night we made Karen’s Shrimp & Grits recipe with a green salad and pudding and apricots for dessert. The night before was Furst’s fried catfish with baked potatoes, coleslaw and peas, with strawberries and ice cream for dessert. Today Furst is cooking collard greens and we’ll have rice and beans and fried plantains with brownies and ice cream for dessert.
We attempted taking lunch to the work site one day and won’t try it again! We took the fillings for Mexican wraps. It was fun to see the site and what work the crew has completed. But it’s a big job to get breakfast and dinner and really nice to know lunch is packed and off with the crew in the morning!
It’s been greatly educational to learn to cook gluten free for Sam and Carla. I just made brownies with dates, bananas, quinoa flakes and black beans! They are still in the oven, but the dough was delicious.
Dale comes home tired but happy every day. The guys seem to be having a great time working together. This afternoon Pastor Jones family is taking us on a tour of the Lower 9th Ward---then we’re having dinner together.
Karen was talking to Martha June and she asked how many we were feeding and how many cooks we had. Karen said “We are three and we’re cooking for 12.” “Oh, you’ll do fine," she said. "We usually have two cooks for 60 people.” So yes, we are cooking for 12—just like the Last Supper! And it’s so much more fun to cook with others. Karen and Furst and I are having a ball. Reminds me of when I cooked with my sisters when I was a girl on the farm cooking for work crews.
Last night we made Karen’s Shrimp & Grits recipe with a green salad and pudding and apricots for dessert. The night before was Furst’s fried catfish with baked potatoes, coleslaw and peas, with strawberries and ice cream for dessert. Today Furst is cooking collard greens and we’ll have rice and beans and fried plantains with brownies and ice cream for dessert.
We attempted taking lunch to the work site one day and won’t try it again! We took the fillings for Mexican wraps. It was fun to see the site and what work the crew has completed. But it’s a big job to get breakfast and dinner and really nice to know lunch is packed and off with the crew in the morning!
It’s been greatly educational to learn to cook gluten free for Sam and Carla. I just made brownies with dates, bananas, quinoa flakes and black beans! They are still in the oven, but the dough was delicious.
Dale comes home tired but happy every day. The guys seem to be having a great time working together. This afternoon Pastor Jones family is taking us on a tour of the Lower 9th Ward---then we’re having dinner together.
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