[Green] Just Dinner preparations

Thu Feb 16 14:37:10 CST 2017

Thanks Dawn and all,
Managed to bake without burning!  68 Ginger Chips! I'll be bringing...  If
we don't eat them all- they should be easy to pack to go. They're pretty
snappy- could turn into fun and games and try tossing them!

Tomorrow I'll be at Glenwood  until mid afternoon and then plan to be at
church to help set-up. should have a few hours to spare- anyone need help
or other things for me to do?  Let me know. you can always text me on my
cell phone, too 304-488-8160. I'll have that with me tomorrow.

I'm leaving in an hour to go out to WVUP to help MOVCA set-up table for the
Citizens Lobbying workshop being held there tonight 6-8pm.     See you all
tommorrow.  Sounds like a wonderful group, delicious food, and enlightening
evening.  Thanks for the great organization,
cindy

On Thu, Feb 16, 2017 at 2:52 PM, gbanz42--- via Green <green at fuusm.org>
wrote:

> Thanks, Adeline.   I can bring some additional wine--won't be "just," but
> I don't think it should matter as long as most of our food is.
>
>
> ---- Adeline Bailey via Green <green at fuusm.org> wrote:
> > Our contributions -if all goes well in the kitchen today - will be these:
> Big pot of green bean casserole
> Cherry dessert, from local cherries I picked and froze
> Deviled eggs from my chickens (as hors d'oeuvre?) and organic carrots
> relish tray
> Something made with sweet potatoes left over from Mike's Men's Group
> preparations
> I also bought some "salad in a bag" stuff that I will bring - it's not
> organic, but it would be vegetarian��.
>
> Do we know if anyone else from GS is coming and bringing food? I think
> some others responded when we had our e-vote. Will check old email to see
> if I can figure it out.
>
> I like the idea of the video. I will bring my Pollan books to share as
> well. Dawn, you do a good job of leading discussions, so I vote for you.
>
> Do we still need
> Bread/butter
> Coffee additions
> More wine?
> Other beverages
>
> Should I bring cloth napkins? Are we setting up one long table, or three
> or four smaller ones, with plates and tableware in place? Appetizers, wine,
> and desserts on the buffets in FH, and other stuff served buffet-style in
> the kitchen?
> Mike and I will be in the FH tomorrow morning for a meeting. If nothing
> else is scheduled for the afternoon we can start setting up if we know what
> is planned.
>
> See you all soon!
> Adeline
>
>
> Sent from my Verizon Wireless 4G LTE DROID
> On Feb 16, 2017 8:14 AM, Patty Dickey Troisi via Green <green at fuusm.org>
> wrote:
> >
> > Dawn,
> > I think there will be enough food with the two "something elses." Maybe
> one of them could bring the salad as you already are fixing a lot but a
> salad would be good. Also, maybe some bread would be good. Should I buy
> some?
> > Patty
> >
> > Sent from my iPhone
> >
> > On Feb 15, 2017, at 11:50 PM, Dawn Hewitt via Green <green at fuusm.org>
> wrote:
> >
> > Hello again, green friends,
> >
> > I have a feeling I’m going to be spending most of Thursday night cooking
> madly.
> >
> > So, here’s what I know for sure is on the menu for the Just Dinner:
> >
> > Cheese & crackers - Patty
> > Vegetarian lasagna - Dawn
> > Arroz con pollo - Patty
> > Ginger snaps -Cindy
> > Chocolate torte -Dawn
> > Wine -Gary, Patty and Dawn
> > Vegetarian chili - Kelcey & Chris
> > Something else - Adeline & Mike
> > Something else - George
> >
> > Did I miss anyone or anything?  If some of you stated what you intended
> to bring, I’m sure it’s in the notes I took at the January meeting which
> are on this desk … someplace. I’m sorry I’ve forgotten. Do we have enough
> variety? Will we have enough food for 20?  Will attendees be satisfied that
> they received a $15 meal? I hope so!
> >
> > I have ingredients enough to make a large (95% organic) tossed salad, so
> I’d be happy to contribute that, too.
> >
> > Adeline will bring the thought-provoking tents to foster discussion, but
> can we each make notes about why we consider the dish we brought to be
> environmentally or socially conscientious?  Like:
> >
> > Vegetarian lasagna contains:
> > Local lasagna noodles from Rossi Pasta
> > Sauce made partially from home-grown tomatoes and basil, and locally
> grown garlic
> > Local eggs
> > (And other ingredients)
> >
> > Chocolate torte contains:
> > Organic and fair-trade chocolate
> > Local eggs
> > Organic butter
> > (And other ingredients)
> >
> > Set-up at 5: Patty, George, Ralph, and Dawn volunteered. Additional help
> will be gratefully accepted!
> >
> > The topic of discussion will be mindful eating, which, I’m certain all
> of us think about often. But our guests might not! Maybe we should consider
> this Mindful Eating 101, and focus on why eating locally, and organic, and
> fair-trade, and low on the food chain—matter. Maybe instead of little notes
> to accompany each dish, we should, after the meal, have each of us food
> contributors state why the dish or dishes we brought are “just."
> >
> > Should we show the Michael Pollan “Food Rules” video?  If so, Mike, can
> you make this display on the big TV? I can bring my iPad, but I’ll need to
> connect to the FUUSM WiFi, and I’d need a USB to HDMI cable.
> >
> > https://www.youtube.com/watch?v=qaqhKYdhSu8
> >
> > Or should we skip the video? Seeking input on the after-dinner
> conversation. Any volunteers to facilitate the discussion?  I can, if no
> one steps up, but I would be thrilled if someone else wants to do it!
> >
> > What am I forgetting?  Anything else we need to think about to make sure
> this meal is satisfying, both gastronomically and inspirationally?
> >
> > One item of protocol, if I may:  We GSC members should be last to eat.
> Make sure all of our paying guests have full plates, and have sampled all
> the items they wish to try before we dig in.
> >
> > Thanks to ALL OF YOU for pitching in on this!!
> >
> > —dawn
> >
> >
> >
> >> _______________________________________________
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> >> Green at fuusm.org
> >> http://fuusm.org/mailman/listinfo/green_fuusm.org
>
> --
> George Banziger
> 202 Lawton Road
> Marietta, OH 45750-1111
> 740-434-5685
> cell: 740-434-3354
>
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>
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