[at-l] Update: GA RUCK -- Food & Food Preparation Equipment -- as of 01-02-03-hut-HUT

[daveh@xxxxxxxxxx (Dave Hicks)]

I'll do some sort of soup for Friday night, but I haven't decided what yet.

I know most of the attendees know that the GA RUCK is not in a common
building/hostel sort of place with a commercial type kitchen available like
the PA RUCK.  So, food preparation needs to be simplified and or
pre-preparation (if there is such a word).  Also, as I know we have some
vegetarians in the group, I'll try to make the soup, or other main dish,
vegetarian -- so they are not limited to just what they bring.  BTW -- if
there are any Vegans coming speak up (private email is OK) so I can factor
that in.

My problem is that I have so many recipes, which I like.  I also have a
couple of shelves of cookbooks with many soup options that I still want to
try.  A couple of years ago I did a roasted potato soup at the PA RUCK that
was a bit of a hit and I like it.  I also have done a basil kasha-tomato for
trail crew that is popular.  I have a cream of peanut butter soup, which I
like; but have never tried on a crowd.  Maybe you will be the first.
Decisions, decisions, decisions.

BTW -- which pumpkin soup did I end up doing last year?  I'm thinking it was
the curried pumpkin, but I'm not sure.  I have a half dozen versions of
pumpkin soup, which I do from time to time.

Chainsaw

----- Original Message -----
From: <Kyvcat@aol.com>
To: <daveh@psknet.com>; <at-l@backcountry.net>
Sent: Friday, January 03, 2003 8:43 AM
Subject: Re: [at-l] Update: GA RUCK -- Food & Food Preparation Equipment --
as of 01-02-03-hut-HUT


Chainsaw -- I hope you bring that wonderful pumpkin soup like you brought
last year. Yummy!
Vcat
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