When we first moved into this house, 37 years ago, I did lots of entertaining. Dinner parties, luncheons, birthday gatherings. After about 10 years I started teaching and all that cooking and party-planning stopped. There wasn’t enough time. Weekends were filled with errands, shopping, and cooking for the next week. I taught Sunday School on Sunday mornings and graded student work on Sunday afternoons. Lots of Saturdays were filled with decorating for school dances or taking students to competitive conferences.
The entertainment gene has not shown itself since I retired. Our house would need lots of updating to make it work well. I would need more energy to do the prep and the entertaining. It’s easier to go to restaurants. This week, though, I have been in the kitchen, preparing food for others. I cooked a roast and made Russian cabbage soup to take to church on Sunday for our Lenten Soup Lunches. This will be the last one for the season and my second pot of soup. Last Sunday I made chicken tortilla soup.
With leftover roast, and more cabbage, I made beerock filling this morning and have 16 beerocks rising so as to bake later this afternoon. Some of those will go to a friend who loves beerocks but is unable to make them for herself. She went to a beerock-making class held at a local restaurant and was sorely disappointed. The teacher used pizza dough instead of bread dough and hamburger instead of roast beef. She said there wasn’t enough pepper, either. I usually make at least two dozen of these little meat sandwiches, but I knew there would be less leftover roast and cabbage since I was using most of it for soup, so only used two loaves of bread dough. I had just the right amount of filling for those 16 beerocks.
Although still fun to cook for others, it’s best if I can deliver the finished product rather than serving it up at my own table.