The week of the NACUFS Picnic was immensely busy, and I
spent most of my time in the kitchens doing prep work. I had decided that I
wanted to work with Kathy, a chef, to cook most of the food ourselves. So, we
started on Tuesday by pulling the frozen chicken, salmon, and laying out the
tofu to drain. I also made a TON of cheesecakes from scratch! Some of them were
a little more pretty than others, but they all turned out to be delicious.
On Wednesday, I really got to cooking, and I started making
the dips. There was tzatziki, edamame hummus, and garlic hummus that I was
planning on making from scratch. I was a little pressed for time, as Kathy had
the day off, so Robin and Billy luckily volunteered to help me out. I also made
my gluten-free chocolate chip cookies from scratch, and let some of the chefs
sample!
Thursday, the BIG DAY! I couldn’t believe it was finally
here! I probably looked crazy, as I was running around all day preparing food,
packing decorations, gathering dishes, and just plain freaking out as the deadline
approached. I had so much help from the chefs though, and mostly everything
went smoothly. There was a small slip-up, as one of the chefs spilled all of
the freshly made raspberry coulis for the cheesecakes. It was sad to see such
delicious toppings all over the floor, but luckily we found a great substitute
in storage.
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| Coconut Rice Pudding |
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| The main table set-up |
The picnic itself was awesome. The food was delicious, and one
of the many people I’ve met throughout the summer, Steve, even brought games
for everyone! I could not have asked for a better day weather-wise, and people
seemed to enjoy the fact that the entire menu was gluten-free when I announced
it. I was exhausted by the end of the night, and took Friday off from work.
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| Blueberry Mint Lemonade and Cucumber Water--very refreshing! |
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| One of the Beautiful roses we had at the picnic! |
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