|A plate of meatloaf and rice.|
With the holiday weekend, guests weren't able to find food so easily this past Monday when many places were closed. And with it being the end of the month, the 361 guests we served today were extra hungry and as always appreciative.
We served homemade meatloaf made from premium ground beef donated from Phil's Meatmarket and pork roast that we made from pork we purchased at Cash 'n' Carry.
Alongside the meat, we served rice donated from Good Samaritan Hospital that we extended by adding frozen green beans and seasoning. The rice didn't last the whole service so we also served mashed potatoes and pasta.
Salads, soup and dessert were also on the menu.
|One of the beautiful salads made by dedicated volunteer Kate.|
It was such a busy day that I didn't get a chance to get a photo of the beautiful pork roast after it was cooked. But here's a pre-oven photo. I seasoned the pork with a homemade rub made with chili powder, cumin, oregano, a bit of sugar, salt and pepper.
|Seasoned pork roast that's ready for the oven.|