Wednesday, March 23, 2016

An Early Easter Meal

We had an early Easter celebration today at The Wednesday Community Meal and served an extra special entree of mustard-glazed pork loin and crispy oven-roasted potatoes.

Usually we have to change our menu multiple times to utilize the ingredients we glean, but today we served the same entree throughout our entire two-hour lunch service.

The ingredients for the meal were donated by Trinity Episcopal Cathedral and our guests were very appreciative and complimentary.
Just out of the oven, mustard-glazed pork loin.

Also receiving raves was a homemade horseradish sauce that we added to the plates. One guest even asked me for the recipe — It's just sour cream, horseradish sauce, fresh parsley, salt and black pepper mixed together. Super easy and really delicious!

We served 377 meals today.

Volunteers John and Mary came in early at 7 a.m. to help with all the tedious prep work. In the foreground are the pork loins that we cooked today.

Davis assembled the oven s'mores that we served for dessert and he sliced all of the pork loins that we served.

My daughter Eleanor with our friend Bob, who was so sweet and brought us each a box of Easter chocolate. Eleanor has known Bob her entire life. I first met Bob a little over 16 years ago when I began volunteering at the Trinity Food Pantry and Eleanor was a newborn baby, strapped to me in her baby carrier.

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