I am doubling down on the cooking thing! For reasons I don’t understand, serving meals gives me the greatest “traction,” in contrast to political activism, journalism, organizing, or struggling with the bureaucracy. rumblecrash was the caterpillar. David’s Kitchen, God willing, is the butterfly.
My menu has expanded. I am not an accomplished chef, but the meals I cook are hearty and taste good. And I can cook for 30 in my home kitchen with ingredients purchased at Cash and Carry, the restaurant supply store.
Here’s what I can cook in quantity:
- Chili (ground beef, kidney and black beans, crushed tomatoes, frozen veggies: peas, carrots and corn; served with shredded cheese and corn chips)
- Shepherd’s Pie (ground beef in gravy, frozen veggies, mashed potatoes)
- Burritos (black beans, rice, shredded cheese, flour tortilla; served with salsa and sour cream)
- Oatmeal Bar (Bob’s Red Mill oatmeal; served with butter, brown sugar, raisins, and milk)
- Quesadillas, griddled on site (flour tortilla, refried beans, shredded cheese; served with salsa)
- Pancakes, eggs, and bacon, griddled on site.
One day, I may end up with a food truck! In the meantime, I make food at home and take it to my “clients,” who include:
- Licton Springs Tiny House Village, on Aurora
- Nickelsville Northlake, in southern Wallingford
- The Bridge Care Center, in Ballard
- Nickelsville Georgetown, near Boeing field
- Camp Second Chance, in southwest Seattle.
I also participate in the Rainier Popup Kitchen, which serves a sidewalk meal every Sunday in Rainier Valley. And every Thursday, I help pick up groceries for the Edible Hope food ministry of St. Luke’s Episcopal Church, which serves breakfast to 200 people every weekday in Ballard.
Please feel free to get in touch. See you soon!