I'm in a quandry. I volunteered to donate food for a women-only seminar in our church. The expected participants are about a hundred ladies.I have a line-up in mind but as usual it keeps changing. The event will be held on August 20 and although that seems like a long way off I want to be prepared.
What to bake... what to bake... My initial ideas were corned beef rolls paired with maybe brownies??? but then I thought that with the volume it would be impossible for me to keep all the rolls warm and there is nothing more disgusting than beef gone cold. Then my mind went over-drive and day dreamed of preparing tea sandwiches and dainty cakes. I had to pinch myself to bring me back to reality. THIS is not a merienda spread for little ladies who "do lunch". The logistics and the problem with maintaining the temperature of the food is really giving me problems *sigh*.
Just awhile ago I saw a recipe for cassava cake from English Patis and I thought to myself... hmmmm... will give it a try. With the recent outbreak of food poisoning in Manila (one of the incidents involved cassava cake) I am abit wary, but then my father told me that the cassava they used was contaminated with- of all things, pesticide??!! Will have to be careful where I buy the cassava.
I am more than a little excited. Ms. Celia's Cassava cake looked soooo good! and I was surprised to learn that I enjoy most of the cookbooks that she likes. It's nice to read blogs written by ladies who are truly into food and experiment with new taste combinations. I wish I was as creative in the kitchen as they are.
My mind is as confused as ever.
3 comments:
Why don't you jsut make 200 cinnamon rolls and be done with it? You know what I mean, the ones that are super soft and tastes like orange peel with the white orange glaze thingy that you used bring for christmas parties?
Hi Nini, this is my first time here and I quite like what I see. ;)
Marc's suggestion is good. It actually brought back memories 'coz orange glazed rolls (Betty Crockers)are probably one of the first things I baked back there.
Btw, I use thawed frozen grated cassava in my cassava cake. Just a suggestion, if you use the fresh grated ones make sure to pack the cassava well in the measuring cups. cheers!
As I am typing this our very patient helper is grating the kamoteng kahoy that I bought this morning (5:30 am!)I don't think I bought enough though... *groan* kamote is so cheap here so I don't think I'll find frozen ones in the grocery. Thanks for all your suggestions and for dropping by! :) I really enjoy going through your adventures :)
Marc... thanks for reminding me of all those POTLUCK Christmas parties where I brought most of the food and YOU brought all the paper napkins... :)
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