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LSM "Bring and Share" - Sally's Journal
February 15th, 2005
08:00 pm

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LSM "Bring and Share"
Gah. I'm not the worlds best cook, and I have absolutely no inspiration about what I could bring and share. I mean, I have no idea how bring and share works. If they just said "bring what you want to eat" I could do it. As it is I have no idea if it has to be cold, or if we can heat stuff up, or what anyone else is going to be bringing, and I'm a bit worried about getting 3000 desserts, or nothing wheat free, or... And there seems to be nothing sane that is about the amount for one persons meal that you can share between lots.

So two questions:

1) What should I bring and share? My mind currently has a vision of a big bowl of rice with peas and sweetcorn in it, on the grounds that that would be wheat free and fine hot or cold, but it doesn't exactly sound appealing. Failing that I could buy lots of garlic bread, but that fails both the wheat free test, and the not needing heating up test. Please, someone give me a better idea.

2) Does anyone want to be involved in a "bring and share" rota? Cooking enough stuff for four / five people is no more stress than cooking for 1. And then I wouldn't have to go through this stress every week. Shout if you do. Shout even louder if you want to be involved and are happy to do this weeks bringing and sharing :-)

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From:libellum
Date:February 15th, 2005 08:15 pm (UTC)
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pasta salad is an old favourite, with tuna or mayonnaise or mushrooms or cream cheese or spinach or something, although wheat-free pasta is quite expensive. same with quiche and pizza, which are also bring-and-share standards. alternatively, you could do the rice with peas and sweetcorn, but add mushrooms and beans or quorn or something, and make a sauce for it. Or you could do a simple risotto with a stock cube, mushrooms, pine nuts, and things.

Or stick a load of sweet peppers, courgettes, mushrooms, parsnips, carrots and chunks of onion in a baking tray, drizzle with olive oil, add some salt, a good amount of garlic, and a generous amount of basil, and take mediterranean roasted vegetables?
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From:the_alchemist
Date:February 15th, 2005 08:45 pm (UTC)
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I can't bring and share this week as I'll be late (or possibly not there at all). I'd be tentatively interested in being on a rota, but I don't want to compel others to cook gluten-free and vegetarian if they don't want to.
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From:the_alchemist
Date:February 15th, 2005 08:47 pm (UTC)
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I can imagine that heating things up might cause a bit of chaos - at the very least, Barbara would shout at you. But hot things are so much nicer - I guess the ideal would be something OK cold but heat-up-able if it prooved not too risky.
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From:rmc28
Date:February 15th, 2005 09:03 pm (UTC)
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Bring-and-share is just a formal version of the sort of thing where people each bring nibbles to a party or food for a barbeque. Your rota idea is quite sensible. For one-off events I've usually experienced people clubbing together to get, e.g. sausages and buns in sensible amounts.

You remind me that I have stuff to write about wedding.
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From:flats
Date:February 15th, 2005 10:19 pm (UTC)
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turn it into a rice salad - ditch the peas and sweetcorn, add tomatoes, sweet peppers, cucumber and a mint dressing [lemon juice in there somewhere too]. these are good - somehow they always taste a bit better if they've been able to sit for a day or so!
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From:bluap
Date:February 15th, 2005 10:53 pm (UTC)
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Quiche!

If interested, I've got many easy recipes...
From:yrieithydd
Date:February 15th, 2005 11:11 pm (UTC)
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Rice and peas works.

My current plan is to go to Sainsburys' between cricket training (which ends at 6) and the start and buy some French bread and brie.

I think the rota sounds a great idea. I suffer from the 'not knowing what is one portion but shareable' problem too. I suspect there will be plenty of food!
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From:ghoti
Date:February 15th, 2005 11:13 pm (UTC)

Benedict's potato salad

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boil some spuds, add a couple of dessertspoons of mayonnaise and as much garlic as you can stand (he likes lots), a couple of spoonfuls of pesto and lots of chopped parsley.

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