Day 28 A long and satisfying day of baking, with an auction and a luau

Up early!  Shower and head for the school.  By 7am, get the supplies laid out, hairnets put on (hair in the dough is anathema), and the home-ec timer figured out. 

We finally wrote down the 8 steps to setting the timer on the classroom white board, so we could make it work!  8 steps to set a timer?  Who designed that?  Some man who never baked with a timer in his life, that's who.

I gave instructions at home for feeding the children who did not come to work with me, and brought a 99 cent bag of frosted mini-spooners for the ones who did.  We also brought milk and tea, but forgot the lettuce.  So much for our leafy greens today...

Only after the evening was over did I learn what the family consumed in my absence.  Not balanced, shall we say.

For breakfast they had eggs and rice with soysauce.  For lunch they had rice and soysauce.  The jar of peaches I set out on the table was still there when I returned.  I guess they were happy---Noah loves, loves, loves rice and soysauce.

We had somewhat better fare.  After eating cold cereal, Annie grabbed a bit of the dough which was rising and made it into some little round rolls to eat with morning tea and jam.  Of course we brought our water boiler and tea.

We also asked Emily and her friend Elyse to cut up the zested oranges, so they wouldn't go to waste.  That was our vitamin C for the day.  There were lots of them.

oranges, our health food du jur 

 

Elyse and Emily, with Kate between

that's a big hunk of dough

Sarah R carries a batch of dough, while sporting a fashion hair net.  We made 15 batches of dough this size.

It took 2 6ft tables to roll out each batch

Sarah L is helping put the rolls on pans as I cut them.

that is one long roll of dough

Charity is at the mixer measuring out a batch

Mercy made 12 batches of the roll dough

Trudy stirring up the flavoring

Even Barb I. sported a hair net when she came in.  Stylin'.

rack after rack held the rolls as they cooled

Mary H. separating the rolls for putting onto the cake pads.

Any ugly rolls, end pieces, or ones that got "the high browns" were put out for tasting.  We ate well.  (You can't just let that stuff go to waste!)  We also had many visitors who followed their noses out to see what was happening in the home ec room. They were all rewarded with a foretaste of coming attractions at the auction's bake sale. 

Kate showing off her style

newly frosted rolls waiting to be wrapped

While we were baking in the Home-Ec portable, the men were preparing two porkers for the luau.  They had been roasting all day, with the smells wafting our way.

Just about to be placed in the foyer for carving at the luau

Jonathan I., in his Hawaiian shirt and lei, poses for me by a porker.  His dad was in charge of the luau fixings.  We shared some of our rolls throughout the day with his crew, and in turn, we received some awesome asian dish of vegetables, meat, and rice noodles.  We pre-functioned on that stuff shamelessly.  It kept us going through the long afternoon.

There is an important biblical principle here---"Thou shalt not muzzle the ox that treads the grain." I made sure my volunteers ate, and had some to take home.  My children supped on reject pesto rolls and orange rolls while I was at the Luau with my husband. 

We sold all the "beautiful" rolls.  There were about 780 of them.  Wow, what a day's work.  At 2 dollars each, the rolls really helped raise some money for the school.

 Our only out of pocket spending for food today was: $4.02

2 cups (before cookiing) white rice: .91 

8 eggs:  .72

1 gallon of milk:  2.39

 

This was not what I would call a normal day.