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“Queenie preps for the morning, simple enough. Two huge Crock-Pots of oatmeal, jars of jam, honey, and brown sugar. She cuts up fruit. In the morning, she'll scramble several dozen eggs and toast several loaves of bread. Baking it from scratch crosses her mind--- she's always loved the meditation of kneading dough--- but only momentarily. She has no way of knowing how many will show. Simple is best until she gets the hang of things. Lunch prep is even simpler. Sandwiches, PB&J, turkey, ham and cheese. She goes light on the mayo. It's hard to use jarred mayo, and even harder not to doctor it up with pesto or cranberry preserves. No arugula. No brie or caramelized onions. Simple, simple, simple. Between breakfast and lunch, she plans to put up a pot of vegetable soup, so she gets to work on the mise en place for that. Store-bought stock, at least for now. Again, until she gets the hang of things. Dinner is lasagna, easy enough to put together and prebake; lasagna is always better for being allowed to sit overnight in the fridge. She hopes she's made enough of everything; sending people home hungry doesn't just go against her mission statement, it goes against every chef nerve in her body. Not a chef. In this kitchen, never. She's a cook now. A soup kitchen cook making nutritious food for people in need. Her mission statement. Her balance.”

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Book:Didn't You Use to Be Queenie B?
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