2020-11-28, 02:59 PM
Well, Thanksgiving dinner went off quite smoothly. We served a total of 163 guests. That's a far cry from our usual numbers, but it was to be expected. Dinner menu, while simplified, was very good. We had turkey, ham, mashed potatoes, gravy, dressing, sautéed veggie medley, and apple coleslaw. We also has a vegetarian option of vegetable biryani, which I made. It came out surprisingly good, and was appreciated by our vegetarian guests.
The flow of people while fewer, was more consistent throughout the day. This allowed for good distancing. Everyone I greeted had their masks on, and while there was no indoor seating, there was plenty of room under the tent.
It was good to see Silver Bob and Michelle, Wild Bill and Barb , and Desert Mouse.
With a significantly reduced staff, and fewer family members to help prepare and serve, it was 2 very long days on Tuesday and Wednesday of preparation, but we still opened with 10 minutes of our target time of noon. We served our last dinner at 8:00pm.
David Bricker / SYR - O26
The flow of people while fewer, was more consistent throughout the day. This allowed for good distancing. Everyone I greeted had their masks on, and while there was no indoor seating, there was plenty of room under the tent.
It was good to see Silver Bob and Michelle, Wild Bill and Barb , and Desert Mouse.
With a significantly reduced staff, and fewer family members to help prepare and serve, it was 2 very long days on Tuesday and Wednesday of preparation, but we still opened with 10 minutes of our target time of noon. We served our last dinner at 8:00pm.
David Bricker / SYR - O26
DV Rat. Live upstate NY, play Death Valley, retiring to Hawaii. '95 Cherokee, barely.