I love to cook!

A friend of mine gave birth to child number 6 at the beginning of the month and tomorrow is my day to bring the family food. By the way, if you know of anyone about to need some food tending then check out this neat site http://www.CareCalendar.org . It's an online calendar that you can use to meal plan for someone.
But back to tomorrow. My friend loves collards but this baby, while still inside her, refused to let collards pass her momma's lips. So I'm doing a big batch of collards (fresh frozen from back in the early summer) with a smoked turkey leg for seasoning (they don't do pork so no bacon ends or ham will be used for seasoning). The rest of the meal entails rolls of some kind (I'm not sure if I'll buy some King Hawaiian rolls or make some biscuits), Pot Roast with carrots, potatoes, onions & garlic (I was going to do chicken but they are a bit 'done' on chicken), some fruit - either grapes or apples, and some raw veggies with dip (red bell peppers, carrots, broccoli, cauliflower & celery). I'm going to bring a whole young ayote squash, uncooked, for them to have with some lasagna later in the week. Is that enough? Should I make extra pot roast so that they have leftovers? Yea, I'd rather they have too much food than not enough.

I love cooking for other people! And I love cooking at other people's houses, but I have to bring my own seasonings since I can't depend on other folks keeping on hand my seasoning staples. Spike Seasoning, cumin, oregano, ginger, garlic, onions, Old Bay Seasoning, fresh ground pepper, pesto.

Now to plan tomorrow so that the roast is done at the right time. I think that I'll use one of those Reynolds Brown-in-Bags. Tomorrow is the Homeschool Educator Reception at Barnes & Noble at 8 AM - 25% discount for those with a educator discount card - and then there's church - Giselle wants to go to both Sunday School classes - and grocery shopping and cooking and the 30 min drive to my friend's house.