Glad you made it with minimal damage. I was looking forward to the funereal food though. I was hoping we'd make it a pot luck. Since I'm in Northern South Jersey I figured I'd be able to attend. I'd be glad to sit by the coffin and feed you some of each offering. I'm making a big pot of chili this afternoon and I'm almost at the point where I add the corn.........I think I need to look again in the freezer and see if I have some frozen. Opening that can of corn is going to be kind of hard... shudder.

That happens here too, LindaC. Not only when family members die, but if someone is ill or injured, or needs to leave for a couple of days, everyone pitches in. So, the farmer who has his appendix removed right in the middle of hay season? Covered. Barn burned? We all rebuild. Child in the military, wounded and in the hospital? Go, go, GO. GO NOW. The cows will be fed and the hay will be baled and the fences will be checked. the garden will be hoed and the eggs will be gathered and your refrigerator will be stocked when you return. It's all taken care of, always has been and I hope it always will be. Annie

I love all of your ideas. It seems like when we are faced with a situation, it is hard to make decisions of food for the family. I always want to try and help out, but not be in the way. In the past I was working with a friend that lost her granddaugter in a tragic accident. Since I lived closest to her, the office collected money and gave it to me. I went to her house on several different days during the week, and brought fresh food from different local food places. It worked out really well, and she still tells me how nice it was not to worry about feeding everybody every night. Olive garden makes a really great lasagna with breadsticks and side foods that is wonderful and affordable. I also took beans and cornbread in a crock pot, and several 12 packs of soda. Chicken one night, and mexical food another. I was honored to be able to visit with them all week and be a part of how their day went. I didn't know her really well then, but we are best friends ever since. Trin

Usually don't put butter on the tables.....just on the buffet table where you get your food. We used almost a pound of the "ugly butter" with the herbed toasts. Scary meal!! Told to prepare for 100, 16 pounds of boneless chicken with 3 cups or so of celery 3 cans of pineapple and 20 oz package of craisins....3 pounds of pasta and some veggies...lots of fruit. ...we were thinking maybe 65...75... rainy day....pouring people coming in soaked that didn't have umbrellas......and they kept coming....had easily 160 in the church...my heart is pounding! The funeral director said not to worry we would lose lots on the trip to the cemetery......and I breathed easier. My kitchen helpers said, relax we have lots! Then about 35 to 40 people came into the hall while they waited for the burial....and I started hyperventilating again!! In the end we served 70 people....the funeral director was spot on..... but there was only a quart of chicken salad left and a little more pasta salad. Had we had 100.....we would have run out of chicken and pasta...EEK! The son of the deceased, who is an old and dear friend said he had 2 helpings of chicken salad....I told him if we had 100 people I would have slapped his hand as he went for seconds! Ya just never know....this is like the 50th funeral meal in 5 years.....and I still can't figure out how many people will come and what they will eat. Linda c