An Odd Request, Perhaps -- Food To Bring To A Protest? - The Park Ave. Pub Blog at - 278391

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An odd request, perhaps -- food to bring to a protest? 
Jun. 28, 2012 4:50 pm 
Updated: Jul. 4, 2012 8:56 pm
I'd like to ask the AR community about what kind of food I should make/bring for a protest.

It is a peaceful demonstration, held at Purdue University in Indiana, to protest the appointment of Indiana governor Mitch Daniels as the new president of the university, which is my alma mater.  (I could go into the many reasons why he should not be the president of Purdue, but I won't because I'm lazy, so Google it and it will be obvious.  A brief but more detailed explanation is at my blog --  The police and the university have granted permission and compliance with the event, which will ensue under 90+ degree heat.  

I am in charge of bringing the food, both for the activists and the audience.  I've been asked to accommodate vegetarianism, but that isn't my exclusive recipe choice.  

What can I bring that...
(a) will be awesome;
(b) could make almost anyone happy; and
(c) won't get disgusting in the current Midwestern drought?

Thanks much.  
Jun. 28, 2012 5:24 pm
I went to Purdue, Entomology, Major, I am not sure why you oppose him since he has done many good things. Like removing Dues that state employees were paying to unions. Took Cost Cutting matters so the government in the sate would not be as bloated with waste. Of course if your a liberal you may not like cost cutting because that cuts into the cradle to grave way that liberals and socialist think. Take A 1 Gallon Or More Cooler With Ice Water (Or Gatorade), And 3,000 To 6,000 Calories Per 24 Hours Your Protesting.
Jun. 28, 2012 10:11 pm
You might want to ask for recipe suggestions on the "Buzz". But having read a few episodes of your blog I would suggest baby carrots and wine.
Jun. 29, 2012 12:41 pm
My how times have changed! The college protests of the 60s and 70s weren't catered affairs.
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Susan Dyer

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About Me
I am happily married and living in West Lafayette, IN with our cat. I love to cook for my husband and the rest of our family. I am still looking for the career that is right for me, but I may go back to school in the next couple of years. I graduated with an English degree from Purdue University. I started cooking originally out of necessity, and it became a stress-relief hobby. :)
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Rib roast, my special green beans, anything Mexican (especially steak fajitas and chicken enchiladas), egg souffle, baked salmon, my roasted potatoes, anything I haven't cooked before. Also anything that can guarantee leftovers.
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Like any Hoosier family -- corn on the cob! I make a breakfast casserole every year for Christmas morning, and I've hosted Thanksgiving several times (and I love it, even though I'm sore the next day).
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Impressing my brother, who is an awesome cook, with my lasagna; getting my cousin to eat vegetables for the first time ever, as mine are apparently more palatable somehow; seeing my in-laws go back for seconds the first time I cooked for them; hearing nothing but grunts and muffled chewing from my husband while he eats dinner at home.
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The handful of times that I have grossly over-seasoned the food. Also, once I left Italian peas on the stove too long (I was trying to shove a friend out the door so we could eat) and the peas turned to mush. One year, I hosted Thanksgiving, and everything was AMAZING. Then later that weekend, I managed to screw up Zatarain's jambalaya.
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