We spent the morning getting settled into our home-away-from-home in Lafayette. We took a little walk and enjoyed the birds... thousands of Canada and Cackling Geese... at nearby Waneka Lake Park.
After lunch we headed over to Susanna's take-out commercial kitchen, Back to Basics Kitchen, in Broomfield, where there was a whole lot of cooking going on! Thanksgiving week is always the busiest week in the Kitchen... the most complicated menu of the year to fill the most orders of the year. But this year they had an unprecedented, record-breaking number of orders. Susanna said it was daunting, and exciting. It certainly took some serious organization by the boss-lady, as well as plenty of labor.
Rouse was the dishwasher extraordinaire! I mostly helped with food prep. There were 80 dozen eggs to crack, for goodness sakes! 88 pies to bake and package. Piles of green beans to snap. You get the idea. The to-do list was long, but we had plenty of folks working to get it done. While there is plenty of space to socially distance while working, everyone in the kitchen wears a mask due to COVID restrictions.
We were not the only family members lending a helping hand. One employee's boyfriend spent time prepping those beans and cracking those eggs. And another employee's teenaged daughter joined us for portioning and packaging food. What a team effort!
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| Waneka Lake Park |
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| gorgeous morning Front Range in the distance |
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| Susanna got Rouse settled into the dishwashing station |
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| piles of food |
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| That is some immersion blender! pumpkin pie filling in the making |
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