On line at the Geography Barbeque. l-r, Rebecca Hance '23, Jessica Steib '23, Sophie Thompson '24, Sophie Schadler '23, Jacob Jaworski '24, Nick Wamp '24, Austin McClendon '24.
Croutons were crisping for the Geography Barbeque, Spring 2023!
as written by Professor Peter Scull the day before
Question: Why aren’t you all in my backyard right now? WHY? It couldn't be better BBQ weather. A touch windy, but the sun is shining. It’s a glorious spring day.
Answer: Pit Master Burnett forgot that his day job is climatology. He must have been putting so much time and energy into his smoking strategy that he screwed up the weather forecast. He just can’t get that image of Prof. Yamamoto (tomato and hamburger bun) out of his head. Sad really.
I kid, I kid. The weather is, well, the weather. Whadayagonnado? Totally my fault that we didn’t move the event to today. No worries. It's gonna be great. And actually, the wind has started to really howl out there. Maybe it’ll be the right call after all.
I just ran into Barbara and Matt in the GIS lab (thanks for the help with the tables). They’ll be there. How about you? Last year we ran out of food. Big time. McGeary says he got almost nothing. Sad. And yet, he told me to send out a reminder. Seems like a risky strategy from someone who didn’t get to eat last year, but here you go. You’re reminded.
Tomorrow. Rain, sun, or snow (might be cool. Bring parka).
P.S. Bring a friend — especially if they’re looking for a second major and/or a minor. We’re always looking to fold new members into our community. (Was that self promotion lame? Maybe. Sorry.)
Ever wonder what the shopping list might look like for such an event? Here you go. We’re feeling pretty confident. We should be able to comfortably feed 75 people. Can probably stretch to 90. Bring it. Game on.
The line-up
Snack: Pretzels - Utz Sourdough Special - 2x; Chips - Party size Cape Cod - 2x; 8oz blocks of cheddar cheese - 4x; Triscuit - 2 boxes
Baby carrots - 2x small bags; Celery - one heart bunch; Hummus - lots (recipe: chickpeas 6x, tahini, 6 cloves garlic, 3 lemons, parsley)
Salads: Caesar salad, Romaine - 12 heads, Loafs for crotons- 3x, Parmesan cheese - shaved container and grated, Anchovies - 4x tins; Lemons - 5x; garlic - 4x (dressing recipe: 2 2/3 olive oil, 1 1/3 lemon juice, 4 tins anchovies, 1 cup shredded parm, 10 cloves garlic
Vegan Salad - Back o' mixed greens - 2x large clamshell; Hot house cucumber - 2x; Cherry tomatoes - 1 container; Peppers (red, yellow and orange) - 6x
Sides: Beans (veggie and meat), Tray of Mac and Cheese, Veggie Carrot Orza dish, Sesame-Soy Sauce Noodles with Broccoli
Mains: Pork shoulder - 35lbs; Brisket - 20lbs, Chicken thighs - 16x, Burgers 12, Hotdogs - 1 packs; Beyond burgers 8x; Brats - 6x, Hot Italian Sausage - 6x; Misc rolls/buns - 82 individual buns
Condiments: Hothouse tomato - 5x; Vidalia onion - 2; Pickles - 2 jars sliced; Iceberg lettuce - 1 head; Catsup, mayo and mustard
Dessert: Cookies, cookies, cookies.
Hardware: Place settings (80x); paper plates (100+); forks, knives and spoons (100+); napkins (100+)
Drinks (84 seltzers)
