The $331-a-month we each pay for food at BHFH (rent is $628 per person) gets us Sunday-Thursday dinners prepared by Myles, our resident chef, plus a fully-stocked kitchen we can raid for other meals and snacks. On most Friday and Saturday evenings that leaves housies fending for themselves. But sometimes, like last night, something more organized happens. It began with a 1:39 p.m. email from Carol, alerting her 20 housemates that she’d be cooking a chicken pot pie and a veggie pie and that Clarissa would be making a salad.
Nora volunteered the bean soup that her folks learned to make when the family lived in Nicaragua (Witness for Peace), and Ali promised apple crisp with help from Jared. The rest of us did stuff like buying the chicken and removing meat from the bones, plus set up and clean up. Main task for the dozen of us at the table: Enjoying a great dinner. When I asked for a show of hands to line up a photo of the evening’s chefs, the first one in the air was Leila’s. Who knows what she may have thrown in the pot?