Retreat Chef

I have spent this week-end down at the Isle of Palms (near Charleston, SC), being part of a team that cooked for a retreat.  I used to cook for larger groups more often, so I knew I could do it.  But I'm also relieved that we're coming to the end of the retreat, and it's been a success.

We were helped by the fact that it's a group of people who are easy to cook for:  no dietary restrictions, no allergies.  We made pork tenderloin last night, and everyone ate it, and many went back for seconds.  Most of the participants spend much time in caring professions and providing care for family members--it's been years since anyone cooked for them, and they haven't been shy about expressing their gratitude.

It's an amazing kitchen--that helps too.  The kitchen has 2 dishwashers, 2 stoves, and 3 refrigerators.  It's got lots of equipment and all the basics, like dishes and silverware, every type of pot and pan, baking containers in every size and shape.

It hasn't all been cooking.  There's been Bible study and worship and lots of great conversation.  Back in October, on a chilly morning walk, when I agreed to help with the retreat, I hoped it would be this kind of experience.

It's been interesting being back at this retreat center, which is one of two Lutheran retreat centers in South Carolina.  I first came here as part of a campus group long ago in 1983.  My family came here in 1984 with a church group; it was the beginning of summer, and I wondered how I would last without seeing my college friends for a WHOLE SUMMER.

Now I'm thinking about coming back here at some point this summer to reconnect with old friends. 

I haven't done much grading, but I still have time.  Grades are due on Monday and Tuesday--plenty of time, but as I tell my students in the waning days of a term, not as much time as we once had.  I haven't done much writing, but there is plenty of time--a WHOLE SUMMER.