While everyone was eating in the gym at St. Augustine School on April 11th, the real moments to savor were happening in the kitchen...at least for me!
There's so much rich history in that buzzing kitchen, and it could easily go unnoticed with the dumplins rolling, the dressing baking, and the veggies cooking.
Some of the ladies have been in this kitchen for the annual ritual of rolling dumplins for more than 50 years. They've shared stories of how the dinners used to be, when they actually butchered the chickens at one of the farms nearby for the dinner. Of course, all the eggs came from a local farm then, too.
While some processes have been updated, we still cook the hens, shred the cabbage, tear the bread, roll all those dumplins, and cook the 400 pounds of potatoes in the big black kettles outside. As you can imagine, it takes a lot of food to serve more than 1,100 people in three hours!
I treasure the time I spend in the kitchen, as memories are being made to last a lifetime. The Kelso Spring Dinner is a wonderful tradition, and I do hope it continues for generations to come.
In case you missed it, there's a Kelso Fall Dinner in October!