Funeral food

Posted by ESC on October 23, 2002

In Reply to: Funeral food posted by Barney on October 23, 2002

: : : : The recipe you provide requires approximately 3 hours of preparation time. Not exactly food you can take with you in a hurry. What you might be thinking of is a "Funeral Omelet" - Break eggs into a bowl. Pour into buttered skillet. turn once in pan, then turn out. garnish with edible flowers. 10 minutes later you're at the wake.

: : : Maybe they kept pre-soaked raisins on hand just in case.

: : Yeah. If the health of the guest of honor took an unexpected turn for the better, those raisins could always be made into wine.

: Hard-boiled fresh eggs take about six minutes and can be served in their shells, at a pinch, with a pinch of salt. Eggs also have the added advantage of being hygienic and are unlikely to prompt a demand for water closet facilities as they appear to fascinate the gut, which holds onto them for a long time. This is my contribution to the options available to meet culinary emergencies arising from the sudden death of a friend or relative that gives cause for an unexpected gathering of hungry people.

Of course "real women" have casseroles in their freezers that can be ready in a moment's notice. I love the murder mystery series by Virginia Rich. Her character, Mrs. Potter, could whip up a dinner, reception or tea party in a heartbeat. I have nothing in my freezer but some Lean Cuisines and frost.

Cultural question. In West Virginia/Kentucky, people bring food to the home of the dearly departed. That's to feed all the family members that will be "coming in" for the funeral and for a post-funeral meal/reception. But I saw a movie about a black family and there was a meal at the funeral home. Is that a black custom or did the filmmaker get it wrong?