Mike Bisaga gave me about 5 different meal ideas 3 years ago when I started to lead because I’m not a cook and had no idea what or how much was needed to feed the approximately 40 people Ronald McDonald House recommended we fix for.  For the first meal we tried the cowboy meatloaf(called because it’s spiced up w BBQ sauce), mashed potatoes and gravy, green beans, rolls and chocolate chip cookies.  It was a hit and we’ve stuck with it ever since.  The dinner make up is always varied as we never know how many people are actually going to dine at the appointed 6:00 time because many are still over in the hospital with their sick children.  One time it was a full room (approximately 35 men women and children) to last night when it came time to serve no one was there but then a contingent of about a dozen from what looked like the same families just walked silently thru the line w paper plates and piled food on, wrapped them in foil and headed back up to their rooms?  Then I remembered some of these families come from out of the country with very sick children and are just trying to survive in a strange environment so who am I to judge?  Over the next 1/2 hour more people came and ate and then as things quieted down we made our plates, ate and continued to clean up when a young couple from Illinois came in with their young son and explained they had stayed as long as they could w their daughter over in the hospital before returning.  We were in the process of making up extra meals to leave in the community refrigerator so we hurriedly helped them make up plates.  They were so appreciative and bragged that over the months they had been staying this was by far the best meal they had been served.  Watching them eat and come get seconds with smiles on their faces chatting about how they had never had such delicious meatloaf made the evening a true success.  

We again had a great group of men to help prepare, serve and clean up.  I’m pretty sure Ken Welter has volunteered and served at every meal prep since I’ve been the leader.  He arrived at 3:30 when I did (arrival time for others is asked at 4:30) and pitched in by starting dicing and frying up the onions as I staged the areas with the different foods, cookware and utensils needed.  He is always a huge help in whatever is needed and I’m hoping he takes over leadership for the 2025 year.  When Mike arrived early they worked together to get the meatloaf ready.  Then Vernon Preston arrived next and this was my first time around him.  My first impression was a crusty old gentleman who couldn’t hear very well but what fun getting to know him throughout the evening.  He peeled potatoes and then switched to meticulously baking the chocolate chip cookies.  It was fascinating to listen to some of his stories of his time in the service while serving on a submarine and meeting new people is one of the pluses of serving.  Harold Bates came cheerfully next and he too has been here almost every time and jumped in and without asking made the gravy as he had on different evenings and enjoyed the ribbing from being reminded of screwing up the mixture the first time he did. He and Mike do so much for FATC and deserve everyone’s thanks and praise.  Bill Byington arrived as a first timer with me but reminded me he had served before with Matt M. spaghetti crews.  He jumped in on peeling potatoes and then preceded to tell me repeatedly how a different brand would be easier to peel and taste better.  Mike concurred so they’re on the list for the next meal.  Bill turns out to be a really good cook and again reminds me how inadequate I am in the kitchen. Ryan Young showed up next and since this was his second time he just pitched in and helped with whatever was needed.  He brightens the room with his joyful personality as I’m sure any of you that have fished with him know.  The last to show up was Doug Smedley (as a retired PE teacher was tempted to make him do laps for being late).  Doug again has helped on multiple times and never needs prompting on task needed and every time I looked up as the evening wore on was at the sink washing and scrubbing dirty pots,pans, etc.  Doug is another one of the men that is so enjoyable to be around.  Mike reminded me as we finished cleaning that we always leave the kitchen cleaner than we find it and the people that run the house always concur and are so thankful when we serve. So another successful evening of service for FATC.  Come and join in on the fellowship and rewarding experience as we do two more this calendar year- one in August and the next in November…watch for notification and contact me.