This was the 8th time over the last 2 years the FATC men have made the meatloaf meal with menu courtesy of Mike Bisaga for the West County Ronald McDonald House.  The three months in between fly by as time moves faster and faster as we all age or so it seems.  Eight also is the number that participated and although the kitchen isn’t super spacey we moved around and with each other like a well oiled machine.  I’ve finally gotten all the food items right to Mike’s specs and now this time we show up and couldn’t find any salt (there’s always been plenty before) but scourged around and after emptying the table shakers found some tucked away.  I will add that to my shopping list from now on.  Mike wanted to just observe and give hints this time but it wasn’t long before he was peeling potatoes and pitching in on getting everything ready to go in the ovens by 5:00 for the 6:00 meal. 

 What I like about this meal besides the fact the people there love it as they don’t always get home cooked food is that it keeps everyone that participates busy as we have lots to do to prepare,serve and clean: 1.  I get there early to put out the food and find as much of the stuff needed to cook as I can think of.  2.  As people arrive…. water boiling and start peeling and dicing the 25 lbs. of potatoes,  bacon, garlic and onions cut and cooked added to the green beans, two loafs of bread blended into breadcrumbs added to 14 lbs. of ground beef with one and 1/2 dozen eggs, more chopped onions and garlic cooked with plentiful spices and BBQ sauce (that’s why it’s called Cowboy Meatloaf),  someone baking the chocolate chip cookies, the gravy needs to be made, dishes and silverware put out and finally the rolls cut and buttered and popped in the oven at 5:50.  And the whole time some workers are always washing pots, pans and trays trying to stay ahead.

Don Mccain was the only newbie (by the way guys Kenny is on my ass to get more of the 200+ members to experience this…rewarding to help those in need plus a delicious meal eaten and fellowship with some great men.  Back to Don who arrived early and figured rightly he’d start by peeling potatoes (it’s become the initiation) but before long was pitching in on everything including hands deep in ground beef mixing the meatloaf.  My two true and really appreciated every time participates Ken Welter and Harold Bates helped w the meatloaf prep along with other tasks and I now am comfortable that if Mike couldn’t attend we could survive and make 8 healthy and tasty loafs…..because one thing I know is I’m no cook.  When Steve Baker walked in I asked him to make the cookies and that led to an evening with jokes and puns which I’m sure he’s heard before about him and baking in the kitchen.  Tony Kalinowski came for the second time in a row and we finally had someone make enough gravy to last the entire meal.  Every time I looked around Tony was washing stuff to help stay on top of that large job.  And oh yeah, didn’t want to forget one of our really hard working leaders Jim Craig was there helping in whatever way was needed.  Funny I’ve never got to spend any of these evenings of fellowship with my long time friend and the FATC ultimate leader…hmmmm.

The last meal we made in May the dining room was packed to the gills (-: but this time the crowd eating at 6:00 was sparse but very appreciative.  We can never tell how many will still be over at the hospital with their loved ones but when I called this morning all the individual meals we made (22) plus the extra meat and potatoes were gone with just a small Tupperware of beans left over. As always there were a lot of fishing stories and catching up as the evening went along as we prepped, cooked, served, ate what we made and cleaned up afterwards.  Sarah, the night manager again bragged that we have by far the best group the house has had and that’s a reflection on all involved and a credit to the FATC organization.  Thanks to everyone who makes it so fun for me to be a part of and we’ll do it again early November.

Paul Jacoby