Camp United We Stand (in Shoreline) had too many donated cans of food and dried pasta in their kitchen tent, so they asked me to take some away. I found, among other things, about 35 cans of tuna and about 40 pounds of pasta, mostly spaghetti but also some elbows.
I decided to take a break from ground beef and make a tuna casserole for Camp Second Chance (in West Seattle), for whom I cook on Sundays. I found a simple, classic recipe and multiplied it by five. The big can of Campbell’s Cream of Mushroom Soup is about five times the size of the regular-sized can, by weight, and fresh mushrooms at Cash and Carry come in a 2.5 pound package, exactly five times what the original recipe calls for (8 oz.) It’s nice when things work out that way!
So, for about $15 (soup, mushrooms, frozen peas, onions, and potato chips) I was able to make robust comfort food for 30 people. Score!
Furthermore, when I dropped off the casseroles at Camp Second Chance, it turned out they had received about 75 really good-looking ham and cheese sandwiches earlier in the day – way more than they could eat. So I loaded up the sandwiches and took them to Tent City 3, which has just moved onto the campus of the University of Washington.
And… While I was at TC3, I learned that the folks there will be delivering pallets (wooden warehouse platforms) and plywood to Camp Second Chance to help create more livable area in that camp. Round and round it goes!