Today started a bit late, even though I got up early. My Chevy Volt (at home in Cary) is what I call ADHD proof. It beeps when you leave your key in the car, when you leave the car on, and when you leave the lights on. It locks automatically, but only when you walk away with the keys. It has been awesome for me. Dave’s 2008 CR-V, on the other hand, expects the driver to be a neurotypical adult. So it did NOT beep at me when I left the lights on. Yes. Dead as a door nail this morning. Michael from AAA showed up unlocked the car (there’s a whole OTHER story about why the drivers door no longer opens, but that’s for another time. Apparently my husband has already told a few of you anyway). Michael was very nice and with a cig falling out of the side of his mouth and a big smile very kindly told me to be more mindful of the lights. So.
Volunteering where things move at a fast pace and almost everyone is a volunteer means being able to go with the flow, take initiative, and make mistakes. When I finally got to Swannanoa all of the lunch prep was pretty much done. I had a little bit of donation money left, so I asked if I could go get anything. Aprons was the answer. So a quest into Asheville yielded those and I headed back.
When I got back, all the stuff that had been used for lunch, and a few pots from the night before had been nicely stacked next to and on the sink. Guess what I was asked to do next? I had a little help at the beginning, and some on the backend, but it basically took 3 1/2 hours to wash everything. I like having hands in hot water, and the music was good, so I was surprised at how long it had taken when I was finally finished. Plus Yves, the head chef of the day, kept coming over asking in a beautiful French accent things like, “Have you eaten?” “Do you want coffee or tea?” And encouragement like, “The dishwasher is really the heart of the kitchen. We cannot work without clean utensils.” (I have a skeptical face right now)
Yves normally cooks at a very nice restaurant in Asheville. He’s been coming to Alexander Place regularly since the storm to help cook. That’s somewhat of a challenge, because he never knows what has appeared for him to cook, or the amount of the particular ingredient. Yesterday it was hamburger patties, a butt ton of carrots, onions, and stew beef. Also collards. Lots and lots of collards. And several cans of black eyes peas. So hamburgers, stew, collard greens and baked beans. Today we had pulled pork, pulled chicken, lots and lots of collards and black eyed peas, cooked carrots, raw shredded carrots, one tray of stir fried rice, and one tray of chocolate chip cookies.
Inside there are also three massive bags of turnips. I asked Yves tonight if he knew what they would do with them. (Shrug) “No idea”. But they will get used. Probably mashed would be my guess.
People coming through the line tonight did not care what was being served. They would happily consume mashed turnip. After dishes were done and I had the appropriate Yves sanctioned break, I went outside to help. There had been a line all day, but it really started to que up around 5. All sorts again. Guys in reflective gear who had been working on whatever. An impeccably dressed guy with a British accent and a cane. Couples old and young. Moms and Dads with kids. The kids were awesome. No faces, very little, “I don’t want that” Most remembered to say Thank You. Guy serving next to me kept telling them that the collards were frog leg stew. I saw some absolute looks of horror. “Don’t take him seriously. He’s just kidding.” (He grew up in Skaneateles, for my CNY peeps!)
Now a kid that hasn’t had a decent meal for awhile will take everything that’s offered, eat it in record time, and come back for seconds of whatever else there is. I used to see it in school. It happened wwaaaayyyy too often tonight. One little girl with long black hair and gorgeous brown eyes looked to be about seven. Had on a bright pink puffy coat. She came through the line once, took a big helping of everything. 15 minutes later, she threw the empty container away, came back through the line again. (Quietly) “Is it OK to get more?” I leaned forward a little bit and said, “Absolutely. And can I tell you something? I have a very beautiful Granddaughter who is just a little bit older than you. And you are just as beautiful as she is.” I would wash dishes all day long to see the look on that face again. Pretty sure she polished off that second container too.
We served a continuous line for about two hours. It was about 7:30 when Yves told me to go home. Done for the day.
Tomorrow I’m going to tell you about several ways to get involved with what is happening out here, even in very small ways.
Please feel free to share anything I have posted this week.
Nite nite!
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