Food Festival Fun

Sunday, Alex and I volunteered at our Temple’s Food Festival.  I thought I’d be making liverwurst sandwiches, but we were placed at the Middle Eastern Platter table, which was in the deli room.  It was sort of tough to find.  Vegetarians wandered the halls weeping.

The Middle Eastern platters contained falafel.  What is falafel, you ask?  It’s ground up chick peas and spices, which are smooshed into balls and deep fried.  We served it in a styrofoam box which contained 4 falafel balls, pita bread, hummus, tahini sauce, hot sauce (optional), cabbage salad, and regular salad.  The concept was that you stuffed the pita with falafel, hummus, salad and sauce and made a big, drippy sandwich.

Alex sampling the goods:

OK.  I lie. He’s eating a tongue sandwich.   He tasted a falafel ball and thought it was gross.  In fairness, they weren’t that great without the other accoutrements.

Alex was impressed with my work ethic.  I learned what to do and started selling immediately.  Alex filled up some styrofoam containers with salad and hummus, and then left to wander around and eat.  When he came back I was blathering about the health benefits of falafel and selling platters like crazy.

“How do you catch on so fast?” he asked.

“I guess it’s experience, maturity, and wisdom,” I said.

“Pretty cool,” said Alex.

“Plus, I worked at McDonald’s in high school,” I confessed.  “I have a strong urge to ask people if they’d like to supersize their falafel.”

Here is me with the Falafel Crew:

If I didn’t look mildly psychotic, I might have sold more falafel.

 

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