We were housed in the Fellowship Hall at
First Baptist Church of Monterey, behind the sanctuary building. All
meals were provided by SP and chief cook Mona fed us quite well - scrambled
eggs, bacon, sausage, grits, biscuits and gravy, cereals, fresh fruit,
coffee and orange juice usually comprised breakfast. And each of the
three nights I was there we enjoyed baked chicken, barbecued pork and baked
ham, all with traditional sides and salads. Sandwich meats, PB&J,
sliced cheese, bags of snacks and fresh fruits were available for
make-your-own lunches. Bottled water was abundant and especially needed
when working in a cold, dry winter climate (despite the rain, snow and
ice!)
|