Making the Moos

Our school has an annual event in which we sell German food.
(It's actually Russian food prepared by Germans, but that's a long story)
We serve verenika, schnetka, liverwurst, sauerkraut,sausage,zwiebach, and, for dessert of course, moos. (That's the real spelling, although, since it's lacking some diacritical markings of importance, it looks strange so most people prefer the French spelling of Mousse.)


We served over a thousand people.
That calls for a lot of moos. There were eleven of us on the mousse-making crew, so we had it finished in a few hours.
Thirty four gallons of the stuff!
It was of two kinds: pluma (plum/raisin) and cherry.


By seven o'clock in the evening there were only a couple of gallons left.
They expected that the patrons remaining at the tables would probably buy that before they went home, although the 'moos servers' and I were secretly hoping everybody would be too full to consider buying it by quarts and pints, because any leftover moos usually gets served in our cafeteria. And we like it.

It was a long day, but not tedious. Working with people you love and respect to further a good cause makes you feel strength through all your tiredness.