The past few months I'd been reactivating my army recipes, inspired by the departure of one of my staff who needed some personal time off, he grew tired of cooking. His replacement was amicable to using my military recipes (as he'd just enlisted into the Navy). Tailored for troops of hundreds, we cut them down to feed a paltry crew of a dozen or two. The response was good. The guests, much more upscale the lowly privates, chowed down with gusto. Our latest test was adapting raised doughnuts with two kinds of glazes. My vegan-minded sous chef approved!
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