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(youth circus)
--Circus Smirkus needed a cook. Cooked for 60-75 people. Circus kitchen was on an old school bus!

Mulligan Stew
--celery >
--onion > sort of a mirepoix, flavors meet
--green pepper >  
--potatoes
--ground beef (or stew beef) -- (smoked) paprika
--fresh thyme, parsley (optional, but good); flour
--creamed corn
--Sauté veggies & remove. Add meat, and brown. Sprinkle flour over.
--Add veggies back in. Add Salt before the end.
--Add creamed corn, then some water.
--Sprinkle paprika over.
--Can serve over rice or as basis of a shepherds pie.

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--Circus kitchen gets to new location first & sets up. Sometimes need to set up in a hurry or deal with a crisis. Meeting distributors to pick up food is frequently a trick!
--Lots of high-calorie food for performers. No dieting! They burn lots of calories!
-A.'s husband is a trainer, tells kids "I can't work with you if you don't eat."
--Sometimes, very specific diets are needed 24/7. But generally, lots of protein & fresh fruits & veggies.
--Grueling day cooking for circus performers.
--Cirque de Soleil has, essentially, a 5-star restaurant on wheels.
*What powers a body? Interesting to see. 

Transcription Notes:
The first insert was regarding celery, onion and green pepper