On a dark and stormy night, a crew of hardy Shomrei MESH volunteers warmed the hearts and stomachs of 25 MESH guests.  Head cook Arden Epstein’s menu included a starter of homemade zucchini mini muffins, served with green grapes.  A salad was next, followed by the main course of penne pasta with a sauce of cherry tomatoes, spinach, garlic, cannellini beans, and parmesan cheese. Bread and butter was served on the side, and dessert was a scrumptious cappuccino mousse.  As always, the meal was wolfed down and compliments abounded.  Each guest also got a to-go bag with 2 clementines, 2 granola bars, and another mini muffin.