-------------- Original message ---------------------- From: "Stefan Creaser" <[email protected]> > However, I think there > was a little too much as we were still eating it for lunch on Sunday :-)
When the food and the service are that good, too much is OK. But the most obvious excess I noticed during several scrounging and sampling trips through the cooking area was not the bags of taters, not the piles of onions, and not the stewing pots of meat, but the enthusiasm of those perparing the food. That and their excitement and determination was veritably dripping from them like fat from a well-baked pork shoulder. I had to bite my lip.... The order changes; the tradition carries on. Thanks, too much, --Ediger --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected]
