cavers@texascavers.com
Subject: Re: [Texascavers] TCR food
Stefan, I join Allan in thanking you for busting your arse for many years to
feed us at TCR. You can always drink my cold beer at TCR. Swing by and tell me
more stories of caving in the old country.
Bill Steele
On Feb 20, 2017, at 6:41 AM,
ers [mailto:texascavers-boun...@texascavers.com] On Behalf Of
ryan monjaras via Texascavers
Sent: Saturday, February 18, 2017 7:21 PM
To: texas cavers
Subject: Re: [Texascavers] TCR food
2011 at Flat Creek Ranch. I like the idea of a hog on a spit as it ties in with
the viking theme, and I would
> Email: stefan.crea...@arm.com. Skype: stefan_creaser
>>
>> From: Texascavers [mailto:texascavers-boun...@texascavers.com] On Behalf Of
>> ryan monjaras via Texascavers
>> Sent: Saturday, February 18, 2017 7:21 PM
>> To: texas cavers
>> Subject: Re: [Texascav
vers-boun...@texascavers.com] On Behalf Of
> ryan monjaras via Texascavers
> Sent: Saturday, February 18, 2017 7:21 PM
> To: texas cavers
> Subject: Re: [Texascavers] TCR food
>
> 2011 at Flat Creek Ranch. I like the idea of a hog on a spit as it ties in
> with the viking theme
vers
Subject: Re: [Texascavers] TCR food
2011 at Flat Creek Ranch. I like the idea of a hog on a spit as it ties in with
the viking theme, and I would be happy to help.
Ryan Monjaras
"Semper Exploro"
Maverick Grotto
Cowtown Grotto
DFW Grotto
UT Grotto
Bexar Grotto
Greater Houston Grotto
Texas Spele
l: 11012.
Email: stefan.crea...@arm.com. Skype: stefan_creaser
-Original Message-
From: Texascavers [mailto:texascavers-boun...@texascavers.com] On Behalf Of
Bill Steele via Texascavers
Sent: Saturday, February 18, 2017 6:31 PM
To: texascavers@texascavers.com
Subject: Re: [Texascavers] TCR food
2011 at Flat Creek Ranch. I like the idea of a hog on a spit as it ties in with
the viking theme, and I would be happy to help.
Ryan Monjaras
"Semper Exploro"
Maverick Grotto
Cowtown Grotto
DFW Grotto
UT Grotto
Bexar Grotto
Greater Houston Grotto
Texas Speleological Association
Texas Cave Manage
Bill Stone has problems with feral hogs and I think he said he's got a live
trap. Catch one, fatten it up, and Vico knows what to do next.
> On Feb 18, 2017, at 6:28 PM, Don Arburn via Texascavers
> wrote:
>
> I've donated meat. Two steers. I don't see anything wrong with a hog turning
> on
I've donated meat. Two steers. I don't see anything wrong with a hog turning on
a spit. Surely we know hunters.
--Don
> On Feb 18, 2017, at 6:25 PM, David via Texascavers
> wrote:
>
> If you are not going to have a hog rotating over a wood fire and fire-roasted
> vegetables then why even ha
scavers
> *Sent:* Friday, February 10, 2017 10:12 PM
> *To:* texascavers@texascavers.com
> *Subject:* Re: [Texascavers] [TCR Food]
>
> Don
>
> If you can find an organizer I will be happy to help with a main dish or
> coordinate and produce a side dish
>
> I know there are seve
enise
From: Texascavers on behalf of RD
Milhollin via Texascavers
Sent: Friday, February 10, 2017 10:12 PM
To: texascavers@texascavers.com
Subject: Re: [Texascavers] [TCR Food]
Don
If you can find an organizer I will be happy to help with a main dish or
coordinate and prod
As previously stated (today), I vote for A.
Fritz Holt
fritz...@gmail.com
Sent from my iPhone
> On Feb 10, 2017, at 2:32 PM, Don Arburn via Texascavers
> wrote:
>
> Currently TCR doesn't have a head cook, or menu. There have been complaints,
> rumors and talk about this subject. It seems the
Bruce Anderson:
e-mail me so we can keep in touch. lovingigor2gmail.com. I might just come
to the mountains as soon as the snow melts and we can cook corn on the cob
for five or six.
On Fri, Feb 10, 2017 at 7:27 PM, Bruce Anderson via Texascavers <
texascavers@texascavers.com> wrote:
> Although I
Although I was not one of the original cooks it seems a friend by the name of
Charlie got me involved and I cooked the corn for a number of years.
As Charlie points out we got old although not as old as some. Cooking is hard
work and back then we did it because we liked to cook.
The thing is
Cooking is work. And I think that became obvious to our last head cook and
there is little in the way of recompense other than a pat on the back. That
only works for so long. And like I have said I was head cook for many years
and retired. Felicia Vreeland was my second in command and ran a very ti
Don
If you can find an organizer I will be happy to help with a main dish or
coordinate and produce a side dish
I know there are several cavers who have done the same in the past, had a great
time, and are eager to do it again
For anyone who hasn't and has some aptitude for cooking... step up
s who would show up... Bill
Sent from my Verizon 4G LTE smartphone
Original message
From: Joe Ranzau via Texascavers
Date: 2/10/17 2:44 PM (GMT-06:00)
To: Cavers Texas
Subject: Re: [Texascavers] [TCR Food]
Repost of my comments for those among us not on BookFace.
A)
Fe
About $2K. I cannot speak to the number of volunteers as I'm not involved with
cooking.
--Don
> On Feb 10, 2017, at 2:46 PM, Crystal Datri via Texascavers
> wrote:
>
> What's a typical food budget? How many cooking volunteers are there in a
> typical year?
>
> Thank you,
> Crystal Datri
What's a typical food budget? How many cooking volunteers are there in a
typical year?
Thank you,
Crystal Datri
Sent from her phone
> On Feb 10, 2017, at 2:32 PM, Don Arburn via Texascavers
> wrote:
>
> Currently TCR doesn't have a head cook, or menu. There have been complaints,
> rumors
Repost of my comments for those among us not on BookFace.
A) Fending for ourselves disrupts the communal nature of the Saturday
evening meal. If we end up going this route it would be important to
continue with Saturday evening activities that encourage everyone to come
together.
B) Catering will
Thanks for forcing my hand, Don. I was going to write some suggestions/words
later, but I’ll start now:
Firstly I’ll say I’m going to ignore a lot of the stuff Charles wrote; best
leave those electrons to die out there on the interwebs.
c) Cooking for 350 people is a lot of work, but not as muc
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