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 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 we would cook all day Saturday and then come Sunday there > would be a huge mess to clean up with very little help. > > I've always observed that those who complained the most did little or no > work and would show up with no food expecting to get feed all weekend. > > The thing is we have moved out of Texas to the mountains of Colorado so we > will not be going to OTR (ya I know it now called something else). > > My suggestion is to figure out what was allocated in the fee for Saturday > dinner. Find out what it is going to cost to have BarBQue catered. Deduct > the old cost bump it up 15 - 20% to be sure there is enough food. > > Anyone complaint tell them it's they and those like them who never help. > > Bruce > > Charlie, party on... > > Sent from my iPhone > > On Feb 10, 2017, at 5:47 PM, Charles Loving via Texascavers < > texascavers@texascavers.com> wrote: > > 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 tight > ship. The whole idea started moons ago when we decided to have a caver cook > off at a ranch in Wimberly where the old UT Grotto guys showed up. I know > It isn't a Grotto. There were about 20 guys there and they all cooked what > they wanted to and enough to feed the crowd. We even had stuffed jelly > fish, which won first prize. It was pretty much fun. Lots of food and lots > of BS. The next was a real OTR and I know I call it by the wrong name. That > was Luckenbach the first OTR and there were maybe a dozen cooks. After that > the group got bigger because there was some competition as to how eclectic > we could get in our menu. Most everyone prepared 20 pounds of something. > That kept up for at least 20 years. And as time passed some of the cooks > actually died. Some got too old to cook and other just moved away. The core > held on for awhile and then they decided to pass the baton. Twentyfive > years without many new volunteers was not inspiring. > > I have done a few events since then with catering. I always used someone I > knew really well to cater. I grew up with Jim Mosley and his brother in law > and ate at their house and remember the Dellwood Cafeteria with Jimmy's ice > sculptures. Long gone and long ago. His son did the HEB Thanksgiving feeds > in SA and was excellent. He did a couple of weddings for me and they were > great. Lots of food and variety. But I lost contact with them and all their > eating places have closed. But I am sure someone knows a good caterer who > would understand the drill. You give them a menu and they prepare it. I > always think three meats and as many salad and veggies as possible and > perhaps the cavers make the deserts? This is just an idea. BBQ works as > well as Mexican food. There are some great BBQ places in and around > Fredicksburg and San Antonio is a bastion of Mexican food. Ed Alexander > once upon a time catered Luckenbach with enchiladas in 1970. But he is gone > now to the cave in the sky. > > On Fri, Feb 10, 2017 at 2:32 PM, Don Arburn via Texascavers < > texascavers@texascavers.com> wrote: > >> Currently TCR doesn't have a head cook, or menu. There have been >> complaints, rumors and talk about this subject. It seems there are three >> options: (a) fend for yourselves, (b) caterer, (c) volunteers come forward >> to cook. >> >> Each has its benefit and drawbacks. I need to get a feel for options. >> >> >> Discuss: >> >> >> --Tex Caver >> >> >> >> --Don >> >> _______________________________________________ >> Texascavers mailing list | http://texascavers.com >> Texascavers@texascavers.com | Archives: http://www.mail-archive.com/te >> xascav...@texascavers.com/ >> http://lists.texascavers.com/listinfo/texascavers >> >> > > > -- > Charlie Loving > > _______________________________________________ > Texascavers mailing list | http://texascavers.com > Texascavers@texascavers.com | Archives: http://www.mail-archive.com/ > texascavers@texascavers.com/ > http://lists.texascavers.com/listinfo/texascavers > > > _______________________________________________ > Texascavers mailing list | http://texascavers.com > Texascavers@texascavers.com | Archives: http://www.mail-archive.com/ > texascavers@texascavers.com/ > http://lists.texascavers.com/listinfo/texascavers > > -- Charlie Loving
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