From: Johnlebl@aol.com
Date: Sun Jul 21 2002 - 23:16:49 CDT
In a message dated 07/21/2002 5:48:07 PM Central Daylight Time,
Frankmiami@prodigy.net writes:
> Laissez les bon temps roller!
>
> (just got back from N'oleans - couldn't help it)
>
> BTW on the 2002 issue of Backpacker, Emeril Lagasse gives the recipe for
> his
> famous "essence". I thought - what a way to take a Philmont trail meal and
> "kick it up a notch"! I'm mixing a batch of the stuff and taking it with me
> on our trek - we leave August 2.
>
> Frank
>
Hey Frank, Took some crawfish etouffe on the trail in July. That kicked it
up a notch. Met a crew from Baton Rouge and told them about it after they
passed us goign the otehr way when we passed again on a switchback trail.
They actually turned around and caught up with me and begged me to tell them
how I did it on the trail to which I obliged them. They planned to bring
some with them the next time they came.
Like I've always said, if you don't like the cookin', then just do it
yourself.
John LeBlanc
Eagle Class of 1959
Phirst Phil Ptrek 1959
PhilTrek 2002 630H2 Trek 16
My latest adventure was yesterday,
Today is not over yet!
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