Re: [Philmont]: Creating the Real Tex-Mex

Only problem with that small jar of Tabasco .. it usually has to be refrigerated after opening if not all used up.
In friendship ~ Lauri

----- Original Message -----
From: Steve Keysor
To: Multiple recipients of list philmont
Sent: Wednesday, May 12, 2004 6:41 AM
Subject: Re: [Philmont]: Creating the Real Tex-Mex

If weight were no object, I'd plot on lots of picante sauce. However, you may have to settle for a small jar of Tobasco. (True, this is not tex-mex, but I'm not sure how to pack in a good batch of fajitas!)

Steve Keysor
Troop 322
Headed to Philmont this year for the first time...
  ----- Original Message -----
  From: Jerry Lewis
  To: Multiple recipients of list philmont
  Sent: Tuesday, May 11, 2004 11:30 PM
  Subject: [Philmont]: Creating the Real Tex-Mex

  To anyone from Texas who's been to Abbreau in the last couple of years:

  The last time I was in Abbreau was many years ago. They gave us fixin's to make Mexican dinner back at our campsite. The result sorta missed the mark by a loooong shot.

  1. What food items, spices, etc. do they issue you to do the job these days?

  2. What do you recommend we take along from home in our spices bag or whatever to help it along a little and make the stuff in the pot end up more like the Tex-Mex that we're used to?

  Thanks, all ya'll (for those from New Jersey, that's plural for ya'll),

  Jerry Lewis
  2004 609-M
  McKinney, Texas

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Received on Sun May 16 12:00:33 2004