Oh, yeah, GRITS. I love 'em. I could bring some freshly ground grits from here in SC, too. I don't have a pot or stove, but I will work on it. I'll bet they will taste wunnerful with some of that farm fresh Bonnaroo water to cook them in. Even better with plenty of butter and cheese. Just the thing to mix with every 'lil mouthful of eggs 'n sausage, bacon, or ham. YUM
I had thought of bringing some fruit, too, but I am very flexable and open to suggestions from the organizers and will keep looking at the list of things folks are bringing.
"Disobedience, in the eyes of anyone who has read history, is man's original virtue. It is through disobedience and rebellion that progress has been made." Oscar Wilde (1854 - 1900), The Soul of Man Under Socialism
"Your either on the bus or off the bus." Ken Kesey
"When the going gets weird, the weird turn pro." Hunter S. Thompson
count tygerlady and myself in .. we will get there maybe thur sometime .... the only thing that might stop us, is how far we might have to walk... we will be in the handicap parking lol so we will be close to vip i would guess ... we can figure what we will bring when it gets closer ... peace ... colorado ron and tygerlady ... cr*****
I hope to be there. Friday's my big Richard Thompson obsession day (well, every day is my Richard Thompson obsession day, if we're gonna be real about it), and although there's no word yet on where and when his set will be that day, I'll be wanting to get over to Centeroo bright and early and hold down some real estate near the front if I can.
I hope I can get over to Franti as well--I play "Ganja Babe" all the time in my car, so I've got something to request!
Sounds like Nutella is the Official Breakfast Condiment of Inforoo. I might bring some as well, especially if I can't think of anything else to bring. I'm still working on the food logistics for my trip.
Will I have any trouble finding the Inforoo camping area if I'm not camped there? I'll be in tent-only, most likely, but I don't know my way around at all.
Thanks to the folks who are doing the organizing! This is cool.
Post by electraonyx on Apr 5, 2007 15:56:23 GMT -5
Like I said before we'll try to bring some bloody marys, but the Gin my prove difficult. I know we're good for some Bonnaroo blueberry muffins though. See you guys there. (Patience is a virtue, just not one of mine and the wait is driving me crazy!!!)
i love to cook and entertain so im def down to help out with the food
i cook up a wicked breakfast burrito. i will have cookware (propane stove etc.) i also found a coffe pot that percolates through the cigarette lighter so if i get it ill bring that as well. though we will need a few coffee pots i would think.
anyone down for a thursday night cookout as well? hotdogs and hamburgers and all that jazz, to kick off the weekend. im down to bring for that too. oh and for dessert, special inforoo brownies
ohhhh lordy. breakfast burritos?? im there. mmmmburritos.
Post by sufficientlyvague on Apr 6, 2007 12:59:58 GMT -5
Please include me and my sister in the brunch. I can bring some food, I don't know what yet, but I also plan on bringing a 6 x 3 folding table that we can put (some) of the food on. It might be a little challenging putting it on a luggage cart and wheeling it into the tent only camp site but I'm sure I'll manage.
Does anyone else plan on bringing a table of some sort? What do people usually serve the food on?
I can make no promises about my ability to get up and moving before 9 AM (even on a regular schedule), so I won't guarantee any delicious foodstuffs just yet. I'll do my best to make it though (you're all so friendly, how could I pass it up) and bring along the giant watermelon our group is planning on packing (although they're also considering filling the watermelon with vodka...which may make it better suited for a supper melon).
Post by spookymonster on Apr 8, 2007 12:06:52 GMT -5
What exactly is chorizo??
It's pork sausage containing red chilis and paprika. It's a staple of Spanish and Latin American cooking, especially breakfast. Every nationality makes it different, tho'. For example, I love the Goya packaged chorizos (which are more of a traditional Cuban or Puerto Rican style) but can't stand Mexican-style chorizos (commonly found in Tex-Mex restaurants), because they tend to have very little paprika.
Damn...49???? Well, I guess I'll make what I can, and let you all fight it out!
Post by spookymonster on Apr 8, 2007 12:24:27 GMT -5
^^ You'd prolly get most of the flavor, but unfortunately for you, the pork fat really is essential to the process. Still, I've tasted several vegan sausage links and been pleasantly fooled, so it might just be possible. Hmmm... now you've got me thinkin'....