re: #228 sagehen

We need more detail.

What kind of wood? What exactly is in the marinade, and how long do you soak the fish? What kind of fish? What veggies?
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Why do you not list s’mores on the menu? It’s not a real “campfire” if there’s no s’mores.

Wood for the campfire: damned if I know. It’s campfire wood. It burns. OF COURSE, there will be S’mores!

Mesquite charcoal for the grill.

Marinade for the tilapia: olive oil, lime juice, tequila, chili powder, cilantro, and jalapeno. This is for tacos to be topped with spicy slaw: shredded cabbage, sour cream, chipotle hot sauce, chili powder, cumin, and lime juice. Also grilled red bell peppers, freshly picked.

Rice side: buttered brown rice with chopped tomatoes, onion, cilantro, and black olives.

Also on the menu: jumbo shrimp, freshly caught, on their way from Galveston with one of my guests. They will be cleaned, skewered, grilled and brushed with garlic butter.

Dessert (in addition to S’mores): Pepperidge Farm Milano cookie cake with birthday candles for a guest who will be turning 80 in a few days. He’s bringing the herbal party supplies. LOL

There will be wine, beer, and a pitcher of scratch Mohitos made with fresh mint from my garden.