Thursday, August 02, 2007

Today is Thursday, Aug. 2; it's a show day

We are in El Paso, TX

Click for weather report and forecast


Click for larger interactive version of today's map.

Today's Menu

French toast
Cantaloupe, plums, apples, grapes

Meal 2
Pulled pork
Homemade cole slaw
Homemade potato salad

Meal 3
Mexican rice
And all the fixin’s

Photo by David S.

Today's Schedule
(All times local to the corps)
9:30 Wake
9:45 Stretch
10:15 Breakfast
11:15 Visual
12:30 Sectionals
1:45 Ensemble
3:15 Meal 2/pack/load
5 Depart for stadium
5:30 Warmup
7:34 Gate
7:54 Performance
8:35 Dinner
10:35 Depart for Surprise, AZ

Today's Cooks
Barry M., head cook
Diane H.
Jim J.
Lisa P.
Jan M.
Charlotte W. and Barry M. leaving today

Today's News
Happy Birthday, Scott F.

Barry’s niece brought a donation of locally grown cantaloupe and brought an aloe vera plant, which should help with sunburn – although it sounds like something waterproof would have been more appropriate today.

The second half of the show last night was rained out. But the Colts’ score was good. The corps drove through storms last night on the way to El Paso but still arrived just about on time. The cooks were trying to dodge another rainstorm today. Big black cloud overhead, though.

They had someone out to see about a possible propane leak in the burners and that got fixed. That’s all I’ll say about that.

Lauren R. sewing; Peter H. and Mike R. driving. Brock L. leaving today

As always, check for the latest official word on tour news, housing sites, mail drops, or other corps information.


Peg. L. said...

Way to Go Colts 84.150 GO RED!

All of us Minnesotan's as far as I know are safe and not part of the Bridge Disaster. But very close to our home. I hope the rain stops for tonights show, or is it in an indoor stadium? See you all soon.

Anonymous said...

I'm happy to hear all of our Minnesota friends are doing okay!

Anonymous said...

Two good peices of news...the fire extinguisher does work and with 3 head cooks you can turn 14 loaves of bread into french toast in 40 minutes. Thanks to all the cook volunteers this week and every week. You make a huge difference. --Barry