In the heart of February, when rodeo spirit gallops through town, Lytle High School dove into its own western saga with a much-anticipated Cowboy Breakfast. This wasn't just any breakfast; it's a feast that wrangles together the appetite of cowboys and cowgirls alike with the help of a dedicated posse of 15+ volunteer staff and 15+ student chefs and servers. Together, they rustled up a spread that had more than 60 folks tipping their hats in satisfaction.
Imagine the scene: the sizzle of 6 pounds of bacon and 4 pounds of sausage filling the air, mingling with the comforting aroma of 5 gallons of coffee brewing – a true cowboy's wake-up call. The batter was flying, especially with Jennifer Criswell's overflowing waffle iron! A hundred waffles and 150 pancakes flipped their way to golden perfection, while 13 dozen eggs scrambled up on a steamy outdoor griddle that would make any ranch hand proud. While wild west justice was dished out on 8 pounds of potatoes that got hashbrowned, a staggering 200 tacos vanished faster than a tumbleweed in a gust.
But what's a cowboy feast without the kick? A gallon each of Tate's tomatillo green and Berchelman's rich red salsa were made fresh, daring anyone to question the chefs’ prowess with the spice. Amidst this culinary roundup, one lone chef, Johnny Stewart, the unsung hero of the grocery aisles and ranch recipes, braved the wilderness of the supermarket to ensure the chuck wagon was stocked and ready for the hungry stampede.
The flour dust has long settled on another successful Cowboy Breakfast, so hats off to the team at Lytle High School. They proved that when it comes to starting a day off right - whether a trailride - or the school day - nothing beats a good ol' cowboy breakfast. Yeehaw and pass the salsa!
Enjoy the pictorial evidence of the delicious shenanigans: https://photos.app.goo.gl/fyNZ8RurQhV8UPB57