Julie Green

Texas 19 July 2006

Fifteen enchiladas heavy with cheese and onions, onion rings or fries, eight pieces fried chicken and eight pieces bbq chicken, eight whole peppers, ten hard shell tacos with plenty of meat, cheese, onions and sauce, four double meat-double cheese-double bacon burgers, a boneless T-bone steak with A1 Steak Sauce and a pan of peach cobbler.

11 x 13 in.