We bought ice and Styrofoam chests at a Family Dollar store after leaving the Bourgeois Meat Market in Thibodaux, Louisiana, and packed them with crawfish boudin (sausage), headcheese and beef jerky. The boudin and headcheese (sounds gross but this stuff is a scrumptious pate kind of thing) would be OK for a long time but the jerky would barely survive the flight from Houma, Louisiana, to Fayetteville, North Carolina, to Mayfield, Kentucky. And I would polish off what little was left on a five-hour drive to Cincinnati. My 180 was grounded with an annual inspection and cylinder transplant.
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