Heading down the end of April and bringing a cooler of frozen meat and other frozen items. The meat will be vaccum sealed. We will need it to remain frozen, cold for about 12 hours. What is the best method? Anything other than dry ice?
Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways - beer in hand - body thoroughly used up, totally worn out and screaming, "WOO HOO, What a Ride!"
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