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Honk If You Love Italian Food

Written by | Published July 30, 2008

This past weekend, my husband and I made the trek up I-35 to visit relatives in Oklahoma, and we made several worthwhile stops along the way to break up the drive. I had been curious about the growing "Babe's Chicken Dinner House" Texas franchise, and a billboard enticed us to stop at the Sanger location—in the historic downtown area—for a late lunch. Downtown Sanger, where 1880s buildings speak of the town's glory days as a cattle-shipping hub on the Santa Fe Railroad, is experiencing a construction boom of sorts, but Babe's was closed for a midday siesta. I poked my head into a candle-and-jewelry shop to ask for a dining recommendation, something local, something interesting.

Making Tracks to Glen Rose

Written by | Published July 28, 2008

I have visited the Glen Rose area dozens of times over the years, but had never stopped at Dinosaur Valley State Park. But with a five-year-old rock hound/fossil fan in the family, we just couldn't pass up the park last weekend.

Birding the Colorado

Written by | Published July 22, 2008

A few years ago, I joined a group that conducts surveys on the lower Colorado River. I joined partly to acquire volunteer hours for my Master Naturalist certification, but mostly because it combines birding and being near (and in) water—two of my favorite pasttimes.

Dr Pepper Reveries

Written by | Published July 22, 2008

It seems I have a lot to learn when it comes to the fine art of pit-mastering.

Last evening, I attempted to make Dr Pepper Barbecued Chicken, a recipe from John de Mers' forthcoming book Follow the Smoke: 14,783 Miles of Great Texas Barbecue (Bright Sky Press). Dr Pepper enjoys a long tradition in Texas, having been invented around 1885 at Castle's Old Corner Drug Store in Waco. Over the years, the drink has been advertised as an aphrodisiac—It makes old men young, and restores vim, vigor, and vitality—and as a stimulant; "Tonic, Brain Food, and Exhilarant!"

Fair-Weather Foodie at the Farmers Market

Written by | Published July 22, 2008

Whenever I have a rare burst of Saturday morning energy (and a craving for homemade soup or a special salad or stir-fry), I head over to Sunset Valley Farmers Market, just outside of Austin in Sunset Valley. Summer happens to be an especially favorite time for me to go, despite temps hovering close to 90 degrees by 11-ish, when I usually arrive there. Despite not getting there at the opening hour of 9 a.m., I can still find excellent selection. You see, I love making gazpacho, and there's no place or time of year better to find homegrown, organic tomatoes—the key ingredient—than the farmers' markets. I can also find fresh homegrown cucumber, onion, garlic and jalapenos, the supporting ingredients there. Plus, once you've cooked with garden-fresh garlic, store-bought never quite measures up.

Marble Falls—Of Pigging Out and Pigs

Written by | Published July 9, 2008

I recently enjoyed a fabulous weekend eat-athon in historic downtown Marble Falls—from tasty tapas and vino (and fun people-watching in a window seat) at The Falls Bistro & Wine Cellar, to the Shrimp and Grits at Patton's on Main, to the lip-smackin' (four-napkin) Big Chief Burger on a kaiser roll at the R Bar & Grill. (The grill is great for lunch and dinner, but it's also a fine alternative for an inexpensive breakfast if the lines are long at the town's justly popular Blue Bonnet Cafe.) Between meals, I indulged in browsing the galleries and shops along downtown's six-block stretch, including the toy and kitchen boutiques at Old Oak Square, and the home furnishings at Canyon Trails and Attitudes With Style. In nearby Buchanan Dam, I made my usual stop at Sam's Dam Ranch—at the intersection of FM 1431 and Texas 29—for plants, pottery, and the painted metal pigs and roosters from Mexico that have begun to take over my kitchen.

Grill Marks

Written by | Published July 9, 2008

I've been giving my trusty Weber kettle grill a workout lately, and this past Sunday, I tried my hand at making the perfect sirloin steak, seared and slightly salty on the outside, pink in the middle, and tender and toothsome at the same time. While I prepared the grill, I remembered our June 1997 story on Tom Perini's restaurant in Buffalo Gap, a popular place called the Perini Ranch Steakhouse, which has won kudos for its meat as well as its pecan-studded (and whiskey-laced) bread pudding. I remembered that we had published Tom's recipe for his foolproof steak rub, and I searched for "Perini" on our Website. His steak rub recipe came right up.

Independence Day—in Austin and beyond

Written by | Published July 7, 2008

4th of July fireworks displays never cease to give me a rush of excitement and ooh-and-ahh wonder. Despite the crowds and heat, I viewed this year's spectacle from the Ann Richards/Congress Avenue bridge in Austin over Auditorium Shores. I fully expected the usual teeming crush of humanity, and was not disappointed.

Web of Drama

Written by | Published June 26, 2008

I remember last June—one of the rainiest Junes on record—when my basil plants grew out of control and those crazy orb-weaver spiders were spinning their erratic webs between plants and fence posts with abandon. If last year was The Year of the Spiders, I'm calling 2008 The Year of the Web Worms. Seems as though every pecan tree in my neighborhood is sporting at least a dozen cottony web worm nests; and if you look closely at what's going on inside, it's simultaneously fascinating and disgusting. After all, there's a writhing community inside those sticky, cottony webs'each pale yellow larva waiting to grow into a hungry, hairy caterpillar, and then, finally, a full-grown adult moth (Order Lepidotera—just like a butterfly, it turns out' but from the less-glamorous Family Arctiidae, if you want to get specific.)Those web worms might be gross to me, but they're succulent sausages of larval deliciousness to wasps'something I learned from Howard Garrett and Malcolm Beck's captivating (if you're into this sort of thing) Texas Bug Book: The Good, The Bad, and the Ugly, published by UT Press in 1999. (I consult this book often. What can I say? I collected beetles as a child, and people don't really change.)So you want to get rid of your web worms? Put down the Raid and embrace those wasps building honeycombed homes beneath your eaves. Turns out that if you can somehow manage to rip open one of the webs'with a stick or a rake, for example'the wasps attack the worms. I tried this last weekend, and watched'enthralled and horrified'as the worms met a violent, yet strangely poetic end. Who needs summer action movies? Much drama unfolds on the other side of your screen door.

Museum of Food

Written by | Published June 26, 2008

Sunday morning. 8 am. The topic is "Food as Art." And the venue is the self-service "gallery" in the Whole Foods flagship Austin store between 5th and 6th at Lamar. Warning: the exhibit is only good for about 20 minutes, so you have to be quick.

Perfected Quencher

Written by | Published June 12, 2008

Until last Saturday, I had forgotten how long it's been since I had a really GREAT glass of iced tea. And that glass of tea sent me into a reverie about the pursuit of perfection in small things. Who served this transcendent chilled concoction? Trio Restaurant at the Four Seasons Hotel-Austin.

The "Peace" prize goes to ...

Written by | Published June 5, 2008

For the sheer joy of blissful relaxation, I award the Peace Prize to Port Aransas. As much as the town has grown in recent years, there's still plenty of nothing to do. Our annual family trips (often during the uncrowded month of October) consist of delightfully dull Gulfside activities: beachcombing at sunrise, fishing near the ferry landing, devouring palm-sized fried shrimp (The Wharf gets my vote for the Island's best), and watching my kid dig at ocean's edge in the biggest sandbox ever. We always make a point to stop at the Art Center for the Island's gallery (how are we going to squeeze that painting and the boogie boards in the back of the car?). And we somehow never tire of browsing those surf shops fronted by giant shark heads.

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