A Peach Of A Day

If spring in the Texas Hill Country is defined by its wildflowers, then summer in the hill country must be defined by its peaches. There are over one million peach trees in Texas, and these trees produce about one million bushels of peaches every year. In fact, one-third of all commercial peach production in the state is located in Gillespie County, right in the heart of the hill country. Much of the production in the county takes place right along U.S. Highway 290, in the 14 mile stretch between Fredericksburg and Stonewall.

When peaches are in season in the hill country, roughly mid-May through the end of July, there is almost nothing with respect to a peach you cannot purchase. In addition to the fresh fruit itself, you can buy canned peaches, dried peaches, peach ice cream, peach pie, peach cobbler, peach jam, peach jelly, peach bread, peach cookies, peach candy, peach muffins, peach salsa, peach syrup, peach butter, peach barbeque sauce, peach wine, and peach scented candles. If you love peaches and peach products, U.S. Highway 290 is a dream come true.

When making my historical treks through the hill country, I most often do it alone. It’s not that I prefer it that way, because I don’t. It’s just that most people don’t look upon spending a day in the sweltering Texas sun trying to locate obscure historical sites and overgrown graveyards to be that much fun. So, in an attempt to lure them into accompanying me, I offer an incentive. The incentive is in the form of something they like, but, which always comes at the very end of the trip, after my historical curiosities have been satisfied. When my boys were very young, I used the incentive of a trip to Florida to justify visiting every Civil War battlefield on the way there. Unfortunately for me, even a couple of young boys could figure out that a straight route from Ohio to Florida shouldn't wind its way through Pea Ridge, Arkansas. They also observed that all the battlefields looked about the same. After that, I was pretty much on my own while making historical trips, and it’s been that way ever since.

My wife loves fresh fruit, so, during peach season, it’s relatively easy to “encourage” her to accompany me out into the hot hill country, as long as we eventually end up in one of the peach orchards near Fredericksburg. But, before we leave, I always get the same “advice.” She normally says something like, “make sure you are prepared and know all the places you want to visit so we don’t ever have to go back.” For some reason, in her mind, a fresh peach is far more important than locating the exact location of a gunfight which took place 136 years ago. Go figure. At any rate, the other day we hopped in the truck and headed out.

My historical jaunt, which took most of the day I might add, was a complete success. After a day of driving on dirt roads, walking through old family cemeteries, and visiting the locations of several scenes of murder and mayhem during the 1870’s, we were finally ready to head to Fredericksburg. I had a great time, as I always do. My wife, while perhaps not having the time of her life, was very patient as she always is on these trips. My normal routine when I visit a point of interest is to get out of the truck with my camera and excitedly walk around the site taking hundreds of photographs from all angles. My wife’s normal routine is to sit in the air-conditioned truck, or under the shade of a big tree, and watch me taking photographs of a lot of very old and inanimate objects, while she thinks about peaches.

Having filled my historical quota for the day, it was now time for me to deliver on the incentive which I had promised -- peaches. Ironically, as we were driving on the road toward Fredericksburg, Billy Currington came on the radio singing, “God is great, beer is good and people are crazy.” Billy was born and raised in Georgia, a state which certainly knows a thing or two about growing peaches.

After arriving in the Fredericksburg area, we quickly located a PYO peach orchard (PYO is a short hand code for pick-your-own). But, picking peaches is a lot more complicated than simply showing up and pulling fruit off the trees. Things these days always seem to be more complicated than they should be.

First, the size of the box must be decided upon. For some reason, some peach filled boxes of a certain size are priced by the pound while other sized boxes are a flat price. Next, you have to decide what kind of peach you actually want to pick. There are many different varieties. On the day we visited, we had a choice of either picking “Red Globe” or “Majestic.” Sitting on a table in front of us was a bowl of both types of peaches, and they both looked and tasted exactly the same. Not being a connoisseur of fine peaches, I naturally asked what the difference was between the two varieties. “Well,” the man said slowly, “they both taste about the same.” Not satisfied with the explanation, I asked him why he grew different varieties if they both looked and tasted the same. “Well,” he drawled, “the trees are supposed to bear fruit at different times but they don’t.”

By now, anxious to get out into the orchard, I started to grab my box and head out, but was quickly halted. What came next was a long lesson on determining “the look” of a peach that was ready for picking. The man then proceed to pick up and show us a dozen peaches explaining subtle color variations in intricate detail and what it meant. “Some people think that a peach should be dark red,” he cautioned, “but that just means the peach has been sunburned.” He lectured on about looking for certain yellow and orange hues, and, if we happened to pick a peach with insect or worm damage, we had to put it in our box. Yeah right, I was thinking, we will certainly take that advice to heart. Apparently, other pickers felt the same way, as the orchard was littered with discarded peaches. But as we walked away with the box, he still had one more comment to make. Our "Professor of Peaches" called out to us as we strolled away, “Y’all don’t eat too many peaches when you’re out in the orchard please.” Another fine piece of advice he was offering up. It was well over a hundred degrees, and we certainly weren’t going to spend hours out in his orchard gorging ourselves on free peaches.

Despite the lengthy preparation necessary to teach us the proper peach picking etiquette, and the oppressive heat, we had a nice time. Walking up and down the many rows of trees in the orchard, it didn’t take us very long to pick a ¼ bushel box of delicious peaches. After a little more chitchat with the "professor," we paid for the peaches and left. My wife fell asleep soon after we got on the road heading home, and as I drove, I had time to reflect that despite our different interests, it had turned out to be one mighty fine day. It was, in fact, a peach of a day.

Just In Time For The Holiday Weekend: Man Bites Dog



No Longer In A Trailer

It’s a couple of days before the 4th of July. Nobody really refers to it as “Independence Day” anymore. Apparently, the day has lost its formal title and is now commonly referred to as “the 4th,” as in, “Hey Bob, what are you going to be doing on the 4th?” Well, one thing I won’t be doing this year is watching fireworks.

The ongoing drought in Texas is severe, and there are burn bans in effect for the vast majority of counties in the state. Many cities and counties have cancelled their traditional fireworks display, and, have also taken the unusual step of banning the sale and use of fireworks by the public. That means no “Buy One Get Eleven Free” banners being hung at the fireworks stands this year. It’s all very necessary of course, because the cedar trees which cover the hill country are very dry, and would act as an extremely dangerous propellant in any fire. Nevertheless, I’ll miss watching the fireworks exploding above the various communities which line the banks of Lake Travis.

If fireworks are out of the picture this year, than I still have hot dogs. I love hot dogs, and I always have. In my mind, there is no better symbol for the 4th of July than the good old American hot dog. And, happily, no one is suggesting banning the hot dog. Fireworks I can easily do without, but not hot dogs.



Jeremiah Allen

Yesterday I decided to get an early start on the holiday weekend, and I headed into Austin for dogs. And, in Austin, there is no one who can build a better hot dog than Jeremiah Allen, owner and operator of Man Bites Dog. Jeremiah grew up in Bowie, Texas but has been an Austin resident for many years. Holding an MBA from Texas State, he is not your average hot dog slinger. His educational background, work ethic, and love of hot dogs have served him very well, and his business is growing.

Like many young food entrepreneurs in Austin, Jeremiah started his business in a trailer. But his goal was always to open an indoor restaurant of his own, and a couple of weeks ago he did just that. And so, Man Bites Dog is now permanently located on Burnet Road. He had originally hoped to keep the trailer on South First Street up and running after the new restaurant opened. However, shortly after opening the new place, it became very clear that it was difficult to operate in both locations without sacrificing quality, so Jeremiah wisely decided to close operations in the trailer and focus on the restaurant. Although I’m really a big fan of trailer food, I must admit that I’m glad he made the decision. I’m well past the point in my life where I enjoy sitting in a hot automobile when it’s 103 degrees outside, wolfing down some take-out food.

After Jeremiah activated the red neon “Open” sign yesterday morning, I was first in line. Because the menu was so extensive, I had a hard time deciding exactly what I wanted, because, truthfully, I wanted everything. The hot dog and sausage selections at Man Bites Dog are unique, and they all looked good, but I finally decided upon the “Danger Dog,” and the “Abe Froman.”

"Abe Froman" and "Danger Dog"

The “Danger Dog” is a bacon wrapped beef frank, deep-fried with queso fresco, jalapenos and danger sauce. The “Abe Froman” is a Chicago-style dog which features a Vienna beef frank with yellow mustard, diced onions, sweet pickle relish, tomatoes, a dill pickle spear, sport peppers, and celery salt.  Given the absence of fireworks this year, I probably should have ordered the “Bottle Rocket,” a smokey Denmark hot link topped with Sriracha mayonnaise and jalapeno relish. That would have taken some fast creative thinking on my part, and unfortunately, I didn't make the connection until after I had ordered.  Perhaps I'll celebrate with one next year.  Additional selections on the menu included, “Hair of the Dog,” “Buffalo Hottie,” “Beer Brat,” “Boss Dog,” “Cuban,” “Chili Cheese Dog,” “Reuben,” and “Old School.” There were also corn dogs, salads, a kids menu, and an ample selection of sides. Drink selections included soft drinks and ice tea, and for those so inclined, beer and wine.



The Perfect Bun

The first thing I realized when Jeremiah brought the food out is that I had probably made a mistake by ordering two hot dogs. These weren’t a couple of puny little hot dogs shoved inside tiny steamed buns like the kind you find at many places. Each of these dogs was a meal in and of itself. The hot dogs were huge, piled high with toppings, and served on toasted oversized buns. Often overlooked, is how important the quality of the bun is to the hot dog. The buns served at Man Bites Dog look to be an inch thick, and are firm enough to hold the hot dog and the toppings intact while it’s being eaten. Few things are more annoying than eating a loaded hot dog on a cheap thin bun and have it all fall apart on the very first bite.

Upon leaving Jeremiah Allen’s place, I felt a lot better about not being able to see any pyrotechnics this year. After all, aside from July 4th being a day of celebration for our country’s independence, hot dogs are truly what the holiday is all about. So, now you know what I did this July 4th weekend. Man Bites Dog.

Of Cartoonists, Alligators, And Ravenous Minnows





Despite yesterday’s much needed rain, the Texas Hill Country continues to be in the clutches of a fairly severe drought. As I observed during our last severe drought in 2009, when the waters of Lake Travis recede, all kinds of strange things come to the surface (Lake Travis Time Machine). This year, however, in addition to the usual collection of old tires, dated beer bottles, and lost anchors, there was something quite unusual which made its appearance -- a dead alligator.

A fisherman made the discovery last Tuesday somewhere around Emerald Point. The Lower Colorado River Authority has apparently confirmed it was, in fact, an alligator. It appears that the unfortunate creature was hit by the propeller of boat engine.



TPWD: American Alligators in Texas

Alligator sightings this far west into Texas are extremely rare, yet, in a report on the “Distribution of American Alligators in Texas,” prepared by the Texas Parks and Wildlife Department (TPWD) in 2002, while Travis Country was portrayed as being outside the “general range” for alligators, it was included in a so-called “pocket habitat” range (Alligators). In this range, the TPWD asserted, small populations of alligators “may represent remnant populations from a former range or from released American alligators.”

The report seems to verify what local officials believe to be the case about the dead alligator found last week in Travis County. That being, that the alligator was probably released into the lake by someone. When this story came to light, a friend of mine reminded me about the last time there was a commotion about alligators in Lake Travis.

Back in the 1970’s, a young University of Texas student wrote an article in a campus magazine which claimed that another student had released hundreds of small alligators into Lake Travis. This caused quite a stir around the lake community, and the young author finally admitted it was a spoof when he was besieged with concerns from anxious property owners and federal agents. That type of creativity eventually brought that young student fame as a cartoonist. He was, in fact, Berkeley Breathed, who went on to create the popular newspaper cartoon, Bloom County.

Whether or not there are additional alligators in Lake Travis is certainly not going to stop me from taking my traditional evening swim in the lake. In my opinion, there are other things in the lake which are far more troublesome, like those pesky little minnows that like to nibble on my arms and back when I’m in the water. I personally think those ravenous little nibbling fish should be the main topic of discussion around the lake instead of all the fretting about a single stray alligator with its big razor-sharp teeth.

“Will Ride Train For Grilled Cheese”

On December 13, 2009, I published a less than flattering article about Austin’s attempt to get its light rail commuter train up and running (MetroRail). Among other things, I pointed out that both the “Austin Rail Project and the Transcontinental Railroad took six years to complete. The Transcontinental Railroad was built from scratch and covered over a thousand miles. The Austin project used an existing rail line and covered a little more than thirty miles. The Transcontinental Railroad spanned the Great Plains and mountain ranges. The Austin Rail Project, well, to be kind, did not.” Finally, after experiencing one delay after another, Capital MetroRail finally began service in March of 2010.

Despite the fact that I really like trains, and was looking forward to riding MetroRail once it started service, for one reason or another it took me over a year to decide to climb aboard, but last week, I did just that. And, I must tell you, I enjoyed the experience.

The rail system essentially runs from Austin’s Convention Center downtown north to Leander, a distance of some 30 miles. There are a total of nine stations along the way at which passengers can purchase tickets and get on or off the train. I decided to head downtown from the Lakeline Station, one stop south of Leander. The Lakeline Station had ample parking in its Park & Ride Lot, and the ticket vending machines were easy to use, even to a first-time rider like me. For $5.50, I purchased a MetroPlus Day Pass, which gave me a day’s access to the rail, as well as the bus rail connectors located at the various stations along the route. That’s not a bad price, considering the cost of a gallon of gas is currently between $3.50 and $4.00. Oddly, there is no gate or turnstile to pass through and nobody checks to see if you’ve purchased a ticket. With such an “honor system” in place, I wonder how many people just hop on board for a free ride. Perhaps they have random checks, but there was no evidence of it on the day I took a ride.

Capital MetroRail passed the most important test in my mind when the train arrived exactly on time. And, once it arrived, it didn’t stay long. Based on my experience, a word to the wise is probably in order. Arrive on time for this train or you’ll find yourself without a ride.

I purposely chose a schedule which avoided the so-called rush hour, so I could have a more relaxing ride. Not that the rush hour experience on this train would be anything like in New York or Tokyo, as this is Austin, and things are more than a little laid back down here. But, everything is relative I suppose, and I wanted to be as relaxed as I could possibly be to fully enjoy the experience.

Inside, the cars are squeaky clean, air-conditioned, and have large roomy cloth seats. There is plenty of overhead storage space, and the over-sized windows afford great views. There is a small section in each car with fold down tables. Apparently, this section was designed for people who, unlike me, actually want to get some work done and weren’t just along for the ride. Free, on-board Wi-Fi is available, and the cars accommodate bicycles.

The train was nearly deserted when I came aboard at the Lakeline Station, but with each subsequent stop, it became increasingly more active with people. As the speaker announced the arrival at each station in both English and Spanish, young professionals with laptops, musicians carrying guitars, young mothers with small children, and seniors all shuffled on and off the train. Initially, the rail line from Lakeline Station is mostly in the country. Every once in a while, the train would pass by some freight cars parked on side tracks. Given the fact that MetroRail shares the same track that the freight trains utilize, I was surprised by how smooth the ride was.

 As the train left Howard Station, the country scenery began to disappear and was replaced by urban views. Once past Kramer Station, it seemed as though we were passing right through the middle of people’s back yards. Upon arriving at MLK Jr. Station I got off and jumped on a connector bus, which was already waiting in the parking lot, and rode it to the Texas State Capitol Building. If you haven’t visited the place, it’s well worth a visit. Unlike most state capitol buildings around the country, this one is actually quite popular as a tourist destination, but then again, this is Texas!

The reason for my visit to the building had nothing to do with me playing tourist or having some important political matters to discuss with state legislators. Rather, the purpose of my visit was strictly about food. Simply stated, the cafeteria in the capitol building serves up the best grilled cheese sandwiches around Austin, and you can wash it down with an ice cold bottle of Dublin Dr. Pepper. It really doesn’t get any better than that. And so, I stood in line, got my sandwich and drink, and had a great lunch at about 10:30 in the morning. Now then, I know what you’re thinking. Did this guy really drive from his home to a train station, get on a train and ride downtown, and then take a bus to the capitol building for a grilled cheese sandwich? Yes, I did just that, and I enjoyed every minute of it.

My “official business” at the capitol building having concluded, it was now time to find my way back home. I walked to the nearest rail connector bus stop, and took the bus to the Convention Center Station, where I boarded the train and headed back to Lakeline Station where I had parked my car. All in all, my little trip was a satisfying experience. And, as you can see, I’m very easily amused.

As for now, Capital MetroRail has only the one line, and does not run on weekends or in the evenings. There are discussions underway about possibly rectifying these drawbacks, but politics and money will ultimately decide whether anything is ever done. In the meantime, those who would like to use the rail at times other than normal weekday business hours are out of luck. Nevertheless, I’m really impressed with the way MetroRail has worked out.

My day on the train would have been perfect had it not been for one out of control grandmother on the ride back. Boarding the train downtown with her two small grandchildren, and, presumably her grown daughter, she literally never stopped talking the entire time. She was loud, obnoxious, and had an opinion on everything. She had three conversations going at once, and, if she didn’t know something, she would call someone on the phone to get the answer. She kept fussing at her grandchildren when, in fact, she just needed to close her mouth and relax. I had to chuckle when she told them, “This is the last time Grandma goes on a train ride.” I’m quite sure that her grandchildren were delighted to hear her say that, and, by the way, so was I.

A Little Something Extra For The Texas Hill Country

The counties of the Texas Hill Country are about as different from the swamp parishes of Louisiana as anything could possibly be. While the climate of southern Louisiana is hot and rainy, the climate of the hill country of Texas is also hot, but drier. Some swamp parishes of Louisiana are below sea level, while the counties of central Texas are many hundreds of feet above the sea. The parishes of southern Louisiana are historically French in origin. On the other hand, the most recent historical and cultural origins of the hill country of Texas are mostly Spanish, Mexican, and German.

There are other differences as well. The swamps of Louisiana have alligators. The hills of Texas have scorpions. Cordgrass is native to Louisiana, while prickly pear cactus is native to Texas. Traditional music in southern Louisiana consists of jazz, blues, and zydeco. Traditional music in the hill country is a mix of German, Tejano, regional Mexican, country, and, of course, the diverse music found in and around Austin. The traditional foods are different as well. Louisiana food includes boudin, fried oysters, and gumbo while Texas food includes beef brisket, chicken-fried steak, and tacos.

However, Seth Hudson, owner of Parrain’s Louisiana Kitchen in Jonestown, Texas, has it about right. He says it best, when he correctly points out, that despite the differences, the swamps of Louisiana and the hills of Texas do have something in common, and that, he says, is “water.” Hudson says that the hill country lakes remind him of Louisiana. And this explains how a restaurant serving excellent Louisiana cuisine ended up in a very small town in the Texas Hill Country.

Seth Hudson is originally from Louisiana and moved here with his father, but like many people who visit hill country, he “fell in love with Austin,” and ended up staying. But just because he likes his new home in Texas, doesn’t mean he forgot about Louisiana, or, the importance of both his family and the traditional food of his youth.  As a result, Parrain’s Louisiana Kitchen on the north shore of Lake Travis is a product of both.

Seth is a friendly and engaging man, who is proud of the fact that he creates most everything from scratch. Initially, he opened a small deli in Jonestown. But after only 9 months, the positive response he received caused him to look for larger quarters. He liked Jonestown, so he quickly located a place right across the road next to the Lone Star Bar, but it needed work. Seth and his family completely gutted the existing building, and personally rebuilt the space. Concerned about the environment, and the preservation of natural resources, Seth sold an old automobile to raise money for the recycled wood he wanted to use in the construction. The large wood support beams, for example, are over 100 years old.

About 3 months ago, when the building was completed, Seth Hudson and his Parrain’s Louisiana Kitchen welcomed customers to the new location. The construction efforts of Seth and his family were a success. The atmosphere is cozy and laid-back, with ceiling fans swirling gently overhead to tamp down the Texas heat. In short, it is a perfect spot to enjoy some Louisiana cooking.

In Seth Hudson’s mind, building something from scratch neither begins nor ends with a construction site. Like the building in which he serves his food, he creates his menu offerings in much the same way, from the ground up. His crawfish are brought in fresh from Louisiana, and his oysters are from Aransas Bay on the gulf coast of Texas. Many of his menu creations are homemade, including the sausage. And, he uses gluten-free corn meal. While the food offerings are not fancy, the menu at Parrain’s Louisiana Kitchen is both Louisiana focused and very delicious.

Seth Hudson

The menu has all the items you would normally expect from a restaurant serving up fine Louisiana cuisine, including, gumbo, etouffee, boudin, andouille, catfish, shrimp, Po’ Boy sandwiches, and fresh and fried oysters. But, Seth Hudson has a little secret. In the back, between the building and the parking lot, there is a covered barbecue pit, where he smokes turkey breast, pork loin, and sausages over a fire fueled by pecan wood. He also has another little secret; his sister is the head chef.

My problem, when visiting restaurants serving up Louisiana cooking, is always deciding what to order, because, I want it all. I always wish that one of these places would come up with a “sampler,” so I could satisfy all my Cajun and Creole cravings on a single plate. But, in lieu of that dream, I usually go with the Po’ Boy, at least during lunch, and I normally order it with either shrimp or oysters packed inside.

On the day I visited Seth’s place, I went with the shrimp, and I was delighted, because there were a lot of shrimp, and each and every one of them was delicious. The fried shrimp on my sandwich were hot, lightly breaded, and not greasy. Other diners that day, including my wife and son, were enjoying another selection, the “Wild Card Basket,” where you choose your meat, and add a side of fries or slaw. Specials are also available, and, on the day we visited, the special was boiled crawfish, with potato and corn. And, if you so desire, you can enjoy a glass of fine wine or beer with your meal. It was all very good, but, my family, including myself, were too stuffed after our meal to try any of the bread pudding or pecan pie for dessert.

In Louisiana, they have a special word for a small unexpected gift, or a little something extra a merchant might give to a customer, and that word is “lagniappe."  The swamp parishes of Louisiana are a long way away from the hills of Texas, but that doesn’t stop Seth Hudson and his family from giving a lagniappe every single day to the citizens of Jonestown and the surrounding area, and that gift is Parrain’s Louisiana Kitchen.



A Great Texas Restaurant In Jonestown

Jonestown, Texas, calls itself the “Gateway to the Hill Country," and sits on the north shore of Lake Travis, northwest of Austin, between Cedar Park and Lago Vista, on Farm to Market Road 1431. Nestled in the scenic hill country on the eastern edge of the Balcones Escarpment, Jonestown was founded in the middle of the 1930’s, and was for many years thereafter, just a rustic fishing village.

The population of Jonestown has grown since its inception, but still is probably not more than 2,000. Nowadays, the old fishing cabins are starting to disappear, and taking their place are some very nice homes for those Austin commuters living on the north shore. In addition, Jonestown, like many communities in the Texas Hill Country, is becoming a haven for “snowbirds” from the north, looking for a mild winter climate. Despite its continuing growth, it is still one of those places where if “you blink, you’ll miss it.” And if you do blink, you’ll be missing out of some interesting things, like the several fishing tournaments Jonestown plays host to during the year, or, the annual Texas Chili Cook-off. One other thing you’ll miss is a mighty fine Texas restaurant.

There aren’t a lot of places to get something to eat in Jonestown, but even if there were, True Grits Texas Bar and Grill would still shine. Sitting right alongside FM 1431, it’s no problem to steer your pickup truck off the road in one easy motion and pull up right in front of the place. Don’t let the size of the building fool you. No matter how many vehicles appear to be parked in front, there is still plenty of room inside.

Walking into the restaurant is like walking back into a Texas time machine. Both the exterior and interior of the building are made of weathered wood panels, the roofing is metal, and immediately after you walk in the door, you’re greeted by the owner who loudly proclaims, “Hi Y’all,” in his thick Texas drawl. “Sit anywhere ya want to, but oh, here’s a nice booth right here.” The new owners took over the place a year or so ago, and, while I had no complaints about the previous owners, the new owners have done a great job sprucing the place up a bit, while still retaining its traditional Texas character. The tables are nicer, and diners no longer have to sit in booth seats with ripped fabric, but heck, I never really minded the old look. After all, I go to True Grits for the food, not to sit upon or dine from fine furniture.

True Grits is all about real home cooking. The menu is focused on long-established hill country fare like chicken fried steak, meatloaf, catfish, quesadillas, and steaks. But in keeping with the age Texas hill folk actually now live in, you can also order lemon pepper tuna and pan seared blackened salmon. To each his own I guess. I’m sure it is good, but those selections just don’t seem to fit in with a place like this. In my mind, if I want fancy flavored tuna or seared ocean fish, I’ll leave my beloved hill country behind and visit San Francisco. As for me, on my most recent trip to True Grits, I got the vegetable soup, and classic chicken fried steak with the sides of campfire pinto beans and the green beans with bacon. And speaking of sides, True Grits has an ample selection. In addition to what I ordered, you have a choice of buttermilk mashed potatoes, fried okra, rice and beans, and a lot of other stuff, including, Texas toast. My only argument with the place is that they consider Texas toast a side item instead of throwing it in along with the meal. But I’ll get over it. Life is far too short to worry about something, which in the long run, is as trivial as that.

While waiting for the food, I had time to reacquaint myself with the interior. Old knick-knacks still hang from the wall, and over the beer tub, along with a sign warning patrons that the tub is not self service, were two other signs. One read, “Time spent enjoying beer is not deducted from one’s lifespan,” while the other read “Damn good beer is served here.” My guess is that some people come here to enjoy something beyond the chicken fried steak. Imagine that.

When the food came out, to my delight, the “vegetable soup” was the most beefy concoction I have ever eaten. While there were overly generous portions of potatoes, onions, green beans and corn, the vegetables (or, as my Dad says, “vegebles”) were floating among a heavy, almost gravy-like beef broth, loaded with beef. If this is what it means to be a vegetarian, then count me in. It was so good that I almost wished I had ordered the bowl instead of a cup. My son, Billy, who had accompanied me for lunch, was a bit embarrassed when I kept spilling the soup down the front of my shirt. This seems to be a habit of mine. But, if I can get over not being served Texas toast with my meal, he can get over me embarrassing him (once again). As I noted earlier, life is short, indeed.

As in previous visits, I was delighted when the chicken fried steak arrived. What was served up was of darn good size, and the batter covering the Angus beef cutlet had an appropriate dose of black pepper. To be sure, it was fried up nice and crisp. The steak itself, was covered with delicious cream gravy, and was very tender. The pinto beans were larger than you get at most places, and when the menu said you’d get bacon with the green beans, it was not kidding.

Homemade pies are a big deal in the hill country, and despite the large selection of pies and cakes in the pie cooler, I passed on the opportunity to have any. As I’ve mentioned before, I’m really not a “dessert person,” but if you are, you won’t be disappointed. My friends tell me the pies are great. And, like most folks in the hill country, I trust my friends.

Around Austin, Lake Travis, and the Texas Hill Country, live music is readily available almost any night of the year, and Jonestown is no exception. Texas Grits offers live music many nights of the week throughout the year, featuring, many well-known musicians, including some amazing local talent living on the north shore of Lake Travis.

Well, what do you think? If you are looking for a great place to eat as you are entering the “Gateway to the Hill Country,” with traditional hill country food, friendly Texas hospitality, local music, and that “beer thing,” you may want to slow down and not blink as you pass through Jonestown. You won’t be disappointed.

Here’s A Place That’s Definitely Worth Visiting

There are so many great places to eat in Austin and the Texas Hill Country that it is impossible to visit them all, however, that should not stop anyone from trying. Many of these places, especially outside of Austin, serve the traditional local fare associated with the area. That means barbecue, beef brisket, chicken fried steak, Mexican, Tex-Mex, catfish and German food. There is nothing wrong with any of those selections of course, but sometimes you might want something a little different.

If you are in downtown Austin, or on South Congress or South Lamar in South Austin, that is not going to be a problem. There are plenty of eateries in those areas that will provide the eclectic culinary experience you may be looking to enjoy. That’s great for folks living or working close to those areas. But for those living or working in North Austin, or in the communities just north of Austin, that’s quite a drive.

They say that “necessity is the mother of invention.” When the owner of Leo’s Gyros & Beef moved down from Chicago not long ago, and opened his restaurant in Cedar Park, he was the “invention” filling the “need” of those living and working in the northern reaches of the Austin area that were looking for diverse food selections. And, if I might add, what an invention it is.

The challenge at Leo’s, is deciding what to order. It’s one of those places that have so many selections, that it’s hard to decide what to get. Yesterday, I had originally gone in to just get a Chicago Style Hot Dog. As it turned out, I got that Chicago dog, but also a Chicago Style Polish, a couple of falafels, and fries. If you are familiar with real “Chicago Street Food,” you will instantly appreciate this place, not only because it has all the familiar street selections under one roof, but also because they are all authentic and delicious.

Leo’s menu is so diverse that I will not be able to do it justice here, but it is very extensive. In addition to authentic Chicago style food, there is something for everyone. There is an unbelievably large selection of appetizers, sides, soups, salads, hamburgers, and other sandwiches, including Rubens, BLT’s, Philly Cheese Steak, and catfish. There are also offerings of shrimp, oysters, and chicken. As you would expect, kid’s meals are also available. But the real attractions at Leo’s are the Chicago dogs, pita sandwiches including gyros, falafel, and the shishkebab plates. This food is the real stuff, and it is delicious. Best of all, the owner warmly greets each and every customer, and makes sure that the food is to their liking.

Conveniently located on U.S. Route 183, just south of RM 1431 in Cedar Park, the restaurant provides those people living just north of Austin the same wide-ranging food choices more commonly found in Austin itself. No matter where you live in the Austin area, however, this is one place that’s definitely worth visiting.

Once Again, The Texas Wildflowers Are Blooming

Northern states are in the spotlight every fall, when the leaves on the trees turn bright and vivid colors. Springtime, however, is the time when the Texas Hill Country shines. For it is in this time of year when the famous hill country wildflowers bloom, and, once they are seen, they are never forgotten.

There are over 45 types of wildflowers found in the hill country. The species of flowers bloom at different times, but most bloom sometime between March and June. Of the most popular wildflowers, Bluebonnets and Texas Paintbrush are the early bloomers, as they usually show their best colors from March through April. Indian Blankets typically bloom a little later, with April and May being peak months. But, if you’re driving around the hill country anytime between March and June, or, perhaps a tad bit later, you’re going to see some type of wildflower, and plenty of them.

Last month, in February, there were a few early and sporadic sightings of Bluebonnets. A few weeks ago, the sightings began picking up significantly. Today, the fields of color are beginning to break out all over. Several days ago I drove down a road and didn’t see a single flower, but when I drove that same road today, I saw thousands of Bluebonnets, Indian Paintbrush, and other wildflowers.

The experts say that this is going to be a banner year for wildflowers in Texas, as it always is following a wet fall and winter. From early indications, they seem to be right. One thing is for sure, if you’ve always dreamed about seeing the colorful wildflowers in the hill country of Texas, this is a great year to make that dream come true.

Time To Celebrate: Lake Travis Is Full And The Current Drought Is Officially Over

Yesterday, the water level of Lake Travis rose above 681 feet above mean sea level (msl) for the first time since the fall of 2007, after dropping below 630 feet msl in late September of last year. The El Nino weather pattern is what normally brings Texas out of its recurring historical droughts, and the El Nino of the last 6 months was no exception, raising the level of Lake Travis over 51 feet since its lowest water level during the current drought.

The full pool of the lake, and the end of the drought, is great news and certainly cause for celebration in the Texas Hill Country. Last summer, the low lake level closed most, if not all, of the lake’s public boat ramps. This had a negative financial impact on businesses along the lake, including marinas, waterfront restaurants, music venues, hotels, and tourist rental properties. Equally bad, “sometimes islands” appeared on the lake, causing accidents and injuries, especially among boaters unfamiliar with the lake. And, residents across the hill country, dealt with the watering restrictions common in times of drought.

This year will be much different. Currently, the lake level is 10 feet above what the level would normally be during a typical March. Businesses along all of the Highland Lakes, including Lake Travis, will no doubt thrive this year, but, then again, this is Texas, the land of feast or famine. Texans in the hill country have learned how to adapt to fast changing weather and climate over the years. One year’s prosperity might bring something quite different the next year. We’ve seen it all before, and, many times.

But, given the current conditions, it is time to celebrate the “feast” of a full lake and the end of the current drought. I will enjoy it while I can, because Texas weather history tells me, it won’t last forever.

That One Particular Texas Road Sign

Like a lot of states, Texas has many wild critters that like to run across the roadways in front of passing automobile and truck traffic, including squirrels, skunks, turtles, possums, rabbits, and deer. Unlike a lot of states, however, Texas roadways are also sometimes visited by feral hogs and armadillos. As a motorist, dealing with wild animals darting across the road is always a problem, especially if it is something large like a deer or a hog. But, in many places in Texas, besides keeping a watchful eye for wild animals, the motorist needs to pay special attention to livestock on the road as well.

Texas is an open range state, which means that except along federal and main state highways, or where prohibited by local stock laws, livestock may roam at large. This results in livestock occasionally finding their way onto roadways where they endanger themselves as well as passing motorists.

Over the next several months, the roads of the hill country will be a little busier as folks head out to see the fields of Texas wildflowers. In addition to marveling at the colorful Bluebonnets, Indian Blankets, and other wildflowers, I, for one, will also be on the lookout for something else. While yellow and black, it is not a colorful flower, but a road sign with the words “Loose Livestock” on the front. I don’t know about you, but I’ve got enough challenges in my life without hitting a 2,000 pound Texas Longhorn while out driving around looking at pretty flowers.

Austin’s Underappreciated Attraction

With all the things to see and do in Austin, Texas, it is understandable that some attractions are a little more popular than others. The Texas State Capitol Building, Sixth Street, Lady Bird Johnson Wildflower Center, Zilker Park, and Barton Springs Pool are but just a few of the many sites representative of the city. These great sites, along with hundreds of wonderful places to eat, command the attention of both visitors and locals alike all year long. There is one attraction however, which never seems to show up on any “Top 10 Things to See and Do in Austin” list. And, that’s unfortunate, because it truly is one of Austin’s best kept secrets.

One day last week, I headed over to one of the oldest active military facilities in Texas, Camp Mabry, to see the BG John C.L. Scribner Texas Military Forces Museum. The camp was established in Austin in the 1890’s, and named for Brigadier General Woodford Mabry, who was then the Adjutant General of Texas. Soon after the camp was established, he left his post as Adjutant General, to fight in the Spanish-American War. And, although he died in Cuba in 1899, the camp he established in Austin, and the one which bears his name, is still an active military post, and remains the headquarters for the Texas Military Forces. These forces include the Texas Air National Guard, Texas Army National Guard, and Texas State Guard.

Upon arriving at Camp Mabry, visitors have to stop at the gate and present some form of photo identification to get in, and, in addition, they must consent to having the trunk of their automobile searched. All in all, the security stop at the gate only takes a minute or two, and is not much of an inconvenience, especially given the fact that there is no charge to enter the museum.

I have to admit that I really wasn’t expecting to be very impressed with the museum. I figured there must be a good reason for the relative lack of publicity and visitors it receives. But, I was very wrong. What I found, instead, was something that Austin should be proud of publicizing a little more than it does.

The museum itself consists of both indoor and outdoor displays. The museum was first opened in 1992, after years of careful planning. The museum exhibits thousands of military artifacts, and provides an interpretation of the history of the military forces of Texas. From the Texas War of Independence from Mexico, through a host of other wars throughout this country’s history, the military forces of Texas have played a prominent and important role. This historical role is proudly reflected in every part of the museum. The museum is named for Brigadier General John C.L. Scribner, who served in the Texas Military Forces, and was instrumental in making the museum a reality following his retirement.

The indoor portion of the museum is housed in a large building constructed in 1918, and which served as Camp Mabry’s mess hall for many years. The friendly volunteer docents told me that the mess hall, at one time, used steam in the kitchen. Apparently, at some point there was a steam related death, and, ever since, a ghost has been seen in and around the building, or, so the story goes.

As you would expect, the museum building is filled with uniforms, guns, maps, flags, and battle dioramas. However, since the old mess hall is so large, it also contains cavalry wagons, cannons, airplanes, helicopters, jeeps, tanks, armored vehicles, and communication vans. It even contains relatively obscure displays, like the immersion heater, which ensured that the mess kits of common foot soldiers were kept bacteria free. Additionally, there are numerous handouts which provide information on the military displays at the museum, important Texas battles, Texas Military Forces in World War II, wartime recipes, and a walking tour of the historic sites of Camp Mabry. There is also a small gift store, with books, postcards, and other small items you can purchase to both support the museum and to help remember your visit.

Outside, the military displays are impressive. There are several areas to visit: Armor Row, Artillery Park, and the Static Displays. Armor Row consists of tanks, self-propelled howitzers, armored personnel carriers, bulldozers, mortar carriers, tow vehicles, and many other armored vehicles. Artillery Park consists of American, French, German, and Soviet artillery pieces. The Static displays include both American fighter jets and helicopters. The outdoor display of military firepower and aircraft covers quite an area, so make sure you are wearing your walking shoes.

Sad to say, but the day and time I visited the museum, I was the only visitor there. The good news was, I had the whole place to myself. The bad news was, I had the whole place to myself. The volunteer docents were very accommodating, and eager to show me around. Given that I was the only visitor at the time, they asked me if I enjoyed the museum, and, if so, would I tell others to come visit? Given my positive experience, I told them I would definitely tell others, and, it is a pleasure to do so.

Why more people, both visitors and locals, don’t visit the museum is a mystery to me. Perhaps, it is because it does not fit in with the slogan which Austin brands itself with, that slogan being, “Keep Austin Weird.” There is certainly nothing "weird" about the many thousands of Texans who have served in the military forces of Texas from the 1830's to this present day. And, while the museum highlighting their service may be underappreciated, the historical service of these brave members of the Texas Military Forces is very much appreciated.

Rolling Doubles: Double Digit Temperatures In The 80’s, Along With Double Meat And Double Cheese

Today was a fine and beautiful day, with clear and very bright blue skies, and temperatures in the low 80’s. A fine and beautiful day is one thing, but a perfect day is something altogether different. A beautiful day is exclusively defined by the weather, but the perfect day is defined by things over and above the weather. Today was, at least for me, a perfect day. And, in my case, the perfection was defined by double meat and double cheese.

Some days, when you wake up, you realize that it is going to be a great day. After a few thunderstorms last night, I woke up to a warm, but foggy morning, which soon burned off into light blue skies. In other words, it was the start of a great day, created by someone or something much more important and larger than me. But, taking a great day, and making it perfect, is all up to individual initiative.

In my case, hunger was my “individual initiative,” and I when studied the day, all I could think about was double meat and double cheese. Double meat and double cheese is found at Little Red Wagon Hamburgers, and Little Red Wagon Hamburgers is found in Round Rock, Texas. And, so, guided by my individual initiative, I got in the car and drove to Round Rock. At the end of “my Texas trail,” I pulled into the parking lot, and circled the place a time or two before finding a parking spot, in fact, the “perfect” parking spot right in front of the place.

Things move fast once you walk in the door. If you’ve not been at the Red Wagon before, it’s best to study up on the menu before you get there, because the minute you walk in, the friendly folks will be asking you what you want. In a pinch, even if you don’t have a clue what to say, just say, “Double meat, double cheese.”

The relatively small place is paneled with corrugated metal siding on the bottom half of the interior walls, but what it lacks in inside ambience, it more than makes up for in the quality of its food. The double meat, double cheese hamburger, served at the Red Wagon is beyond great, it is perfect, or nearly so. Topped off with mustard, mayonnaise, lots of tomato slices, sliced pickles, and shredded lettuce on a toasted bun, it is accompanied with a side of hot and salted fries. As you can imagine, this delicious burger is a little messy, and, thankfully, there is a fresh roll of paper towels on each table.

Along with the great double digit 80 degree day, came perfection in the form of a double meat and double cheese creation on a toasted bun, with all the trimmings. I’m glad I keep rolling doubles!

Texas Independence Day

March 2nd of every year is a very special day for Texans. For it is on this day, that citizens of Texas annually celebrate something which cannot be celebrated by citizens around the rest of the country, Texas Independence Day. Unlike any other state, Texas was once an independent and sovereign nation.

It was on March 2, 1836, in Washington-on-the-Brazos, that an assembly of representatives from various small villages and settlements throughout Texas voted to approve the Declaration of Independence from Mexico. In the words of the document itself, the signers declared “that the people of Texas do now constitute a free, Sovereign, and independent republic.” Through the actions of this assembly of delegates, the Republic of Texas was formed.

The move toward independence was precipitated by Mexico’s decision to create a centralized form of government, which greatly diluted the power of the individual Mexican states, including the state of Coahuila y Tejas, which now includes parts of present day Texas.

It was an official Texas State Holiday today, and in Austin, the capital of Texas, there was an observance at the Texas State Cemetery, where fifteen signers of the “The Unanimous Declaration of Independence made by the Delegates of the People of Texas,” on that day long ago, are buried.

Declaring independence is one thing, securing the independence declared is something else altogether. On March 6, 1836, less than a week after independence was declared, the upstart Texans were dealt a bloody setback at the Alamo Mission in San Antonio, by the Mexican military leader, Santa Anna.

Chicago Hot Dogs ... Texas Style

There is really no true substitute for having a “Chicago Style Hot Dog” anywhere else but the city which gave it the name. There are, of course, times, when it seems, you have to settle for the next best thing.

First of all, let’s define what makes a regular hot dog a Chicago Style Hot Dog. It consists of an all beef hot dog, bright green sweet pickle relish (not the stuff most of us find on the grocery shelf), plain yellow mustard, pickles, onions, tomato wedges, sport peppers, and, celery salt on a steamed poppy seed bun. I’m not expert enough to describe the correct order of assembly, but those are the basic ingredients.

Since most of us around the country don’t live in Chicago, or get to visit there all that often, we have to settle for the next best thing, at least with respect to a Chicago hot dog. And, the next best thing down here in Texas, while perhaps a little different than in Chicago, is a great Chicago style dog.

Dog Almighty, located on South Lamar in Austin, is the local Texas purveyor of Chicago style hot dogs. True to the Chicago original, it serves grilled beef hot dogs, with tomatoes, pickles, bright green relish, onions, plain yellow mustard, and celery salt. But, there are a few differences. The bun, rather than being steamed, is toasted, and there are no poppy seeds. And while I don’t miss the poppy seeds all that much, I rather enjoy the toasted bun. While toasted buns are not traditionally a part of Chicago style hot dogs, they are definitely a part of the history of the American hot dog.

If for some really strange reason you are not enamored with Chicago style hot dogs, you have plenty of other choices at Dog Almighty, including veggie and turkey dogs. There are a lot of locally created Texas hot dogs on the menu, and, if none of those suit you, you can order “The Slacker Dog.” If you order this hot dog, you can pretty much create the hot dog of your dreams. You start from scratch with the hot dog itself, and then add one or more of the many available ingredients and condiments Dog Almighty has to offer. I’ve never ordered a “Slacker,” because if I did, I would get it with exactly the same ingredients as the Chicago style hot dog, which, of course, would be pointless.

Eating Chicago style hot dogs on South Lamar in Austin may be a little different than eating one on West Ontario Street, West Grand Avenue, or one of the countless other locations in Chicago, but it’s the next best thing. And, in my opinion, the “Chicago Dog” at Dog Almighty, is an excellent choice for those of us living in and around the Texas Hill Country, who need to enjoy a little bit of Chicago from time to time.

Sheriff James Henry Franks Of Caldwell County, Texas

James Henry Franks was born in Arkansas in 1876 and moved with his family to Texas in 1888 in a covered wagon. The family settled in Caldwell County, at that time, less than a day’s horseback ride south of Austin. Upon his reaching adulthood, Henry, the name he went by while growing up, became a farmer and a blacksmith. Shortly after the turn of the century, he married Daisy Abbott.

In 1908, Franks was elected Sheriff of Caldwell County, and soon thereafter moved with his wife and young daughter into the bottom floor of the newly built jail in Lockhart, the county seat. Less than 7 years later, he was dead, murdered by a shotgun blast from an unknown gunman.

It was in May of 1915, that he was assassinated in a crime which has never been solved. Before the days of sophisticated forensic science, DNA evidence, and 24 hour news channels, his death quickly became a footnote of history.

Speculation regarding the crime, however, continues until this day. Accounts from a family history of the sheriff suggest both political intrigue and revenge. According to the scant historical record, there was a struggle between the county’s political establishment and popular sentiment over who should be elected sheriff. Popular sentiment in the county won out, and Franks was elected Sheriff of Caldwell County. Unfortunately, as the story goes, the man he beat in the election, one John L. Smith, became bitter, and harassed Franks whenever he could.

On February 19, 1915, Smith walked into the Caldwell County Courthouse in Lockhart where the sheriff’s office was located, and threatened the life of Franks. As Smith left the sheriff’s office, and began walking the various hallways of the courthouse, Franks grabbed his double-barrel shotgun and followed him out. At some point, the two men met, and Smith began firing his pistol at Franks to no avail. It was at this point, apparently, that Franks shot Smith dead. Unfortunately, the violence inside the courthouse that day did not end the matter.

It was in the middle of May of 1915, not even 3 months after Sheriff Franks killed his rival, John Smith, that someone abruptly ended his life. It appears that the sheriff might have been called out to the railroad loading platform in Lockhart on a ruse, and then assassinated once he arrived there. Some claim the killing of Franks was committed by a member of Smith’s family, but, of course, no one really knows. To this day, his violent passing remains a mystery.

What is not a mystery, however, is the fact that both Franks, and his political adversary, John Smith, both lie in the Lockhart Cemetery. Their violent deaths, more likely than not, were caused by a dispute over who should be the Caldwell County Sheriff. Ashes to ashes, dust to dust, and so much for earthly things like a sheriff’s badge and the power that goes with it.

Hankering For Some Catfish

I don’t think about eating catfish all that often, but, every month or so, I do get a certain hankering for it. And, if I don’t immediately feed my hunger for the fish, it gnaws at me until I do.

The nagging craving for catfish appears suddenly, and without warning, and when it does, I immediately start thinking about all of the places nearby where I can go to get my fried catfish “fix.” I avoid the chain restaurants at all costs, unless, of course, I’m really desperate. Fortunately, there are quite a few places in the hill country which make a living off the fish, and know how to prepare it correctly.

When the catfish mood hit me this past week, I jumped into the car and headed over to Marble Falls. As I drove over the winding road through the hill country of Texas, I knew that at the end of my journey there would be fried catfish filets with my name on them. My destination, of course, was Ken’s Catfish & BBQ.

The restaurant is a small white concrete block building right on Marble Fall’s main drag. When I arrived, as is usual at the noon hour, the parking lot in front of the place was crowded with oversized pickup trucks. Despite the clutter of trucks outside, I knew that there would be a seat for me inside. There always is, as the locals will gladly seat you at their table if you have no other place to sit.

The kind folk at Ken’s, like nearly everywhere else in the hill country, are friendly and sincerely appreciate your business. They say “thank you” with a special emphasis after you order, and they really mean it. But, once the catfish is delivered to the table, it’s time to say “thank you” back to them.

The thin catfish filets, breaded in cornmeal, were hot and delicious. A choice of sides was available, including fries, beets, slaw, green beans and potato salad. I went with the coleslaw and green beans. In addition to the catfish and the sides, my order was also served with hush puppies. On top of the great food, I have to tell you, the ice tea was something special.

While I was enjoying the catfish, I looked over to the table next to me, and saw two good old boys eating a couple of impressive-looking overstuffed barbecue sandwiches. Under normal circumstances, I might have regretted my decision to get the catfish, but not that day. I was on a mission to satisfy my catfish craving, and not even those delicious looking beef sandwiches could deter me.

After having devoured those wonderful fried catfish filets at Ken’s Catfish & BBQ, with the accompanying sides, I felt so much better and headed home. It will be a month or so before I get a hankering for catfish again, but, when I do, I know that I will be able to find respite in one of the many places in the Texas Hill Country that know how to fry them up properly.

Dead Man’s Hole: Civil War And Reconstruction Violence In The Texas Hill Country

When the guns of the American Civil War finally fell silent in 1865, the violence in the South did not end.

Reconstruction brought about its own form of cruelty and bloodshed as the South sought to redefine itself, after having its institutions, economy, and the traditional lifestyle of its people destroyed. Many Southerners, resentful and bitter about the conditions which the war, and its conclusion, had brought about, lashed out.

Nowhere was this violent passion more evident than in Texas. The target of this violence was most often those Texans who had not supported the Confederate cause, occupying federal soldiers enforcing military rule, and the newly enfranchised freedmen. In Texas, during the Civil War and its aftermath, intimidation, fear, physical assaults, murder, and blood-feuds were common, and many famous killers and gunmen, like John Wesley Hardin, were able to ply their murderous trade against the backdrop of a sympathetic or intimidated local populace. In many cases, crimes against those who had not supported secession, federal soldiers, and freedmen were not taken seriously and were hidden, covered-up, ignored, or produced “Not Guilty” verdicts in counties throughout Texas.

Burnet County, in the Texas Hill Country, was no exception. But, extreme partisans of the South in this county had their own unique way of disposing of those with whom they disagreed. A few miles south of Marble Falls, on Shovel Mountain Road, is an opening in the earth’s surface. The hole, first discovered in 1821, has a depth of at least 155 feet.

During the Civil War, John R. Scott, Burnet County’s Chief Justice, and a Union supporter, was murdered and thrown into the hole. Before the war’s end, others accused of not being sympathetic to the Confederacy met the same fate, including a young worker named Adolph Hoppe. After the war, the hole continued filling up with bodies, as local government officials responsible for administering Reconstruction policies were targeted. One of the last men to enter the hole was a man named Ben McKeever. After a dispute with some freedmen, he was murdered and then dumped into the hole. It is thought that about 17 men ended up in the hole before the violence came to an end. At one time, an oak tree grew next to the opening, and its limbs were scarred with rope marks from hangings.

Exploration of the hole did not begin in any substantive way until the 1950’s, because of noxious gases found inside. The hole was later sealed with a grate, and in 1999, the land around it was given to the county by its owner for use as an historical park. The hole, located at the very end of a dirt road, is identified by a Texas Historical Commission marker. Not surprisingly, given the violent events which took place at the hole, it remains an eerie and haunting place, even in the daylight. It is also a grim reminder of a tragic and bloody time in the history of Texas.

Sandra Bullock Is Having A Great Year, And I Had A Great Day

In today’s very busy world, multi-tasking is absolutely essential in order to get everything done, and so, I decided to accomplish two things over lunch a couple of days ago. First, have a great lunch. Second, pick up something for a special valentine, my wife, for this Valentine’s Day weekend. Thanks to Sandra Bullock, although unbeknownst to her, I was able to accomplish both things in one place, and it was in her place.

Her place, or more correctly, one of her places, is Walton’s Fancy and Staple on West 6th Street, in Austin, Texas. Actress Sandra Bullock has enjoyed a lot of success over the last year, as moviegoers have enjoyed both The Proposal, and The Blind Side. It is well known that Bullock has received numerous nominations and awards for these two films, including, a 2010 Oscar nomination for Actress in a Leading Role for The Blind Side. What is less known, at least outside of Austin, is that Sandra Bullock both lives in Austin and is quite an astute and successful businesswoman in the city.

Walton’s Fancy and Staple, which opened in 2009, joins Bullock’s other Austin restaurant, Bess Bistro, which was opened several years earlier. But Walton’s is more than just a mere eatery; rather, it is a bakery, delicatessen, coffee shop, floral mart, gift store, and caterer. In other words, you can get more than one thing done during a visit, which is why I headed down there in the first place.

After finding a place to park on 5th street, I walked the block over and went inside. Upon ordering a hot cheese and bacon sandwich, and a cup of the soup of the day, potato, I made my way over to a small table which faced the refrigerated floral cases. As I waited for my food, I watched several florists adding more floral arrangements to the cases. It wasn’t long before I spotted the Valentine flower arrangement I wanted, and kept my eye on it throughout lunch, hoping that no one else would buy it before I finished eating.

Quite soon, my sandwich arrived, served up in a wire basket lined with paper. I must admit, I’m partial to grilled cheese sandwiches. Grilled cheese sandwiches at so many places are often small, cold, soggy, and served on cheap bread, with a few dill pickle slices on the side. But, like any true grilled cheese aficionado, I even love eating those. In contrast, the sandwich at Walton’s was a hot delicacy, grilled on bakery bread, which was both crispy and buttery, with big pieces of smoked bacon poking out from the melted cheese. The sandwich was, in a word, outstanding.

The excellent sandwich aside, the service was extremely friendly, from the time I ordered until I walked out of the door. Late into my lunch, one of the employees came up to me and asked if I was serving in the U.S. Army, as I was wearing an army veteran baseball cap. I explained to her that I was not currently in the army, but was a military veteran. She thanked me for my service and we chatted for a moment or two. What a nice gesture on her part, and one which I did not expect. It only added to what was already a very favorable experience with the food.

Once I finished lunch, I walked over to the floral case and removed the Valentine flowers I had identified earlier. After the flowers had been paid for and carefully secured in a box, I left. As I walked back to the car, I reflected that all of my original goals in visiting Walton’s had been achieved, but the visit had turned out to be so much more. There is no doubt that Sandra Bullock is having a great year. But, indirectly, thanks to her, I had a great day. With Valentine flowers for my wife, the benefit of a very fine lunch, and the unexpected and kind thank you for military service performed long ago, it could not have been a better day.

Lessons Of Life, Like Rules, Are Meant To Be Broken: A Great Cuban Sandwich In Texas

One of the things which life has taught me, is that the farther away you get from the original of something, the less likely it is to be as good. But, the lessons of life, like rules, are sometimes meant to be broken.

An older brother of mine, Rick, introduced me to my first Cuban sandwich at a place in Tampa many years ago. That place was called Hugo’s Spanish Restaurant. And, although that was a mighty long time ago, it was a mighty fine sandwich, and I’ve never forgotten it.

Of course, like all historically popular foods, there is disagreement over what constitutes the “real” Cuban sandwich. To determine what was in the original sandwich, you need to look back to the geographical source. I’m not sure if anyone can legitimately determine whether the sandwich itself actually originated in Cuba, Tampa, or somewhere else in Florida. But, since Florida is less than 100 miles away from Cuba, I’m not going to spend a lot of time quibbling about it here.

I believe, right or wrong, that traditionally, a true Cuban sandwich consists of the basic components of Cuban bread (sometimes sliced at an angle), roast pork, ham, Swiss cheese, very thinly sliced dill pickles, and mustard. In some cases, mayonnaise, tomato and lettuce are added. What Cuban sandwiches all have in common, is that they are heated and pressed in a hot iron press.

Over the years, as I have sought out other Cuban sandwiches around the country, I have often been disappointed. In many cases, while the sandwiches may have had the correct basic ingredients, they also had the very “life” squeezed out of them by some overzealous restaurant employee operating the hot press. The end result, were sandwiches with bread so hard it could crack a tooth, and meat absolutely devoid of any moisture whatsoever. To make matters worse, the sandwiches were often served with a side of potato chips. I don’t claim to be an expert on Cuban cuisine, but I can’t believe that potato chips are on the list. Like I mentioned earlier, the farther away you get from the original of something, the less likely it is to be as good. But, of course, there are exceptions.

It is not surprising that I found an excellent Cuban sandwich being served up out of a trailer in Austin, Texas. Austin is a town which prides itself on being different and weird, but it is also a town filled with both a lot of young entrepreneurs and a lot of trailer food. When entrepreneurs, trailers, and food combine, the results are often spectacular.

The Texas Cuban Sandwich trailer has been located on Austin’s South Lamar Boulevard since September of 2009. Relative newcomers to the trailer food offerings in South Austin, the two young entrepreneurial owners have quickly established themselves and have built quite a following. There is little wonder why. Whether you are eating a Cuban sandwich for the first time, or have eaten hundreds of them over the years, this sandwich is worthy of mention.

The menu is rather limited, but by no means is that an impediment. This is, after all, a small trailer, and not a sit down restaurant. The focus, as it should be, is on the sandwich. The “Texas Cuban,” as you would expect, is an oversized Cuban sandwich reflecting the size of Texas itself. The smaller, “El Cubano,” is what I ordered, and unless you are sharing the sandwich with someone, or have a Texas-sized appetite, it is big enough for one person. The sandwich has all the ingredients which you would expect in a traditional Cuban, including, pork, ham, Swiss cheese, and thinly sliced deli-style crunchy pickles. Mayo and mustard, however, are served on the side. But, there are some differences. The pressed Cuban bread, while correctly cut, is flavored with garlic, and, in addition to the Swiss cheese, provolone cheese is also added. Since I’m a fan of both, I liked this “twist” to the traditional sandwich. The best thing of all was how moist the sandwich was. While the bread was nicely pressed, the meats and pickles inside were unbelievably moist.

Every Cuban sandwich from the trailer is served with fried plantain chips. The chips were thin, crispy, and salty, and provided a perfect complement to the sandwich. The sandwich aside, I could easily go back just for the plantain chips. If you want a beverage, you pull it out of an ice box which sits outside next to the ordering window.

What a great sandwich coming from a couple of guys operating out of a trailer. Despite the fact that Texas is across the Gulf of Mexico from both Cuba and Florida, the distance has not changed the quality of this Cuban sandwich one bit.