“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.

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.

Tasty Hill Country Catfish

Along with all of the many eateries in the Texas Hill Country serving up beef brisket and chicken fried steak, there are also quite a few places which specialize in catfish. I don’t eat catfish all that often, maybe once every other month, but there are some days when I find myself craving this aquatic delicacy of the South.

In my mind, there are great catfish meals and bad catfish meals, and absolutely nothing in between. Since catfish is cut and fried, how it is cut and fried makes all the difference. Bad catfish meals, in my opinion, consist of filets which are cut too thick, too heavily coated with liquid batter, and dripping with grease. Additionally, if the catfish is cold, you’ve got a real disaster in your hands, literally.

The perfect catfish filets should be thin and lightly breaded (not battered in some heavy and wet concoction), hot, and with no trace of grease. While that seems simple enough, it’s remarkable how many places around the country can’t get it right. And, if you only eat catfish occasionally, as most people probably do, you don’t want to waste that occasional catfish hunger on something which disappoints.

There are several places in the hill country that know how to prepare catfish correctly. One of them sits across the street from the North Fork of the San Gabriel River in Georgetown, Texas. Bob’s Catfish-N-More, has been around for over 30 years. And, it seems to me, that Bob McMinn, the owner, has not wasted a single minute in all those years perfecting the perfect catfish filet.

The building which houses the restaurant, both inside and out, has that “fishing camp” charm which only adds to the dining experience. In fact, this is exactly the kind of place where you feel like you should be eating catfish, or, at least, some kind of fish.

Once entering the door of the small, brown, wood building, you are greeted with a warm and friendly room. The walls are decorated with all kinds of knick knacks, fishing nets, fishing rods, old license plates, unique clocks, flags, pans, hats, photographs, drawings, news articles, chalkboards, and an old hand crank telephone. While some of the chain restaurants around the country decorate their places in similar fashion, they don't look authentic. Here, it works, and it works very well.

Gladly, there are no high definition wide screen television sets hanging off the wood paneled walls showing replays of the same sporting event you’ve already seen tens of times. There is also no depressing news being shown or music blaring from large speakers. What you hear, instead, is the pleasant conversation of local workers on their lunch break, families having dinner, and senior citizens from Sun City enjoying a meal. This used to be common in restaurants, and now it’s not, and that is unfortunate. The service, by the way, is excellent.

This is not the place to come if you are looking to peruse page after page of menu items. The menu is pretty much catfish, oysters, shrimp, crab, and clams, with accompanying sides, of course. Like most places, there are variations of portion size and platter selections. Being Texas, Bob does serve up the obligatory chicken fried steak. There are also chicken strips for the kids and whoever else likes that sort of thing. But the “Big Fish” at Bob’s, to my way of thinking, is the catfish.

I ordered the Catfish Dinner. It was the featured special, so I got 5 pieces of catfish, beans, cole slaw, jalapeno hush puppies, fries, and an ice tea for a bargain price. What a great deal. Not just because of the great price, but because the food was really very good.

To my liking, the catfish filets were thin, temperature hot and gently breaded with cornmeal. There was no grease present and so no need for extra napkins (I eat catfish filets by hand), and the dry breading flicked off as I was eating it. The filets of catfish were close to perfect, if not perfect.

The beans were nicely prepared, seasoned with the appropriate amount of black pepper, as is common in so many places in the hill country. The slaw, served with the meal, was not chopped up into little miniature pieces and formed into a tasteless, watery, wilted, and ice-cream cone shaped mound so common these days, but had large, firm, and crunchy chunks of cabbage. The jalapeno hush puppies were outstanding. They were not spicy hot at all, but had a very mild and delicious flavor.

In addition to the wonderful food, appropriate atmosphere, and attentive service, there is one more thing I really like about Catfish-N-More; the servers drop off your check when they deliver your food. This way, when you are ready to leave, you pick up the check and pay the cashier. There are few things more annoying to me, than spending time trying to flag down a server to get the check after you’ve eaten. And, with resect to paying the food bill, Bob only accepts cash and local checks. No plastic money cards of any kind are accepted.

If all that isn’t enough, you might be interested to know that Catfish-N-More shares its small building with the Harvest Baptist Church, which has its own entrance around the side. What a unique and wonderful place to eat a catfish meal.

The Lighter Side Of Hill Country Food

A lot of the food in the Texas Hill Country, while delicious, can be just a bit too much on some days. Especially during the hotter weather, some foods on the lighter side, often sound more appealing than beef brisket, gravy covered chicken fried steak, sausage, or refried beans.

In South Austin, you can walk away from a heavy meal, by literally getting on, not off, a beaten dirt path. Lulu B’s is a trailer, which sits on a shaded but undeveloped lot, on South Lamar. The menu is quite simple, consisting of inexpensive Vietnamese sandwiches, vermicelli bowls, and summer rolls. Meat offerings with respect to both the sandwiches and vermicelli bowls are chicken and pork, but vegetarian selections are also available.

After placing your order at the trailer window, you can sit at one of the portable tables set up under the trees, and wait for your name to be called. Once your food is ready, you can either eat right there in the great outdoors, or take your order with you.

The other day, like most folks do, I parked in front of the strip mall next door, and walked over to Lulu B’s. Even though it was well past the noon hour, there were still eight people who, having already ordered, were standing around and talking. I placed my order, and within a few minutes, was on my way.

My selection was a favorite of mine, the grilled chicken sandwich. The marinated grilled chicken is placed on a baguette, and served with carrots, chili, cilantro, cucumbers, and a type of Asian radish. The bread is soft, and the ingredients, with its mix of flavors, makes for a very nice, light and refreshing, sandwich.

Since enjoying my Lulu B’s grilled chicken sandwich the other day, I have since returned to eating the more traditional foods the hill country has to offer. But, every once in a while, it is nice to have a place to go to which provides something to eat on the lighter side. And, that place, for me, is Lulu B’s.

Oktoberfest And Football

This is the season of the Oktoberfest celebrations around the world, including quite a few here in the Texas Hill Country.

St. Mary Our Lady of the Lake Catholic Church in Lago Vista held its annual Oktoberfest today on the parish grounds during a beautiful cool fall day with temperatures in the mid-70's. For well over twenty years, St. Mary’s has hosted the event, with all proceeds, as you would expect, going to local charities.

The “Kid’s Carnival” provided a host of fun rides and games for the younger ones, including a climbing wall and the Wiggle Worm Train. But there were plenty of things for adults as well. A garage sale, country store, silent auction, and raffle were all available for the older folks.

A food court provided hot dogs, hamburgers, and wraps during the day. Soft drinks, snow cones, and beer (for the adults) were also available. Around dinner time, a traditional German dinner was served.

In addition to being the season of Oktoberfest celebrations, it is also football season. And, the organizers of this Oktoberfest knew what they were doing. To make sure that local football fans were present during the day’s Oktoberfest festivities, a large screen TV was available so the faithful could watch Texas beat Oklahoma, 16-13.

Now, pass the beer and Hook ‘em Horns!

The Ubiquitous Prickly Pear Cactus

The Prickly Pear Cactus is the state plant of Texas, and it’s little wonder why. It is found nearly everywhere throughout the state. It is a relatively small cactus, covered with very sharp spines. We, in fact, have many growing on our property here in the hill country. While stumbling into the plant wearing sandals is not a pleasant experience, eating it certainly is.

The Prickly Pear Cactus is native to the American Southwest and Mexico, and has been part of the the diet of people living in the area throughout history. Before moving to Texas, I never imagined that people ate cactus, but I have to tell you, it’s surprisingly good.

The Prickly Pear Cactus is comprised of a couple of parts. The pad is the large flattened portion of the plant and is referred to as “Nopales.” The fruit is referred to as “Tuna.”

Even if you have this spiny plant growing in abundance on your land, it is advantageous to purchase the cactus you wish to consume. Removing the spines is a tedious and time consuming task, and certainly not worth the time or effort, especially when a single fruit of the cactus, completely cleaned of the spines can be purchased for twenty cents in a local hill country store.

The fruit, or Tuna, with the spines removed, is easily prepared for consumption. Simply cut off both ends of the fruit, split the fruit lengthwise, and peel the outer skin off. The remaining portion consists of a sweet and juicy, seed-filled interior with the flavor of a melon. The small seeds are swallowed or chewed by some folks, but probably should be spit out as you would do with watermelon seeds. Various products are derived from the fruit, including jelly, syrup, and candy.

The pad, with a flavor similar to green beans, can be prepared in a variety of ways, often, but not always cooked.

The common Prickly Pear Cactus is interesting to look at, always troublesome to handle, but surely provides an interesting addition to hill country foods.

Getting To The North Shore Of Lake Travis Has Never Been Easier

The north shore of Lake Travis has always gotten a bad rap it seems. For years some people have complained about the time it takes to get to the north shore of the lake from Austin. This explains, in part, why there is more residential and commercial development on the south shore in places like Lakeway.

With the relatively recent opening of the 183A Toll Road, the straightening of RM 1431’s dangerous curves between Cedar Park and Jonestown, and the resurfacing of all four 1431 lanes through Lago Vista, some of the old complaints should begin to subside. Hopefully, this is good news to the communities on the north shore like Jonestown, Lago Vista, and Point Venture.

There is a lot to offer on the north shore in the way of lifestyle, recreation, and potential new development. Once the economy gets a little better, this is an area sure to experience a boom.

New homes in the village of Point Venture, across the lake from Lakeway, are always under construction it seems. There are also new residential and condo developments underway as you travel up the peninsula on Lohman Ford Road toward Lago Vista’s city center. The north shore communities provide wonderful hill country and lake views, lake access, great golf, good local food and live music. The communities are also minutes away from Balcones Canyonlands National Wildlife Refuge, Flat Creek Estate Vineyard and Winery, and Marble Falls. Vacation lodging is plentiful in Jonestown, Lago Vista, and Point Venture all year around, whether it be for summer weekend vacationers or "winter Texans" coming down to stay during the cold months up north.

Now that the road access to the north shore has improved greatly, there is no reason not to give the area a closer look.