Lone Star

My great-grandmother said if you drop a dishtowel and it lands crumpled, a gentleman is coming to call.

Your post just jarred memories of my mother baking angel food cakes, taking them out of the oven and inverting the pan on a glass 7-Up bottle she kept just for that purpose.

I didn't know salmon patties were out of style! They are in my repertoire of weeknight dinners. Now what am I going to do?

Not to sound too PETA-y, but I think that knowing the name of dinner is... onerous. Yeesh. ← Every year we go through the same thing when our kids get new hogs to raise for show. If it turns out something is wrong with one of them, we debate on whether to sell or have it butchered. It has only happened once, but we sold. I can only eat anonymous pigs.

What is mock oyster dip? ← It is made with broccoli, button mushrooms (the "oysters"), onions, cream of mushroom soup, and the all important roll of garlic cheese product. All melted together. My MIL always made it for "special" parties and served it a beautiful chafing dish.

In "2 Mules For Sister Sarah", it was Sherry....which was offered toClint & Shirley McClain by the Mexican Commandant to celebrate her capture since she had worked to over throw them...Clint said "well, that's certainly better than a stab in the eye with a sharp stick".

Hominy and cornmeal are two different things. Hominy is usually made from dent corn which is dried hard on the cob and then soaked in a lye solution. The corn swells and the hull is removed and then it is ground into grits. Cornmeal is used for making polenta and there are all different types of grinds and different corns (like coffees).

The best Vegas food: Bloody Marys and 99 cent shrimp cocktails from the Four Queens!

Oh my! I don't know the extent of my powers I hope you can try it with some nice melon for the sweet/salty combo. Once you start working, perhaps you will meet some co-workers who can guide you to where the "Old Souk" type areas are.

mock oyster dip - served in a chafing dish

We need Mayhaw Man or Fistfullaroux to explain some of the pronunciations down in swamp land. They are an entire language of their own. Court Bouillion = Coo - by -on

My mother was a good cook, nothing too "fancy" ( well, there was that fondue period) but lots of Southern style staples. The worst thing she made me eat - smashed up Vienna sausages mixed with mayonnaise and sweet pickle relish . She would put this vile mixture into sandwiches for our lunch. I would throw mine out the window of the school bus on the way to school just to get rid of the smell. My mother loved Vienna sausages. She once told me that as a girl during the lean times of the depression, all she wanted was to grow up and have all the Vienna sausages she could eat. Your dream was not mine mom

Arbulco - loving your blog! The array of shops and goods are amazing. Have you tried Halluomi cheese yet? I spent a good portion of my "growing up" years in Kuwait and it was a favorite treat. Halloumi is a traditional cheese of Cyprus, usually made of a mixture of goat and sheeps milk, though sometimes it may have some cow milk. The wonderful thing about the cheese, is that it is best eaten fried in a skillet til browned, or grilled. It does not melt like most cheeses, and the taste is fantastic. It has a texture similar to mozzarella and a salty taste. Fry some up and have with some olives, dates and melon. Delicious.

Has anyone been to Kings Orchard in Plantersville? I read an ad for them in the paper today and strawberries are available 3/1 www.kingsorchard.com Wondering if it is worth the trip up there.

When I was younger, I lived in the panhandle are of Texas. Every once in a while, a lot of couples would get together and decide to have a goat roast. Everyone would pitch in money and the guys would go find someone with a goat for sale. The goat would be brought back to whoevers farm was hosting the event and then slaughtered and butchered. The goat was cooked slowly over a pit or sometimes on a spit over an open fire. It would need to be kept at least 20-24 inches above the heat source. It would first be given a rub of salt and pepper, and perhaps some cumin and chili powder. During the roasting/grilling, the goat (barbado/cabrito) would be turned and basted frequently with a vinegary barbeque sauce - a "mopping" sauce. The goat would cook for hours and in the meantime, a keg of beer would be consumed and vast quantities of potato salad and other sides made. It was always a very festive time under the West Texas stars. After the meal, the party would go on with singing and lie-telling around the fire pit. As for more commercial purposes, It is available in some supermarkets around the Houston area, packaged like any other meat. It is always available at the Carnicerias in the area. I have never prepared it for any dishes at home. My daughters goat was sold after the Livestock Show last year for .90 a pound on the hoof.

I like: Jimmy Dean sausage biscuits Sister Schuberts rolls Stouffers French bread pizzas

← No, because I used to watch her make it. She would by the Armour dried beef that came in the jar, rinse it and basically add it to a white sauce. It was one of my favorite things as a child. It is really pretty simple to make, but I am the only one in my family who likes it, so I always look forward to it when husband and kids are hunting.

King Ranch Casserole Chicken spaghetti/tetrazzini (freezes very well) Shredded barbeque beef (made from slow-roasted chuck) for sandwiches Johnny Marzetti casserole ( never met a kid who didn't like that) Preparing meals for them to have on hand is probably the nicest thing you could do! Back in the day, I had newborn twins and a two-year-old. The donation of prepared meals in those early days is probably what saved me from the purple kool-aide.

What is wrong with plain, frozen vegetables? And I still say that Stouffer's creamed chipped beef is just as good as what mama used to make.

The pinto bean wars have blighted my otherwise food harmonious marriage. My husband thinks you cannot have beans and cornbread, one of the most perfect meals in the universe, without chili. That is just wrong. He also puts American cheese on his spaghetti when I am not looking. He thinks I don't see him.

Thank you! From this site.

I did too! It was one of my favorite meals as a child. I continued to love it until nursing school and Anatomy and Physiology class. Something about those Kupffer cells. I had some iron issues during a twin pregnancy, so I went to Luby's Cafeteria once a week for their liver and onions. I could eat it as long as I did not have to prepare it.

We were at the San Antonio Livestock show and Rodeo last weekend, and the Pace booth gave away samples of "Pace Burgers" - little hamburgers with Pace mixed in, grilled and served on a tiny bun. They were really very good. You could use Ro-tel instead but I suppose you would have to drain it first.

Forgive me, but could someone please explain what D.O.P. stands for?

When your daughter reads the quote on the wall at Central Market "Cooking is like love. It should be entered into with abandon or not at all " and says: "That sounds like you Mom!"