It’s roundup time at the ranch, so I’m cooking a couple “manly” lunches at the lodge. My schedule has been kind of tight, so I’m doing a hot lunch the first day, and sandwiches the second day. I had a request for Stuffed Pizza Meatloaf, so they’re having that with twice baked potatoes, Cream Spinach,…
TSTC – Taste of China
Come enjoy a Taste of China by Nathan Easley at the Culinary Arts Center this week. Meals are served two days a week during the summer semester, Wednesday and Friday, from 11 a.m. to 12:30 p.m. View the menu The Culinary Arts facility is located on Campus Drive. (view map) 254.867.4868
Farmers Market, Greenhouse, and Nursery
The Gatesville Farmers Market has really changed, since I was selling vegetables there. There are more vendors now, and more variety. There is a German woman who’s makes breads and German pastries that are fabulous, using organic King Arthur flour. There is also a woman raising goats and making cheese. I bought feta with sun-dried…
Sunday Brunch
It wouldn’t take long to guess where we went – Jack Allen’s Kitchen, of course. We’ve wanted to try brunch for a while. They do a fabulous buffet. Some of my highlights were: house cured ham, green chile pork and eggs, jalapeno sausage, homemade breakfast sausage, chicken fried chicken, chicken fried ribeye, jambalaya, and braised…
Spring Slaw
It’s time to say goodbye to my kale. I picked the last of it, and decided a slaw would be good. Then, I pulled some golden beets and the green tops were beautiful, and the golden beets are delicious raw in a salad. Also, I pulled some carrots, so the ingredient list was falling in…