Happy "almost" first day of fall! Yeah, it's not until Wednesday the 23rd, but I'm celebrating now. I love, love, love this time of year! All y'all who know me, know this, but I can't help it, everything about this time of year lights me up. I love that the days get shorter, the evenings smell like wood fires, the weather cools off and we can wear cute clothes with boots and scarves, and for the most part, we just all seem to slow down a little bit and come back together as a family.
Last week we were in Texas and can I just say, I could live in Texas! I loved the history, the love the Texas people have for their state, how green the state is, and all in all, the people were just so friendly. We spent a few days in San Antonio and played at the River Walk, we visited The Alamo, ate really incredible food - no, REALLY incredible food, visited the Natural Bridges Caverns, traveled to The Presidio at Goliad, and I got to meet some friends who I have been communicating with via Facebook for more than 5 years. These friends, Rhonda and Stephanie run a rescue for cocker spaniels and well, you know my heart gets soft for a cocker spaniel.
Rhonda has been following Mason on his cooking journey and wanted to cook with him so on Friday night he taught her how to throw pizza dough and we made homemade pizzas. On Saturday, they had a party and Mason and Rhonda grilled up Mason's spicy street tacos using both chicken and beef. Not only did they have a total blast, the chow was good, too! So For those who think social media is a time suck and not worthwhile, let me assure you you are wrong! I have met amazing people through social media, and Gulf Coast Cocker Spaniel Rescue is one such group - these women do amazing work.
This is Sir Coffee, he came to them at 12 years old and incredibly sick, he's 16 now! I came to Texas to meet him and totally expected a dog that was old and slow moving. I couldn't have been more wrong, he is in great health and greeted me (us) with a smile. I'm so proud to be a part of this group known as Coffee Nation!
We also ate a restaurant called Gwendolyn. The concept of the restaurant is entirely old school, using what they had and doing as they did before the break of the industrial revolution: approximately 1850. This was the last time that food was honest.There are no blenders, mixers, choppers, ice cream machines, deepfryers, burr sticks, nor anything else with a motor--nothing with a plug. Food machines with motors made possible an imbalance of diet that had never occurred before: we could suddenly fry enough food to make ourselves sick, we could preserve food longer than its last dangling vitamin. Refusing food-enabling machines is another way to keep the food honest, and in reasonable balance. No perishable ingredient may travel further than a good, strong horse.The menu will move absolutely in lockstep with the seasons, as okra and eggplant taper off and leafy greens move in, we must change ourselves to suit the product--not the other way around. What is outside is inside.
Mason LOVED every bite of this meal, he even enjoyed goat cheese! "Mom, this was the absolute best meal I have ever eaten!" Mason. Chef Sohocki took Mason to his other restaurant, a Japanese Ramen joint, we ate there the following day for lunch. Amazing fresh food, super flavors, great service and atmosphere and all in all, we had a top notch night in San Antonio, TX.
So that was our trip to Texas, lots of history, amazing food and awesome people, what more could we ask for!