A landmark, the only one left of its kind, stands upright and proud near the town of Deadwood, Texas, on what is now the Texas-Louisiana border. It is all that remains of what was once the boundary between the United States of America and the Republic of Texas.
It stands, more than 150 years after it was erected, for three reasons: it is made of solid granite; it reaches six feet beneath ground level; and it has been deliberately preserved by people who value their heritage.
Consider this. Then ask yourselves, “How important is my heritage of faith?” Read More
My beloved Texas A&M University puts on an annual two-day barbecue seminar. “Camp Brisket” shows a fortunate few dozen participants the finer points of trimming, preparing and serving the best barbecue in the world. And here I am in Pensacola, Florida, drooling, surrounded by well-intentioned but sadly ignorant folks who think “good barbecue” used to oink. Read More
Purists insist that a “kolache” with sausage inside is actually a klobosniky. And strictly speaking, it is not Czech in origin, as is the kolache. It is a native Texan. Word has it the klobosniky was invented in West, Texas (which, ironically, is not in west Texas) at the Village Bakery in 1953.
If you are not from Texas, you don’t care. If you are from Texas, you probably still don’t care. Frankly, I’m not sure how much I care. I just like saying klobosniky. Read More
I love my life in Florida. But I must say, trips back to Texas remind me of what I have left behind. Bluebonnets in March, and prickly pear flowers in May. Beef brisket barbecue so good that is actually better without sauce. Two dozen varieties of peppers in your local grocery store. Mexican food that is worth eating.
But one of the least-appreciated Texas delights is a pastry called a kolache. Read More