Nonstick

Three eggs, scrambled, with salt and pepper, tucked into two flour tortillas.  That has been my breakfast of choice since I (1) decided to increase my protein intake and (2) heard eggs weren’t as unhealthy as I had been told.  What a beautiful day that was!

But I’ve finally given up on my skillet of choice.  I prefer nonstick cookware for reasons that speak for themselves.  But this particular surface was starting to erode, making “nonstick” a bit of a misnomer. 

Read More

Coincidence

Gail Borden was an early Texas land developer — what they used to call an empresario — in the early part of the 19th Century, before the Davy Crockett and Sam Houston years.  His cattle empire took a bit of a step forward when he developed a process for condensing milk and putting it in a can where it would keep awhile on the grocery store shelf.  Yes, that Borden.  The county seat of Borden County in West Texas is named Gail.  Not a coincidence.

Read More

Stories from the Road: Hotel Breakfast

It was not the greatest hotel.  Stains on the furniture, elevator buttons that did not work, and an odd, indistinguishable smell in the hallways were enough to convince Tracie we would be staying elsewhere on our next trip to Houston.  For me, I tend to brush off such things when the price is discounted deeply enough and they give me a free hot breakfast.

        Ah, yes.  Breakfast.  Let’s talk about the breakfast.

The potatoes were gone.  The sparse smattering of eggs was dry and tasteless.  “Hot” might qualify as false advertising.  Even to the eye, it was clear the juice was watered down.  It might have been the worst meal I’ve ever been served that did not make me physically ill.

But my story only starts here.

Read More