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"Homesick Texan" - 5 new articles

  1. Strawberry cobbler
  2. Dr Pepper pulled brisket
  3. The Homesick Texan's Family Table is published!
  4. Orange pecan cinnamon rolls
  5. Chicken-fried chicken
  6. More Recent Articles
  7. Search Homesick Texan
  8. Prior Mailing Archive

Strawberry cobbler

According to a spring 1957 issue of the Claude News, the Business Women’s Club of this Texas panhandle town got together for a luncheon meeting. On the menu were roast beef, chicken and dumplings, mashed potatoes, macaroni and cheese, vegetable salad, rolls, corn muffins, and (if you had any room after such a feast) strawberry cobbler for dessert. When I go through Texas newspapers from the
     


Dr Pepper pulled brisket

The first time I recall having brisket, it wasn’t the smoked hunk of beef that many people associate with Texas. No, instead it was an oven brisket prepared by my grandmother. While normally our pot roasts were made with chuck along with lots of potatoes and carrots, this roast of brisket had been slowly cooked in a tomato-based sauce. It was tender, juicy, and delicious. Recently, a friend
     

The Homesick Texan's Family Table is published!

So, I spent the past two years working on another book and today it’s published. Would you like to see a preview? Like my first book, there are over 125 comforting Texan recipes made with fresh, seasonal ingredients. There are also lots of stories and full-color landscape photos of Texas. To get a sense of how it's organized, here’s the table of contents, with a cow. And here are some more
     


Orange pecan cinnamon rolls

When I was young, my mom was a health food nut. We’re talking a full-on carob, wheat germ, no sugar in your cereal kind of health food nut. It was the 1970s, so it wasn’t that unusual, but still it drove me crazy. I wanted white bread, Fruit Loops, and Tang—not the crunchy, wholesome food products we’d pick up at the natural foods store. Sure, she cooked that way because she loved us, but I
     

Chicken-fried chicken

Spring semester of my senior year in high school, when my friends and I were feeling daring we’d occasionally leave school for lunch. We only had 45 minutes so it had to be quick, and my school was in a remote area so there weren’t many dining options nearby. Though there was one restaurant that appealed to everyone—the local Grandy’s, which was only a short ride away. If you’re not familiar
     


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