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
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
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
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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