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New
Pinto
Beans by Mike Cox 12-7-11
Pinto beans
were a staple in 19th century Texas and continue to be today, but their history
goes back even further... By the time of Texas’ Anglo colonization, pinto beans
(better known in the Southwest as frijoles or Pecos Strawberries) had become ubiquitous... |
More
NewA
Lesson in the Sociology of Galveston Commerce
by Bill Cherry 11-6-11
A
story of Daniel Serrato's pushcart of freshly made hot tamales and the
most photographed home in Galveston The Open Gates...Regional
expressions by Bob Bowman 10-9-11
East
Texas expressions seem to be making a comeback. I recently heard a man say that
his wife "has a biscuit in the oven," referring to the fact that she was pregnant...Things
here and there by Bob Bowman 7-24-11
Of biscuits, apple peel, and moreMost
everyone has interesting tidbits to share by Delbert Trew 6-28-11
Ways
of raising chickens and "putting up sausage."Daddy's
Potato Patch by Robert G. Cowser 4-18-11
I
grew up on a farm during the 1940s. The farm was located south of Saltillo in
the region of loamy soil just south of the crescent of prairie land that extends
over the eastern part of Texas... Texas’
Oldest Bakery Ships Thousands of Pounds of Holiday Desserts by Dana Goolsby
12-24-10
The oldest bakery in Texas has been busy all year preparing
for their busiest season of the year. The holiday season rush begins during the
hot East Texas summer months for Eilenberger’s Bakery, located in historic downtown
Palestine.Christmas
Dinner by Mike Cox 12-23-10
In the
letter the Galveston News published on Dec. 21, 1893, the former ranger A. J.
Sowell expanded on an incident he had only mentioned briefly in his 1884 book
“Rangers and Pioneers of Texas.” Pittsburg’s
Hot Links by Bob Bowman 12-19-10
Few
East Texas foods are as well-known as those spicy sausages, better known as “hot
links,” served at Pittsburg (the one in East Texas).Pecans
by Mike Cox 11-25-10
There’s more to
the nut produced by Texas’ official state tree than food value...A
Young Man, His Kirwin Education, Mike Gaido’s Mentoring & the Fellow with the
$50,000 by Bill Cherry 11-24-10
"It’s
a story about my Galveston friend Benno Deltz. I don’t think I’ve ever told it
to you. Draw close. You’re going to love the ending."Early
Texans relied on corn for cakes, livestock by Delbert Trew 11-23-10
To
the early Texas settlers, raising corn was a matter of life or death. Weather
Folklore - Psychic Persimmons by Dana Goolsby
11-19-10
Folklore reveals that superstitions about cutting persimmon
trees may help cure warts, cancer and even predict weather, even Texas weather.
WWII
Rationing Cartoon by Roger T. Moore1-18-10The
Great Chicken-Fried Steak Hoax by Mike Cox 10-28-10
Ever
wonder how a legend gets started? I had a small role in the creation of what has
become one of Texas’ most enduring pieces of “fakelore” -- the story of the invention
of the chicken-fried steak. Candy
Shops and Crossbones; Slaton, Texas 1920s by James Villanueva
9-10-10
In the early 1920’s, Slaton was a thriving city with a population
of more than 6,000 and various candy shops and confectioneries fought and competed
over satisfying Slaton’s sweet tooth. The 1920s was a golden age for candy companies
throughout the country... Smuggling
Liquor by C. F. Eckhardt 9-4-10
From
1919 until 1933 the United States was in the throes of one of the worst mistakes
it has ever made—prohibition. Texas has the longest border with Mexico of any
state. Mexico had no prohibition. Just across the Rio Grande was a very thirsty
state... "Gathering
Pecans" - Arlington WPA Mural 8-29-10
Remembrance
of Things Fried: Mr. Shipley and Mrs. Hurley by Ken Rudine
8-25-10
Ice
in Summer by Clay Coppedge 8-6-10
Glance
at brief histories of Texas communities where business from a given year are listed
and you notice how many towns included an icehouse right along with the churches,
stores, post offices and cotton gins...
Luke
Brown Seedless Watermelons and Grocery Store Personalities
or The
Quality Goes in Before the Face Goes On
by Brewster Hudspeth 8-1-10
Moon
Pies by Bob Bowman 6-20-10
A friend
sent our family a couple of Moon Pies a few days ago. Our first reaction was:
“Are Moon Pies still being made today?'’
Kate
Polly's Pancakes by Mike Cox 6-3-10
Next
time you fry a stack of pancakes, imagine what it would be like if your life and
the well-being of your children depended on it.How
the 1943 Roof of Mike Gaido’s Drive In Helped Him Keep His Feet on the Ground
5-1-10
Mike Gaido’s first business venture
in Galveston was not a big and glorious seafood restaurant like it is today, but
a drive-in...
Hauling
Corn Crop to Market at Age 13 by Henry Skupin 3-1-10
Excerpted from "Growing Up On the Farm"
Texas
Corn 3-1-10 |
 |
Food
& BeveragesPittsburg’s
Hot Links by Bob Bowman 12-19-10
Few
East Texas foods are as well-known as those spicy sausages, better known as “hot
links,” served at Pittsburg (the one in East Texas).The
Great Chicken-Fried Steak Hoax by Mike Cox 10-28-10
Ever
wonder how a legend gets started? I had a small role in the creation of what has
become one of Texas’ most enduring pieces of “fakelore” -- the story of the invention
of the chicken-fried steak. Wine
- Hitting the Marc by Byron Browne
The wine industry in Texas is blooming.
The Texas Agriculture Department lists almost 120 wineries in the state and reports
that as of 2007, Texas is this country’s 5th largest producer of grapes and wine.
For anyone who has traveled to west Texas or the Hill Country... Peaches
by Mike Cox
The peach tree outside the old stone structure in Burnet at the
site of Fort Croghan and Mrs. Ross’ Croghan Cobbler recipe...Biscuits
Mike Cox
"...Back when or now, cooking biscuits involves more than combining
the ingredients and baking the result. As the “McLintock” scene suggests, good
biscuits almost do seem divinely inspired..." Fascinated
by food facts by Delbert Trew
About ketchup,
pinto beans and chiliThe
Great Blackeyed Pea Hoax by C. F. Eckhardt
Did
you eat blackeyed peas for good luck on New Year's Day? Did you do so because
it's a 'great ante-bellum Southern tradition?' If so, congratulations. You have
been scammed by one of the most likeable con-artists in Texas history... In
Praise of Texas Corn by Clay Coppedge
While
it might be a stretch to think of corn as a native Texas plant, it comes close...
Early
Texans relied on corn for cakes, livestock by Delbert
Trew 11-23-10
To the early Texas settlers, raising corn
was a matter of life or death.Texas
Corn 3-1-10National
Dish of Texas by C. F. Eckhardt
Chili con carne
is the national dish of Texas. It was invented in Texas by Texas natives-literally-and
it's made right only in Texas...Churros
by Maggie Van Ostrand
Don Churrero - "The churro cannot be 'made,' it
can only be created. Further, the churro's creator must be touched by the hand
of God himself, for to partake of the delights of a churro is to know heaven on
earth."
Salt
of the South by Clay Coppedge
"The Confederate Salt Works at Lometa operated in a manner common
to France and Germany but almost unheard of in the south."
Metheglin
by Clay Coppedge
Metheglin, the brew,
has fared well in the intervening years. From being the drink-of-choice for intemperate
settlers, it's now bottled and rhapsodized over like fine wine. Spicing appears
to be the key to quality metheglin. Butter
- All types of things happened when making butter by Delbert Trew Chili
by Mike Cox
How chili came to be, canning chili, chili con carne, “Chili Queens”
...Pumpkins
by Mike Cox
Potatoes
- Once lowly fare, potatoes enjoy popularity by Delbert TrewThe
hog, the whole hog, nothin' but the hog by Delbert Trew
Hushpuppies
by Bob Bowman
The annual Southern Hushpuppy Cookoffs in LufkinBison:
It's not just for Native Americans anymore. by Brewster HudspethThe
Naming of Chili by Luke Warm
Texas
Onions by John Troesser
"The Mother of All Sweet Onions": the Texas
Grano 502, and the Vidalia onion
Milk
- Got sweet, skim, sour, butter or scalded milk? by Delbert TrewBiscuits,
even the 'whomp' kind, make world a better place by Delbert Trew
All
biscuits talked about so far have been "made from scratch" using mostly flour,
baking powder, soda, shortening, a pinch of salt and milk or water. This mix has
to be rolled flat, cut or formed and allowed to rise in a warm place, leaving
a big mess in the kitchen. In the end, seldom did a batch of biscuits turn out
exactly like the last effort, although the same measurements were used.
Cornbread
- 'My mama's cornbread' discussion gets hot by Delbert Trew
Coffee
- "To Drink or Not to Drink"....your cup of coffee
by Dr. C. K. Wong,
M.D.
To drink or not to drink, and how much ....
Caffeine
- Want to know how much a caffeine addict you are?
by Dr. C. K. Wong,
M.D.
Coffee, tea, CocaCola, chocolate .....
Tortilla
- "It Takes a Tortilla…" Mexicans Turn to an Ancient Reliable Snack
by Sheila Mayne
Tacos are categorized and labeled according to both their
mode of preparation and according to their filling. Taco stands usually have a
sign indicating which type of taco, by preparation and/or filling, they sell.
Hamburger
- Inventing the Hamburger by Bob Bowman
When Hamburger University, the
McDonald's training school and research group, went looking for the origin of
the hamburger some years ago, they concluded that it was introduced at the 1904
St Louis World's Fair by an anonymous food vender. But it wasn¹t until the 1980s
that it was discovered that the vendor was from East Texas.
Moon Pies by
Bob Bowman 6-20-10
A friend sent our family a couple
of Moon Pies a few days ago. Our first reaction was: “Are Moon Pies still being
made today?'’ Psychic
Persimmons by Dana Goolsby 11-19-10
Folklore
reveals that superstitions about cutting persimmon trees may help cure warts,
cancer and even predict weather, even Texas weather. |
Food Preparation,
Traditions, Stories & History Pinto
Beans by Mike Cox
12-7-11
Pinto beans were a staple in 19th century Texas and continue
to be today, but their history goes back even further... By the time of Texas’
Anglo colonization, pinto beans (better known in the Southwest as frijoles or
Pecos Strawberries) had become ubiquitous...A
Lesson in the Sociology of Galveston Commerce by Bill Cherry
11-6-11
A story of Daniel Serrato's pushcart
of freshly made hot tamales and the most photographed home in Galveston The Open
Gates...El
Camino Olive Trail 8-5-11
Oliver trees, growers
and harvestsThings
here and there by Bob Bowman 7-24-11
Of biscuits,
apple peel, and moreMost
everyone has interesting tidbits to share by Delbert Trew 6-28-11
Ways
of raising chickens and "putting up sausage."Food
for the family in tough times..... And the tools to use by Nolan Maxie
3-1-11
We
grew many various kinds of vegetables in the garden; onions; cabage; lettuce;
carrots; radishes; turnips; beans; peas; squash; orka; cellery and others. You
can do it yourself, too!Texas’
Oldest Bakery Ships Thousands of Pounds of Holiday Desserts by Dana Goolsby
12-24-10
The oldest bakery in Texas has been busy all year
preparing for their busiest season of the year. The holiday season rush begins
during the hot East Texas summer months for Eilenberger’s Bakery, located in historic
downtown Palestine.Christmas
Dinner by Mike Cox 12-23-10
In the letter the Galveston
News published on Dec. 21, 1893, the former ranger A. J. Sowell expanded on an
incident he had only mentioned briefly in his 1884 book “Rangers and Pioneers
of Texas.” Pecans
by Mike Cox 11-25-10
There’s more to the nut produced
by Texas’ official state tree than food value...A
Young Man, His Kirwin Education, Mike Gaido’s Mentoring & the Fellow with the
$50,000 by Bill Cherry 11-24-10
"It’s a story
about my Galveston friend Benno Deltz. I don’t think I’ve ever told it to you.
Draw close. You’re going to love the ending."Candy
Shops and Crossbones; Slaton, Texas 1920s by James Villanueva
9-10-10
In the early 1920’s, Slaton was a thriving city with a population
of more than 6,000 and various candy shops and confectioneries fought and competed
over satisfying Slaton’s sweet tooth. The 1920s was a golden age for candy companies
throughout the country... Smuggling
Liquor by C. F. Eckhardt 9-4-10
From 1919 until 1933
the United States was in the throes of one of the worst mistakes it has ever made—prohibition.
Texas has the longest border with Mexico of any state. Mexico had no prohibition.
Just across the Rio Grande was a very thirsty state... "Gathering
Pecans" - Arlington WPA Mural 8-29-10Remembrance
of Things Fried: Mr. Shipley and Mrs. Hurley by Ken Rudine
8-25-10Ice
in Summer by Clay Coppedge 8-6-10
Glance
at brief histories of Texas communities where business from a given year are listed
and you notice how many towns included an icehouse right along with the churches,
stores, post offices and cotton gins...
Luke
Brown Seedless Watermelons and Grocery Store Personalities
or The
Quality Goes in Before the Face Goes On
by Brewster Hudspeth 8-1-10Kate
Polly's Pancakes by Mike Cox 6-3-10
Next
time you fry a stack of pancakes, imagine what it would be like if your life and
the well-being of your children depended on it.How
the 1943 Roof of Mike Gaido’s Drive In Helped Him Keep His Feet on the Ground
5-1-10
Mike Gaido’s first business venture in Galveston
was not a big and glorious seafood restaurant like it is today, but a drive-in...Hauling
Corn Crop to Market at Age 13 by Henry Skupin 3-1-10
Excerpted from "Growing Up On the Farm"Grape
Creek Winery by Byron Browne
You know what’s fun? Besides listening to
Texas Tech football coach Mike Leach speak- fun is drinking a nice, refreshing,
Texas wine on a Saturday afternoon...1935
Professional Baseball Pitcher, R.S. Maceo, Sr., Says It’s All in the Olive Salad
by Bill Cherry
What separates the authentic muffaletta from the copy is the
recipe for the sandwich spread that we afficionados refer to as “olive salad.”
It’s one of those things you either make right or it’s wrong. There’s no such
thing as reasonably OK olive salad. And the muffaletta has to be made with a muffa
roll... Old-timers'
tales - true or not by Delbert Trew
When old-timers gather and talk about
the good old days, you never know whether the story is the real truth or exaggerated
nonsense. Here are a few samples I remember or have heard lately... Chicken
Fried Steak: An Unbiased Recommendation by Britt Towery
One thing I have
tired to do through the years is to visit Underwood's Bar-B-Q when near Brownwood.
Pity the poor traveler who is in Brownwood on a Wednesday... Chinkapins:
Country Kids Love'em by N. Ray Maxie
The burley little nut actually resembles
a small chestnut, and rightly so, it is of the chestnut family... Rio
Grande Valley, Winter Texans and Texas BBQ by Ken Rudine
When you find
a place with smoke coming from a pit, burning mesquite, with beef brisket cooking
that means you have found a genuine location for BBQ...
Indian Stories by
Mike Cox
A family were just about to sit down to supper when a Comanche Indian
burst into their residence and wolfed down all their food...Bright
and Early Coffee and Tea by Bob Bowman
Once upon a time, Bright & Early
Coffee and Tea signs, usually painted on the sides of barns and country stores,
could be found in most Southern states, including Texas.
Pear
preserves always worth the work by Delbert Trew
Each year in late September
or early October, if Mother Nature allows, the Trews "put up pear preserves."
As long as I can remember this annual routine has taken place...Nothing
to Fear But Thanksgiving by Maggie Van Ostrand
The government is interfering
in our lives yet again. They have decided to add yet another fear to the long
list of things they tell us to be scared of: holiday food. Fresh
beef top concern for settlers by Delbert Trew
Before refrigeration arrived
in rural areas, a system called "meat clubs" allowed families to keep fresh meat
all year."Watermelons
Fresh and Fine. Watermelons Right off the Vine." by N. Ray Maxie 7-1-08
Truck farming in the Ark-La-Tex during the Great Depression was a very necessary
way of life. Everyone that was able to work cultivated a pretty large garden and
some even had larger “truck patches” of watermelons... Mayhaws:
A spring delicacy by Bob Bowman
"In case you
haven't lived in East Texas for a long time, mayhaws are to East Texans what blueberries
are to Maine. The trouble is they don't grow in convenient places like fields
and roadside bar ditches. Most mayhaws are found in swamps, river bottoms and
other places where large snakes, giant mosquitoes and other varmits make their
home..."Coffee
Drinkers by Mike Cox
Since practically forever, Texans all across the
state have practiced this little-known daily routine of coffee and conversation.
Though more common in small towns, no-dues, no officers coffee clubs occasionally
develop in the bigger cities...
Preserving Meat on
the Frontier C. F. Eckhardt
According to DR. CHASE'S RECIPES OR INFORMATION
FOR EVERYBODY, the thirty-sixth edition of which came out in 1866, here are some
recipes for preservation of meat without refrigeration... This
Little Piggy Stayed Home by Linda Kirkpatrick
This story is about the
important but disgusting details of butchering the ill fated little pig and preparing
the meat for the table. It is not for the faint of heart... Staple
Shopping Mike Cox
Need a loaf of bread? Unless you live in a particularly
remote area, a plastic bag of sliced sandwich covers and gravy soppers rests on
the shelf only a few minutes away at a nearby and aptly named convenience store.
But in the 19th century Texans did not get to enjoy all that much convenience,
especially when it came to shopping... One
Time a Kitten Named Elijah Came to the Passover Seder Table to Bring Wisdom
by Bill Cherry
The most important holy day to Jews is the 14th day of Nisan.
It marks Passover. Passover's purpose is to celebrate God's deliverance of His
people from the bondage of sin. This historical event is contemplated by Jews
at an evening family meal known as the Seder... An irony of Christianity is that
Jesus' last supper was a Passover Seder... Water
supply not to be taken for granted by Delbert Trew
Today we think nothing
of turning on a faucet to get water. Daily, millions of gallons of water are used,
saved, wasted, discussed, bought and sold without raising an eyebrow. Well, folks,
it hasn't always been that way...Annual
pear event preserves the past by Delbert Trew
One annual event that comes
as regularly as sunrise at the Trew house is the making of pear preserves... White
Lightning by Clay Coppedge
"Moonshining, in
Texas and elsewhere, reached its peak during prohibition, from 1919 to 1933. Prohibition
made it illegal to manufacture or consume alcoholic beverages, but moonshiners
viewed more often as folk heroes as outlaws..."Can
you please pass the salt? by Delbert Trew
Many of the elements we take
for granted today have incredible histories. The most outstanding of these is
table salt... Home
canning was a high-pressure job by Delbert Trew
There was a time between
root cellars and refrigeration when pressure cookers were used to preserve food.
The Great Depression and Dust Bowl were blowing full force, home gardens were
feeding the populace and preservation of meat and produce was an absolute necessity
to survive. Interestingly, steam pressure canning dates back to Napoleon, the
French general who offered a cash prize to anyone who could invent a process to
preserve food for his traveling armies.Sam's
Mother-in-Law by Mike Cox
"Despite the rocky beginning of their relationship,
Sam Houston treated Mrs. Nancy Lea, his mother-in-law, with all due respect. He
must have learned to accept her eccentricities as well, like the lard incident..."
Priddy
Good Sandwiches by Mike Cox
Here's the recipe, with a caution that even
by using all the ingredients Mrs. Hohertz does, the sandwich won't be nearly as
good the ones she makes...
The
Possum Dinner by Bob Bowman
While most East Texans
were planning Thanksgiving dinners in 1929, four old friends in Frankston were
sitting down for a meal of possum and sweet potatoes... Haphazard
biscuits now memories by Delbert Trew
Watching Aunt Ruby Wilkinson make
biscuits provided more entertainment than seeing a three-ring circus... East
Texas Savior of the French Wine Industry by Archie P. McDonald
Those who
favor a glass of wine, especially French wine, may not be aware of the debt they
and the French owe to Dr. Thomas Volney Munson of Denison, TexasCrocks:
The Tupperware of their day by Delbert Trew
"As a little boy I can
remember crocks, and crock-type bowls that were in everyday use in the Trew homes.
My favorite crock story tells of chuck wagon cooks who kept their sourdough batch
growing in a small crock with a lid...."Canning
remains popular throughout time by Delbert TrewGrease
by George Lester
"Our farm was a featureless plain except for the creek
bottom with its tall trees and cool shady areas along the sparse stream. Down
there, we discovered the delicacy of crawdad tails..."
How
Sweet It Was by George Lester
"I may have this wrong, but the best
I can remember it, my father had a unique way of deciding where to have our vegetable
garden each year..."Adventures
in Egg Gathering by Neal Crausbay
McAdoo, Texas, 1948
Hunger
Pains by George Lester'Waste
not, want not' was law at supper by Delbert Trew
Living close to food
source, working to prepare it instilled appreciationThe
Smorgasbord by Geroge Lester
A school lunch storyIce
Scream! by George LesterOyster
Stew by George LesterSausage
Biscuits by George LesterDrug
Store Centennial by Bob Bowman
The San Augustine Drug Store will in May
(2004) celebrate a hundred years of doing business at the same location in downtown
San Augustine; and a fountain drink known as "The Grapefruit Highball."The
Murchison Hotel by Bob Bowman
"There are some things about the East
Texas Plate Lunch that are sacred and should not be messed with by either the
cook or the customer." The
Corn Crib by Bob Bowman
"In early East Texas, corn cribs were as
essential to farmers as their plows and mules. Used to store corn on the floor
and peanuts in the rafters, the cribs enabled families to store food for themselves
and their livestock for the winter months."
Dinner
on the Grounds by Bob Bowman
It was an annual feast we remembered for
a year -- and a place where we often found rare and out-of-season delicacies.
The
East Texas Plate Lunch by Bob Bowman
The real culinary treasure of Texas.
It is a savory, although unsung, pleasure that comes only from caring country
cooks who have mastered the magic of bacon drippings and cornbread baking.
Poke
Sallet by Bob Bowman
"There isn't a better country dish in East Texas."Pie
Suppers by Bob Bowman
But here in East Texas, I've always felt that some
of our folks devised an ingenious way to deprive politicians of money right when
they need it the most. It's called the pie supper. And it works this way... Barbecue
Bust by Mike Cox
With more than 20,000 chanting anti-war protestors headed
downtown from UT, the governor decided he was hungry for barbecue...They
don’t sell for money at any price (1864)A
Salt Lake near El Paso by Delbert TrewInventions
sprung from filling needs by Delbert Trew
Spam"Western
Cuisine" 7-27-10
Hale Center mural |
Food Humor
& Opinion
Regional
expressions by Bob Bowman 10-9-11
East
Texas expressions seem to be making a comeback. I recently heard a man say that
his wife "has a biscuit in the oven," referring to the fact that she was pregnant...Pickle
Intervention by Elizabeth Bussey Sowdal
It is a sad day when a young adult
child is confronted with the realization that her parents are not super-heroes,
that they are not members of some omnipotent, omniscient, immortal race of superior
beings...
Vegetable Abuse by Peary Perry
"... It seems to me that each and every day gets shorter and shorter and
I have more and more to accomplish. I envy people who seem to have extra time
on their hands. Like a group of people who have formed an organization to prevent
abuse to vegetables..." Crawfish
and Cats by N. Ray MaxieThe
Dreaded Friendship Bread by Elizabeth Bussey Sowdal
Maybe you have an
acquaintance who is domestic. One who likes to decorate and sew and hot glue things
to other things with fabulous results. Maybe you have one who cooks. If you do,
you have probably been the recipient of a bag of Friendship Bread Starter...Say
Bartender, Make Mine Tuna on the Rocks by Maggie Van
Ostrand
In the Bible, Jesus turns water into wine and multiplies two fishes
into enough to feed 12,000 people, including women and children. Can China top
that? Seems as though they're going to try.
The
Budget by George Lester
Have you ever been desperately hungry? I don't
mean missing lunch because of a busy schedule or running out of provisions on
a camping trip. That is nothing compared to the kind of hunger I endured in the
mid fifties... The
Corn is as High as an Elephant's Eye by Maggie Van Ostrand
Is it unreasonable
to think that the Mexican people should be able to have their customary corn tortillas
at mealtime? It seems so. Politics has again reared its ugly head, and this time,
the platform is "Corn produces ethanol and ethanol fuels automobiles!"... Finger
Lickin’ Good by Elizabeth Bussey Sowdal
"It must be awfully hard
to be the youngest child. I have been missing my brother who moved recently to
Arizona, and that has made me remember all kinds of things about growing up with
him..."Pet
Peeves: Coffee, Stereos and Thermostat by Peary Perry
Food
and Diet by Peary Perry
"This year I’ve decided
to get a head start on my annual pilgrimage towards the torture of exercise and
caloric reduction. No more pie, no more cake, no more anything that remotely tastes
good...."The
Ten Years Are Up. It's Time to Clean the Refrigerator by Maggie Van Ostrand
The
Texas Pudding Solution or Are We Having Flan, yet?
by John Troesser
"If no good deed goes unpunished, and every silver lining needs a dark cloud,
then every solution needs a problem. In this case the solution is pudding - the
problem is chili..." I
Can't Believe We Are Not Butter by John TroesserThe
Masked, Mystery Gourmet - Aida Lott by John Troesser
Chef Boyardee, Julia
Child, Uncle Ben, Betty Crocker, Mrs. Baird, ‘Little Debbie', The Green Giant
and General Mills. |
Food Mysteries
Poisoned
Supper by Bob Bowman
A tragic, unthinkable incident in the spring of 1847,
frequently associated with the Regulator-Moderator War, remains after 157 years
one of East Texas’ worst mass murders -- if it was murder. |
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