lucky, lucky me.

As luck would have it, my first trip to the Houston Urban Harvest Farmer's market was a good one.

I am lucky to live in a place where a traditionally summer-friendly find like squash blossoms are still available as late as October. I found just the right thing to go with these beautiful babies. I picked up a tub of fresh goat cheese from the Blue Heron farm booth, and some Nisha's Quick N Ezee Indian Food after a tasty sample and I was on my way.


If you find squash blossoms, I suggest you try this:

• Spoon a bit of soft, fresh goat cheese on a medium-sized basil leaf. Prepare 10 of these.
• Make sure all squash blossoms are well-washed. You don't want any grit.
• Carefully open 1 squash blossom; place stuffed basil leaf inside blossom. Press gently to seal. Repeat with remaining basil leaves and squash blossoms.
• Heat vegetable oil in a medium heavy saucepan over medium-high heat until it registers 365 degrees on a deep-fry thermometer.
• Put eggs and cornmeal in separate small bowls. Season the cornmeal with salt and pepper.
• Dip 1 stuffed blossom into the eggs, then into the cornmeal to coat.
• Fry in batches of 2 to 3 until golden, about 1 1/2 minutes. Transfer to paper towels and allow them to cool a bit.
• Enjoy!

corn and peaches in my sink.

I want one!

Goodbye Detergent has come up with a good alternative to the stinky sponge.

They look a bit like spaghetti, but are in fact, made out of corn cobs and peach pits. These materials dry completely, so they are cleaner and last longer.
The best part - they really don't require soap! They scour on their own, and can be used with a small amount of detergent for really tough jobs.

Wish I had thought of that.

Oregon

The last days of summer just evaporated like the condensation on my iced tea glass.

It is amazing to see what can happen when the heat is not oppressive. I saw peonies blooming in a natural environment. I saw fir trees as tall as mountains. I soaked up up up the sunshine on an eighty degree day when everyone we ran into swore it was unseasonably hot. Perhaps the heat is getting to our heads here in Texas. Perhaps everyone here is just that nice. They all seem to be champions of their way of life and their environment.

This place is special.

Portland, Oregon

When you go to Portland, I suggest you do the following:

- Check into the Ace Hotel. I may not actually cool enough to stay here, but I thoroughly enjoyed it. The custom logo Pendleton wool blanket kept me cozy on chilly nights and the stumptown coffee in the lobby made me pine for it after we left.

- Eat lunch at the Clyde Common. Busy, but friendly staff man the lunch-room-like tables serving dishes like baked eggs with creamy polenta or albacore tuna confit with wax beans and cherry tomatoes.

- You MUST eat dinner at Beast. The tiny dining room is shared with the open kitchen so you can watch Naomi Pomeroy as she carefully prepares the plates for the evening. The decor is a mix of necessity, with a bakers rack full of books and glassware, and whimsy, with a chalkboard wall with quotes like "Life expectancy would grow by leaps and bounds if green vegetables smelled like bacon" and "If we aren't supposed to eat animals then why are they made out of MEAT?" Everything about this meal was comforting and easy and deliciously high-brow at the same time. Here is one of the best-looking and best-tasting plates I have ever had.

- If I won the lottery, I might just fly my private plane to Portland to eat at Ken's Artisan Pizza. They put something in that crust. It might be drugs. It might be love. It is positively intoxicating. If you could mass-produce it, it might make a really good anti-depressant. If you could mass-produce it, it probably wouldn't be Ken's.

- Pine. State. Biscuits. Got it? Do you need me to say it again? Would you like me to spell it for you? Do you need the address? Don't let the line out the door scare you. It moves fast, and it would be worth it even if it didn't. The fried green tomatoes are good too, but don't you dare skimp on the biscuits and gravy.

- Le Pigeon. I think our group had mixed reviews because of a few kitchen mix-ups, but I still have to mention this place. My bacon apricot cornbread dessert with maple ice cream (and big fat pieces of bacon on top) was memorable. The Beef Cheek Bourguignon was simple and perfect. The frog legs with gnocchi were on time, maybe even a few minutes early.

- I can't believe that I can't have Pok Pok again until I go back. It really doesn't seem fair. Or legal. If Thailand can export that flavor to SE Division, why can't they export to Houston? I cleaned my plate (or my pot actually) and then ate whatever my fellow diners had left. They have bottled everything that is warm and lovely about life and poured it over the top of the Kaeng Hung Leh. I just don't know what else to tell you.

A few more notes about Portland...

See the coast. You will not regret it.

The men are all friendly. There are also a lot of moustaches.

If you go to the wine country, make an appointment at Brick House. I am pretty sure they make magic there.

PS - I have to send a little shout out to Leif for all of his fabulous suggestions. I felt like I had the insider scoop the whole way through.

drought

The United States Department of Agriculture has a way of monitoring drought. They have labels for certain conditions, ranging from "Abnormally Dry" all the way to "Exceptional Drought". Welcome to "Exceptional Drought".

There has been a drought with my words and writing too, to say the least.

What can I say? I have always been a travelin' gal, even when I stay in the same place.

There is plenty of food that you eat when you travel, and then there is travelin' food.

It can be the granola bar and starbucks coffee consumed in my uber-yuppie volvo in the morning. It can be the order of ultra fried fast food picked up late at night. It can be a sandwich in a ziploc bag a la Mom. It can be the best thing you have ever tasted or your worst enemy in a bite.

Do we consume more food in our cars than we consume at home at our kitchen tables (or in front of our televisions)? The answer is a resounding yes. So why not, in the heat of the summer, dedicate a little of this ol' blog to the subject of road food.

With a state as big as Texas... I cannot begin to identify all the famous spots. I can only tell you what I know, what I like, what you should avoid...

All-time best drive-through: Player's in Austin, Texas

I know I am not the only fan of this place, but where else can you get a fried veggie combo basket at 3 am in the morning? I have to admit, I have been here more times in the dark than in the middle of the day... but it is damn good. Just make sure you wait for the fried mushrooms to cool, lest you burn your tongue. The shakes and burgers are fantastic too. There have been rumors about the larger businesses nearby buying the lot or tearing the restaurant down, but the outcry from devotees has won out so far. I hope this institution is still there when my offspring leave home to spend 4 or 5 or 6 years in Austin like I did. So there you have it.

All-time best pit stop on I-35: Czech Stop in West, Texas

I know, I know... this is also not news... but really, with a state as big as ours, and with all the driving we do, name one better. Where else can you get a full tank of unleaded and a dozen kolaches that taste good straight out of the fridge or even better after 10 seconds in the microwave? Everything from the clean restrooms to the old-school "Y'all come back now"... I really can't find a reason to knock this place.

All-time best jerky from a gas station: Buc-ee's in everywhere, Texas

I don't really want to think about the fact that I have tried just about every jerky out there. I will admit it - I have snapped into a Slim Jim. I have also had (when it is bestowed upon me) venison jerky from my dear old dad made fresh from the processing plant. There are highs and lows in the world of jerky. The meat case at Buc-ee's is certainly something to behold. The brand stinkin-new Buc-ee's on I-10 in Luling, TX has quite a selection of turkey, buffalo, elk, venison, and of course, beef jerkies (jerkys?). All are delicious, tender, well-seasoned and perfect for the road or otherwise.

One to skip: Woody's Smokehouse in Centerville, Texas

It's fine for gas and Dr. Pepper, but really, skip the meat case at this well-known establishment. I guess all the folks that stop here haven't had the Buc-ee's version. Or my dad's.

All-time best river food: peanut butter and jelly

Weeeeelll, I know this one might be a stretch, but really, if you aren't travelin on the river, then what the hell else are ya doin? Call it the redneck riviera if you wish, but floating the river is an institution here in Texas, and a day on the river, is a day well spent. I was recently introduced to a really experienced floater with his own method for ensuring maximum success with pb&j river style. This can be acheived by bagging the multiple sandwiches in the bag the bread came in not once, but TWICE. The squished but not soggy sandwich might just be the best thing for you. Trust me, eat the sandwich.

sausages and beer. and other good things.

Hello out there. I am not really going to tell you why I think sausages and beer are good, because I think they speak for themselves.

I will tell you about my quest for the perfect dog, however. I know that some people would argue with me that a sausage is not a hot dog, and that a hot dog is far from a sausage, and I take your point. I understand... But really, if you eat it on a hot dog bun, I want to compare it. I want to find the tastiest bestest one. There are some out there that are in the running... That classic but natural dog from Dogma in Miami is pretty awesome. DO NOT skip the garlic fries. That Dog-man-du guy in Rosemary Beach Florida is great, but it could have something to do with the hunger you feel after a long day at the beach. And, I know purists who want a hot dog and not a sausage might not agree, but Wurstkuche in Los Angeles kind of knocked my socks off. I will let you know when I find the winner... but for now, I just grilled sausages and drank beer in my own back yard. Aren't you glad spring is here?

One thing I really discovered this month that you MUST try is the shandy. I found a recipe and made mine with the yummiest ingredients around and added some mint. Delicious!

- Hoegaarden Beer

- Reed's Extra Ginger Beer

- Lemon wheel

- Mint leaves (do not crush)

- Serve to taste over ice