I've been trying to eat healthier lately.
I mean it. I've really been trying. Mostly. Like eating almonds or trail mix for dinner kind of trying. But of course, part of this gig involves making the rounds and that's hard to do and maintain a high level of healthy eating.
Case in point: Fried-day.
Right now, I'm sitting on my front porch watching grass grow.
I've planted grass, a fescue blend that grows well in the shade to be exact, and it's beginning to come up nicely. I'm also sitting on my front porch because it's cooler than 80 degrees and very much cooler than 90 degrees. There aren't that many days left when that will be the case before we are wrapped in the warm embrace of the five months of the year we call summer around here.
Attention fans of Fried-day (if that is a kind of person that actually exists): Fried-day has been moved up a day this week.
It's today.
First of all, I'm not happy that I finished next to last in the WacoFork Bracket Challenge. But I knew on the first Friday of the tournament, when my Final Four pick Missouri lost to Norfolk State (or whoever it was) that my bracket was doomed and I was going to be paying out a few $5 gift cards.
But a friend of mine reminded me last fall that sometimes you have to take lemons and make lemonade, so I've attempted to do that this week. To that end, I've given the people who beat me, of which there were many, the option of a cup of coffee ($5 gift card to Starbucks) or a frozen yogurt in the form of a $5 gift card to Oso's Oh So Good Yogurt, which is one of our WacoFork advertisers.
As promised, I put all the reviews written in March into a hat and drew a winner on Sunday. The fact that it was April Fool's Day played no factor in the results I assure you.
So congratulations to DavieGBBQ, who now gets to pick which Waco restaurant he would like to do 50 bucks worth of dining on our tab.
The closer my vehicle moved toward McGregor today, the more I realized The Coffee Shop Cafe made for the ideal Fried-day blog today.
I wanted fried catfish and it's very good at The Coffee Shop, so that works. I was thinking maybe I would see Bunny, one of my favorite waitresses in town, and in fact she took good care of me. But the more I thought about it, the more this weekend would be a really good weekend to head to McGregor for a Coffee Shop breakfast, lunch or dinner.
[ This is The Coffee Shop Cafe's hot fudge pie. It looks really good, doesn't it? It doesn't have much to do with this blog, but still ... ]
Call this shameless self-promotion if you will, but I came across something recently that kind of lit me up inasmuch as it made me think "Yes! That's what we want!"
The idea came from Malcolm Gladwell's book "Tipping Point," which is sort of a study in what makes trends blow up. I definitely recommend the book. I read it several years ago but I've recently been listening to it on audiobook and that's when I discovered how one of Gladwell's points directly correlated with what we would like WacoFork to be — and what I think it has already kind of become.
Hey, let's play write your own caption for the photo with this blog that features Baylor coach Art Briles chatting with Washington Redskins coach Mike Shanahan.
Here's mine: Baylor coach Art Briles asks Redskins coach Mike Shanahan if he's tried the coffee frozen yogurt at Oso's Oh So Good Frozen Yogurt.
Guest blogger Stephen Evans is an IT operations manager of a multi-national corporation, a frequent flier, a food lover and a home cook. He's embarking on a 3-round blog adventure he's calling "Salsa Exploration."
By Stephen Evans
So you want to leave the heat IN the food, and put the coolant (in this case salsa), on the food? No problem! Taqueria Mexican Taco has you covered, as long as it is after 4pm.
Guest blogger Stephen Evans is an IT operations manager of a multi-national corporation, a frequent flier, a food lover and a home cook. He's embarking on a 3-round blog adventure he's calling "Salsa Exploration."
By Stephen Evans
Today is "chain day." Let us go from a location yesterday with a savory salsa, to a small Mexico-based chain restaurant, Pollo Regio, which features a flame-throwing salsa bar.
