[ 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.
Construction of the new Freebirds restaurant in Waco could begin as early as this week.
Craving more information on the arrival of Freebirds, I spoke with some managers of stores in the shopping center at New Road and Franklin Avenue on Tuesday afternoon and learned groundbreaking could be happening very soon.
We're happy to be teaming with Baylor Student Government on their initiative called Passport To Waco, which kicked off last week.
If you're a Baylor student, you should get your hands on one of these things. It's kind of like an extended scavenger hunt that's kind of easy and there's a guaranteed prize.
A little part of me expected to arrive back in Waco from my two-week tour of parts of the United States to find that Freebirds had risen out of the concrete in the parking lot at New Road and Franklin.
But the least bit of reconnaissance on Monday showed that wasn't the case. I'll check on it and hopefully have some information by the end of the week.
As predicted, I consumed steak like a coyote that died and went to heaven.
Like Ron Swanson on Fat Tuesday.
Like a man who brought a cardiologist with him, just in case.
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.
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
After moving to Waco with my work, I discovered there are a lot of local dining options, especially when it comes to Mexican and Tex-Mex cuisine. I enjoy good salsa; No, I crave good salsa.
I have reason to be very confident that there will be a Smashburger in Waco by this time in 2013.
I also have more reason to be excited about this having dined there on Wednesday.
To be completely frank, I've known about the new Smashburger in Temple for a while as Brad Brown, whom I met during our WacoFork adventure, is managing that new restaurant in Temple. However, it didn't command my attention as I kind of thought, "Ok, another burger place. Cool." But my friend Tate Barrett approached me after church on Sunday and enthusiastically asked about Smashburger. That prompted me to try it.
