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.
Traditions, I realize, usually bring people together. But I don't think it means that I'm socially averse just because I have couple of traditions that I observe myself, regardless of whether or not anyone else joins me.
Today, the first day of the NCAA Tournament brings around one of those traditions. I like to commemorate the beginning of March Madness by setting out about 11 a.m. to find myself a nice juicy sandwich that I can enjoy by reveling in the beginning of the best sporting event on the planet.
Hmm, whether or not to reference The Beatles "Birthday" in this blog? Is it overused? Is it cheesy? Will I end up owing money to Paul McCartney?
Heck with it. I'm throwing caution to the wind (and tweaking the lyrics as needed).
Last Thursday, Priti Patel taught the weekly cooking class at Gourmet Gallery, preparing chole masala, vegetable biryani and puri. It was a 2-hour class, so we're bringing you the highlights.
If you're intrigued, Patel will be teaching at Gourmet Gallery again on April 26. Click here for a complete list of Gourmet Gallery classes.
I really wish smell-a-vision was a real technology and not just something I saw on Futurama, because these Indian dishes were fantastic aromatic.
(Guest blogger Holly Duke, who manages Plum Boutique in Spice Village, brought to our attention the new Olive Branch Express, which provides Olive Branch's brand of fresh and tasty food in a convenient venue for shoppers. It's just up the stairs from Olive Branch's cafe, so we're going to keep them under one restaurant listing, but it's a great, quick option for some, as Holly will describe.)
By Holly Duke
The Olive Branch Express is quickly becoming my go-to place for lunch. They offer up ready-made wraps, salads, and sandwiches for you to grab and go (or grab and stay.)
The more I dine at Clay Pot, the more I like it.
I think I saw this phenomenon coming when certain friends would come into town and always insist on lunch at Clay Pot. Admittedly, I didn't understand at first. It was one of those situations when I looked at a menu and felt confused and overwhelmed. I reckoned that if they loved it, then there was a greater than zero chance that one day I would, too.
This blog is a follow-up to Sunday's blog about Texas and country music and food, particularly Mexican food.
It's a follow up because I couldn't get the image of a steamin' greasy plate of enchiladas out of my head. So late Monday morning, I made my way to Taqueria El Crucero for the physical manifestation of the image in my head. To complete the picture, I decided to sit at the picnic table on the front porch.
While cruising the Texas highways this weekend, I encountered a unique combination of Texas culture that I never really thought of until now.
It involved food, of course.
As I contemplated Fried-day this morning, I felt kind of basic and thought to myself that I could just go for a Chick-Fil-A spicy chicken sandwich and some waffle fries.
It was just before 11 a.m. (I'm a big fan of an early lunch) and I was uncertain whether or not there would already be a long line at the Chick-Fil-A drive thru. I briefly considered driving to the mall so I could avoid the possibility of a line, but that seemed counterproductive as I was already on New Road and within a mile of the Franklin Avenue Chick-Fil-A.
And then I remembered an idea I had to document driving thru Chick-Fil-A on video to capture the phenomenon of its popularity as proven by the number of people who flock there at lunchtime, the friendly service and the efficiency with which they turn out bag lunches and send customers on their way.
The most insightful thing I ever heard enigmatic football coach Mike Leach say was that when it came to breakfast, the chicken is involved, but the pig is committed.
I think he meant it as a metaphor. I can't remember how or even if it applied to football.
Anyway, that metaphor is on my mind at the moment as I just finished a Whizz-pig burger at Captain Billy Whizzbang's.
