(If your cursor has never been stuck in Austin, you may want to skip this piece and wait for tomorrow.)
Now it begins: The Farewell Food Tour.
We don’t need the Sun to dictate the seasons of migration. That’s why we have stomachs. As our time in Texas grows short, we begin to gather our memories, mostly of food. One trip cooler will be filled with BBQ sauces, chow-chow, short ribs and brisket.
Thankfully, we can now get Shiner Bock in Minneapolis. The national beer of Texas gives lift to walleye or lutefisk.
Texans are serious about food. Damned serious. This is not about the chi-chi stuff artfully displayed on a plate and drizzled with pheromones . No sir. We’re talking the three basic food groups: Tex-Mex, barbeque and chicken fried steak. Sadly, really good chicken fried is getting scarce, although there are many pretenders.
We still mourn the passing of Danny Young and Texicalli Grill.
In the next 30 days, we have 20 events planned. I’ll omit the meetings, writers groups and huggings. This, dear friends, is about the food.
Luby’s Cafeteria (don’t laugh)
Nau’s Enfield Drug
Art’s Rib House (if it's open)
Dart Bowl (enchiladas)
El Rancho (a bowl of Bob and chile rellenos)
The Frisco Shop
Dan’s Hamburgers (have you had their biscuits and gravy?)
Salt Lick BBQ (we’ll try the new one in Round Rock)
That’s only 20 joints and leaves us with a few open dates.