Lard. Re-fried beans. Tortilla strips. Jalapenos. Scrambled eggs. Onions. Hot sauce. More hot sauce. More lard.
Can you tell? We’re back in Texas.
After crossing the Oklahoma line, we stopped at the first WHATABURGER that the GPS could find. For nearly two years, we had been without.
Once we got to Austin, the menu included BBQ (brisket, short ribs, and chicken, oh my). Add in piles of Tex-Mex, migas, top-chopped, Blue Bell ice cream and Shiner Bock.
In a casserole, I think. I don’t rightly remember. Nothing against the Minnesota hot dish. But this is soul food.
Repeat often. Aids the digestion and soothes the naps.