Food To Love In Turkey

June 16, 2009

So many kabobs and grilled vegetables, so many glasses of tea with two sugar cubes, so many honey soaked desserts. We savored every mouthful. What is not to love? Turkish food is wholesome. Their tea is like rocket fuel. Their sweets are divine. When can we return?IMG_0052


Dinner at Karen’s

March 1, 2009


End of the Meal

June 17, 2008

Ever ponder how many meals we savor and then push ourselves away from the table sated and leaving the plates mottled with crumbs and sauce, napkins wrinkled, glasses emptied. Here are a few tables I’ve shared of late. Consider us very lucky to have good food to eat with folks we love.

Real Mexican Food

May 24, 2008

One of the many good things about living where I do is the plethora of authentic Mexican restaurants and taquerias. After eating Mexican food in my neighborhood, it is easy to believe that going west of downtown Houston will get you tortillas out of a package and salsa from a jar. Or at least, it tastes that way when compared with the East End where every tortilla I’ve ever eaten is rolled out and thrown on a hot griddle and the salsas are made fresh every day with tomatoes and tomatillas, onions and garlic. The food is real.

Here are some meals I loved starting with a take-out container of green chicken enchilladas topped with creama and soft crumbled Mexican cheese which happens to be the Thursday special from Brother’s Tacos on the corner of Dowling and Leeland. Very, very good, especially when you can bring it home and eat it, still warm, while sitting on a screen porch surveying the garden.

Follow that with lunch on a Friday at Irma’s Restaurant on Chenevert on the very edge of downtown. That’s the day she serves her chicken mole with avocado slices and beans a la charra. Irma is right there to ask you if the food is to your liking and of course, it alway is. Her food is fresh, hot and served with panache. I’ve found myself there twice in as many weeks.
And where does one go on the weekend for breakfast? No better place than Los Corrales Taqueria at Navigation and 75th Street for a plate of scrambled eggs and machacado with refried beans, a generous spoonful of carne asada and warm corn tortillas. You can skip lunch after a breakfast like that. And it’s a good idea to buy a packet or two of dried chorizo or machacada to pack in your suitcase for the next trip west or east. Your host will thank you for it and you’ll have brought a bit of the East End along with you.

Thanksgiving is a time when families eat together. It’s the one holiday that is all about folks gathered around the table, giving thanks for their blessings and the special and familiar foods served on this day. Here are a few of the dishes I shared this Thanksgiving with my daughter Mary B and Queta. They include a scumptious marionberry cobbler, Queta’s scrambled eggs with chopped parsley and cheese, a packet of Oregon sweet potato fries, fresh red cabbage from their garden, Mary B’s pear galette and Thanksgiving dinner itself.

Each delicious and all a blessing.


Texas Peaches

September 19, 2007


Texas peaches are the juiciest and sweetest I’ve ever tasted. Hardly the largest though and that is a surprise in a state where we begin to assume that simply everything is ‘bigger’. No, Texas peaches are early summer peaches with fuzz and irregularities of shape. They are like those of my childhood before fruits and vegetables all got bigger and more perfect looking and often lost their sweetness.

Why am I writing about Texas peaches in mid-September? That’s what happens when you run across a photo that jogs your memory and you wish you could stop by that roadside stand again for a basket of new peaches.