TEXANS EAT & EASY PASTRY

A European friend noted that we are always eating in Texas. I’ve never thought of it before but we definitely plan our day around meal times. She was shocked at the portion size. Why do we serve up such BIG portions? She got me to thinking of the many different influences that shaped a state which existed under six ruling flags. Yes, I suppose the influences over food is a big deal in Texas.

Big beef steaks, BBQ is an art form here, chili (no beans), fried fair food, Tex-Mex, Hill Country German sausage and brewed beer, pecan pie because of the huge pecan trees that grow wild on the rivers, and fresh seafood along the coast. Eating out or eating in is an adventure to be planned and savored. From world cuisine in a big city to chicken-fried steak and fresh peach cobbler in a small-town greasy spoon café. My friend is right, we do spend a lot of time thinking about, planning, preparing, cooking, and eating! What’s not to love about the variety of food options in Texas?

As far as the portion size, I grew up eating “three-squares” a day, and if someone was missing from the table food was loaded up and delivered to them. We hauled fried chicken and mason jars of sweet tea to my grandfather in the cotton field. Mom and I took fried bologna sandwiches to my father at his construction site. I’ve transported BBQ brisket to my husband and the hands at an oil rig. And now we feed our cattle ranch dayworkin’ crews a hearty breakfast and a lunch during the weeks of cow work. If you’re hungry, you can fill your plate and then it’s back to work.

Rural and small-town life involves many people who do physical labor for a living and food is the fuel that keeps everything in motion. Charles Goodnight knew this, so he invented a chuck wagon to haul food for his trail driving cowboys. He knew that if their bellies were full, they would be loyal to the cause. He also knew that Texas had the beef that families in the east were craving.

When I think about big life events and the people I miss the most, those memories usually include eating. My mother-in-law made the creamiest mashed potatoes you’ve ever tasted and my husband’s all time favorite was her apple pie. A made from scratch flaky crust and juicy apple slices drenched in cinnamon and sugar, this pie didn’t need ice cream. She couldn’t share the recipe because she made it from memory. My notes have never resulted in anything that tastes close to hers.

My mother’s specialty at this time of year was a pecan pie. My grandmother’s Thanksgiving table was a blessing to behold with barely enough room for the plates and silverware. She served the usual traditional turkey and ham plus the addition of home-canned summer vegetables from her garden. My father made the BEST S#$T on shingle (sausage gravy on toast). What I wouldn’t give for just one more plate and his company.

Living in small-towns and growing up rural means hard work days and a bountiful table kept everyone on task, but food can bring comfort as well. Driving into the city to try the new eateries every Friday night or watching pork ribs cook on the grill is just a way of life around here. Food means celebration, and any reason for a party means food.

You can judge a man by the hoss he rides; you can judge a cow outfit by the grub it serves.

My Cookbooks Won Gold!

And speaking of memorable food, I am thrilled to announced that END OF THE TRAIL EATS has received a Gold First Place medallion from the Will Rogers Medallion Awards. This book contains the history and recipes of the Kansas Cowtowns, where the Texas trail drivers and the eastern cattle buyers collided resulting in the largest controlled migration of livestock in the world. It contains authentic recipes, archival photographs, and first-hand accounts from the era.

KEEP ‘EM FULL AND KEEP ‘EM ROLLIN’ won a gold in 2024. You can find them both wherever fine books are sold. Here is a link to the book page for more information. Click Here.

Recipe Collector

In addition to being an author, I have been a recipe collector forever. On a manual typewriter in High School, I had carefully typed every recipe from homemaking class. It’s amazing how the smallest, most insignificant events stay in your head. Wasn’t it just yesterday I sat in home ec watching Mrs. Snider blend butter into the flour? I loved how she explained every detailed, step-by-step action along with the reason why. She was so patient with us. Below, I am thrilled to share her no-fail recipe for PASTRY.

PASTRY

from Joanne Snider (Homemaking, Dimmitt High School)

• 1 cup flour
• 1/2 tsp. salt
• 1/3 cup shortening
• 3 Tb. water (about)

Sift flour and salt together. Cut in shortening with pastry blender until size of small peas. Sprinkle water over mixture, while pressing quickly with a fork, until particles stick together. Form into smooth ball. Lightly roll pastry into circle that is two inched larger than pan. Always roll from center out to edge. Fold in half and put in pan. Or roll up on rolling pin. Cut off excess edges and flute or crimp edges. Prick entire crust thoroughly before backing. Back in hot oven 425 for about 12 minutes, or until golden brown. Cool and fill.

Double the recipe for a double crusted fruit pie. Do not prick the crust as all the juice will run out. Bake fruit pie 350 for about an hour.

Natalie Cline Bright is a blogger, speaker, and author of books for kids and adults. She currently serves on the Board of Directors of the Western Writers of American organization. Visit her Amazon Author Page to learn more about other published works.