Mitch Webb isn’t done yet
September 30th, 2008 @ 22:51Posted by: John
I could apologize for always being such a blatant cheerleader for Mitch… but I won’t. Like it or lump it I’m proud. Something makes me think I will be forever. If it’s not earnable then what’s the
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http://thatisright.blogspot.com/
Opens First Friday October 3, 2008
Gallery 4 Blue Star Contemporary Art Center
Members Opening Reception Thursday, October 2nd 6-9pm
First Friday General Public Opening October 3rd 6-10pm
Gallery Hours:
Wednesday-Sunday
12pm-6pm
Address:
116 Blue Star
San Antonio, TX 78204
210.227.6960
The show runs throughout October – if you’re in San Antonio I hope you can make it!
Peace,
Michael
this is the kind of wild goin’ ons that happen at Glenn’s open mic every Sunday night at the oldest bar in Texas. Wild. If you want to feel like you’re in the middle of the Lone Star State, this is it.

or as he more properly calls them, ‘tunas’. Every year he harvests from the cactus patches on our property and takes them to his buddy John Willingham’s mom and she makes wonderful cactus jelly. He gets his share and enjoys it all year. That’s even more hardcore Texas than pico de gallo. This is the first of many batches. He has already burned the thorns off of these and they’re ready to boil.

a big gallon batch of rooster’s beak and two restaurant size bags of chips, comin’ to Riley’s tonight. This is before it was stirred and iced down. The tomatoes went in first, don’t think it’s only that amount… they’re on the bottom all covered up. The recipe is basically a third chopped tomatoes, a third chopped cilantro and a third chopped onions with the rocket fuel being as much chopped Serrano peppers as you can add before a chip full blows your top off. I add the peppers a little at a time and test it as I go. To create the liquid, add a couple of cups of ice cubes at the end and as you stir it the ice melts and pulls all the flavors together plus makes the mix really cold. I know some people don’t do it that way but we like to keep it really cold. A little salt and it’s South Texas perfect.
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