This video is something of a personal achievement, having been now just under two years in the making, and passing, as it does, yet another milestone in the revitalization of this little blog. Yeah, I know, that’s sort of a grandiose way to introduce a video where I discuss the merits of quail eggs and potato chips with friends and family, but there we are. It means something to me — hard to quantify — to be active on the site again. Time slips away from us so fast.
Maybe it’s just that time of year, but I find myself in a contemplative mood tonight.
Part of the reason I took up this little adventure in the first place was that I saw the value in capturing these moments. I know they’ll be important for later.
You tune in for the straight dope on Texas versus Louisiana quail eggs. (Who has the better take?)
You tune in for the verdict on Zapp’s Voodoo Heat potato chips. (Are they kicked up to notches unknown? Or all too known?)
You tune in for the word on Swamp Pop’s strawberry soda, Pop Rouge. (I think I used to live down the street from that guy.)
I tune in for a glimpse of my son at 16 years old. An old friend too long away. A summer day gone by. That’s the essence of real nostalgia, right? It’s always personal.
The weather was warmer today. I could feel spring in my bones. I get that way around this time of year. Maybe I was feeling a little homesick. Whatever the case, I’ve been craving Mexican food. I noticed this little while walking around during my lunch break.
As I was standing outside the door reading the posted menuboard, an older lady passing by said to me “Go in. You’ll like it. It’s really good.” I took that as a sign.
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I took a detour that night after my trip to the antique store. I passed along back streets, out of the way plazas, anywhere that looked like it might afford me new scenery. I stumbled across El Portal behind the headquarters of the Planetary Society, its aromas drawing my attention before I’d even rounded the corner to lay site on the place.
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Join Brian and I in downtown Garland, Texas as we dish on one of the state’s finest contributions to the culinary world, Beaver Nuggets.