Brews Cruise

It’s hard to say why, but both Beth and I have been ready for some down time.  That led us to drive from Dallas through some of the Texas wine country and then to Austin.  We’ve been stopping at wineries, breweries, cheese makers and other fun places.  We’ll probably share more stories in days to come.

After 2 days of wine, it was time for a change of pace.  Which is to say beer and barbeque. For the barbeque part, I went to Franklin BBQ in Austin.  I wrote that up in another post. And then it was time for beer.  So,  right now, we’re sitting in the Draught House, an Austin tradition.  It was here when I first went to school here many years ago, but for some reason I just never made it there. Continue reading

Chouffle Off To Belgium

We’ve really been negligent. We haven’t gotten the word out.

A tiny LaChouffe troll checks out a glass of Houblon Chouffe

A tiny LaChouffe troll checks out a glass of Houblon Chouffe

But, it’s not like you haven’t heard. At least, not if you’re in Dallas and you have a pulse. It’s gotten a LOT of buzz. And for once, it’s deserved.

All of which is to say, we’ve become irregular regulars at the Meddlesome Moth. It could well be our favorite restaurant and watering hole. 40 beers on tap is a start. Moreover, they proudly declare, “If you’ve seen an ad for a beer, the chances are pretty good we don’t have it.” The beers are eclectic and excellent.

The layout and decor is off-beat, slightly funky and it really makes a statement. Continue reading

The Star Daisy

Some historians think there are two customs that define civilization – afternoon tea and the cocktail hour. I’ll raise a cuppa or a glass of cheer in honor of that notion!

stardaisyThe newest glass of cheer we’ve raised is the Star Daisy. We probably noticed the article about the Star Daisy in the New York Times because Daisy, a friend from Boston, was visiting. The ingredients captured our fancy and we made it on a lark. But the taste is what has made this drink a favorite in less time than it takes to tell the tale. Here’s the recipe: Continue reading