Waves September 2023

BURKE’S BRIEFS

September 2023

Happy September Wavers. Thank you all for the amazing feedback on the August 2023 issue. We enjoy working hard for the community and appreciate your support.

This month’s edition is filled with information on current and upcoming events, including the highly-anticipated Lonestar Rally in November, some high-quality shows at the Grand Oprea House as well as the Galveston Symphony, which are two of my favorites, and many more all right here within our pages.

We would like to welcome Zayrel Calderon to the family. As a 24-year veteran in the arts, she has provided us with a unique original of our beloved skyline over the pleasure pier. Check out her bio on page 12. We are so excited to be working with Zayrel and her talents.

WELCOME ZAYREL!

Our restaurant contributors Tom Valliere and Charlie Bresenhan have given us great review insights on newcomer Doc Holliday’s Roadhouse on Seawall. Read the review on pages 40-42 and work up a good appetite!

As always, we want to thank our loyal readers, advertisers, and contributors for making Waves what it is today. We look forward to serving the community every month. Good information goes a long way, and that is exactly what we are here to provide to Galveston and beyond. Buy

PET Corner

Ike’s Kitten

It’s been fifteen years since Hurricane Ike’s flood waters submerged our island. The aftermath was traumatic, to say the least, for Galveston’s residents both two and four-legged. I recall in the aftermath the stories of lost, abandoned, and injured pets - all refugees looking for someone to take care of them. I remember seeing very traumatized people who found animals in need and took them in even though their own lives were in disarray. Some of the Ike animals that found good homes still come into my office, now in their golden years.

I have forgotten the specifics of most sick and injured animals we cared for in the storm’s aftermath. However, there is one case that I will remember forever. It reminded me how loving people can be and how tough little animals are.

A few of weeks after the storm, our hospital was able to open using a couple of generators to run the lights and refrigerators. Two very large men walked into the office with a cardboard box. They announced that they were linemen here from Georgia helping restore power to the island. They were clearing brush and found this little kitten that was in a bad way. One asked if I might help “send him on” because he was suffering. I opened the box to see a small black and white kitten. The little guy (who turned out to be a girl) was alert but had a severely injured leg. When I looked closer

the leg was just dangling and full of live maggots. At that moment I thought this case would end up as a euthanasia.

I explained to the linemen that the leg was crushed, and that gangrene was starting to take place. Feeling sure they would ask me to euthanize the kitten, one of the men asked if I had ever saved an animal with this type of injury. I told him yes, but this kitten would require intense medical treatment and a leg amputation. They spoke to each other for a minute and asked if I could give the kitten some medicine for now and they would come back after lunch. I could see that the kitten still had some spunk in her and I agreed to kill the maggots

and start antibiotics and pain medication. The guys left and surprisingly the cat chowed down on some food with vigor. We started some meds, killed the maggots, and put the patient into comfortable bedding.

Well, the men indeed returned after lunch with a sandwich bag filled with one, five, and ten-dollar bills that they collected when they “passed the hat around” during lunch. They said they would pay for the care if I would find the kitten a home if she survived. Sounded like a good deal to me. They left and said they would check back.

A couple of days later, the kitten was strong enough to have surgery. I amputated the mangled leg and our little patient never looked back. In no time she was running and playing on her remaining three legs like nothing had happened to her. The Georgia guys would come to visit her every other day and sometimes bring an extra man or two to show off the thriving patient that their donations had helped save. They told me their shift would be ending in a few days, and they would be heading back home.

The day before the Georgia linemen were heading home, they dropped by to announce that three of the crew had gotten attached to her and were all willing to adopt her. I said she would be “dressed and ready” tomorrow when

it was time to head to Georgia. I told them they had to give her a name by the time they got home and to make it something Texas related.

Looking back, I wish I had a few pictures of the linemen and the kitten. I hope the cat is still alive, living the spoiled life she deserved. If those guys hadn’t found her that day her life would have been over. And if it hadn’t been for Ike and the injured leg, she would have lived the sad and short life of a stray. She gave up a leg but ended up in a loving home. I think it was a pretty good trade under the circumstances.

And thank you, Georgia lineman, for helping to get our island’s power back up and running and for your kindness and generosity to this little feline in need.

Artist

Zayrel Calderon Salinas has been an art teacher for 24 years. She founded her art school, La Kaza Del Arte, in Mexico in 1999 after graduating from the Alfonso Reyes Fine Arts School in Monterrey. After moving to the US in 2004, she continued teaching art from her home.

Today, Zayrel teaches at League City Community Center, Galveston Arts Center, Bay Area Homeschool Academy, and independently from home. She has traveled to multiple continents to bring hope through art at orphanages, hospitals, churches, prisons, and with the surrounding community by teaching painting techniques and creating murals and canvases. Zayrel has won multiple international awards for her community service through art.

She is available for indoor/outdoor murals, commissioned artwork, and teaching of all ages and group sizes.

@zayrelka zayrel.lcs@gmail.com

PET PEEVES O The

Month

R M RUD N SS

It seems to us that the number of outright rude people is at an all-time high. You see it everywhere. You can’t seem to ask a simple question to a group online anymore without receiving several unsolicited rude and snarky comments.

A lot of this has to do with the fact that people can conceal their identities online. They have no risk of ever being punched in the nose so they relish being totally rude jerks. The term “keyboard warrior” is very accurate.

It’s even more upsetting to witness extreme rudeness in public. This seems to be really prevalent in the way people treat service industry employees.

Some people seem to take total enjoyment in being rude and nasty to restaurant waiters, bartenders, and other types of service workers. We can’t think of a harder job. The respect we have for service industry people is tremendous.

How service industry people can turn the other cheek, smile, be polite, and provide exemplary service is amazing. Our hats are off to you!

There is absolutely no reason to be rude and nasty. If you do experience a problem when dealing with a business or person, there are proper and polite ways to resolve the situation.

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We have a good friend who happens to be a pretty well-known psychologist. She told us to watch and observe how an individual treats people whom they don’t have to be nice to. That is how they reveal their true character and we can learn who they really are.

Truer words have never been spoken.

Re l ati o nshipAd v ic e with Jan & Dean

Hi an Dean - ha e an issue ith y hus and that ho e you can hel e ith. nce a ain the su er acation season has co e and one and our a ily ne er once le t to n or any ind o tri or acation. Not e en or a cou le o days.

he ro le is ith y hus and Bill. He a solutely re uses to o any here. He oes to or and co es ho e and that is it. t as ad enou h hen it as ust Bill and e ut no our dau hters are ro in u and they ant to o on tri s and see ne thin s. hey see all o their riends oin on nice acations and as hy e ne er o any here.

t s not that e can t a ord it. My hus and and are oth ain ully e loyed and a e a ery nice li in . hen as Bill hy e ne er o any here he ust shuts do n and re uses to discuss it. He says that e ha e a eauti ul ho e and should e satis ed ith ust that. He thin s tra elin is oolish and a aste o oney.

his issue has ro n throu h the years and no ha e had it ith his attitude. My dau hters and ant and deser e a nice acation. here are so any onder ul ad entures out there ust aitin or us. hat should do --- ic y ants a acation

Hi Vicky, I do have some advice for you. Your husband isn’t going to like it, but you and your daughters will. Since Bill seems locked in his position of never taking a vacation and could care less about what his family would like, pack your bags and go without him!

I’m serious. If he insists on staying home, leave him there. We are fortunate to live just a few minutes from one of the best ship cruising terminals in the country. Call one of the major cruise lines and book you and your daughters a trip. You all will love it and it is both fun and safe.

You can explore different cultures and countries. It will be both fun and educational. There are tons of activities on board the ships for children. They will never be bored. Pamper yourself at the spa and enjoy a nice cocktail while you do it. There are many excursions available at the ports where the ships dock. Have your daughters pick one out with you. Fun, fun, fun! I think I have solved your problem. Leave no fun Bill at home and enjoy life!

Bon Voyage…

Hello Vicky, Everyone mark this date on your calendar because I am going to agree with Dean on this one. It is rare that I am in agreement with Dean, but this time he nailed the answer. I don’t know what your husband’s problem is but you and your daughters deserve some vacation time and travel adventures. Travel can create some lifetime memories that you will cherish forever. Saint Augustine said, “the world is a book and those who do not travel read only one page.”

One thing you did not mention was would your husband try to forbid you and your daughters from traveling without him. I certainly hope that is not the case. Bill seems like he has some issues that may run deeper than ou thin Tr to et to the heart of the matter and find out wh he feels and acts the way he does.

I hope you and your family can get this resolved and be able to share many happy memories going forward. I wish you the best.

Have a question for Jan & Dean? Go to www.wavesgalveston.com & ask away. You just might have your question answered next month.

A rchitectural | Landscapes | Events Advertising | Port r ait | Products | Aerial Sports | Na t ure jchumleyphotography@gmail.com (409) 939-8364

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Your Full Service Photographer

• 1 jar (8 ounces of Pace Picante sauce (you pick how hot you want it)

• 3 tablespoons of mayonnaise (Hellman’s) Add a little bit more if you think it’s too dry

• Ground pepper

Cookin’Column

appy September everyone. Well, September starts the beginning of football. So, for this month I’m going to start you with nice easy appetizers/dips to munch on while you watch your favorite teams. Here are a few that my friends make.

Tom’s Classic Corn Dip Ingredients

• 1 can of Mexicorn drained (Bunny has used white shoe peg corn and it’s good too)

• 1 can of green diced chilies, drained

• 1 cup of mayonnaise (please use Hellman’s)

• 2 cups sour cream

• 1 cup of shredded cheese

• 1 bunch of green onions, diced

Directions

Mix all ingredients together. Chill overnight. Serve with Fritos.

Anne’s Moredaddy’s Pimiento Cheese Ingredients

• 1 1/4 pounds of sharp cheddar cheese, grated

• 2 jars (4 ounces each) of diced pimientos, drained

Directions

Combine cheese, pimientos, and picante sauce. Add pepper to taste. Add the mayonnaise and blend thoroughly. Chill overnight. Serve with crackers of your choice

Cindy’s Shrimply Divine Dip Ingredients

• 3 ounces of cream cheese, softened

• 1 cup sour cream

• 2 teaspoons lemon juice

• 1 package Italian salad dressing mix

• 1/2 cup or more cooked shrimp

Directions

Chop the cooked shrimp into tiny pieces. Combine all ingredients and chill for at least an hour if not overnight.

Well, these recipes should keep your football fanatics happy. Just hope that they bring some beverages in return.

ON FITNESS

Shaye Henderson BSN M. d. M.S. ner it Personal rainin

Drink Up: Dehydration and Aging

It is not news that it has been a sweltering summer everywhere, and we aren’t finished yet. We all are feeling the effects. But what you may not be aware of is that with aging, our risk of dehydration increases.

Let s ta e a dee di e into this.

Many of us are all too familiar with the changes that come with aging – sagging skin, loss of muscle mass and bone density, more frequent memory lapses; the list goes on and on. But of all these changes, perhaps one of the least familiar has an enormous impact on our health and longevity: the decline in our ability to stay sufficiently hydrated.

It’s no secret that your body changes as you age. But what may surprise you is that one of those changes involves your sense of thirst.

As you age, your body doesn’t demand water like it used to in your younger years. The issue with that, of course, is that you still need fluids to function — and not drinking enough puts you in danger of dehydration.

Older adults are at a greater risk for dehydration because body composition changes with age. Those in the 65-and-older crowd have less water in their bodies than younger adults or children. Decreased kidney function also can affect fluid levels.

The reduction in thirst that comes with age can keep that already low supply from being replenished. By the time an older adult feels thirsty, it may already be an indication of early dehydration.

Water is necessary for nearly every bodily function, from lubricating joints to regulating body temperature and pumping blood to your muscles. Not getting enough of it can have serious health consequences. That’s why dehydration is a common cause of hospitalization among those 65 and over.

Symptoms of dehydration in older adults often go unrecognized and can be easily attributed to other medical conditions, medications, or natural effects of aging.

Dehydration can affect you physically, mentally, and emotionally, as blood vessels in your brain and throughout your body constrict due to dwindling fluid levels.

Physical si ns o dehydration include

- Fatigue and weakness

- Dizziness or loss of coordination

- Dry mouth and/or a dry cough

- Headache

- Muscle cramps due to the loss of electrolytes through sweating

- Chills or heat intolerance

- Flushed skin

Someone who’s dehydrated also may seem confused, cranky, or anxious. Persistent dehydration that causes more severe symptoms can land older adults in an emergency room or hospital.

The best way to prevent dehydration is as obvious as it seems: Consume more fluids. The “eight glasses of water per day” rule is a general recommendation that became popular because it’s easy to remember. But some people can tolerate less, and sometimes, you need more, like in the heat if you’re sweating.

lder adults can or to a oid dehydration y usin these ti s

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Water is ideal for hydration, but drinking H2O all day, every day, can get boring. Make that glass of water more engaging by dropping in sliced fruit, like lemon or strawberries.

A oid ca eine.

Caffeinated beverages like tea and coffee can have a diuretic effect, meaning you’ll pee more — an obvious way to lose fluid. So, while it’s okay to enjoy those drinks in moderation, please don’t make them a significant part of your daily fluid intake.

at hydratin oods.

The fluid doesn’t have to come out of a glass. It can come from your plate, too. Many foods are high in water content and can help you stay hydrated. The list includes cucumbers, celery, and the aptly named watermelon, which is 91% water. Frozen fruit ice pops count, too!

Ma e hydration an all-day e ort.

Build hydration into your day and consistently sip throughout the day. Get yourself a nice mug, cup, or tumbler to always keep on hand for easy access. Many people can’t sit down and drink a full 8-ounce glass of water. It fills them up too much, then causes them to have to run to the bathroom. So, little sips all through the day are better.

no your needs.

People with certain medical conditions — heart failure, for example — may have more specific fluid needs. Consult with your healthcare provider before making significant fluid intake changes.

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Avoiding dehydration is as simple as drinking more fluids. Staying hydrated at any age is essential, but the risks associated with dehydration grow with the number of birthday candles on your cake.

Drinking water is something you need to focus on more as you age. Do your best to make drinking water a part of your daytime routine, especially since your body might not be sending you the message that you’re thirsty.

And though this may be better suited for my husband’s article, please help the poor little creatures who have to live outside in this heat…leave several bowls of fresh, clean water out for the birds, squirrels, bees, raccoons, whoever might wander through your yard and need a drink!

Shaye

The HydraFacial™ System

BY: DR. TARA WEGRYN

The HydraFacial™ system is a patented four-step program that cleanses, extracts, and hydrates the skin using gentle suction, special skin surface tips, and a series of formulated fluids to address your specific skin needs. Many professionals have found it to be more effective than IPL, microdermabrasion, and chemical peels for maintaining healthy skin while being painless with no downtime!

I like to say the HydraFacial is to the standard facial what vacuuming is to sweeping. The HydraFacial employs gentle suction and fluids, rather than abrasive chemicals, and manual extraction to provide you with great results.

I chose to offer the patented HydraFacial at my Medispa because I found it to be safe, comfortable, and effective. Generally, clients notice a brightness and youthfulness in their faces after one treatment, though monthly sessions are optimal.

The standard HydraFacial removes dead skin, painlessly removes debris from pores, nourishes the skin with moisturizers, and then saturates the skin’s surface with antioxidants and peptides. Booster serums, red and blue LED lights, and even Lymphatic drainage can be added to the standard four-part Signature HydraFacial to personalize and expand treatment results.

HydraFacial also partners with Dr. Obagi’s line, which is exclusively sold to physicians, to offer a series of ZO® boosters that pair nicely with home care products. To minimize uneven skin tones and lighten brown spots, a ZO Brightalive booster can be added to the HydraFacial and paired with the ZO skin brightener for home use. To address and reduce fine lines and wrinkles, particularly those around the mouth and above the upper lip, a Connective Tissue Growth Factor booster can be added and paired with ZO Growth Factor Serum for daily home treatment.

For oily or acne-prone skin, two treatments with Beta-HD can help reduce congestion, especially when combined with Blue LED lights which kill surface bacteria. The combination, along with a good home care regimen, can treat the acne-prone face, which can, unfortunately, return with adult hormonal shifts. Adding lymphatic drainage to any of the listed protocols turns the HydraFacial into a truly unique, relaxing, and rejuvenating experience. Routine, comprehensive skincare and sun protection are vital to graceful, healthy aging.

Use your sunscreen regularly and consider a HydraFacial. You WILL see a difference.

Have a great day, and hope you continue to

r Tara e r n is a oard certified Neurologist and Electrophysiologist and a member in good standing with the IAPAM (International Association for Physicians in Aesthetic Medicine). Dr. Wegryn received her MD from the University of Florida and residency in Neurology at the Cleveland Clinic. In 1996, Dr. Wegryn founded Houston Neuromonitoring, a successful intraoperative monitoring company that served the surgical community at the TMC (Texas Medical Center) for over 17 years. Dr. Tara Wegryn is currently the director/ owner of Refresh Medispa in Galveston, Texas.

If you have any questions about aesthetic medicine or Refresh Medispa, please send them to Drtara@refreshmedidayspa.com and she will try to answer them in future articles!

Bob Rohan, or as he is known in Texas “Bad Bob”, has een la in the fiddle and sin in in arious rou s for o er ears in Te as and has o ened for erle Ha ard illie elson harlie aniels arlene arter and ohn onle to name a few o has la ed in ands that ha e ac ed u countr le ends li e Han Thom son Ra rice ac reene am Tillis and ale atson

Along with songwriting, Bob is also a talented cartoonist and has a self s ndicated comic stri titled uffalo als The comic feature is a out two cow irls ess inchester and onnie heenne The comic stri was ins ired after la in with The Ha s ount als and als a cow irl western rou that toured throu h Te as lahoma and as far west as l o e ada o has won The isconsin tate iddle ham ionshi and has een nominated se eral times from The cadem of estern rtists for est ow o artoonist

www.badbobrohan.com

Harvesting and Drying Fresh Herbs

When I first began my journey with herbs, I thought there must be some very complicated and involved process to get the plants from the garden to a jar like you see in the store.

Harvesting, drying, and using herbs is one of the simplest things you will ever do. This time of year, your plants may not be growing much due to the high heat, but once the cool weather begins to arrive, there will be a flush of new growth. Take advantage of this new growth and dry some fresh herbs!

Harvest herbs by cutting the desired amount. D cut the ste s and do not ust ic the lea es. Cutting the stems causes the plant to become bushy and full.

Herbs can be used fresh or dried, depending on what your purpose is at the time. Some herbs, like Basil, only grow in the summer and produce a lot. So, these herbs are good for drying in the growing season so that you have a good supply all year round.

If you are going to dry your herbs by hanging, bundle the herbs and secure the stems with a rubber band. Hang these bundles stem-side up in a cool place out of direct sunlight.

To dry in a dehydrator- place herbs in trays and follow the directions for that particular machine.

The best time of day for harvesting is mid-morning. After the dew has dried and before it has gotten very hot, the essential oils will be at the highest content in the leaves making for the most flavorful and powerful herbs.

When you harvest and dry your own herbs, you will notice how much more flavorful and fresher the herbs and seasonings you blend are. Once you start, you will not ever want to use store-bought herbs again.

For more great information, go to www holly ross om

was so wrong.

Fun Facts Historical Galveston

The Name ame

Hello Wavers! This month we’ll be taking a look at the original mapping of Galveston. The street names have changed over the years, but the paths have remained the same. The city was laid out with intersecting avenues and streets, creating a grid pattern. Starting at the harbor, the grid consists of avenues that run approximately east to west and streets that run north to south. Avenues are lettered alphabetically starting with A and terminating at the beach.

A enue A is officially known as Harborside Drive. un act Pier 22 is ho e to the 1 all Shi lissa.

A enue B is now referred to as Strand Street. In the late 1800s, The Strand was dubbed “The Wall Street of the Southwest.” It was a street of opulent Victorian buildings with banks, wholesale houses, grocers, liquor and cigar dealers, cotton factors, commission merchants, insurance companies, printers and newspapers, dry goods companies, steam and sail ship agencies, auction houses, and a fair sprinkling of saloons and sailor boarding houses. un act he Strand ot its na e ro he Strand in London.

A enue C formally known as Ship’s Mechanic’s Row, is usually shortened to Mechanic Street. In 1873, John Parker Davie erected on this corner a four-story sixty-room hotel. un act ri inally the Coso olitan it as rena ed the ashin ton a ter the a ous old hotel at 21st and Mechanic Street urned do n in the ire o 1 .

A enue D also known as Market Street, is the location of the city’s original market. During the 1830s, an informal outdoor market started in the half-block north of Market Street between 20th and 21st streets. un act n 1 Mayor ohn Sydnor hired es and Cro to uild a 2 - oot-lon structure in the center o 2 th Street e t een Mechanic C and Mar et D streets to ser e oth as a roduce ar et and as the city hall.

A enue was named Post Office Street as the original post office was located on the street. Over time the post office was relocated, but the street has kept the name.

A enue , or Church Street, got the name for St. Mary’s Cathedral and the large number of churches located along the street.

A enue was originally named Bernard Street. un act t as later chan ed to innie Street a ter il ert innie.

A enue H was originally named William Street and was later changed to Ball Street in honor of George Ball. un act He as also the ene actor o Ball Hi h School.

A enue originally named McKinney Street, was renamed Sealy Street in honor of John Sealy.

A enue is formally known as Broadway Street because it is a wide thoroughfare that cuts across the city.

A enues L M were originally named Jones, Borden, and Baker, respectively. un act hese na es ere later re o ed and no lon er used.

A enue N known as Ursuline Street, was named for the ornate, Ursuline, Convent and School that was located between 25th and 27th streets.

un act hat a out the hal streets

The intersection of the streets and avenues created a grid pattern composed of blocks. The blocks to the east of Broadway Street comprised one regular city block. The blocks on the west side of Broadway Street comprised 10 acres and were designated as outlets. These outlets were sold to farms, estates, and businesses. As the population increased, these blocks were cut in half by half streets.

ell riends ho e you had un learnin a out the streets and a enues on the island. hat

1877 Elissa- Ave A The Strand - Ave B

Ship’s Mechanic’s Row - Ave Cpost office - ave e Church st. - Ave f

Ball St. - Ave H Broadway - Ave J Ursuline - Ave N

PAPA’S pizza

Big BITES

by: Tom Valliere & Charlie Bresenhan

Doc Holliday’s Roadhouse

Watch out Galveston. There is a new gunslinger in town and he is making waves. The new Doc Holliday’s Roadhouse may be named after the consumptive dentist turned gunslinger but has little in common with that legendary sociopath. Actually, with the wild west frontier motif, Doc Holliday’s Roadhouse has little to do with Galveston’s early history either. Far from being a frontier town earl al eston was a ros erous and enteel financial and shipping port city, but don’t let that stop the fun or dampen your fantasies as you enter this unique and delightfully decorated tribute to the old West.

Redecorating a building previously housing a Mexican Restaurant was a formidable task and the most amazing transformation I have witnessed. Not a scrap of the old restaurant remains rom the oors to the ceilin no surface was untouched. In a place known for our unhurried “island time” pace, this transformation occurred at “warp speed”.

The fun starts at the parking lot. Congested Seawall Boulevard opens into a large and spacious off-street parking lot with handicapped spaces and good accessibility. Entering, you pass a huge Remington reproduction casting and grab one of the two carbines that form the door handles. You are immediately greeted at the hostess station and escorted to your table or comfortable booth. The decor is a riot of old West memorabilia literally co erin e er at surface t could e intimidatin or e en offensi el clownish, but it is not. The decor appeals equally to the young and the old. Children will be delighted with the sights, sounds, and touches, and adults may reminisce back to the early days of television and the many western-themed shows we watched with a bowl of popcorn.

The decor is tasteful rela in and sets the mood for the reall fine food that lurks in the kitchen.

More than setting the mood, the decor is functional and the ceiling hangings actually serve an acoustic purpose and reduce the ambient noise so you can have a pleasant conversation. Even the HVAC system is unobtrusive and maintains a draft-free temperature that is comfortable unlike so many places in Galveston that are much too cold.

Three things must come together to ensure a pleasant restaurant experience. They are Food, Service, and Ambience. Typically, I have scrambled the se uence and ut am iance first in m re iew onl ecause this lace is so uni ue Howe er food is wh we o to a restaurant in the first lace and oc Holliday does not disappoint.

They have a large and diverse menu. The menu is neither creative nor o erl road in food cate ories n fact at first lance was rather disapointed. They have the usual appetizers, salads, burgers and sandwiches, steaks, and pizza. None of it really differentiates this restaurant from a dozen other casual bar food-style places.

That sameness ends with the e ecution rom first im ression to ser ice and orderin e er thin here is a ste a o e ordinar That is am lified with the food. Literally, everything I have tried here is excellent. First listed on the menu are the “Redneck” eggrolls in the appetizer column. I have had them twice. A large wrapping perfectly fried containing delicious barbecue and a homemade slaw that comes together symbiotically to something greater than the assembled pieces. Served with two dipping sauces, this could be a meal in itself. It is different and delicious as are many things here. Their hamburgers take this humble sandwich to new heights. They pile the goodies a mile high on freshly baked buns and a darned good hand-formed burger cooked to order. Too much for me at one sitting, I carry it home for round two. Their version of the mundane French dip takes that sandwich to a new high and keeps the to-go container makers happy.

One recent lunch, I tried their Margherita pizza from their small artisan pizza section. Margherita is my benchmark pizza for comparing restaurants. Dece ti el sim le in redients are maddin l difficult to et ri ht The ersion at Doc’s strays pretty far from its origin in Napoli Italy. In fact, it probably would not be recognized by my Italian friends in New Jersey either. If you are looking for a traditional experience, you are going to be disappointed. However, if you

are looking for a culinary experience, you have found nirvana.

Thin crusted and coo ed to erfection the traditional in redients are finished with a balsamic reduction drizzle that takes this pizza over the top! I am looking forward to working my way through the remaining pizza menu, especially after seeing a meat-laden pie go to an adjoining table.

I confess, I have not tried any of the seafood offerings and probably won’t as this is clearly a carnivorous environment. We have plenty of good seafood restaurants but come up short for prime rib and reasonably priced steaks, which is my next focus area.

They have a delicious and heartily portioned prime rib. Served with an aromatic au jus and sharp horseradish, it comes in seemingly larger than its published weight. Sliced to order and a perfect medium-rare, I heartily enjoyed my meal served with delicious sauteed brussel sprouts and a baked potato. However, I do have a question as to why a small dinner salad is not a “side option” for their steaks. I enjoy a simple baked potato and a salad to accompany my steaks and other grilled meat. (I may be wrong about the salad as there seem to be two menu versions and one of them offers a side salad).

Speaking of steaks, this is not a traditional steakhouse in the classic clubby and overpriced version. Rather it is an upscale casual restaurant that offers traditional steakhouse quality in an affordable and relaxed environment. The key ingredients are all here. A tender sirloin, a juicy boneless ribeye, a cowboy-style bone-in ribeye, a nice New York Strip, and others. What is missing? I didn’t see any $20 creamed spinach or an overly salty/overpriced onion soup. What I did see is an included choice of two sides with the aforementioned brussel sprouts, a corn casserole, garlic mashed potatoes, and many more.

Their main dishes portion of the menu offers traditional meals and some seafood

selections. A blackened Mahi Mahi with grilled shrimp, sweet chili glazed salmon some shrim s ewers and fish and chi s will tr the fish and chi s as saw one go past my table and it looked excellent. I’ll likely pass on the others as this is al eston and li e m fish fresh from the ulf ut that is ro a l not fair and I am betting their seafood entrees are delicious.

The chicken parmesan and the Cajun chicken alfredo sound good as does their honey garlic porkchop. But with their hearty beef offerings, I would rather stick to the meat side of the menu and help my cardiologist buy his next Mercedes.

Let’s not forget their desserts. Their Big Awesome Dessert (BAD) combines various ice creams, brownies, whipped cream, and fruit toppings. It is huge and delicious as is their Red Velvet Cake and other treats.

A full-service bar and creative drink specials keep things lively. A happy hour menu is in the works, but a good pairing off the appetizer menu would be their giant pretzel and a craft beer.

We mentioned service as one of the three key attributes that make a restaurant outstanding. The service here is excellent. Let me repeat. It is that good. Complaints about lack of help in Galveston are legion, but here we have the new kid on the block that has managed to assemble an amazing staff. Mostly young and enthusiastic, some of the polish is missing, but more than compensated by being surrounded by young people, smiling and polite that actually enjoy their job. Hostess and seating are done with a hearty greeting and a natural smile. rin orders are rom t and refills are constant ishes are descri ed and recommended by knowledgeable servers that are quick to make recommendations and just as quick to accommodate special requests. All of my servers have been excellent and I seldom name individuals as there is much turnover, but if you happen to get a cheerful young lady named Erin, you have hit the jackpot! Yesit is proper to ask for her tables.

So how did this piece of the old west get to Galveston? That is also an unusual story. The setting is Williston, North Dakota - a small town of about 27, 000 residents and an unli el settin for a restaurant conce t to launch its first expansion site 1,700 miles away in Galveston, Texas. Founded in 2012. oo in for a etter ur er and a etter en ironment the first oc Hollida ’s was an immediate success and the owners decided to expand their concept to Galveston. Why Galveston? With the obvious mismatch of old west / versus laid-back beach town, it seemed like a stretch. Well, it was a good move and the Galveston location has been busy since its launch a few short weeks ago. Apparently, things are going well and the owners have announced two new restaurants in Des Moines, Iowa and Billings, Montana.

They must have a seriously jet-lagged quality dude or an oversupply of highly talented managers as they have maintained quality through their expansion. Quality and consistency are universal issues for restaurateurs so to manage a thinly spread operation like this is a feat to be proud of. That combined with the selection of excellent employees and obviously good training points to a quiet and competent managerial team watching over the enterprise.

Family-friendly, pet-friendly patio, lots of free parking, an affordable kiddie menu, and a full-service bar keep them busy.

ood handica ed accessi ility is i ortant or any residents o this older city ith hi h cur s and o structions.

Pennie’s Take Out Menu

Smoked Brisket

Quality brisket covered with our original rub, slow smoked and ready to be sliced when you order.

Pork Ribs

Pork ribs cooked with our original rub till almost done then basted with our honey sweetened sauce.

Grilled Chicken

Chicken spiced with our rub cooked over wood. Unlike any chicken you have ever eaten.

Link Sausage

Pork and Beef link sausage smoked over oak ready and waiting for you to order.

Sandwiches

Chopped Beef | Sliced Beef | Sausage |Comes with a complimentary 4 oz side

Stuffed Baked Potato Huge baked potato filled with butter, cheese, sour cream, chives and best of all chopped brisket!

Texas Sized Tamales

Everything is bigger in Texas. Three times larger than our

regular tamales with the same great taste.

Barbacoa

(Sat. and Sun. Only)

Pennie Ochoa’s delicious recipe. Tender, moist shredded beef is the result.

Menudo (Seasonal)

Honey comb tripe in a spicy Mexican soup

Sides and Dessert

All sides are made fresh at Pennie’s

Potato Salad

Dill based cool refreshing chopped potatoes mixed with dressings.

Pinto Beans

My own recipe made fresh daily. Lots of love goes into the beans. Green Beans Banana Pudding Trifle

2023-24 Season

Welcome to Season45!

2023-24 Season

Welcome to Season 45!

Welcome to our 45th season! We are happy to announce exciting new developments in the orchestra and organization. First, we welcome Chris Nemeth as our new Executive Director. Chris and I have worked together to shape a new season full of surprises including the launch of a new GSO ensemble, “Fossekall”. As always, we bring you worldclass soloists - returning GSO friends, Will Hagen, Evelyn Chen, and Julian Schwartz - as well as young exceptional talents Maya Buchanan and Avery Gagliano.

Welcome to our 45th season! We are happy to announce exciting new developments in the orchestra and organization. First, we welcome Chris Nemeth as our new Executive Director. Chris and I have worked together to shape a new season full of surprises including the launch of a new GSO ensemble, “Fossekall”. As always, we bring you worldclass soloists - returning GSO friends, Will Hagen, Evelyn Chen, and Julian Schwartz - as well as young exceptional talents Maya Buchanan and Avery Gagliano.

We open the season with a huge John Williams celebration - and continue almost in the same vein with the Big Bang from Haydn: “The representation of chaos” from his “Creation”. Sibelius’ gorgeous violin concerto follows, and then we return to distant mysteries in Hindemith’s Mathis der Maler. Such contrast, surprise, and delight continues throughout the season. I am excited about every piece. And hope you will be also! Looking forward to seeing you all at The Grand. You are our main inspiration. We create the concert experience together.

We open the season with a huge John Williams celebration - and continue almost in the same vein with the Big Bang from Haydn: “The representation of chaos” from his “Creation”. Sibelius’ gorgeous violin concerto follows, and then we return to distant mysteries in Hindemith’s Mathis der Maler. Such contrast, surprise, and delight continues throughout the season. I am excited about every piece. And hope you will be also! Looking forward to seeing you all at The Grand. You are our main inspiration. We create the concert experience together.

--Trond Saeverud, Music Director

--Trond Saeverud, Music Director

DON'T MISS A BEAT

DON'T MISS A BEAT

@galveston_symphony_orchestra

A LOOK INSIDE THE SEASON

A LOOK INSIDE THE SEASON

celebrating

John WilliamS

A LOOK INSIDE THE SEASON

All GSO Performances are held at The Grand 1894 Opera House in Galveston.

LET THERE BE LIGHT

LET THERE BE LIGHT

EPTE BER 4 P

Opening Night: Experience the electrifying power of John Williams’ iconic scores

All GSO Performances are held at The Grand 1894 Opera House in Galveston.

RHA SOD IN BL E

LET THERE BE LIGHT

OCTOBER 15 4 P

ECE BER / 4 P

OCTOBER 15

Hayden, Sibelius, Hindemith: three masterpieces dramatizing the triumph of order from chaos

A romantic evening featuring Copland, Ravel, and Gershwin

Hayden, Sibelius, Hindemith: three masterpieces dramatizing the triumph of order from chaos

Evelyn Chen, piano

Maya Buchanan, violin

celebrating

John WilliamS

Maya Buchanan, violin

FOSSEKALL

JANUARY 7 4 P

Music, imagery, dance, and verse: an evening of pure magic

FORGED IN FIRE

APRIL 7 4 P

Powerful and dramatic: Shostakovich’s Cello Concerto #1 and Janacek's Sinfonietta featuring the GSO Brass

ONCE A BOHEMIAN KING

EBRUARY 1 4 P

Heroic and uplifting works from Beethoven, Dvorak, and Martinu

Will Hagen, violin

Music, imagery, dance, and verse: an evening of pure magic

FROM WARSAW WITH LOVE

AY 5 4 P

Powerful and dramatic: Shostakovich’s Cello Concerto #1 and Janacek's Sinfonietta featuring the GSO Brass

Julian Schwarz, cello

Chopin’s Piano Concerto #1, a GSO World Premiere and Beethoven’s Seventh conclude our 4 th season

Julian Schwarz, cello

Avery Gagliano, piano

FROM WARSAW WITH LOVE

4 P

Chopin’s Piano Concerto #1, a GSO World Premiere and Beethoven’s Seventh conclude our 4 th season

Avery Gagliano, piano

FORGED IN FIRE

TICKETS AVAILABLE NOW

TICKETS AVAILABLE NOW

TICKETS AVAILABLE NOW

Contact The Grand Box Office at 4 7 5 1 4, scan the QR code or visit galvestonsymphony org

Contact The Grand Box Office at 4 7 5 1 4, scan the QR code or visit galvestonsymphony org

Contact The Grand Box Office at 4 7 5 1 4, scan the QR code or visit galvestonsymphony org

APRIL 7 4 P

CURTAIN GOING UP

By: Paul Hager

THE GRAND ANNOUNCES LIVELY SEASON

Continuingwith their long-time tradition of presenting an entertainingly diverse season of performances, The Grand announced their 2023-2024 season. Here’s what is scheduled for the rest of this year, and we’ll publish the 2024 offerings in January.

N Y R Y D R BAND

or fi e decades the itt ritt irt and has remained one of the most iconic names in American roots music. With one foot planted in the traditions of country-folk and the other pointing toward something new and unexpected, the group continues to tour and release music in uencin multiple generations of audiences and artists along the way. The legendary band has won three Grammys® and scored several country hits including “Voila (An merican ream odern a Romance tand a ittle Rain and man more Se te er 1 2 2 - PM

H BARR CAD B YS

rom the heart wrenchin emotion of es is ra les to the toe ta in harmonies of the erse o s The arricade o s will ta e ou on a musical ourne li e no other Throw in a mix of the greatest pop, rock, swing, and otown hits of all time and The arricade o s create the ultimate est nd art musical mashu cto er 2 2 - PM

CHR S B

Celebrating John Williams, the beloved composer and the man whose wor has defined an entire eneration of unfor etta le filmma in Trul a once-in-a-lifetime opportunity to experience the electrifying power of some of Williams’ most iconic scores li e u close and in the esh with a full scale s m hon orchestra Se te er 2 2 - PM

MAS R R S 1 - L H R B L H

Three masterpieces, each dramatizing the triumph of order from chaos, light from darkness, and the sustaining power of hope and goodness that connects us all.

e are thrilled to introduce our audience to international iolin su erstar a a uchanan who oins us for the i elius concerto This concert is sure to e an inspiring, extraordinary evening. cto er 1 2 2 - PM

S R US UN PAR Y - . 2. 1... BLAS oin us for an out of this world e ent enefitin

The rand’s educational ro rams

Se te er 2 2 - PM

M CHA L CA ANAU H S N S B LLY L AND L N HN

ac ed his full and Ton ward nominee ichael a anau h est ctor eatured

Role in a usical for o in’ ut will erform a special concert featuring the biggest hits of ill oel and lton ohn ill oard a a ine calls ichael the ew oice of the merican Roc n Roll on oo 2 2 - PM

R winnin trum eter hris otti has been one of the most popular instrumentalists in the world for nearly three decades and’s collaborated with some of the biggest superstars on the planet. ct 1 2 2 - PM

H MA C SCH L BUS

Ho on the a ic chool us for a ride in this new musical adaptation based on the original oo series u lished cholastic cto er 1 2 2 - 1 AM

S L N LM H R B LAND S - DR. YLL MR. HYD

n annual Halloween tradition Ro andes reprises his specially created, totally improvised musical score for the showing of John arr more’s silent film classic r e ll and r H de andes’ ma ical underscorin of this film will trans ort ou cto er 2 2 2 - PM

R NAN YNAN - AN N N S N Ronan T nan is trul a modern da Renaissance an He e an his sin in career as a member of The Irish Tenors and has performed at venues across the country. He erformed ma in race and e aria at Ronald Rea an’s funeral and has sun od less merica at an ee tadium cto er 2 2 2 - PM

PAUL HAGER

P H CA

Lights! Camera! Action! When Pete the Cat and his buddy Callie sneak into the Hollywood Studios, they get lost in the world of the movies.

Join Pete, Callie, Ethel the Apatosaurus, and Robo-Pete in this rockin’ new musical adventure that features se eral fun filled ete the at oo s including Cavecat Pete, Pete the Cat and the Treasure Map, and The Cool Cat Boogie. No e er 2 2 1 AM

S S L M N - MY M H R S AL AN MY A H R S SH AND M N H RAPY

Starring the author and Broadway star of the show, Steve Solomon’s play has now become one of the longest-running one-man comedies in history! The show just celebrated its four thousandth performance. In My Mother’s Italian, My Father’s Jewish I’m in Therapy! using dialects, accents, and sound effects, Steve brings to the stage dozens of wild characters we all relate to, all brought to life by Steve’s comedy magic. No 1 2 2 PM

D N SAUR

Erth’s DINOSAUR ZOO LIVE guides you on a breathtaking tour through pre-historic Australia. Observe, meet, and interact with an eye-popping collection of amazingly life-like dinosaurs and other creatures presented in a theatrical performance that will thrill and entertain kids while stimulating their imaginations in ways that will forever connect them to their world. No e er 1 2 2 - 1 AM

ANN

Now the best-loved musical of all time is set to return in a new production — just as you remember it and just when we need it most.

SUS CHR S SUP RS AR

Celebrating its 50th Anniversary, this mesmerizing new production of the iconic musical phenomenon returns to the stage! With lyrics and music by EGOT winners Tim Rice and Andrew Lloyd Webber, Jesus Christ Superstar is set against the backdrop of an extraordinary series of e ents durin the final wee s in the life of esus hrist as seen throu h the e es of udas Re ectin the roc roots that defined a eneration the le endar score includes I Don’t Know How to Love Him, Gethsemane, and Superstar. No e er 2 2 2 - PM and PM

A

CHR S MAS CAR L

A powerful story of redemption, Charles Dickens’s A Christmas Carol has enchanted audiences all over the world with its simple message of holiday joy. This new adaptation of Dickens’ e er o ular classic fills the sta e with lush costumes, stunning sets, song, dance, a heavy dose of humor, and a timeless message. Dece er 1 2 2 - PM and Dece er 2 2 2 - PM

PaulHager

PAUL HAGER

M usic P rofile

acob Pickerin

Jacob Pickering could pass for a California surfer with his upbeat attitude and long blond hair, but the soulful singer/guitarist says he is pure Texan. Born in Houston in 1997 to John and Regina Pickering and raised in Baytown with his younger sister, Ryan, the Barbers Hill High School graduate, now residing in the Kemah area, began playing guitar at age 11 with a gift from family friend, Joe Lopez. Lopez also gave Pickering a few lessons and by the time he was in his earl s he was la in his first a in i s at ie’s and oulfrea in lear Lake Shores. Pickering also credits his high school teachers and musical coaches, Sandy Pentacost and Suzanne Mormon, among others, for helping him become the vocalist he is today.

Now, at 27, Pickering is a regular performer in the Kemah area and performs everywhere from Tom all to al eston har ’s aterman’s u a’s Ti i sland hile rimaril a co er artist

Pickering has a wide pallet of music to draw from and plays songs from many genres and eras from The Beatles to Red Hot Chili Peppers, Neil Young to Todd nider shar critic of his own son writin ic erin sa s he’s wor in hard on developing his skills and occasionally will play one of his original songs.

’m er critical of m own writin t’s a slow rocess ut now that ’m more comforta le la in and sin in in front of eo le ho e to mo e more in that direction,” Pickering said.

A ith aco Pic erin

ach ate - hat is your earliest e ory o ein ins ired y usic aco Pic erin - e and m dad used to sin alon to the radio a lot e’d sin countr and roc roll hinedown was alwa s m dad’s am lot of taind

- hat artists did you lo e ro in u

P - There are so man to ic from hinedown is definitel one rom their songs to their energy to their acoustic versions.

- ho in uences you these days and hy

P - ’ e een com letel im ressed and re im ressed hris ta leton read that as of he had written o er son s s far as ut it in ear moti ation for son writin and writin from the heart he’s een an ins iration

- Ho do you deter ine hat son s to co er and hat is your ethod or learnin that son

P - The initial wa do it is to o with the son s that lo e f feel li e can put a melody and a rhythm behind it and play it in a way that sounds good, ’ll do it tr and sta awa from olitical son s li e sad son s thin sad son s are where a lot of emotion is shown in a ositi e wa lo e Te as music on s a out Te as hometown and state son s ood time music

- hat is your son ritin rocess

P - The rocess chan es ometimes thin ha e a rocess that wor s and then all of a sudden it’s not wor in ometimes ’ll ust ha e a melod or words and try and put music to it. But sometimes it all comes at one time and then ust tr to write it down so don’t for et ha en’t reall fi ured out the way that works best yet.

Story and Photos by Zach Tate

- hat is the est art a out ein a usician these days

P - The best part is you get to be part of the fun. It’s new people, new environments, new places, new songs. I like meeting new people.

- hat is your i est rustration ith ein a usician

P - I’m in my own element but I don’t really know where I’m going next because I’m my own manager, my own coach. I have to choose what the next ste is Tr in to fi ure out all the ins and outs on m own rustrations with the management – which is me.

- hat is your o inion o the al eston Houston usic scene

P - There’s so much music and good musicians around. You never have to tra el far to find it e ha e a lot of talent down here in the al eston emah area. There’s so much going on and so many places are supporting the music scene.

- hat do you lo e ost a out ein and layin in al eston

P - rew u fishin lo e ein around water thin the ener is different around water. It’s island time, all the time. I think there’s a laid-back vibe you can only get in places surrounded by water.

- hat is your usical oal or 2 2

P - I’d like to grow what I’m doing into maybe a two or three-piece thing. The more I play the songs, the more I realize I can’t play all the parts and it sounds so amazing when you have all those other parts. Have a little more to offer in the way of a band. Some songwriting for sure. Not necessarily a whole album, but maybe an EP.

- hat is the story ehind your tattoos

P - started ettin tattoos when was ot m first one of the uitar then the micro hone Then m eil oun Heart f old tattoo nd then ot left alone with a tattoo gun… I had some pretty bad little sketches that I had to turn into something better and it eventually turned into a collage.

I love being around water. I think the energy is different around water. It’s island time, all the time. I think there’s a laid-back vibe you can only get in places surrounded by water.

- Ho can eo le nd out here you re layin ne t P - aco ic erin usic on ace oo

Serious Tackle Box The With

Chris Gonzales

Experienced Fishing Advice To Make Fishing Great Again The Belly Up Rig

The Belly Up Rig is another way of rigging a whole dead or alive baitfish which greatly increases its chance of triggering a strike by a predator fish. Another point is that it doesn’t have any added costs associated with it....free is a good thing. Belly Up rigging works with either a mono or wire leader and can be freelined or fished with an egg weight above the swivel. It generates strikes from a variety of species - ling, kingfish, wahoo, groupers, and red snapper, to name a fewfrom the near surface area to the bottom.

I first saw this way of hooking a baitfish aboard the Royal Polaris out of San Diego in 1989 while on a seventeen-day trip to Mexico’s Revillagigedo islands where we fished for wahoo and yellowfin tuna. The yellowfin readily struck the Belly Up rigged, caballito bates that are similar to our cigar minnows. I’ve used the belly up rig successfully since then on an assortment of offshore gamefish from the near surface to the bottom. It can be used with whole baitfish such as cigar minnows, Spanish sardines, sand trout, tinker mackerel, etc.

The signature feature of the belly up rig is the hook placement in the baitfish. The illustration has the 7/0 Daiichi D84Z Bleeding Bait Circle Chunk Hook on its to feet of fluorocarbon or dulled mono leader passing through the Spanish sardine’s mouth and out through one of its gill plates. The hook is then pushed through, then out the top of the sardine’s body at around the front of its midsection. With the circle hook, as shown, the hook point must be exposed to that approximate position; this will ensure a positive hookset at hook rotation as the line comes tight. With a “J” type hook like an 8/0 Mustad Ultra Point 10829BLN, less hook bend and point exposure would be okay. With this hook location, its weight will cause it to roll downward and the sardine to do likewise...going belly up. This belly up position of the sardine along with an occasional rod tip twitch “activates”

he

even a dead baitfish. This gives the illusion of the sardine being alive but injured and vulnerable - which triggers the strike.

The leader is described as to feet of fluorocarbon or dulled mono. I came up with dulled mono leaders and have used them for years. I like to call it poor man’s fluorocarbon. The shine on the mono’s surface can at times make it appear like it’s chromed wire from this reflected sunlight. I believe this reflected sunlight coming off the mono’s smooth surface is what the target species sees as not being natural, causing it to turn away at the last moment. This mono dulling is accomplished by slowly pulling the mono through a folded “Scotch-Brite” pad while slowly rolling the pad with a back-and-forth wrist rotation. Use a genuine, green, Scotch-Brite pad for the best results. The resulting crosshatch pattern on the mono’s surface breaks up the reflected sunlight, making it become almost as undetectable as fluorocarbon. Disrupting the mono surface will weaken the mono to some extent, but it is minimal. Leaders should be replaced as necessary since the dulling procedure disturbs the surface and speeds up the water absorption process. The mono will take on a milky look after a

Belly U Ri

few hours of use, replace it, mono’s cheap.

The camo-painted or dull egg weight as shown in the illustration is a carryover from my belief that stealth is best. The camo blue is Rust-O-leum 7727 Royal Blue with a clear matte topcoat of Rust-O-leum 7902 that knocks down the shine of the camera blue paint. The “dull” on the illustration’s egg weight is one that exposure to the elements has naturally dulled to a dark gray. The 80# Spro power swivel is small for its rated strength, dark, dull and it’s also stealthy. The reason for stealth is this area as shown on the illustration is that when you are fishing with new, shiny egg weights or chrome/shiny swivels they will possibly generate a strike from one of our toothy offshore residents. Even a small flash to a predator such as a wahoo or one of the other mackerels may trigger a strike if it’s your egg weight or swivel, it will cause the loss of your complete rig and ling, snapper, etc., which could be on the hook. Going in the opposite direction from stealth for a moment, the “Bleeding Bait” red finish on the Daiichi Circle Hook (see illustration) also says that your baitfish is injured and vulnerable. This feature alone will add to the strike generation potential of just about any rigging method.

Are all of these stealth and attraction tricks necessary? Not always, but I believe the chance is great that they could make a difference when presenting your baitfish to an adult predator. They’re full grown and educated from years of living and changing them from a looker into a striker is a job this rig was made for. The Belly Up Rig gives a bait fish an illusion which often works like magic. Let it turn your baitfish into that illusion and work its hookup magic for you on your next trip offshore.

Chris Gonzales Owner - Serious Tackle

If you have any questions, stop by Serious Tackle or email me at chris serioustac le.co

Icoo she was he made seasoned fideo as a side with ground beef as a meal or with chicken she boiled all day as a soup. My recipe has wild rooter meat with a spice blend I made years ago in her memory called outhwestern i ler t’s reat in fideo eans rice taco meat or any recipe that calls for chili powder.

Start by heating a cast iron skillet while melting the lard then add meat arlic onion serrano o lano round peppercorns and sea salt plus juice from one half of the lime. Brown on high stirring constantly until all liquid is cooked off then set skillet aside. Heat canola oil in a stock pot and brown the vermicelli stirring fast not allowing it to burn then stir in tomato sauce until coated e t add tomatoes stoc water uice of second lime half T seasonin s ore ano cumin meat mixture from skillet and bring to a hard boil. Cook on high until liquid is reduced more than half then reduce

Recipe Of The Month

heat to low add cilantro and co er tir often and coo an additional 8 minutes or until desired consistency.

Note

I soft fry corn tortillas and lightly salt to eat with my fideo alon with seasoned a ocado and tomato slices This can stand alone as a meal or e used as a side dish

Beach Bum The

aSeptember brings much happiness to your Bum because it marks the beginning of the NFL Football Season. Your Bum loves his football! And yes, I am a fantasy football nerd. Don’t try to beat me. Haha.

I had a random thought the other day while I was riding around in my ol’ scarab. It’s not like me to have many thoughts in a day, but here is what had me thinking...

What does it cost to attend an NFL game in person? How much is the parking? What do the actual game tickets cost? And most importantly to your Bum, how much do the beers cost?

Here is a rundown on what a road trip to an NFL game will cost you. There are quite a few surprises on this list. Here ya go...

A RA AM C PR C

TThese are the average ticket costs. There are tickets priced both higher and lower depending on seat location

TOP HIGHEST AVERAGE GAME TICKET

• Las Vegas Raiders $153

• San Francisco 49’ers $139

• New England Patriots $131

• Green Bay Packers $128

• Philadelphia Eagles $127

• The Houston Texans rank 7th at $118

B R - Highest Price

The highest price is $14 per beer. The loathsome Wash ington Redskins/Football Team/Commanders have the highest beer price at $14. A team that hasn’t finished above .500 in years. Four teams are tied with the second highest beer price at $11.50. A single beer will cost you $11.50 at Tampa Bay, New Orleans, San Francisco, and Jacksonville.

B R - Lowest Price Three teams are tied with the low est-priced beer. A beer at Detroit, Atlanta, and surprisingly, the New York Jets, will only cost you $5.00

D - After beer, food is the next most important thing to your Bum. Fasten your seat belt, it’s expensive.

• NACHOS Highest price is $20. The Dallas Cowboys tops the price list for nachos.

• HOT DOG Highest price is $15. The Las Vegas Raiders.

• SODA Highest price is $10. Once again, The Washington Commanders tops the list.

TOP LOWEST AVERAGE GAME TICKET

• Buffalo Bills $74

• Los Angeles Chargers $78

• Cincinnati Bengals $79

• Jacksonville Jaguars $80

• Cleveland Browns $82

No that e ha e our a e day tic ets in hand hat does it cost to ar

H H S PAR N PR C

$100 The Minnesota Vikings

Model CJ Reese

Photographer The baddest Sensei Steve Fuentes

R eflections

Let’s Put on Our Bowling Shoes

ost of us Islanders know the phrase “put on your dancing shoes” and we have plenty of places to show off our dancing skills. What’s coming later this fall or early winter may test our athletic ability in our older years.

Developer Miguel Prida is building a new bowling alley for the community of Galveston. The last bowling alley called “Island Bowl” has been out of commission since being ravaged by Hurricane Ike in 2008.

Mr. Prida is known for his construction techniques using concrete to reinforce his buildings which should hold up nicely, as our island paradise is prone to hurricanes. Mr. Prida has been in construction for 30 years. His company is Prida Construction Inc., and his home office is 1401 Bayou Shore Drive on the island. You can check out his company at:

www.pridaconstruction.com

Bowling is an activity enjoyed by young and old alike. It can be an activity on rainy days for locals and visitors as well. Schools are looking for ways to expand participation, so a “bowling team” is not out of the question. When I was a young boy, (I dare not tell my age), my mom put me in a bowling league. The “old people” as we called them had their own league. Back in the day, it was like a pool hall, filled with smoke and stale beer!

Wow, so many memories are coming back to me. Lol!

I have had several of my island friends ask me about the new bowling alley and they are looking forward to having another place to come together. Since the movie theater has been renovated, we can enjoy a movie and soon, bowling in a nice, clean, state-of-the-art environment. Included in the renovations, Primetime Cinema is now selling adult beverages, Blue Bell Ice Cream, along with nachos, popcorn, and candy. I give kudos to Primetime Cinema and Mr. Miguel Prida for providing the community of Galveston with another venue to enjoy, relax, and socialize with our “Island” friends.

So, island friends, are you ready to put on your bowling shoes and join a senior league? If not, maybe it will be another place to hang out and use your old “pick up” lines. You never know, they just may work this time around!

John and ValastroKathy

photos courtesy of michael lichter

Congratulations goes to Renae Bentley for being nominated for the Galveston Chamber of Commerce Woman of the Year award. This is a very prestigious award and this nomination is very well deserved. Annually the Galveston Regional Chamber of Commerce recognizes women who have distinguished themselves organizationally, professionally and within their community.

Renae Bentley is considered a role model of inspiration, achievement, and an entrepreneur for other women to look up to and has enhanced the lives of the citizens in the Galveston region.

Renae entle has een teachin fitness classes for ears and she wanted to be a teacher from an early age. She taught her younger siblings whatever she learned at school as an elementary schooler, and she ended up getting a teaching de ree in colle e Her fitness career e an while she was re nant ri ht after completing student teaching for her secondary education degree. Renae shared that student teaching was stressful, and she took an aerobics class to release stress he was then as ed to teach the class and her career as a fitness instructor began.

Renae is from u oc Te as and married her hi h school sweetheart at ears old. Her husband, Howie Bentley, had a job waiting for him in Kansas, so they moved there. After that, they moved to Illinois where Renae received her college degree while pregnant with her son. Next, they moved to Florida where Renae tau ht dance fitness classes and added teachin unda chool and and after moving back to Texas became an ESL tutor for adults. She wanted to be a mother and a teacher since she was little.

The entle s mo ed ac to Te as in wor in first in earland and finall in al eston at lassic since Renae conce tuali ed a facilit for h sical fitness that was more than just a place to work out. She wanted it to be a center for wellness that incorporated many aspects of being healthy, including essential oils and healthy eating. Renae spent a long time searching for a free-standing building with enou h ar in s ace and s uare feet for her ision

enae entle

2023 Galveston Chamber of Commerce Woman of the Year nominee

Renae’s real estate agent surprised her with a building that met all her specifications after she had iewed man unsuita le ones Howe er the uildin ’s most recent use had been as a daycare center for about thirty years. Upon enterin the uildin for the first time Renae saw the otential in it ut the iddie lum in fi tures had to o he wor ed with an e ert to desi n her ision which included knocking out walls, removing little toilets, adding staircases, and unco erin some of the historic ualities of the uildin she had ac uired

Renae’s new business is located in what was once a stable for the horses from ort roc ett he found wa s to incor orate some of the e uestrian items discovered during the renovation project into the design. She had the original ceiling beams in what used to be a hayloft brought out from behind drywall for her clients to enjoy as they partake of the offerings at the center.

Renae kept the rustic feeling of the overall building design while bringing in modern fi tures as art of her accom lishment nce her ision started sha in u she focused on the fine details of ro idin a wellness center The uildin has a er secure entrance and uests must first rin a ell if the are not seen in advance by a staff member. Keeping her clients safe is part of keeping them well.

on enterin the center clients do not feel li e the are in a m or fitness center. Instead, it feels like a spa, with a soothing color palate and essential oils in a diffuser. The cycling room is on one end of the building and also accommodates barre classes, while the group exercise room is on the other end where stren th trainin o a ilates um a classes are held The lar e rou fitness room can e rented for e ents u to eo le

The second oor has s ace rented to an thera ist a h sical thera ist and a massage therapist, along with a low infrared sauna booth and a dry salt booth, which is another technology for keeping the body healthy. Renae’s goal is to keep her clients healthy and give them a sense of belonging when they show up for classes or other services.

ll of Renae’s instructors are certified in the areas the teach and must e certified in R he ho es that an one who isits or li es in the area will feel welcome to stop in and avail themselves of the services offered at Bent on Healthy Living Wellness Center. The center is located just a few blocks from the seawall in Galveston at 2 1 rd St and there is no membership fee.