HISTORY THE ALAMO QUESTIONS ANSWERED TRUE OR FALSE?
TRAVEL CORPUS CHRISTI LIKE YOU’VE NEVER SEEN
HEALTH HOW TO GET BACK ON TRACK
OF EXECUTIVE CHEF EDUARD PEYER
• 2 year unlimited miles full comprehensive warranty
• Next 4 services are complimentary
• 161 point inspection by a certified Lexus technician
• Roadside assistance included
• Voted “Best Certified Program” many consecutive years
Every March 6th we “Remember the Alamo,” but how much do you really know?
Dr. R. Bruce Winders
It’s never too late to get back on track. These tips show you how. Abby
Corpus Christi is packed with plenty of hidden gems and coastal
There is
Viva
This
Larkspurs
Bubbly,
Texas Hill Country
“Driven shooting at Joshua Creek Ranch is truly a gem. The elevation changes and cliffs make for great flyers. I’ve been blessed to shoot all over the world and there’s nowhere better!”
–
EDITOR-IN-CHIEF
CREATIVE DIRECTOR
PHOTOGRAPHERS
CONTRIBUTORS
LISA DANTE
KEITH CHESTER
JOSH HUSKIN
LISA DANTE
MARC HESS
DR. JUSTIN PHILLIPS, L.Ac
LISA DANTE
DR. RICHARD BRUCE WINDERS
ALBERT FLORES
NANCY FOSTER
SHERIFF JAVIER SALAZAR
JIM PETERSON
BILL DANTE
DENISE PAYNE
GABE SPENCER
ABBY KURTH, MPH, MS
ILLUSTRATOR
JEREMIAH TEUTSCH
CONTRIBUTING PRODUCTION STAFF
JOSH LOPEZ, SAMANTHA MUSCAT-SCHERR, GABRIELA ALTAMIRANO
Springtime in Texas just might be the most beautiful time of year. Ideal crisp mornings are followed by warm sun drenched afternoons. Life just seems full of new possibilities with the spectacular seasonal bloom of wildflowers across the state.
Texas offers diverse attractions, including beaches, family fun, and historic sites.
This issue is packed with ideas to help you get out and enjoy this beautiful time of year. Perhaps you’re looking to immerse yourself in the beauty of nature at the Texas coast, or indulge in the rich cultural experience of Fiesta® San Antonio. Or maybe you want to simply enjoy the pleasant weather while sipping rosé on your back porch. Texas in the spring, offers something for everyone.
Thank you for checking out this issue! We are so grateful to our esteemed advertisers, contributors and our loyal readers. If you are new to Texan Magazine, we are sure glad to have you here!
Lisa Dante Editor-In-Chief
by DR. R. BRUCE WINDERS, FORMER ALAMO DIRECTOR OF HISTORY AND CURATOR
Immediately after the Battle of the Alamo, accounts were published in newspapers and quickly spread by word-of-mouth all across Texas and the United States. This inevitably lead to some of the myths, legends, and tall tales that we know today. Some of these stories contain fact but also stretched the truth, while others were completely fabricated.
Many of these myths and legends have been carried down through the generations to make up the lore of the Alamo today. It is often hard to separate fact from the fiction. All sources need to be examined to find the real events that took place, and also
to see how and why the myths developed. Many times, the reason the myths were created and spread can tell us just as much about the thoughts and values of people of the time period as the true events.
Explore some of the myths and legends of the Battle of the Alamo. Sometimes these stories will have clear evidence to tell us whether they are completely true or not. Often it is up to the reader to consider all of the evidence to come to their own conclusions.
The idea has somehow developed that 1836 was one of the coldest winters in Texas history. One fact that reinforces this notion is that the Mexican Army encountered a freak blizzard in route to Texas that began on the evening of February 13 and continued throughout the next day. The weather during this storm was severe enough to kill horses, mules, men, and camp followers. The snowstorm, however, did not extend into Texas.
Two observers in Texas in 1836, William Fairfax Gray and Colonel Juan Almonte,
both kept records of the weather in their journals. From their entries, information can be gathered that reveals the weather at the time of the battle. A cold front arrived on the evening of February 25 that dropped the temperatures into the 30s. Prior to that, however, it had been “shirt sleeve” weather. It remained cold and rainy but warmed to nearly 60 degrees (F) on February 29. That night, a second cold front swept the region. The temperature gradually warmed over the next few days. It remained cool on March 6th, but by March 8th, Gray proclaimed, “Fine weather.”
Any Texan should recognize this as a description of typical Texas weather.
The notion that the men of the Alamo died buying time for Sam Houston to build an army is well-entrenched in Alamo lore, but a review of Houston’s activities shows it to be unfounded. On November 12, 1835, the Consultation (the provisional government of Texas) appointed Sam Houston, Commanding-General of the Texas Army. His authority, however, extended over the regular army, leaving him unable to legally issue orders to the volunteers already in the field. Houston dispatched recruiters to raise the regular army as well as agents to acquire arms, uniforms, and other supplies. With
no troops to command, Houston received a furlough on January 28 in order to take care of personal business. He spent part of his leave conducting negotiations with the Cherokee Indians. With a treaty successfully concluded, Houston rode to Washingtonon-the-Brazos, where he served as a delegate to the constitutional convention, remaining there until March 6. During his stay, the new government reconfirmed his appointment as Commanding-General of the Texas Army, giving him control over all troops — regulars and volunteers. Houston arrived at Gonzales on March 11, finding there a relief expedition ready to march to San Antonio. Learning that the Alamo had fallen, though, Houston assumed command of this force and started the retreat eastward.
It is true that the Alamo garrison most likely died unaware that the delegates at the constitutional convention at Washington-on-the-Brazos had adopted a Declaration of Independence on March 2, 1836. Nevertheless, the Alamo garrison was in favor of independence and fully expected the delegates to secede from Mexico. The garrison had even sent its own delegates to the convention with instructions to vote for independence. Travis addressed the issue of independence in a letter sent from the Alamo on March 3, 1836:
“Let the Convention go on and make a declaration of independence, and we will then understand, and the world will understand, what we are fighting for. If independence is not declared, I shall lay down my arms, and so will the men under my command.”
Thus, Texas’ Declaration of Independence would not have surprised them — it was what they desired and expected.
“Thermopylae had her messenger of defeat; the Alamo had none.” This famous quote conveys the notion that none survived the Battle of the Alamo. It is true that nearly all of the Texans under arms inside the fort were killed in the March 6, 1836 attack. However, nearly twenty women and children, who experienced the twelve
days of siege leading to the final assault, were spared and allowed to return to their homes. The survivors also included Joe, the slave of William B. Travis. The best known Alamo survivor, Susanna Dickinson, was sent to Gonzales by Santa Anna with a warning to the Texans that the same fate awaited them if they continued their revolt.
One question frequently asked about the Battle of the Alamo is why did more Texans not answer Travis’ poignant pleas for help. The arrival of the Gonzales Ranging Company on the morning of March 1, 1836, is the only documented instance of assistance. Much scorn has been heaped on Colonel James W. Fannin, whose 400man battalion remained at Goliad, only 100 miles away. Fannin’s detractors ignore
the fact that he also faced an advancing Mexican column led by General José Urrea and could not leave his post unguarded. Travis’ letters were effective in bringing recruits to the field. The reality is that time and distance were formidable obstacles to overcome. More than 350 volunteers had gathered at Gonzales in preparation to march to the Alamo’s relief when news of its fall reached the town. It was this collection of men that formed the nucleus of Sam Houston’s army that eventually defeated Santa Anna at San Jacinto on April 21, 1836.
Although the majority of the Alamo’s garrison was composed of volunteers, they were volunteers in the 19th century military sense of the word. These men had signed an oath of allegiance to the Provisional Government of Texas, declaring:
“I will serve her honestly and faithfully against all her enemies and opposers whatsoever, and observe and obey the orders of the Governor of Texas, the orders and decrees of the present and future authorities and the orders of the officers appointed over me according to the rules and regulations for the government of Texas.”
Citizen-soldiers, these men were bound to defend any post they were assigned and were not free to leave on their own.
Travis fares rather poorly in the popular media, usually portrayed as a pompous martinet with few friends. In reality, Travis was outgoing, gregarious and respected by his peers. One fact that has helped create the notion that the men of the Alamo disliked Travis was the volunteers’ refusal to take orders from him, electing James Bowie as their leader instead. The election of Bowie had more to do with the ongoing philosophical dispute between regulars and volunteers than it did the garrison’s opinion of Travis. The volunteers simply did not want to take orders from a regular officer, even someone they respected such as Lieutenant Colonel William B. Travis of the Texas Army.
On January 17, 1836, Houston wrote Governor Henry Smith that he had “ordered the fortifications in the town of Bexar to be demolished, and if you should think well of it, I will remove all the cannon and other munitions of war to Gonzales and Copano, blow up the Alamo, and abandon the place, as it will be impossible to keep up the Station with volunteers, . . . .”
Thus, Houston requested permission
to give the order to destroy the Alamo — permission that Governor Smith did not grant. The lack of horses and mules meant that the cannon, ammunition, and other supplies could not have been removed even if the governor had agreed with Houston’s plan. On February 2, 1836, Bowie expressed the following view to Governor Henry Smith:
“The Salvation of Texas depends in great measure in keeping Bejar out of the hands of the enemy. It serves as the frontier picquet guard . . . . Col. Neill & Myself have come to the solemn resolution that we will rather die in these ditches than give it up to the enemy.”
Citizen-soldiers, these men were bound to defend any post they were assigned and were not free to leave on their own.
by ABBY KURTH, MPH, MS CLINICAL NUTRITIONIST & WELLNESS COACH
The second week in February is known as Quitter’s Day because that’s when people give up on their New Year’s resolutions. Ouch.
A month in and you’re back to square one, wondering what went wrong. But understanding how habits work—and how to work with them—can make all the difference.
If you’re tired of fleeting resolutions and want to develop healthy habits that stick for good, read on for five practical hacks to set you up for success.
Before diving into how to change your habits, it’s important to understand what habits really are. In a nutshell, habits are shortcuts your brain creates to avoid using precious mental energy on mundane decisions.
Think about it: would you want to actively think about every little thing you do throughout the day? Every time you tied your shoes, brushed your teeth, or drove to work, you’d have to make a conscious decision. Sounds like a nightmare, right?
Instead, your brain has developed a way to automate many of these actions. In fact, up to 50% of our daily behavior is made up of automatic habits.
Some of these habits serve us well (e.g., brushing our teeth), while others don’t (e.g., sitting on the couch after dinner). So, when you decide to make a change—like exercising more or eating healthier—what you’re really doing is trying to create new automatic behaviors that serve your goals.
But the brain doesn’t just let go of old habits easily. The old programming is still there. The good news? You can train your brain to form new habits.
One of the most common pitfalls in trying to form new habits is setting goals that are too ambitious or vague. Instead of saying, “I want to get healthier” or “I want to lose weight,” make your goals SMART:
Specific: What exactly will you do to get healthier, lose weight, etc.?
Measurable: How often and for how long?
Attainable: Does this goal feel easy for you?
Relevant: Is it aligned with your larger objectives?
Time-bound: When will you assess progress? Hint: One year is too long.
A SMART goal might look like: “I will exercise three times a week for 20 minutes for the next two weeks.” By breaking your goals down into small, manageable pieces, you’re much more likely to build momentum and success.
Small wins fuel the brain with a sense of accomplishment and confidence, which is essential to forming long-lasting habits.
Habits don’t exist in a vacuum; they’re triggered by specific cues or prompts in our environment. Our brains are wired to respond to these cues, whether it’s the sight of a candy bar, or the TV beckoning you to come watch.
To make a new habit stick, it’s essential to pair it with an obvious cue. If you want to start working out regularly, try placing your workout clothes next to the door, where you’ll see them when you come home. Or, if you want to drink more water, keep a water bottle at your desk so you’re constantly reminded.
It’s also important to hide cues for old habits. If you’re trying to eat fewer junk foods, don’t keep chips or cookies in sight. By manipulating your environment in this way, you make the healthy choice the easier one.
For example, let’s say you already have a habit of snacking when you open the fridge. Use that action as a cue for a new habit: “When I open the fridge, I’ll drink a glass of water first.” Over time, that action will become automatic.
Creating a habit is not just about the “how” but also the “why.” For habits to stick, they need to be desirable—something that gives us a sense of pleasure or reward.
We’re wired to seek out things that are rewarding because they increase the “feel good” chemical, dopamine. The chocolate bar, the TV binge, the endless scrolling through social media—they all trigger dopamine and create a sense of pleasure. But what if you could pair your desired habit with something equally rewarding?
For example, only allow yourself to watch your favorite TV show while exercising. Or, team up with a friend who’s also working on their fitness goals and use each other’s company as motivation. The key is to make the new habit feel as rewarding as possible. It also helps to shift your mindset. Instead of thinking, “I have to exercise,” reframe it as, “I get to exercise, and I always feel better afterward.” This simple switch can make a huge difference in your motivation to stick with your new habit.
If you want a new habit to stick, you need to make it as easy as possible to begin.
James Clear, author of Atomic Habits, recommends starting with a two-minute version of the habit. For instance, if you want to start exercising, your first step could be as simple as putting on your workout shoes or walking around the block. Just get started. The hardest part is often simply beginning.
To reinforce a new habit, it’s essential to celebrate small successes along the way. Immediate rewards make it more likely you’ll repeat the behavior. This could be as simple as checking off a calendar after completing a workout, giving yourself a pat on the back for making healthy food choices, or let your fitness tracker celebrate your success. Equally, notice how bad habits make you feel. When you eat junk food, does your stomach hurt? When you skip your workout, does your energy dip? Recognizing the consequences of both good and bad habits can further reinforce your motivation to continue making positive choices.
Forming new, healthy habits takes time—and patience. If you experience a setback or miss a day, don’t quit. A lapse is just an opportunity to learn and get back on track.
Ask yourself regularly: “Who do I want to be?” With each small step forward, you’re moving closer to the person you aspire to become. With time, consistency, and the right strategies, you’ll find success!
Abby Kurth, MPH, MS is a Nutritionist, Wellness Coach and author of Wellness is More Than Weight: Easy Steps to Change Your Health Habits and Your Life. A free 2-minute quiz is available at abbykurthnutrition.coach to determine what you need to make your new habits successful.
by NANCY FOSTER
Springtime is here and if your need for adventure has awakened and you have the urge to explore - even if only for a day or two – you can fuel your inner wanderlust by planning a fun and exciting getaway to the Gulf. If you’re short on time, one of Texas’ best vacation spots is not far away. This coastal wonderland bursts with character, charm, and immense beauty, so set your sights on the fascinating city of Corpus Christi. Known simply as Corpus to most Texans, this Gulf-edge hotspot has attitude, and rightfully so. With its storied past, spectacular sun-kissed beaches, an eclectic mix of attractions, and a come-as-you-are appeal, Corpus offers a smorgasbord of cultural, natural and entertainment opportunities. In short – it’s the ultimate playground for fun – and perfect for spring break!
You’re walking in the footsteps of history when you visit Corpus Christi. Imagine the Karankawa Indian tribe inhabiting the area in the 1500s, or the French explorer in 1684 who attempted –and failed - to claim part of Texas for France. Envision fifty families who settled by the mouth of the Nueces River in 1747, soon to abandon their new home due to severe draught and lack of provisions. Picture the trading post built by Henry Lawrence Kinney and William P. Aubrey in 1839, who made their living through illegal trade with Mexico. Reflect that Corpus also played a significant role in wartime, serving as a US Army Camp in 1845 in preparation for the MexicanAmerican War and enduring a bombardment by Union warships during the Civil War.
By the late 19th century, Corpus was making great progress and had become a significant shipping port for cattle (and is now one of the largest seaports in the US). By the early 20th century, with the advent of railroads and improved sea channels, Corpus morphed into an attractive tourist mecca, which it remains today. From past to present, Corpus is indeed fascinating.
If the whiff of salt air doesn’t draw you in, the soft, white sands surely will. Among its popular beaches are two you might like: North Beach and McGee Beach, both near downtown, action-packed, and a perfect place to catch some rays. Rent a beach cabana and stay for the day!
Getting out on the water adds a whole new dimension to your fun, and for a truly memorable outing, kick back on a delightful Corpus Christi Bay Tour sunset cruise or cast your line on a deep-sea fishing cruise.
The USS Lexington, nicknamed the Blue Ghost, was the world’s oldest working Navy aircraft carrier. She saw extensive use in the Central Pacific Force during WWII and sank four times! The battleship stayed operational until its decommission in 1991 and is now a floating aviation museum. If you go, experience the flight simulator, visit the Pearl Harbor Exhibit, and sleuth your way out of the Escape Room. There’s much to discover as you work your way through 11 decks and 100,000 square feet!
The Texas State Aquarium - Opened in 1990, this award-winning attraction educates and entertains with marine life. Watch dolphins, sharks, stingrays and otters in a controlled environment, and for an up-closeand-personal adventure, sign up for Snorkel with a Shark! One truly inspirational area is their Wildlife Rescue Center, the largest coastal wildlife rescue facility in Texas.
Witness firsthand as skilled professionals treat and rehab turtles, marine mammals, and shorebirds. Truly heartwarming!
South Texas Botanical Gardens & Nature Center, located on a picturesque 180-acre site, is a feast of color as it showcases nature’s beauty. Explore the Samuel Jones Orchid Conservatory, the picturesque Rose Garden, the Butterfly House, Birding Tower, Reptile Room, and more. Worth a few extra dollars is the private animal encounters. There’s a kid’s play area, too!
Discover the enchantment of a glow-inthe-dark kayaking adventure with Glow Row’s transparent kayaks and glowing paddles. Illuminate the clear waters of the bay for an unforgettable thrill.
This 1.5-mile-long structure, built in 1939, is the product of visionaries who aimed to protect the city. Designated a Texas Historic Civil Engineering Landmark, it has safeguarded Corpus Christi for over 80 years and today remains a testament to their foresight. Take time for a stroll, take a break and catch amazing water views, and do save time to stroll the scenic walkways above.
History buffs may enjoy a stroll through the old Bayview Cemetery, the oldest military cemetery in Texas, or a tour through the Britton-Evans Centennial House, once requisitioned by the Confederate army as a hospital.
There are tons of places to refuel with a light bite, snack, or fine dining. If you’re fond of seafood (and who isn’t), head where the locals go – to Doc’s Seafood & Steaks. Settle down with a Jalapeño Margarita and feast on a choice, hand cut ribeye. It’s also a fab spot to catch a fiery sunset. Another top-rated fav is Pier 99, between the USS Lexington and the Aquarium. Are you ready to indulge in snow crab leg clusters, ceviche, or oyster nachos?
Corpus Christi is one of those appealing cities that offers year-round fun.
Tip:
Wednesday is a great day to visit. Don’t miss the Wednesday Night Regatta at the People’s Street Regatta and watch a cadre of sailboats sail gracefully across the Gulf. While there, catch the farmer’s market, held every Wednesday from 5 - 8 p.m. Shop for local goods, nosh from food booths, and kick back to the sounds of live entertainment.
Time your visit to catch one of Corpus’ main annual events. Get your Irish on at the St. Paddy’s Day Festival on Saturday, March 16th. A dozen bands, food trucks, kid fun, and of course, Green Beer will make this free event worth attending.
April offers a ton of Easter events the whole family can enjoy, and May is jam-packed with exciting events such as Buc Days, an 11-day festival slated for May 1-11th. The fun includes a carnival midway, rodeo, tons of musical acts, delicious food and drink, and both a children’s and a night parade.
So, are you ready to make memories in Corpus Christi? This mecca of fun, culture and beauty is calling you!
For destination information on
all of the above – and more, check out visitcorpuschristi.com.
Nancy Foster has authored more than 400 articles for national, regional and local magazines and newspapers, including regular contributions to Allegiant airlines in-flight magazine, My Non-Stop Life. She heads Foster Tourism Marketing based in Kerrville and has clients in
the hotel and attraction industry, including the Museum of Western Art in Kerrville.
by JIM PETERSON, WINE ENTHUSIAST & INSTAGRAM WINE INFLUENCER
Spring is a time of renewal, with the first blooms unfurling and the trees restoring their greenery. In the world of wine, dormant vineyards awaken to begin the slow evolution towards what will become the hallmarks of another unique vintage. The refreshing nature of longer days and milder temperatures call for an equally refreshing wine that complements that vibrant, rejuvenating aura of spring.
There is nothing like a great rosé, with its versatile and charming profile, to set the tone for the joyous and carefree moments in this time of year.
Rosé wine, from a public perception
standpoint, has undergone a renaissance over the last several years. Where wine stores or supermarkets used to devote a small corner spot to rosé, there are now entire sections to explore. Winemakers across the world have become more adventurous with rosé too. The traditional French regions have always led the way on rosé, but we now see more styles of rosé popping up across the world of wine. When I think of rosé wine, though, my mind gravitates to the standard-setting French. That standard was set in the region of Provence where the Phoenicians first planted grapes in France about 2,600 years ago.
Did you know the history of winemaking in France began in Provence? The early wines were nearly all rosé because the method to extract and use the red skin color for wines did not exist.
While many other regions primarily focus on either red or white wine, the Provence region has always been dominated by rosé. It is hard to imagine another place where such a large production of rosé is so consistently outstanding.
There are four main grapes used in the Provençal rosé: Grenache, Cinsault, Mourvèdre, and Syrah. The variety of rosé produced in Provence, whether it is from a single grape or any combination of blends, is staggering. Roughly half of the wine produced in Provence is rosé, and about half of the rosé consumed in the United States is from Provence. That is quite a bit of rosé!
There are four main grapes used in the Provençal rosé: Grenache, Cinsault, Mourvèdre, and Syrah. The variety of rosé produced in Provence, whether it is from a single grape or any combination of blends, is staggering. Roughly half of the wine produced in Provence is rosé, and about half of the rosé consumed in the United States is from Provence. That is quite a bit of rosé!
What makes the rosé from Provence so appealing? The first thing to know about the classic Provence rosé is that there is a crisp and dry aspect to it, accompanied by underlying red fruit characteristics (like strawberry or raspberry), that make it very refreshing. You may hear them referred to as high acid wines. Acidity in wine is what makes your mouth water. The versatile wines of Provence will do just that. They make a great aperitif before a meal. You can open them when hanging out by the pool, chatting with a friend, or just sitting outside in the nice spring weather.
Interestingly, there are six official colors of Provence rosé. They are Mandarin, Mango, Melon, Peach, Pomelo, and Red Currant. Just keep in mind these are strictly marketing descriptors and have nothing to do with flavors or grapes. But they are useful in highlighting the many shades of pink wines you might see. Pay closer attention to this the next time you’re perusing the rosé section. Maybe pick up differently shaded wines to try side by side and see how the flavors might vary by color. Some typical flavors you might recognize are strawberry, raspberry, red apple, or watermelon. I have even tasted Jolly Rancher hard candy flavors. You just never know what you’ll discover.
Over the years I’ve been asked where my favorite rosé is made. I always have a two-part answer. The first part is to say I generally prefer rosé from Provence, and the second part is that within Provence my absolute favorites are the wines from the Bandol region. Bandol wine history dates to the Roman Empire, but the vines were wiped out by the great phylloxera epidemic in the 1870s (a nasty aphid that eats vine roots). The Bandol producers used the subsequent revival to refine their winemaking by replanting only those grapes best suited to their terroir. Mourvèdre became the “king grape” of Bandol, and the foundation that allows Bandol rosé the ability to age for many years (if you can resist opening them).
The Bandol region is sort of shaped like a giant natural amphitheater where the south-facing vineyards, abundant sunlight, and the right combination of the nearby Mediterranean Sea and the Mistral winds create the perfect combination of growing conditions for their chosen grapes. Bandol rosé is spectacular and a must-try when exploring the world of rosé. I have two favorite Bandol rosés: Château Pradeaux and Domaine Tempier.
It’s not an exaggeration to say these are two of the best rosé wines in the world.
The Tavel appellation is unique because it is the only one where 100% of the wines made there are rosé. Tavel is located on the right bank of the southern Rhône Valley in France. Nine grape varieties are allowed in Tavel, but no single grape can constitute more than 60% of a Tavel rosé. This forces the winemakers to choose their blends wisely. Tavel wines are richly colored and typically appear darker than most other rosés. I enjoy the complex layers of flavors that unroll across the palate. There is an elegance to Tavel wines
that is incredibly hard to resist. Tavel wines are best suited to taste with food. The winemakers state flatly it is a gastronomic wine. If you are unsure about opening a rosé with dinner, try it with a simple charcuterie board of meat, cheese, and fresh bread. Many wine professionals have made the case that Tavel produces the best rosé in the world. As one Tavel winemaker put it, “It’s not rosé – it’s Tavel.” They truly are exceptional. While I favor Bandol, I would never turn down a chance to try a Tavel rosé. They can be rather scarce here, so grab one to try if you see “Tavel” on the label.
Rosé is produced across the United States, but I really want to focus on two specific areas: California and Willamette Valley in Oregon. The winemakers in California offer a fantastic array of delicious rosé wines. California rosé styles range from the Provence influenced Syrah, Grenache, and Mourvèdre to those made with Pinot Noir or Merlot. California has multiple regions to explore for rosé wines. A few of my favorites from California are the Paradigm Rosé of Merlot, Sinegal Estate Grenache Rosé, DuMOL Rosé (Pinot Noir), and the Three Sticks Casteñada Rosé (Rhône Valley grapes like Grenache and Syrah).
When it comes to Oregon, almost all the rosés I have tried have been 100% Pinot Noir from Willamette Valley. Erich Berg of Ricochet Wines bucks that trend completely with his Confluence Rosé. Each year he creates a “field blend” where the percentages of Syrah, Malbec, and Viognier change based on the yield of the harvest. I was impressed when I tasted it during my visit last year. As for the more traditional Oregon Pinot Noir rosé, my two favorites include the Big Table Farm Laughing Pig Rosé and the Hazelfern Rosé.
Over the years there have been some rosés I have quickly developed wine crushes on after tasting them. Like most crushes, they can quickly fade. Still, I have found a few where my crush quickly reappears with a single sip. Here are four rosés you should try if you spot them “in the wild” while shopping or dining:
Clos Cibonne Tibouren Rosé, Côtes de Provence, France. Made from the Tibouren grape, this is amazing wine.
Couly-Doutheil Chinon Rosé, Loire Valley, France. This Cabernet Franc rosé is rich and luxurious.
Il Monticello Serasuolo, Liguria di Levante Rosato, Italy. This delicious wine is made from the Ciliegiolo grape, which happens to be my favorite grape to pronounce.
Crazy Creatures Rosé, Niederösterreich, Austria. It has fun labels with different “crazy creatures” and it’s crazy good too!
When looking for fun, unique, or new wines to try, I always encourage people to visit wine stores instead of grocery stores. If you can find a wine store or a wine bar with knowledgeable staff, you are far more
likely to take home something you are sure to enjoy. Exploring different wines with people who know the wines well is one of the best ways to expand your palate. The wide world of rosé wines offers you an endless quest. Have fun with it!
Follow Jim on Instagram, @tx_wine_pilot for more wine tips and reviews.
Jim Peterson is a retired U.S. Air Force officer who mainly flew the A-10 fighter jet. He has ties to the wine business going back over 25 years, has visited many wine regions, tasted the world’s top wines, and is an avid wine collector. His new business, The Texas Wine Pilot, offers customized in-home wine tastings and wine collecting consultations in the San Antonio and South Texas area. Visit txwinepilot.com or email him at jim@txwinepilot.com to book your tasting or consult. He has also cultivated a large following on his Instagram account, @tx_wine_pilot.
APRIL 24 TO MAY 4
The extravagant, 11-day mega festival includes parades, live music, cultural events, Kings, Queens and so much more! It’s one of the country’s top festivals, drawing over 3 million attendees annually that supports local non-profit organizations.
Fiesta is referred to as the biggest party of the year, similar to Mardi Gras, and some say, even bigger.
Starting back in 1891 when the population of San Antonio was only 38,000, Fiesta commemorated and celebrated the heroes of The Alamo.
Today, the population of San Antonio has grown to nearly 2 million and the celebration continues every spring! Local non-profit organizations sponsor every activity with thousands of volunteers helping each non-profit to raise money for their cause.
Some of the traditional events that occur every year are major parades, cultural festivals and events spread out over the 8th largest city.
Check out some of the highlights:
On the first Monday of Fiesta, there is the Texas Cavaliers River Parade.
Imagine a night parade with floats that actually float on the river with over 250,000 parade watchers lining the banks of the famous San Antonio River Walk. It’s also televised throughout the state of Texas.
Every day and night there are special events with music and great food.
Market Square is packed every night. The always popular, “Night in Old San Antonio,” is held right in the heart of the historic downtown area.
There are over 100 official events held during the 11 day period!
Fiesta ends with more parades and the last is considered to be the largest illuminated night parade in the country.
Tip:
Wear your brightest colored clothing and your most comfortable shoes.
Throughout Fiesta you will hear locals and visitors shouting a greeting of merriment to others of…… “VIVA FIESTA!!”
For more information, check out the official Fiesta San Antonio website. You’ll find an event calendar with complete listings of all events and happenings.
Fiestasanantonio.org
by LISA DANTE
Everything is in bloom—including the latest styles from top designers. Florals are not exactly reinventing the wheel, yet somehow opening your closet and reaching for a floral print just screams spring. It’s more of a ritual and statement of hope and expectation. Flower designs range from the dainty and delicate to the big and bold, each displaying its own personality and character. Express your connection to the natural world with floral prints. They’ve always been present in fashion, but every year the catwalks show us new interpretations of this decorative motif.
• Use a larger floral print where you want to make things appear larger.
• Use a smaller floral print where you want to make things smaller.
• If you’re wearing eye-popping prints, keep your accessories neutral and let the print do the talking.
• Keep it unpredictable. For example, a denim jacket thrown over a floral print creates a modern edge.
• Match the occasion. Subtle, small and more uniform floral prints are the ideal accompaniment to a formal outfit, while bold, bright, and oversized florals are better suited to casual wear and lighthearted outings.
Whether you’re headed to Fiesta, a casual brunch, a formal event, or a romantic getaway, there’s a floral for every occasion. They’ve been a fashion favorite for centuries and remain relevant season after season.
Let’s face it. Bright, floral patterns evoke joy and positivity, making them the perfect choice for spring!
Rack of Lamb (8 people)
Buy 4 individual Frenched Rack of Lamb (1/2 Rack for each person)
4 sprigs of fresh Rosemary
4 to 6 leaves of fresh Sage
8 cloves of Garlic
2 Bunches of fresh Italian Parsley
2 Tablespoons of dried Oregano
1 cup of Extra Virgin Olive Oil
1 cup of Dijon Mustard
Salt and Pepper mill to taste
Rack of Spring Lamb with Garlic and Herbs, Sauce Paloise
Potatoes au Gratin “Savoyarde”
Fresh steamed or grilled Asparagus
Tiramisu
Strawberry Mostachon
Coarsely chop rosemary, sage, garlic and parsley, mix with olive oil. Brush the rack of lamb on all sides generously with dijon mustard. Rub chopped garlic, parsley and herbs on both sides of the racks. Cover with saran wrap and refrigerate for one hour to allow the lamb to absorb the flavor of the herbs and garlic. Sear and brown racks of lamb on both sides in a hot skillet with some olive oil. Season with salt and coarse pepper mill
Place on a baking pan and roast in 375F oven for about 15 to 18 minutes. Cover lamb with foil and let rest for 10 minutes. Inside temp should register approximately 125 to 130 F. When serving, slice the racks between bones to have nice thick chops.
Hollandaise (Sauce Paloise)
This sauce comes from the French Pyrenees region, the City of Pau. It’s a simple Hollandaise with some fresh chopped spearmint and some fresh dill, if you prefer. Of course you may serve the traditional mint flavored apple jelly, if so serve the hollandaise with the asparagus
Peel 8 to 10 large potatoes, then cut into 3 inch slices. Blanch potatoes in boiling water for 2 to 3 minutes and drain. Place them in a well buttered fire proof gratin dish. Season with salt and pepper Pour hot water or chicken stock to halfway cover the potatoes. Place in a 375 to 400 F oven and cook for 40 to 50 minutes, check with a pointed knife for doneness. Remove potatoes from the oven and cover generously with shredded Swiss or Gruyere cheese. Place back in the oven and let the cheese melt into a nice crust, increase heat to 400 F
If you choose large and thick asparagus, my personal favorite, you need to peel them and poach them in slightly salted water. If you choose pencil asparagus, do not peel them. Leave asparagus slightly crisp. For grilling, drain asparagus well and pat them dry with some paper towels. Drizzle with olive oil and grill in a very hot flat iron skillet.
4 egg yolks
1 Tbsp finely chopped shallots
2 Tbsp white wine
2 cups unsalted butter
1 Tbsp lemon juice
1 pinch of cayenne pepper salt & pepper to taste
Melt the butter in the microwave for about 1 minute, set aside. Combine the other ingredients into a blender, blend for about 10 seconds. SLOWLY stream the hot melted butter into the blender as the blender is running.
Tiramisu (pick me up)
12 ounces Mascarpone cheese
2 cups of heavy cream
24 ladyfinger biscuits
2 shots Kahlua or sweet Marsala wine
Some semisweet chocolate shavings
Some cocoa powder
2 cups fresh brewed espresso (chilled)
½ cup confectioner sugar
Makes 4-6 servings
In one bowl soften Mascarpone.
In another bowl whip heavy cream with the confectioner sugar (not to stiff).
Incorporate the cream and Mascarpone to a smooth sauce.
Add Kahlua or sweet Marsala for flavor.
Pour some chilled espresso on to it for a very smooth texture.
Soak ladyfingers in remaining espresso very quick, do not let them get soggy!
Place 3 ladyfingers each standing up in a martini glass.
Pour mascarpone cream to ¾ full.
Sprinkle some Cocoa Powder and shaved Chocolate on top.
Serve well chilled.
This showstopper dessert is perfect for spring! Mostachon is a light and airy Mexican cake made by gently folding meringue with Maria cookies, walnuts and pecans.
EQUIPMENT
Stand mixer or electric hand mixer
9-inch springform pan
INGREDIENTS
FOR THE CAKE:
1 tsp olive oil for greasing pan
8 egg whites
1 tsp cream of tartar
1½ cups granulated sugar
1 tsp vanilla extract
½ tsp baking powder
½ cup walnut halves
½ cup pecan halves
FOR THE TOPPING:
8 oz cream cheese
½ cup sour cream
¼ cup powdered sugar
1 tsp vanilla extract
1 lb strawberries hulled and thinly-sliced top to bottom
3 oz Maria cookies or plain animal crackers
INTRUCTIONS
FOR THE CAKE
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then grease the bottom and sides of the pan with olive oil. Set aside.
Add egg whites and cream of tartar to a stand mixer or a large bowl. Beat on high until soft peaks form, about 3 minutes.
Turn the mixer to low and slowly add the granulated sugar, vanilla extract, and baking powder. Beat for an additional minute, or until the mixture is shiny, glossy, and stiff peaks form. Set aside. Add walnuts, pecans, and cookies to a food processor. Pulse until mixture is ground. Pour the nut mixture into the egg white mixture. Gently fold together until everything is thoroughly mixed together without over-mixing.
Gently pour the cake batter into the prepared pan. Bake for 50 minutes.
Remove the cake from the oven and let rest on the counter until completely cool, about 2 hours.
FOR THE TOPPING:
Add cream cheese, sour cream, powdered sugar, and vanilla extract to a stand mixer or a medium mixing bowl.
Beat on high until completely smooth.
ASSEMBLY:
Gently remove the cake from the pan and transfer to a serving plate.
Layer the top of the cake with cream cheese topping and decorate with sliced strawberries
by MARC HESS, EDITOR, “GARDENING SOUTH TEXAS,” NEWSLETTER
One of my
favorite plants
-
is “Texas Gold” columbine because it grows best in mottled shade under deciduous trees, at the edge of
landscapes
or under high
live
oak crowns. In addition to the great blooms, “Texas Gold” columbines are a good ground cover for shady areas. They are attractive in the spring, autumn, and winter.
Dr. Calvin Finch, horticulturalist and retired Director of Water Conservation and Technology at the Texas A&M University System.
Larkspurs and columbines are two spring blooming plants that you can naturalize in your landscape. Larkspurs bloom in March and April. The pink, blue white and purple flowers spikes can be four feet tall on good soils. As the flowers on the spike die, they drop seeds that will germinate next year. In early spring your larkspurs can outgrow the largest, sturdiest snapdragon, so be prepared to thin out those that are overwhelming other flowers that you want to keep blooming.
“Texas Gold” columbines bloom in March and are a favorite of the migrating hummingbirds. They are perennials with yellow shooting star blooms that rise above the lush soft green foliage. The foliage of “Texas Gold” columbine resembles maidenhair fern. It is attractive in the spring, autumn, and winter. You will have no trouble finding both larkspurs and “Texas Gold” columbines it your nurseries this time of year.
Larkspurs will spike up your cool weather garden with feathery leaves and layers of thumbnailsized flowers that attract lots of bees. Larkspurs are super easy to grow. Sprinkle them around perennials that go dormant in winter for pop-out color until warm weather bloomers return.
Swaths of larkspurs are totally lovely, but thin crowds to allow ample airflow in humid springs. Plant them eighteen inches apart for maximum bloom development. Although water is welcome, don’t over water. Blooming for weeks outside, you can regularly cut a few of their lovely spikes and bring them indoors or to dry. After flowering, let the seed pods turn brown. Dry and store them in a cool place then scatter the seeds in the autumn for pop-up surprises next year.
You will see larkspurs used in garden beds bringing early color to your spring garden while your other bedding plants are just getting started. Because they are strong and dense they can be used to create a strong border statement as well. They also make an excellent cut flower for fresh or dried arrangements inside your house.
There are almost 100 flowers globally that are technically “columbines” and belong to the plant genus Aquilegia. These flowers come from regions across the globe, mainly in Europe and North America. “Texas Gold” columbine is a Texas native from the Big Bend region and has been designated a a Texas Superstar™ plant by the AgriLife Extension Service of Texas A&M.
“Texas Gold” columbine produces bright sunny yellow flowers from mid to late spring. These are perennials with yellow shooting star blooms that rise above the lush soft green foliage. Morning sun and filtered midday shade seem to make this a good choice for east facing sites that are shaded in the hottest portion of the day in hot summer climate regions. These prolific bloomers can be used to create borders in your landscape, they create a great back drop for your garden beds and do well standing on their own in open shade gardens, rock gardens or in other naturalized areas. Also they are a good selection for a hummingbird garden. These hardy beauties will make a beautiful addition to your spring garden!garden while your other bedding plants are just getting started. Because they are strong and dense they can be used to create a strong border statement as well. They also make an excellent cut flower for fresh or dried arrangements inside your house.
Marc Hess is an author whose latest novel, “The Gillespie County Fair,” is available on Amazon. It’s a riveting story about the gentrification of rural Texas. He is also the editor of Milberger’s Gardening South Texas newsletter, a monthly (except January) publication covering the challenges and solutions of gardening in South Central Texas’s unique growing zone. It’s available on-line at no charge at https://www.milbergernursery.com/newsletter-archive/
At the heart of this cocktail lies tequila, the spirit that infuses the drink with its fiery yet refined character. Whether you prefer the earthy tones of a reposado or the bracing punch of a blanco, the choice is yours. The fizzy wine adds an extra layer of elegance and charm.
INGREDIENTS FOR 3-4:
• 1/2 cup red raspberries or strawberries
• 6 sprigs of mint
• 9 oz Don Julio tequila blanco or Anejo
• 6 oz orange liqueur
• 12 oz rosé Prosecco
• 6 limes, juiced
• pinch of salt
• dash of maple syrup or agave, if desired
INSTRUCTIONS:
Wet the rim of the serving glasses with lime juice and dip and twirl in salt to coat. Set aside.
Add the raspberries and 3-4 mint leaves to a shaker glass and muddle. Fill with cracked ice, add remaining ingredients and shake vigorously.
Fill the glasses with ice and strain the margaritas into each glass. Garnish with a sprig of mint, a slice of lime and a few slices of fruit. Enjoy!
