Summer 1 2022

LIFESTYLE CULTURE MAGAZINE

JOSHUA CREEK RANCH SPORTING ADVENTURES

LONE STAR LIVING LEGEND OF THE 6666 RANCH

SUMMER I 2022

SUMMER FASHION SWIMSUITS THAT MAKE A SPLASH

TRAVEL TOP TEXAS LAKES

, G N I N E D R A G , BBQ ND MORE …

WINE A Available Worldwide... From Deep in the Heart

May/June 2022

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SUMMER 2022 TABLE OF

CONTENTS

FEATURING ADVENTURE 9

SUMMER SPORTING FUN

Fly fishing deep in the heart of Texas. Yes you can!

BBQ 17

SECRETS REVEALED

BBQ like a pit master when you fire up the grill!

Matthew Harvey

WINE 30

WINE ESSENTIALS

The coolest gadgets you need to know about Jim Peterson

TRAVEL 44

LAKES OF TEXAS

Summer fun and a lifetime of memories are waiting for you at some of the best lakes in Texas Mike Hernandez

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Texan

texanmag.com

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FASHION 55

MAKING A SPLASH

Casual pool days or exotic vacays?

We’ve got you covered. Our swimsuit issue is a “shore” thing.

Lisa Dante

GARDEINING 64

SUMMERTIME BLUES Blue is the hue for your summer garden.

Marc Hess

CULINARY 75

RECIPES

Refreshing Sabayon on a hot summer day.

Executive Chef Eduard Peyer

COWBOY LORE 81

BOOTS ARE MADE FOR COWBOYING

Almost 90 years young, Boots O’Neal still works on horseback as a legendary cowpuncher.

Chip Schweiger

FEATURED COCKTAIL 87

TEXAN SUNSET

A sunset you have to see and taste!

Summer, May/June 2022

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TEXAN Volume 09 // Issue 03

EDITOR-IN-CHIEF CREATIVE DIRECTOR PHOTOGRAPHERS CONTRIBUTORS

ILLUSTRATOR

LISA DANTE KEITH CHESTER JOSH HUSKIN MARC HESS EDUARD PEYER JIM PETERSON LISA DANTE CLINT J. HALL MATTHEW HARVEY BILL DANTE MIKE HERNANDEZ RETIRED TEXAS RANGER JOE DAVIS JAMES COLE MATHEW HARVEY CHIP SCHWEIGER DR. RICHARD BRUCE WINDERS JEREMIAH TEUTSCH

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Letter from the Editor Did you know that there are over 7,000 lakes in Texas? The Lone Star State is certainly a big place, but that number surprised me. Meteorologist Mike Hernandez breaks it down and shares with us his top recommendations for visiting some of the most beautiful lakes in our great state.

With the weather warming up fast, most folks in Texas are firing up the grill. Pit Master, Matthew Harvey shares some of his secrets on how to create delicious, mouth watering, good old fashioned BBQ right at home. And that reminds me, if you’re looking for some truly incredible grilling or BBQ rubs and spices, head to “Spirits of Texas,” in Bandera. They have an incredible selection and a whole lot of other cool stuff too.

They say it’s the hardest, yet most rewarding job in the world. Some people make it look easy and others are just struggling to do the very best they can. I’m talking about being a parent. Mother’s Day in May and Father’s Day in June is fast approaching. Looking for a gift? Welcome Borrego Fine Jewelers to the Texan Magazine family. Located in New Braunfels and Boerne they may just have what you’re looking for. Master jeweler, Bob Borrego will exceed your expectations in design, quality and value. They treat everyone like family and always have.

Oh, I almost forgot....check out our annual swimsuit issue. You’ll be making a splash even before you hit the water!

Thank you for being a part of our Texan family. We could not do what we do without you!

Lisa Dante Editor in Chief 8

May/June 2022

Like a kid in a candy shop... Playing with the exquisite gems and decadent baubles at Borrego’s Fine Jewelry in Boerne, Texas. Photo by Albert Flores

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ADVENTURE

TEXAS HILL COUNTRY

S U M M E R SPORTING ADVENTURE

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here are two seasons at Joshua Creek Ranch (JCR) in the beautiful Texas Hill Country – hunting season and summer sporting resort season. Since 1990, JCR has built and maintained a reputation as one of the premier hunting lodges (primarily wingshooting) in the world. This claim is undeniable with the accolades and endorsements bestowed from top hunting industry brand programs like Orvis, Beretta, Federal Ammunition, and Shooting Sportsman Magazine, not to mention the high-volume of hunters the lodge hosts every year between September and April.

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“Fall and winter months are literally ‘for the birds’ at Joshua Creek, but spring and summer opens up a whole new world of sporting adventure and activities for outdoor lovers or anyone just looking for a getaway from the daily grind,” offered Kevin Welborn, Managing Director.

Located along the pristine banks of the Guadalupe River with spring-fed, crystalclear Joshua Creek running through the heart of the property, JCR is a prime spot for water recreation in the warmer months. The creek

is ideal for a refreshing cool-down, fly-fishing for bass, bluegill, and catfish (rainbow trout stocked in winter months), or just relaxing in a hammock taking in the scenery.

The renowned Guadalupe River is JCR’s northern boundary and offers unique floating and fishing opportunities for summer Guests.

“It seems like we’re always praying for rain here in South Texas,” said Welborn. “But once we get a few hard spring showers, Joshua Creek, and the Guadalupe River both become an oasis for summer fun,” he added.

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Fly fishing on the creek and kayak float trips on the river have been a part of JCR’s summer operations for decades, but this year, the 5-star sporting resort is expanding its Fly-Fishing Program to include guided float & wade fly-fishing trips on the Guadalupe River. The Guadalupe River is one of the most popular spots for fly-fishing in the Texas Hill Country and is ideal for catching rainbow trout, Guadalupe bass, largemouth bass, smallmouth bass, sunfish, and others. It is also one of the most scenic float trips in all of Texas.

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The experienced JCR Guide team is geared up and ready to hit the water with guests looking for fly-fishing instruction and/ or opportunities to test their skills on moving water. In addition to a fleet of kayaks, “we just purchased multiple top-of-the line promodel float craft boats so we can maximize the fly-fishing opportunities on the Guadalupe River and other waterways in the area – this is something we are very excited about! Each boat is outfitted to accommodate a guide and up to two people fishing,” Welborn said.

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Joshua Creek Ranch, Boerne, Texas Hill Country

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JCR is open daily to the public for fly-fishing opportunities that include guided or unguided bank fishing excursions on Joshua Creek along with beginner, intermediate, and advanced instruction from professional guides. Now the guided float & wade trips round-out a complete offering for anglers.

All the above can be booked individually, or part of a package that can also include lodging and dining. In addition, JCR will be designated as the only Orvis Fly Fishing School in Texas beginning in 2023 which will expand the Fly-Fishing Program even more.

In addition to fly-fishing,

other summer recreation at Joshua Creek Ranch includes sporting clays & simulated driven clays shooting, handgun & long-range rifle shooting (up to 1,000 yards), and freerange trophy axis deer hunts.

All activities can be enjoyed on a daily basis or as part of an extended visit that includes luxury lodging, fine & casual dining, and upscale amenities like a resort-style pool, hot tub, and Cantina. Reservations are required.

For more information and reservations, please call 830-537-5090 or visit www.joshuacreek.com.

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by MATTHEW HARVEY

Texas and Texans are known for many things. Among them is our love for our state, our friendly nature…..and…. BBQ.

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BARBECUE

hile many states challenge each other for who has the best BBQ and more and more people are coming out with their own variation, at one point in time everyone has fired up a grill and taken part in this age-old tradition.

There are some people that will wait for the sun to be out, the air to warm up, and

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for either spring or summer to appear before deciding it’s time to get things going. My personal belief is, if I have the material: my smoker, lump charcoal, and a good piece of meat; any time is a good time to barbecue.

Regardless, there is one thing that all Texans can agree upon and that is that grilling and barbecuing are two different things.

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Just taking a piece of meat and putting it on flames does NOT mean you are doing anything other than grilling meat. People grill steaks, chicken, pork chops, and burgers.

This is a much quicker cooking method than barbecuing. BBQ is meant to be low temp and slow.

As we all know, its purpose is to take a tough cut of meat and allow flavor and tenderness to be imparted into it by the end of the cooking process. Some refer to this as smoking, but

in Texas, that is what makes for very good barbecue.

While there are many types of meat that can be used for good barbecue, my two personal favorites are pork shoulder and everyone’s favorite, brisket. Both cuts of meat are large, and able to handle almost anything one can dish out. What is truly great about these two cuts of meat, is their ability to take on the flavors that are used in a marinade or a rub.

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BARBECUE WET RUB RECIPE With pork shoulder, when it is time to prepare, I’ll unwrap the meat and make a wet rub that consists of the following: brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, ground cumin, black pepper, vegetable oil, and barbecue sauce (I love the taste of The Jank Original at H-E-B).

Now I know, there are a lot of people who say true barbecue does not use sauce, but hear me out. I started adding this into my wet rub to again, enhance the flavor of the meat, and add a wonderful caramelization to the outside of the pork. I mix all the ingredients together, then I will make small incisions into the pork shoulder (I prefer bone-in as it allows for more flavor, in my opinion.)

Coat the meat thoroughly with the rub, make sure to get it into the incisions. Once coated, allow the meat to rest for a minimum of 24 hours in the refrigerator. Again, this allows time for the rub to be absorbed by the meat, and the refrigerator smells fantastic as a bonus.

THE SECRET REVEALED My secret to good flavor, is the extended time the meat is allowed to sit in a rub or marinade.

There are many people who will say the only true way to treat meat is with a dry rub, and there is an equal amount of people who will say a wet, saucy rub. Here is the beauty of BBQ, both can work, and both can be just as flavorful as the other.

What makes it the most flavorful is the amount of time you let it sit. I recommend between 24 and 48 hours. Depending on the meat, I will use a dry or wet rub and let the meat sit in my fridge for this length of time allowing the flavors to saturate into the meat.

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COOKING PROCESS LOW AND SLOW

Now we move on to the cooking. I prefer using a smoking box to contain wood chips that are soaked, and lump charcoal in the smoker itself. Set the fire early, and get the temperature regulated between 200 and 250 degrees.

Remove the pork out of the refrigerator and allow it to come up to room temperature.

Why? It will allow for a more even cooking time than if you merely put a cold slab of meat on the smoker. Once the meat has warmed up, and the smoker is ready, add the meat.

Personally, when smoking any larger cut of meat, be it pork shoulder or brisket I turn the meat once about every 2 hours. This again ensures even cooking and prevents one side from being over done by sitting on the grates too long.

A decent pork shoulder will take anywhere from 6 to 8 hours I have found if the temperature stays low. There is a reason we use the term low and slow.

You want to give ample time for the heat to cook the meat, and to break down the fats and collagen within the meats, resulting in more tender meat, and more flavor. If you are in a pinch for time, and want to speed up the process, while not recommended, it is possible.

After a few hours, after both sides have had ample time on the grates of the smoker, remove the pork shoulder and wrap in foil.

This will allow for the meat to cook a bit quicker and will also allow the juices to stay with the meat as it cooks. Make sure you have a decent probe thermometer available, as you do not want to remove the meat until the internal temperature hits around 190 degrees.

At this point, the meat is done, and should be at its most tender. Once removed, allow the meat to rest for about 15 to 20 minutes, then begin the shred. You can use either forks or claw utensils you can get at most stores.

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BRISKET When I use brisket, I do a very similar approach. Depending on how much flavor, and what flavor I want, I will use either a wet rub or a dry rub. Again, let this sit inside your refrigerator for 2 to 3 days to allow the rub to work into the meat. Prior to applying the rub, I will trim the brisket down. Take off some of the larger chunks of fat, and on the fat side, I will trim the fat by about half, then score the remainder with a knife.

Once this is done, I apply the rub. You can use your favorite combinations of salts, peppers, mesquite, hickory, garlic, onion, and even barbecue sauce. Now, AGAIN I know there are many purists who will say real Texas barbecue does not use sauce.

Here is the thing. Flavor it the way you want it, and you will never be disappointed.

I will normally do dry rubs, but I have found as well, that adding a bit of sauce allows for the rub to more easily coat the meat and imparts some good flavor throughout.

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Tip: A little tip when choosing a brisket I have used to determine how much fat is inside the brisket is pick it up and try to bend it lengthwise, in half. The further the bend, the less internal fat. When cooking, use the same approach: low and slow.

A brisket in most smokers will take 12 hours, if it is a larger piece of meat. When using a smaller or more compressed smoker, the time can go down to 8 hours. Again, you want the finished internal temperature of the meat to be around 190 to 200 degrees when you remove the meat. Allow it to rest for up to 20 minutes in order for all the juices inside to settle.

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DO YOU REALLY NEED A SMOKER?

Is it possible to get the same flavors if you do not have a smoker? Yes. Let us be honest. Not everyone has hundreds of dollars to spend on a smoker. Some people may only have a propane grill, some may have a charcoal grill, and some people have no grill

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at all. And that is alright too.

You can still have the same joys regardless.

You just have to get creative. For people working on propane grills, only light half the grill. Get a metal, holed box that you can add soaked wood chips to. Place the meat on the half of the grill that the flame is not on. Again, watch your temperature. Try to keep the grill around 200 to 250 degrees.

If you have a charcoal grill, use lump charcoal, and try to use less. If you find your temperature is staying too high, then try this.

Use the grill to sear the meat, then remove from the grill, and wrap it in foil. While doing this, turn your oven on to 225 and move the meat from the grill into a pan, then into the oven, wrapped in foil. If you only have an oven, if it is gas, you can achieve close to what a smoker can do using the gas oven.

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STAY AWAY FROM LIQUID SMOKE

I have found a seasoning that has activated charcoal used in a gas oven that allows for a layer of smoke to impart on the meat. One thing I would recommend staying away from, and this is just my opinion, is liquid smoke.

I personally have not been a fan of how it flavors the meat. I prefer using either soaked wood chips in a metal box, or a seasoning that has charcoal or a smokiness to it. The flavors just seem to be more natural that way.

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FOR THE NEWBIES

What if you are new at trying this and are worried that you are not ready for something as intimidating as brisket on your first attempt.

There is nothing wrong with that. Get with some friends and watch them. Ask questions of people, but honestly, just try it. When I am uncertain, I ask my dad, some of my friends, heck, I have even talked to folks at some barbecue restaurants to get their advice. Are there other things you can barbecue? Yes. You can do whole or half chickens, turkey, thick pork chops, sausage, and more. The number of items you can use is abundant. If

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you are unsure of what seasonings to use, most established places will have rubs for sale. Grab a bottle. Look at the ingredient list. Either buy their rub and use it or buy the ingredients and play with the ratios yourself to find a rub that suits you. Allow yourself room for error, allow yourself room for experimentation, and allow yourself room to have fun.

Regardless of the debates, the discussions, and arguments over which state has the best, or which person barbecues better, the intent is to just go out and have a good time!!

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SPIRITS OF TEXAS, Bandera, Texas “The Cowboy Capital of the World” May/June 2022

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WINE

WINE ESSENTIALS

RAISING YOUR WINE GAME

by JIM PETERSON, WINE ENTHUSIAST & INSTAGRAM WINE INFLUENCER

Carivino wine bottle. The insulation maintains the wine temperature for hours

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WINE

ave you ever been nervous about serving wine, or not quite sure about proper wine etiquette? If so, you are not alone. I recall being both surprised and disappointed to learn some friends were reluctant to invite me over – apparently afraid they would be unable to meet my “standards” with respect to wine. The truth is I am far less formidable than they presumed. Of course, I am always happy to bring a wine, help choose a wine, open a wine, or even provide minor tips about serving wine correctly. I mean, a little wine education goes a long way.

I can understand how people new to wine can be confused, but I am most disappointed when restaurants miss the mark on proper, or

even decent, wine service. The wine is often served too warm, or the wine glasses are overpoured, or they will agree to decant a wine without any clue as to a proper technique for doing it. I have even been handed a warm decanter, straight from being run through a dishwasher. Seriously? It can be worse when we bring older wines that require more care when it comes to opening or decanting. If in doubt, I just do it myself. Better safe than sorry, right?

What are some of the essential elements when it comes to opening, serving, and tasting wine? Let’s talk about it and help set you up for success with some easy tips.

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OPEN UP THE WINE A decent corkscrew is one of the handiest wine tools to have in your drawer. There are many styles of corkscrews. I have a nice collection of antique corkscrews, some of which I find absolutely fascinating in their design. It is quite something to look back at the ingenuity of these devices, but that does not mean I have a great desire to use them! For younger wines (less than 15 years of age) the best opener is the “waiter’s friend” style corkscrew. These are the corkscrews with the small knife to cut the foil capsule, the worm to screw into the cork, and the lever that also serves as a beer bottle opener.

When it comes to opening the wine, the proper way is to first cut the foil capsule of a wine bottle. The foil should be cut around under the raised lip and then pulled off. I confess, though, when I am at home and the foil capsule is loose, I will just twist it and pull it off entirely to avoid the hassle of cutting the foil. Some people get stumped by a wax seal on a wine bottle. The easiest method is to screw the corkscrew worm right through the wax and pull the cork normally. Then just before fully removing the cork make sure any loose wax is removed from the lip of the bottle so no wax falls into the wine.

The Durand , this corkscrew is a lifesaver

PRO TIP: Aged bottles often require a bit more care when opening. I have found the perfect opener for old bottles is the Durand Corkscrew. The Durand is a combination of a worm and an Ah-So opener. The worm goes through the center of the cork all the way through, which typically ensures the saturated bottom of the cork will not fall off. The two thin blades of the Ah-So portion slip down the sides between the cork and the neck of the bottle. This frees the cork if it sticks as the Durand is twisted and lifted. This corkscrew has worked wonders for me when older bottles have saturated, soft corks. My personal rule of thumb is to start using the Durand when a wine is 15 years old.

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Antique corkscrews

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DECANTING AND POURING WINE As I mentioned in my first article, decanting wine serves two main purposes. First, it separates the wine from sediment (especially in older wines). Secondly, it helps the wine to “open up” and “breathe,” softening the tannins and bringing out the fruit profile to make the wine more enjoyable. For me there is only one proper way to decant – carefully pour the wine into the decanter while avoiding significant sloshing of the wine. Stop pouring if you see any sediment creeping into the neck of the bottle. Do not feel like you need a fancy decanter for this. I often use a cheap Italian Litro glass carafe. They are fantastic for everyday use.

When it comes to pouring a

glass of wine, it is best not to fill the glass past the widest diameter of its bowl. I’ll be blunt here. I hate large wine pours. A smaller pour makes swirling the wine easier, and it also ensures you get the most generous bouquet from the wine. The other benefit is you will more easily experience the changing nature of the wine as it evolves from one pour to the next.

I wish more servers in restaurants understood this simple concept.

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The “Litro” carafe!

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TASTING THE WINE Let us start with how to properly hold a wine glass. The most common error I see is people cupping the bowl of the wine glass or just wrapping their hands around the bowl. Please do not do this.

A wine glass should always be held by the stem.

This avoids unnecessarily raising the temperature of the wine with the heat from your hand. This is the main reason stemless wine glassware is generally a bad idea. Nothing ruins a wine experience like heat.

The alcohol becomes more volatile and overwhelms the fruit profile. I am convinced this is why so many people declare they do not like red wines. The wines are likely served too warm.

When it comes to tasting wine there is a simple “Five S” method to use: See, Swirl, Smell, Sip, and Savor. It is always a good idea to check the color of the wine, particularly if you are comparing wines or tasting more than one. The wine glass should be carefully swirled to increase the surface of the wine to help release its aromatics. This has become such a habit with me that I am constantly, almost unconsciously, swirling my glass. The next step is to smell the wine. This is important because the smell

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helps your brain better process the flavors. Plus, you can sometimes detect flaws in the wine (a corked or oxidized wine) by just the smell.

Key Point: Strong cologne or perfume is not recommended when tasting wine. It not only interferes with your sense of smell, but others around you are equally affected in a negative way.

Do everyone a favor and avoid it.

Now we finally get to the point where we can sip and savor the wine. There is an easy technique after taking a small sip to sort of suck air into your mouth thereby aerating the wine to better release the flavors. To evaluate the wine, look for simple flavors familiar to you, or think about characteristics or emotions that come to mind – zingy, bright, effusive, brooding, bitter, medicinal, or cheery. It’s also fine to just say, “This is delicious!” or “Yeah, it’s okay.”

Providing detailed wine descriptions takes a lot of practice. Truthfully, that is the sort of practice I do not mind doing. That is why when people ask me how they should learn about wine, my response is always the same, “Taste a lot of it.” Let’s get going!

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The 2004 Gloria opened with the Durand.

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A LUXURY WINE TUMBLER YOU NEED TO KNOW ABOUT Since I am not making any wine recommendations in this article, I want to share a personal recommendation for wine products perfect for Texas summers. These are made by a San Antonio based start-up company called Carivino. I was fortunate to meet the owners and test out these products as they were first coming to market in 2020. They have created two unique wine products every Texas wine lover should know about.

The first is the luxury wine tumbler that can

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often be seen in my Instagram posts and stories.

The outside is durable luxury automotive paint, while they use a white porcelain interior so as not to affect the taste of the wine. The tumblers are insulated and will keep white wine cold and red wine at cellar temperature far longer than stemmed glassware. They are great for outdoor use (especially in glass-free zones), but I find myself using them constantly because they are so convenient and work so well.

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WINE Secondly, their hot new product is the Carivino wine bottle. This is the perfect camping, hiking, beach, or pool-side bottle where glass containers are not allowed.

The inside is the same white porcelain, but there is a built-in aerator to pour the wine. The insulation maintains the wine temperature for hours. There is a single bottle option that hides two wine glasses in the bottom. Then there is a new magnum option (holds two bottles) suited for a larger party. You no longer need to carry an ice chest to keep your wine chilled. Just bring this bottle along, twist the top, and for hours you can pour yourself glass after glass. For more information, explore all the options at their website, carivino.com. They are great guys making a great product.

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 20 years and is an avid wine collector. His extensive wine knowledge includes travel to many wine regions while living in Europe, many tastings led by sommeliers and wine professionals, and ongoing personal wine exploration and self-study. He has cultivated a large following on his Instagram account, @tx_wine_pilot, where he tastes and reports on wines from vintage to value. He now works in marketing and resides in San Antonio, Texas.

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The Carivino Tumbler May/June 2022

BOOK YOUR TOUR TODAY! Explore uniquely enchanting Texas Hill Country wineries in style!

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The show will bring you in, The food will bring you back Experience the ancient art of Teppanyaki as razor-sharp blades slice through tender steak, juicy chicken, sizzling shrimp, lobster and savory vegetables.

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May/June 2022

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THERE ARE HUNDREDS OF LAKES IN TEXAS HERE ARE

5FAVORITES

by BY MIKE HERNANDEZ, METEOROLOGIST, REALTOR AND TELEVISION PERSONALITY

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henever I look back on some of the fondest memories of my younger days there always seems to be a lake involved. For me, it was mostly about fishing. I remember spending many early mornings watching the sun come up over the horizon and seeing the suns rays sparkle on the surface of the lake like a hundred million diamonds. The calm stillness over the lake made it look like glass. I remember that the temperatures were normally cool in the early mornings. That didn’t last very long on those hot summer days in Texas.

I’d spend a few minutes trying to decide whether to go with a top water lure or maybe something that was weighted and worked under water. For me it all depended on what the lake was telling me to do. You see, a lake will tell you what the fish are biting on, and even where, if you’re paying attention.

My Dad taught me that and so much more.

We spent many enjoyable hours on a boat or by the shore together. That bonding time is what made those fishing trips so very special to me.

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I also remember waking up to the smell of coffee and bacon and eggs being cooked on one of those green Coleman stoves. Those breakfasts were the best! I can still smell the coffee if I just close my eyes and let myself go back to those times. My Dad taught me a lesson about fishing that I still use to this day.

He said “ If you have good food to eat and a warm, dry place to sleep, even if the fish aren’t biting you can still have a good time.” Simple enough right?

But you don’t know how many people I know that go on a three to four day fishing trip with wieners and a loaf of bread because they’re going to eat all the fish they catch and end up eating hotdogs on stale bread instead. Nope not us! Yup, I had a blast growing up near our magnificent Texas lakes. We are blessed to have so many to choose from. I thought it would be a good idea to talk about some of our states best lakes since summertime usually means having some fun on the water.

As summer wears on, both the heat and humidity start to climb, so there’s nothing like dipping your toes in the fresh water! What a wonderful way to spend time with the family.

Whether you’re boating, fishing, skiing or camping, it’s all FUN!

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DON’T TRY THIS AT HOME!

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Lake Travis Lake Travis is one of the most popular lakes in Texas stretching 65 miles with 270 miles of shoreline. That’s a lot of lake! It sits right outside of Austin in the heart of the Lone Star state and folks from all over go there to swim, do some tubing, picnic, fish, ski, scuba dive, camp and even zipline. Yup there is a lot to do there. If you’ve grown up in Central Texas you’ve probably had the opportunity to do some tubing down the Guadalupe River or some other places, well tubing is fun at Lake Travis too!

It’s almost a right of passage for a young teenager and I highly recommend it.

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If fishing is your thing, large mouth and striped bass, catfish and sunfish are in abundance, if you can hook’em. There are facilities to camp overnight or day camp at Bob Wentz Park. You can find food, picnic tables and even volleyball courts along with restroom facilities. If you’re so inclined, go by and check out Hippie Hollow Park, where the nudists go! Ok so maybe saying “ go and check out” is not the right way to say it but you know what I mean, right? So grab your bathing suit, or not, and we’ll see you there!

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Lake Texoma As the name implies Lake Texoma is partly in Texas and partly in Oklahoma. But it’s just too pretty not to include it on this list. It sits right at the confluence of the Red and Washita Rivers on either side of the Texas- Oklahoma border. It’s not only big, it’s the 12th largest lake in the entire U.S. and has over a thousand miles of shoreline!

Over 6 million people head there each year to

sail, wind surf and fish. There are more than 700 campsites and ten campgrounds to chose from.

And check this out, there’s over a dozen marinas and two wildlife refuges! Lake Texoma is also home to the Lakefest Regatta each spring.

Striped bass grow big here along with catfish.

And if you like to hike, there are 25 miles of trails to explore.

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LAKE O’ THE PINES

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If you’re looking for a lake that has some beautiful scenery Lake O’ the Pines has got to be on you list. It sits on the Big Cypress Bayou in East Texas and has pine trees as far as the eye can see. I’ve been to this lake a few times through the years and it is something! I love water and I love Pines, so for me this place is great! This is a great fishing lake too! Largemouth, white and even spotted bass along with crappie, chain pickerel and sunfish grace these waters.

Boat ramps, camping grounds and parks make for picnicking and boating. One last thing, this lake also has a large beach area for some sunning and funning!

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TRAVEL

Woodbine geologic formation on the shore of Lake Lewisville

Lake Lewisville There are many fantastic lakes in the Dallas/Ft Worth area, any one of which is a great place to visit, but I picked Lake Lewisville as the one I wanted to share with you. It’s located in North Texas near Lewisville. it was actually originally named Dallas Lake. It’s the second largest lake in the Trinity River area and is a great weekend hang out for everyone.

Party Cove is one of the more popular spots to kick back and have some drinks and good

food and some wonderful music.

It’s also a great place for golfing, wake boarding, water skiing and of course fishing.

There’s a big annual fishing tournament to try to catch some of those largemouth, striped, white and spotted bass. You can catch some crappie and catfish if that’s more your speed.

Me, I love catching those stripers!!

Boating? Swimming? Maybe sunbathing?

Well there are many parks dotting the lake.

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Inks Lake Going to go down the road a little bit just Northwest of Austin where Inks lake State Park is located. Swimming, camping, boating and hiking are big here. There are nine miles of trails to go backpacking along the Devil’s Waterhole. Sounds dangerous and a bit scary, but it’s actually an awesome place to climb and hike.

And something not many other lakes can claim to have is a bird blind where visitors can sit back and watch all the different feathered friends that inhabit the area. You might see owls, turkeys, vultures, wood ducks, mallards and cardinals.

There are 200 campsites with playgrounds and more than 20 cabins to rent. You can also rent canoes, kayaks, food and camping supplies.

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Now there are many, many other great lakes that we enjoy here in Texas. If you live in Houston, Dallas or the Hill Country there are several in each of those areas to choose from.

All have their own special charms that make them your favorites. For me, the key to making these spots special are the memories we make with family and friends.

Life can and will take us onto other things, maybe even taking us away from our favorite places but the sweet memories we made there, we will always carry with us. So go out and have some fun and make some memories of your own!!

Until next time...

Mike Hernandez is a retired TV Meteorologist and local personality. He currently owns the “Mike Hernandez Realty Group,” and has clients, both buyers and sellers, all across South Texas.

Contact Information: Mike Hernandez (210)-870-0725 Weathergolf@yahoo.com May/June 2022

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TEXAN

FASHION

MAKING A SPLASH

by LISA DANTE

May/June 2022

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FASHION

ill you be catching some Vitamin D in your backyard this summer or maybe planning to rock an upcoming weekend at the lake or beach?

No worries, I’ve got you covered…as in swimsuit cover-ups.

Who doesn’t like glamour with no

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work necessary. Wishful thinking…. right? It would be nice to be able to pull together a swimsuit look with very little effort. Well, there’s good news. With all of the added details to the summer of 2022 swimwear you’ll feel effortlessly A-list.

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FASHION

A classic, simple maillot seems a bit boring with the current options that are out there. Cut outs are the fashion trend that we just can’t get enough of. The same thing applies to swimwear. Side cut outs are very popular. Status prints and gold chains all feel very luxe too. As if you needed more excuses to book a vacation….that cute swimsuit isn’t going to show itself off, after all. To get that “extra” look, choose swimwear with added fun features like fringe, belts, cut outs and ruffles.

Matching your swimsuit to your coverup is a summer look that doesn’t need to be overthought. Grab your suit, and it’s coordinating cover-up, along with your sunscreen and hat and “voila,” you’re beach ready!

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FASHION

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FASHION

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A great swimsuit cover-up is indispensable and one that you’ll likely use over and over throughout the summer.

Just look for material that can stand up to water, sun and sunscreen. I love a stretchy and soft breathable mesh fabric that comes in just about any color and print you can imagine. It’s not all about your swimsuit when on vacation; your cover-up is often just as important. For instance, at a resort you might want something that allows you to do everything at once.

You may want to be comfortable and covered up when walking through the lobby on the way to the beach or pool. A stylish cover-up will let you lunch at a fab restaurant, enjoy cocktails and even venture off of the property without having to go and change clothes before your adventure. On a recent beach trip I tied my cover-up at the waist, threw on a skort and off we went island exploring.

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FASHION

My favorite cover up of all time is made from stretchy black lace and is loose fitting with a flowing bell shaped ¾ sleeve. I’ll wear it to the pool, and then later I might wear it over a flesh colored or maybe a bright solid colored tank dress out to dinner the same night. It just depends what mood I’m in. I

love packing light and being able to have wardrobe pieces that do double duty. It’s just one less thing you have to worry about.

Summertime kind of seems like an official permission slip to buy a new swimsuit or cover- up…..so go ahead and suit up!

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FASHION

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All of the detail and passion of Master Engraver, Weldon Lister, transformed into stunning apparel you’ll be proud to wear.

Order your Tee’s at

AmericanScroll.com Also available at The Alamo™ gift shop Uncle Si, from “Duck Dynasty” approved!

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TEXAN

GARDENING

TEXAS’ SUMMERTIME BLUES

by MARC HESS, EDITOR OF GARDENING SOUTH TEXAS

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GARDENING

W

hat would our South Texas garden beds and landscapes be without the cooling colors of blue Plumbago, the shoots of a Texas Vitex, cheery Morning Glory, low growing Ajuga, Moss Phlox, creeping Passion Flower or the long blooming Verbena.

Blue’s recessive quality serves as a beautiful blender for other colors and makes it appear warm or cool relative to its tint and plant companions. Cool, pale blue flowers, knit other colors together. Blue, in any hue, mingles well with pink, yellow, and its opposite: orange. Borders painted with blue, yellow, and orange or a trio of blue, red, and lime green, add pizzazz to summer landscapes.

Blue has a stabilizing effect when placed near electric colors such as chartreuse, magenta, crimson, or hot pink.

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GARDENING

The world’s most favorite color is blue.

Blue is the number-one color choice for everything from house paint to the blue jeans almost everyone wears. Yet it turns out that the color blue is surprisingly hard to come by in nature. Less than 10 % of the 280,000 species of flowering plants produce blue flowers. Those plants that do appear blue are in fact often using a red pigment known as anthocyanin. Through pH shifts and a mixing of pigments, combined with the reflection of natural light, the plants are able to generate

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the appearance of a naturally occurring blue color. That’s the reason why plants such as Bluebells, Hydrangeas and Morning Glories “appear” various shades of blue, when in fact, “There is no true blue pigment in plants,” according to renown biologist, David Lee, author of Nature’s Palette: The Science of Plant Color. While that may be a fact of science, that should not stop us from choosing these blue flowering plants for our South Texas gardens.

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GARDENING

Using Color In Your Garden: For subtle, impressionistic contrasts, combine blue with its cool cousins: lavender, gray, and green.

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How To Beat The Heat:

Get to know Blue Daze. It’s a heat and sun-loving, low spreading tropical plant used as a summer annual. The variety provides gardeners and homeowners summer-long flowers of a beautiful sky-blue hue. It’s a longestablished Texas gardening staple.

It’s also considered a “Texas Superstar.”

In order to receive this designation, a plant must be beautiful and perform well for 68

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growers throughout the state. It must also be easy to propagate, be easy to find and be reasonably priced.

Blue Daze thrives in garden hotspots that threaten less-hardy plants. It grows best in full sun and will produce fewer flowers in areas that are too shady. The plants beautiful attributes put Blue Daze over the top for a lot of gardeners and landscapers.

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GARDENING

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Blue is perhaps the rarest color among plants. Blue is not a common color in plant organs other than flowers which suggests that blue as a flower color has advantages for attracting pollinators that warranted its evolution in flowers. ~ Dr. Jerry Parsons, Retired Bexar County Extension Agent

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Other Noteworthy Blues:

Mealycup Sage Central Texas native, Mealycup Sage appears in spring with blue flower spikes all summer long. A short-lived perennial, it normally freezes back down to the ground in winter. Finches and other wildlife may be attracted to the seedheads. For a Central Texas native, Mealycup Sage has been widely used in horticulture, with many, many selections and cultivars available

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GARDENING

Blue Curls (Aka caterpillars) are usually found in large colonies. Its purple to lavender-blue, bellshaped flowers, deeply lobed at the rim, have conspicuously protruding stamens. The flowers are numerous, in slender, coiled clusters which uncurl as the buds develop. Leaves are soft and deeply cut, appearing ragged-looking.

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Hyacinths A perennial, bulbous spring flower that are as popular for their color as for their fragrance. Hyacinth is the common name for approximately 30 perennial flowering plants.

The common Grape Hyacinth bears tight blooms in a raceme resembling clusters of grapes. After they bloom in spring, allow your 72

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hyacinths to grow until the leaves die off. They need time after blooming to store energy in the bulbs for next year. To remove the dead plant, either snip them off at the base, or twist the leaves while pulling lightly. Hyacinths are a perennial, bulbous spring flower from the genus Hyacinthus in the Asparagaceae or asparagus family.

TEXAN

GARDENING

Blue Plumbago The ease of growth, minimal basic needs and negligible pest and disease problems make Blue Plumbago a good choice for gardeners who are looking for a year-round blast of blue in their landscapes.

There’s no better way to make a garden pop than by introducing a bold splash of blue. Plant flowers like Blue Salvia and Yellow Daises together to create beautiful contrast

in the garden. Whether your color scheme is pinks and reds, yellows and oranges, or an eclectic mix, the addition of blue – at random or as a focal point – wakes up a garden.

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/ May/June 2022

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TEXAN

CULINARY

FROM THE KITCHEN OF INTERNATIONAL EXECUTIVE CHEF

EDUARD

PEYER

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CULINARY

SABAYON WITH STRAWBERRIES AND SWEET MARSALA WINE

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INGREDIENTS: 12 egg yolks 1 cup granulated sugar 1 zest of a lemon 1 to 2 cups sweet Marsala wine Fresh squeezed lemon juice Very cold heavy cream (to make whipped cream) Amaretto cookies Fresh Berries, such as strawberries, raspberries or blueberries Fresh mint, for garnish Cognac or Armagnac to macerate, (or soak) the berries in

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CULINARY

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INSTRUCTIONS: Over a double boiler, (you can use a medium pot and a heat-proof glass bowl that can fit on top of the pot without falling through or touching the 1 inch of water that you will need to add to the pot. Bring the pot with water to a low simmer.

In the glass bowl add the egg yolks and sugar and whisk together. Place the glass bowl on top of the pot and continuously whisk the egg yolk mixture until it’s hot and foamy. (Don’t cook for too long or it will curdle! Gradually add the Marsala wine and some fresh squeezed lemon juice, whisking constantly.

Then place the bowl over ice and whip the mixture cold.

In a separate bowl, beat the heavy cream until it forms soft peaks.

When chilled, fold in the whipped cream and refrigerate.

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TEXAN

CULINARY FOR THE BERRIES: Use seasonal berries such as strawberries, raspberries, blueberries, or perhaps Kiwi fruit.

Use what’s seasonably available.

Place washed and dried berries into a bowl and a little sugar and some Cognac or Armagnac.

Let macerate for a while.

Place a few broken pieces of Amaretto cookies in the bottom of the glass of your choice.

Next, place the macerated berries on top of the cookies.

Then pour the Marsala Sabayon over the berries.

Garnish with a fanned strawberry and a fresh sprig of mint.

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COWBOY LORE

THIS “BOOTS” WAS MADE FOR

COWBOYING

by CHIP SCHWEIGER, THE COWBOY ACCOUNTANT™

I

spent this past Sunday in the saddle.

Almost the entire day I was on horseback.

There was an all-breeds horse show at the stables where I keep my horse, Whiskey, and I let a nice young family use my horse’s stall for the day. Whiskey, as a descendent of the great stud Joe Hancock — foundation of one of the top five bloodlines of ranch horses — works six days a week and rests only on Sunday.

Photo: David Glynn Smith

Hancock-bred horses are recognized for their big, stout conformations, grittiness and cow sense, and Whiskey is a Hancock throughand-through who earns her rest day through her willing attitude. But, since her stall was being used this Sunday, she had two choices: turn out in the adjoining 20-acre pasture or spend the day with me. She chose to spend the day with me (or at least that’s how I see it!).

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Boots O’Neal Photo courtesy of the National Ranching Heritage Center at Texas Tech University I had her saddled up by 9:30 in the morning and we spent the next seven or so hours riding around giving directions, chatting with nervous competitors, and generally being good ambassadors for the stables. By 6:00 that evening, I had Whiskey unsaddled, rinsed, smiling from her treat of fresh grass, and enjoying grain as she was reunited with her stall. As I ventured home for supper, I reflected on the day and realized I was flat out exhausted from the 95-degree heat, not to mention mildly dehydrated from the humidity common to the Gulf Coast of Texas. Add in my growing hunger and a very sore, umm, seat and I was just a bit too cranky for my own good.

I’m a member of the Ranching Heritage Association, and when I got home Sunday 82

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night I saw an invitation to the 41st Annual National Golden Spur Award to be held on October 13 in Lubbock, Texas, where Red Steagall (whom I’ve written about before) would receive well-deserved honors. Interestingly, at the same event, a legendary cowboy named Boots O’Neal will be honored with the inaugural Ranching Heritage Association Working Cowboy Award. This award will be given to an outstanding individual who makes his living primarily horseback caring for livestock on a daily basis, and Boots is as deserving an inaugural recipient as I can imagine. A top hand on the Four Sixes Ranch in Guthrie, Texas, and at age 85 — having spent 72 of them riding horses — Boots is doing what he loves.

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“My job is cowboying. Taking care of cattle horseback. That’s what it’s been my entire life. I look forward to what we’re going to do tomorrow nearly all the time. I don’t dread the next day’s work because I enjoy it,” says O’Neal. Born in 1932 in Clarendon, Texas, Boots is the oldest of eight children, all who grew up without electricity and without hot water on the Davis Ranch. He rode his first horse in 1946, and two years later he started breaking horses for the RO Ranch at $20 per head. His first real job made him $200, but more importantly set his life’s passion in motion. Passion that would see him working for some of the most historic ranches in Texas — JA Ranch, Matador Ranch, Waggoner Ranch for 24 years, and the Four Sixes Ranch for nearly the last three decades.

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My job is cowboying. Taking care of cattle horseback. That’s what it’s been my entire life. I look forward to what we’re going to do tomorrow nearly all the time.

I don’t dread the next day’s work because I enjoy it. ~ Legendary Four Sixes cowboy Boots O’Neal at 86 years young.

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COWBOY LORE

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And, while no one would blame him if he retired to live a life of comfort after 28 years on the Sixes alone, Boots rides the range every day, rising before dawn and working until the sun sets. Never complaining, always carrying an upbeat attitude, and conducting himself with humility and respect for all people. As I reflected on my day from the comfort of my couch, I realized that the single day that kicked my butt was just a normal “short” day for Boots. My exhaustion and hunger were a small price to pay for the opportunity to spend a Sunday living, in part, the life of 86

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one of my heroes. If Boots were sitting next to me in my living room as I complained about my sore seat, I’d be embarrassed for him to hear me. Not that he would have said anything, mind you. Boots O’Neal is too much of a gentleman.

Boots is known as a man who has lived a fascinating cowboy life, shunning higher-paying jobs to stay in the saddle for over 70 years. If Boots did this every day and always looked forward to the next day, who was I to complain about having the opportunity to put in one day’s work horseback?

Boots O’Neal, and the working

cowboys like him, would rather die than be caught complaining about a sore back or a growling stomach.

Looking back, Boots says he’s had a good life and never thought about his hardships, “You have to make the best of the way it’s been dealt to you.” I, too, realized in that moment how incredibly fortunate I was. Fortunate for my health and a great horse. Fortunate to spend Sunday having fun. And fortunate that we have men like Boots O’Neal.

Suddenly, my hunger subsided, I felt a little pep in my step and I sat comfortably recalling the satisfying security of my leather saddle.

Those who know Boots speak of a man who has a poem at the ready for just about every instance. One of his favorites, penned by western artist Charles Russell, tells me all I need to know about this venerable cowhand: “Here’s hoping the worst of my trail is behind me, sickness and sorrow don’t find me and the Good Lord is good to me from here to the end.” As Boots says when he quotes those words, “there’s a whole lot in that sentence.”

Indeed, sir. Indeed.

Until next time, happy trails!

Chip Schweiger, The Cowboy Accountant I’m a full-time CPA and a parttime cowboy, aspiring horseman, cast-iron cooker, and cowboy wisdom enthusiast. Together with my horse, Whiskey, we tell the stories of the American West and the Cowboys who feed a nation.

TEXAN

COCKTAILS

TEXAN SUNSET

Ingredients: 2 oz. Extra Anejo Tequila 1 oz. Peach Schnapps 1/2 oz. of Grenadine 3 oz. of Orange Juice 1 small skinless fresh Texas Hill Country peach 4 dark sweet cherries (can be bought frozen)

Instructions: Mix liquids together Line rim of glass with Tajin or course salt Chop up peach in small pieces add to liquid Pour over tall glass filled with ice cubes or crushed ice Stir and top with black cherries Sip and enjoy SALUD!

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