Texan Magazine Summer 2023

EDITOR-IN-CHIEF

CREATIVE DIRECTOR

PHOTOGRAPHERS

CONTRIBUTORS

LISA DANTE

KEITH CHESTER

JOSH HUSKIN

LISA DANTE

MARC HESS

DR. JUSTIN PHILLIPS, L.AC

LISA DANTE

MARSHALL E. KUYKENDALL

EDUARD PEYER

BILL DANTE

MATTHEW HARVEY

DR. RICHARD BRUCE WINDERS

ALBERT FLORES

DR. LAURA BENNACK

SHERIFF JAVIER SALAZAR

JIM PETERSON

ILLUSTRATOR

JEREMIAH TEUTSCH

CONTRIBUTING PRODUCTION STAFF

JOSH LOPEZ, SAMANTHA MUSCAT-SCHERR, GABRIELA ALTAMIRANO

15

FROM ITALY, WITH LOVE

Italy’s a country that never fails to wow… filled with rich history, stunning beauty and exciting arts

Bill Dante

FASHION

26 SWIMWEAR

Top trending styles for warm days ahead.

Lisa Dante

WINE

37 A LONG-AWAITED RETURN

Napa Valley harbors some of the most hallowed wineries in the country.

Jim Peterson

HISTORY

50 NO STONE LEFT UNTURNED

“Old three hundred” direct descendent and historian searches for his family.

Marshall E. Kuykendall

What

Open Tues-Sat 10am - 4pm

Admission charged. Active Duty, Former Military, and First Responders always our guests Kerrville, Texas

Thanks for the Rain by Joe Beeler

Winning the Iron Shirt by Fritz White

Two magnificent bronzes now grace our beautiful grounds, on loan from the city of Kerrville in honor of the late L.D. “Brink” Brinkman, one of our originating founders. Come visit our award-winning museum in Kerrville!

1550 Bandera Highway, Kerrville, TX 830-896-2553 l www.museumofwesternart.com

Becoming a certified acupuncturist is easier than you may think. It also brings you a higher starting income than you may expect, around $75,000 to $81,000, or more annually. Even more, you can run your own business and work on your own schedule. Many insurances now cover acupuncture.

Acupuncture is a medical practice with regular hours, no life- threatening emergencies to worry about and lots of grateful patients recommending you to their friends and family.

Acupuncture is a holistic medicine and people around the world are choosing it for good reason. It gets many patients feeling better quickly with few side effects.

Now is the perfect time to apply to take live classes either in San Antonio or the Austin campus. You can also learn virtually. Tuition is affordable. Staff and faculty are professional, experienced, friendly, and helpful.

Letter from the Editor

I’m not giving up, really I’m not. I’m just changing directions. I’m talking about my gardening and landscape choices. For years I happily chose vibrant and colorful high-maintenance flowering plants and shrubs and cared for them like they were beloved family members. Really, I did. Just looking at them made me happy. But after the ongoing extreme weather that now seems to be the norm, I’m done with that.

After the last several years of record breaking, scorching hot temps in the summer and single digit, below freezing temps in the winter I’m choosing plants with more thought. Yes, my new favorites have become my decades old Yaupon Hollies and English Boxwoods in my yard, and… my Knock Out Roses. They all have survived anything Mother Nature has thrown their way…. with flying colors!

I spoke with Texan Magazine’s gardening expert, Marc Hess about my new direction. He said, “You absolutely don’t have to compromise beauty and color during the drought and hot temps. You just need to make the right choices.” In his article in this issue, Marc tells us what to plant to beat the heat. And the choices are many and beautiful…. and no, it’s not cactus…lol.

Summer is synonymous with outdoor grilling. Matt Harvey shares easy grilling techniques and tips that will make you the envy of your neighborhood. Oh, did I mention this is our annual swimwear issue? These inspiring suits will make you want to head to the pool, lake or beach.

Also, imagine searching for your family for 70 years. Living Texas legend, author and historian, Marshall E. Kuykendall tells a true tale with a surprise ending. We also feature a fascinating story about traditional Chinese Medicine and much more!

Slow down, take a deep breath and let’s all ease into summer.

The heat is on!

Lisa Dante

Editor-In-Chief

TEXAN TRAVEL

FROM ITALY, WITH LOVE

AN ITALIAN SUMMER ADVENTURE IN TUSCANY

by BILL DANTE

Most of us love Italian food and Italian wines. Some of our first dates started with “How about some Italian food?” We love Italian sports cars and the famous, “Made In Italy” on our clothes. When we talk about Italy we sometimes think about history starting with the Romans, and then the Renaissance, 1500s and Michelangelo. Even Romeo and Juliet took place in the city of Verona according to Shakespeare. Let’s not forget our favorite Italian singers, actors, actresses and their Italian movies. Whether you have been there or not, we all like to dream about going for the first time or going back again.

It’s no surprise that most of us are very passionate about everything Italian. I have been to Italy many times, starting with the US Air Force, when I was just eighteen. Yes, that was rough duty! But the culture, food and history has stayed with me for a lifetime. I have been back many times and have even escorted groups with people you probably know from Texas. I never tire of charming villages, stunning landscapes, Medieval architecture and of course women on mopeds. Did I say that?

Life in Italy revolves around incredibly delicious food. They say, “The worst Italian food you will find in Italy is still much better than any Italian food back home.” Well unless your grandmother is Italian.

Italians have set the bar for creating delectable dishes and making the finest wines. What is the secret? It’s using quality ingredients in PEAK season. Every region in Italy is know for their food specialties but my favorite is Tuscany. I’ve spent many trips traveling from Florence to Siena, by car, and visited all the charming towns in-

between. I learned from friends that traditional Italian recipes follow the seasons and you should quickly adapt to this thinking. In other words, order food that is in season. Also learning about the glorious and smooth tasting Tuscan wines is a major bonus.By the way, wines don’t have to be expensive to be excellent.

TEXAN TRAVEL

Florence, Pisa, Siena, San Gimignano, Luca, Montepulciano and Livorno are only some of the magnificent cities in Tuscany that you can visit. They are all within a short drive from Rome or Florence.

While near the city of Siena, the olive harvest begins mid-October. I suggest taking a tour of an olive oil mill to taste the “liquid gold” oil as it is coming off of the press. The taste and perfume of the Extra Virgin Olive Oil is like none other. A most memorable experience.

As a visitor to Italy you will agree or find that what is in season is plentiful, and what is not in season is all but non-existent.The best time to travel is in the fall or spring. A lot of stores close

for two week holidays during the summer and it is very humid. (If you’re from Houston then it’s no big deal for you.)

Tip:

If you haven’t been to Italy then, base yourself in Rome and travel from there. Keep your room in Rome and take a small overnight bag in case you decide to spend the night some place else. Once you’ve been to Italy a few times you will then start to go to your favorite areas.

TEXAN TRAVEL

Judgment Day on the inside of the dome in the Florence Cathedral of Santa Maria del Fiore in Florence, Italy

TUSCANY

Tuscan trips usually begin and end in Florence. In order to see the very best Tuscany has to offer, visit the region by car or tour bus. However in the cities, train connections between major towns in Italy are quite good. There is now a bullet train that will take you from Rome in one hour to Florence. You can easily adapt your needs to your way of traveling. I love the trains but prefer to drive in Tuscany.

Truly one of the most beautiful places in Italy is Florence. The world famous Duomo is the heart of the city in the old town. The enormous redtiled dome, which is the biggest brick and mortar dome in the world is a symbol that has defined the city for over 500 years. It’s the staple of Florence’s magnificent skyline. The Ponte Vecchio, or “old bridge,” is a medieval stone bridge over the Arno River. It’s enclosed for foot traffic and noted for its many artisan shops including jewelers, art dealers and souvenir sellers.

The Uffizi Gallery is one of the most important Italian museums. This is a must and holds a collection of priceless works, particularly from the Italian Renaissance create by artists whose names you will recognize. BUT, there is a small church close to the Medici palace that you have to visit. In Florence, like a lot of cities, if you were famous then you were buried in a church. The Basilica of Santa Croce is small but you will find the grave and monuments of Michelangelo, who died in 1564 at the age of 89.

Also, in the same church, Galileo, Leonardo and Rossini are buried. Trust me, it is very impressive. As you leave the church, go across the street. You’ll find a great leather store for men and women. Now all within the old town section, you can walk to Piazzale Michelangelo for the best view of the city.

Tip:

Did you know that you can book a priority entrance ticket to the Dome or museums? This saves a lot of time, as the lines can be quite long during the summer.

Tomb of Michelangelo Buonarroti in Santa Croce Basilica

TEXAN TRAVEL

The Castle of Verrazzano is located on a hilltop in the area between Florence and Siena.

SIENA

From Florence you can drive to Siena. It’s distinguished by its medieval brick buildings and a wall that encloses the entire city. A must see is the Piazza del Campo which is the main public space, regarded as one of Europe’s greatest medieval squares. It’s been designated a UNESCO World Heritage Site. This location has been used in many, many movies that you will surely recognize. Siena is famous for the Palio, a horse race held twice a year. James Bond’s movie, “Quantum of Solace,” was filmed on site with Bond arriving in Siena in his Aston Martin, then found himself right in the middle of the famous horse race.

Historical parade before the Palio of Siena

TEXAN TRAVEL

MONTEPULCIANO

This my favorite wine. Plus the city of the same name is breathtaking. How can you not love this wine when surrounded by Italian vineyards known around the world.

On the way to the city, the countryside you will experience is the most scenic road in all of Tuscany. This is the road with the typical (Is there such a thing?) Tuscan landscape that you see in a postcard or travel magazine. There are many charming towns in this area. Old town San Gimignano is right out of a Medieval fairytale. Volterra is nearby, and the perfect place to have a nice Tuscan dinner. The Hotel La Locanda is one of the nicest in the area. Budget wise, you can even stay in a hotel located inside a 15th century Franciscan monetary, the Christo Delle Monache in Volterra.

PISA

Next stop is Pisa, as in the “Leaning Tower of Pisa.” It truly is a sight to behold and an unbelievable architectural feat. And yes, it really is leaning. The Pisa town center is less crowded and the Borge Stretto has many restaurants, cafes and shops.

Tip:

Rather than staying in Pisa, head towards Luca. It has terrific atmosphere and many nice hotels. Luca was the birthplace of Giacomo Puccini. (La Bohemia’s and Madama Butterfly) Hotel Palazzo Alexander is a standout. Luca has some of the best Italian towers that truly exemplify Tuscany.

Village of Manarola, Italy

VERONA

I wanted to mention the city of Verona for a side trip. It’s in the region of Veneto and can be reached by train. It’s where the balcony of Romeo and Juliet is located. Fun trip but only if you have an extra day.

I mentioned I would suggest a few movies to get you into that “we need to go to Italy” mood. First, the movie, “Letters to Juliet.” Then, of course, “Under The Tuscan Sun,” and how about “A Room with a View (1985).” Also, there are a bunch of travel films with excellent flyovers to chose from.

Oh, English is not a problem and if you’re interested in a Vatican tour with an audience with the Pope then remember the Pope is out of town during the summer months.

If you can’t go to Italy anytime time soon then try an Italian dinner with your friends. Everyone brings an authentic dish!

Here’s a toast to you with a bold Tuscan wine and a friendly Ciao!

LIVORNO

This Italian port city is known for its fresh seafood. The charming seaside town is known as the “new” Venice, because of its system of canals. Remember, Tuscan summers are hot. But a trip to the Mediterranean will help cool you down. Especially if you are sitting and overlooking the sea sipping an ice cold brute of Prosecco with friends.

Romeo and Juliet balcony in Verona

SUITING UP FOR SUMMER

by LISA DANTE

TEXAN FASHION

Like the tide, swimwear trends come and go. Classic looks never go out of style. A simple black maillot might suit you just fine. If not, bold prints and bright colors with 3-D embellishments and hardware are trending right now!

TEXAN FASHION

The Cut Out Craze

This detail remains popular because the suits reveal skin in all the right places. You can reveal as little or as much as you want. Swimwear trends tend to follow fashion trends. Some may consider cut out swimwear more eye-catching than a bikini. Likewise, if oversize ruffles are in, you’re sure to see them on swimwear.

TEXAN FASHION

TEXAN FASHION

Suits With Sleeves

The days of rash guards being the exclusive domain of California surfers are over. Long-sleeved swimsuits are here to stay and 2023 has seen more of these than ever before. They’ve got you covered. For a look that’s sporty and practical, wear matching swim shorts.

High Waisted Bikinis

Both a little bit old school and yet a little bit edgy, the silhouette of these bikinis leans towards a retro athletic look. They’re a great choice for anyone who plans to join in activities that extend beyond laying out poolside. And of course, you get more coverage in the tummy area and they are really very flattering, especially when cut high on the leg.

TEXAN FASHION

TEXAN FASHION

Match-y Match-y

Do you ever remember anyone telling you to “always buy the set.” For example, if the blazer you’re buying has matching pants or a skirt, buy the set. If the cardigan has a matching tank top, buy the set. You get the idea. The past several years of swimsuit trends have seen the exact opposite of this. What was in then, is out now. That’s fashion for you. There was a lot of mixed up pairings. I’m talking about completely un-matching your bikini top to your bottom. It was as if you picked out the two separate pieces in the dark. It was actually a very hot trend. But wait… fashion is fickle and ever changing.

TEXAN FASHION

I’ve spent a lot of time researching chic beach attire, and I can tell you that swimsuits look great with the matching cover-up. The look takes you from day to night.

What about a three piece suit? What exactly is that?

It’s a matching accessory like a sarong, a headband or a cover-up dress.It transforms your bikini into a full outfit. You can always use accessories that you already have in your closet, such as a simple, oversized cotton shirt. This season, buy the set.

The bottom line when choosing swimwear, is always wear whatever the heck you want and wear what makes you feel the most comfortable. But, it’s fun to know what’s trending. The sky’s the limit when it comes to making a splash in 2023. Remember, your most important accessory is always your confidence, and of course, your sunscreen!

A LONG-AWAITED RETURN NAPA VALLEY WINERIES

by JIM PETERSON, WINE ENTHUSIAST & INSTAGRAM WINE INFLUENCER

Ilast visited Napa Valley in 1989. Therefore, my visit last month was long overdue. Since there are over 450 wineries in Napa Valley along a 30-mile span, I had to decide on an approach early in my trip planning.

For a trip like this, I believe the optimal day is to book a morning tasting, break for lunch, and then book a maximum of two afternoon tastings. It also helps to group the day’s tastings in a localized area. In my short visit, I included a mix of older and newer wineries to experience a broader spectrum of all that Napa Valley offers.

How did I do? Join me on my journey and see how it turned out.

TEXAN WINE

TEXAN WINE THE WINERIES

PAUL HOBBS WINERY

Paul Hobbs is a legend of sorts in Napa Valley as he was on the winemaking team for the very first bottling of the iconic Opus One in 1979.

He left Mondavi in 1984 for Simi and eventually started his own winery with the 1991 vintage. Having quite the established network, his lineup of Napa Valley Cabernet Sauvignon includes some of the most sought after (and exclusive) vineyards. Aside from Napa stalwarts, he also makes Pinot Noir and Chardonnay from Sonoma under the Paul Hobbs label. I should note he owns eight wineries in all, most recently acquiring a winery in the Finger Lakes wine region in upstate New York.

The Paul Hobbs tasting room is sleek and modern, situated within the estate vineyards near the city of Sebastopol in Sonoma County. We were greeted with a glass of the Paul Hobbs 2017 Blanc de Noirs sparkling wine to sip through the introductions. At the table our wine glasses were perfectly arranged and a tempting charcuterie board of cheese, sausage, and crackers was served to help refresh the palate and highlight various aspects of the wines. Our host even took care to briefly decant each wine before serving it. Between that, the fine stemware, and the stunning vineyard views it became impossible to resist getting caught up in the moment.

We started our tasting with two 2020 Sonoma Chardonnays, a “Richard Dinner Vineyard” from Sonoma Mountain and the “Ross Station” from Russian River Valley, wrapping up the Sonoma wines with a 2020 Pinot Noir from the Sonoma Coast “Cleary Estate” vineyard.

The first Napa Cabernet Sauvignon was the 2019 Coombsville (a blend of vineyards from the Coombsville AVA), then we tasted the 2019 Beckstoffer Dr. Crane Vineyard, one of those exclusive vineyards mentioned above. I enjoyed all the wines, but the Beckstoffer Dr. Crane is simply one of the best young Cabernets I have ever tasted.

PARADIGM WINERY

I booked Paradigm because I consider them part of the “old school” Napa crowd. The owner, Ren Harris, was a key figure in the history of Napa Valley from the 1970s onward. He started as a farmer, then bought this estate and slowly remade it into his own vision. Unlike many estates, Paradigm only uses grapes they grow themselves. They control everything. Famed winemaker Heidi Barrett has been crafting Paradigm wines for 32 years. Ren noted, “We are the only original customer of hers left.” Paradigm has never expanded, and they don’t intend to. It’s one of the truest family estate wineries I have ever seen. I even received a handwritten thank you note from Ren’s wife Marilyn after my visit. The beauty of this tasting was that Ren took the time to sit with us and tell story after story of the early days in Napa. It was beyond fascinating, as if the wines were an afterthought. It was like no other tasting we had. Make no mistake, the wines are delicious. The Rosé of Merlot is intriguing because these Merlot grapes are grown specifically for this rosé, using a “Vin Gris” method to extract a little color in the pressing. We tasted both the 2019 and 2016 Cabernets – which are classic Napa Cabs. I was dying to taste the Cabernet Franc, so they graciously poured a taste of that too. I loved it!

I must mention the Zinfandel because it is a passion of Ren’s. It harkens back to his youth, making wine in the family basement. It is an un-

derstatement to say he loves his Zinfandel. When I casually mentioned I was generally not a great fan of Zinfandel, he immediately said, “Oh, you’re tasting the Zinfandel.” Hah! I admit I enjoyed it very much. It is a wine all Zinfandel lovers should try. As a bonus to wine buyers, their wines have remained reasonably priced given the high quality. These are must-try wines for Napa lovers.

TEXAN WINE

PHAMUS WINES

Pronounced like “famous” this is a new project by Chris Klein, who grew up working at his parents’ winery, Allora Vineyards. Chris and I met through Instagram, and I first tried his wines when I bought a sample pack of five 4-ounce pours. I loved this format, and I wish more wineries did it, because it provides wine lovers an easier way to taste a portfolio without the financial commitment of full bottles. While we had planned to meet for lunch and share some wines, an unexpected conflict prevented this. Luckily, a close friend stepped in to host us for a private tasting at Chris’ home nestled in the hills above Saint Helena. Sitting on the porch overlooking the valley, on a beautiful spring Napa day, we

enjoyed six PHAMUS wines.

The wines are fine examples of everything you would expect from Napa Valley, and I enjoy reading the small vignettes about the wine names on the back of the bottle. Chris has gotten creative with wine names like The Host, The Traveler, The Conqueror, The Sister, The Pioneer, and The Instructor. I’m looking forward to following Chris’ progress as he continues to forge his own path in Napa. In addition to PHAMUS, that path now includes his recent acquisition of the boutique Howell Mountain winery, Red Cap Vineyards. Noted winemaker Rudy Zuidema already crafts both wines, so the high quality at Red Cap is certain to continue under Chris’ leadership.

TEXAN WINE

GRGICH HILLS ESTATE

Mike Grgich helped put Napa Valley on the wine map due to the role he played in the infamous “Judgment of Paris” back in 1976, when Napa Valley wines were chosen over French wines in a blind tasting. Mike Grgich was the winemaker behind the U.S. Chardonnay from Chateau Montelena that stole the show. He went on to found Grgich Hills Estate where those same winemaking principles have been applied year after year. Amazingly, Mike is celebrating his 100th birthday this year with many recognizing his enduring legacy.

Like Paradigm, these wines are kind of old school Napa Valley. The tasting room was buzzing with activity when we arrived, but our place was already set with a small tasting menu headlined, “Welcome to the Peterson Party!” We were initially given only one wine glass, and I could see others either consuming or dumping from one wine to the next. I prefer

a slower pace, so our host accommodated us when I asked for multiple glasses to sip more slowly and have the chance to revisit a wine as the tasting progressed. Grgich Hills is one of the planned stops on the Napa Valley Wine Train experience, and the single glass approach makes total sense in that context with a strict schedule.

Grgich Hills offers several varietal (i.e. single grape) wines including Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Cabernet Franc, and even Petit Verdot.

I really enjoyed the 2020 Paris Tasting Commemorative Chardonnay (a barrel select wine where only the top tasting barrels are used). The Cabernet Sauvignon wines are everything you need in a solid Napa Cab, but I found the Cabernet Franc and Petit Verdot wines particularly intriguing. If you are new to Napa Valley wines, then Grgich Hills is a great option to start your exploration.

SINEGAL ESTATE

This winery is the brainchild of Jim Sinegal, co-founder of Costco, and his son David Sinegal. They have created a luxury setting at the historic 30-acre Inglewood Estate that blends the visual aspect with tailored aesthetics of a wine life for a truly special experience. I should note the top tier Sinegal Estate wines have the black label with the signature gold key, which happens to be the key that opens the front door to the estate house, dating back to the 1880s. These black label wines are only available to purchase through the estate.

We were greeted with a glass of the delectable 2021 Sonoma-based Grenache rosé. This is a fantastic rosé! After a casual tour around the property, purposefully redesigned to host member events, we headed into the intimate tasting room where we tried four more wines. The 2021 Sauvignon Blanc is like a burst of fresh grapefruit on the palate, and I could sip this all day long on a hot Texas summer day. The 2021 Spring Hill Vineyard Sonoma Coast Pinot Noir is loaded with dark fruits like black cherry while hints of tobacco and licorice linger on the finish. The two Napa Valley Cabernet Sauvignon, the 2019 Select Series and the 2018 Reserve, are nice choices for collectors who age their Cabernet. Otherwise, decanting these for a few hours is imperative to help the wines realize their potential.

The Sinegal Estate wines are very well made. This visit was made even more special because two of my “wine Instagram” friends who live in Napa were able to join me. It’s a remarkable thing to connect with certain people in the social media space, but meeting them in real life (or IRL as we like to say) can be a rare occurrence. Here at Sinegal, though, the wines and the setting created the perfect circumstance for us to gather where we were all “in our element” as wine influencers. It was a blast.

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RESTAURANT RECOMMENDATIONS

We were only in the Napa area for two nights, which meant we had two dinners and two lunches to consider. I will note that I brought my own champagne to both dinners, as most Napa restaurants allow corkage. They typically waive the first corkage fee (usually $25-$35) if you also buy a bottle off their list (which we did.) For this trip I brought unique grower champagnes to ensure I was not bringing something from their list. My basic corkage etiquette is to not bring a cheap bottle, and never bring something already on their wine list.

TORC

This is an upscale fine dining establishment with outstanding food and a fascinating wine list. I brought a Champagne Frerejean Frères VV26 Blanc de Blancs to kick off the evening. This was a great pairing for the Deviled Egg appetizers (the best I have ever tasted.)

Our selection from the wine list was the 2021 Domaine Tempier Bandol Rosé, which some consider to be the best rosé in the world. This wine can be hard to find here in the states, so I wasn’t about to pass it up. I knew it would pair perfectly with our entrées, the Diver Scallops with coconut basmati rice and the Duck Breast with mammoth red rock cabbage. As happy as I was with the Tempier rosé, the most fascinating wine selection we saw was on the dessert wine list. There were three Ratafia selections made by three grower Champagne houses we had visited last October. What is Ratafia, you ask? Ratafia is made with the last pressing of Pinot Noir, Chardonnay, or Pinot Meunier, and then fortified by adding grapebased brandy to the must. We ordered a glass of the Champagne Geoffroy Ratafia, and it was perhaps the highlight of the evening.

FARMSTEAD AT LONG MEADOW RANCH

This is a great spot for lunch. The appetizer of Caramelized Beets flavored with chimichurri was amazing. I also enjoyed their steak tartare. We each ordered a glass of their Long Meadow Ranch rosé of Pinot Noir for our meal, but it lacked the crisp acidity needed to pair well with our food. That was the one small detractor to an otherwise delicious lunch.

From top from to bottom: Deviled Egg appetizers; Duck Breast with mammoth red rock cabbage from Torc

FINAL THOUGHTS

Napa Valley has changed a lot since I last visited over 30 years ago. Most Napa wineries require reservations these days, and I recommend making them in advance of your visit. You can certainly do “speed tasting” and visit several wineries in a day, but I believe you’ll get more out of it with a relaxed schedule of three wineries per day at most. Keep in mind that unless you are an existing wine club member or have other special access, you will likely have to pay for the tastings. However, most wineries will waive the tasting fees with a qualifying wine purchase or if you start a club membership. With the costs for the hotel stay, tasting fees, wine purchases,

and meals, your budget can quickly balloon beyond expectations.

I am greatly in favor of a detailed plan with both winery and restaurant reservations to help avoid the disappointment of being turned away. Whether you want to visit your favorite wineries or discover new ones, there are hundreds of opportunities for you to explore. Despite the commercialization that seems to have overtaken Napa Valley, I was thrilled with my return visit. I’m certain you can easily create your own memorable experience you will cherish for years to come. Cheers!

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, tasting many of the world’s top wines, and ongoing personal wine exploration. He has cultivated a large following on his Instagram account, @tx_ wine_pilot. He works in marketing now, but you can also find him helping customers on Saturdays at JS Fine Wines in San Antonio, Texas.

NO STONE LEFT UNTURNED

70 YEARS OF TEXAS HISTORY AND FAMILY

RESEARCH

by MARSHALL E. KUYKENDALL BROKER, AUTHOR, RANCHER, TEXAN

My family of Kuykendall’s have been in America since the beginning of the Dutch West Indies Company colonization of the upper Hudson River Valley of New York in the early 1600’s. We have been in Mexican/Texas since 1821. Our family was granted entry into this

region under the provisions laid out under the Charter of Colonization for 300 Anglo Families to enter under an Agreement from the Mexican Governor and Moses Austin dated 26 December 1820. Later, said Charter was perfected after the death of Moses Austin by his son, Stephen F. Austin.

The Kuykendall family group led the way into Mexican/Texas in November of 1821, where they reached the Brazos River on the afternoon of the 26th of November and camped on the east side. Only Andrew Robinson and his family preceded the Kuykendall’s and that group were camped on the west side of the river.

The Kuykendall family consisted of three brothers and their families, Abner, Robert and Joseph. Without looking in my files, Abner and his wife, Sally Gates, had some 7 children; Robert and his wife, Sarah Gilleland had 6 children, and Joseph and his wife, or consort, Rosanna, had none.

That accounts for some 19 individuals. Of those 19 family members, I have found only two graves after 70 years of searching:

TO WIT:

Sarah Gilleland Kuykendall Tone, wife of Robert, buried in the Old Hawley Cemetery at Blessing, Matagorda County Texas and Rosanna Kuykendall, shown as “Consort” of Joseph Kuykendall, buried in an unmarked grave on the Jane Long/Joseph Kuykendall league boundary line located near “Crabb’s Switch,” just outside of Richmond, FT. Bend County, Texas.

JOSEPH KUYKENDALL

About 50 years ago when I was looking around in all the state records, I got a call from a lady in Richmond, Texas, whose name escapes me. She asked me if I knew or had ever seen the grave of Joseph’s wife, Rosanna, who was buried near Crabb’s Switch south of Richmond? I told her “No, I knew nothing about it.”

Seems that many years ago some researchers in Ft. Bend County had been digging around in the records there and found a handwritten note with a map attached showing

the location of Rosanna’s grave and the lady asked if I’d like to have a copy of it? (Do a bear do it in the woods?)

She sent me the map showing the location of the grave. I then whistled up my bro-in-law, Jim Kirkpatrick, who lives nearby in Sugarland. He and I went out to big Crab’s Switch. We found the dirt road down an old fence line that showed on the map to be the actual Spanish League Line between JANE LONG AND JOSEPH KUYKENDALL.

We crawled out of my truck and began to work our way north

toward the Brazos River. We made our way through all kinds of brush and brambles. Soon we came to an area where we found several old bricks which we knew were the remains of the burial crypt noted on the map for Rosanna. We also had been told that the headstone which had fallen down had been hidden from grave-stone thieves and was buried under dirt and deep leaves about 10 feet to the east.

Well, the league line ran north and south, so that was fairly easy. I crawled over to my right about 10 feet and found a small area with no brush which I figured had to be where the head-stone was hidden.

Sure enough, I scratched around there on my hands and knees until I hit something slick, and there it was: Rosanna’s stone-about two by five feet and about two to three inches thick. I was beyond thrilled.

The stone is completely intact thanks to those women who long ago had found it and then hid it from grave vandals.

The stone is completely intact thanks to those women who long ago had found it and then hid it from grave vandals.

THE GRAVESITE

That must have been at least 30 years ago and ever since then I have reached out to any and everybody in FT. Bend County who might help me get permission to clear the area and look for Joseph’s grave, since I figured his second wife would have buried him close by after he died in 1873.

I finally was contacted by an old man who knew all about the grave and he, too, wanted to see if the area could be cleared and searched. Sadly to date, no one ever approached the joining owners nor the county, to my understanding AND no had ever offered a thin dime to help.

Well, not trying to be a smart ass, I told the old man I’d be happy to pay for the clearing, if he would get permission, and that’s where everything stopped. This has to be 15 years ago.

Then last year I get this phone call out of the blue from the old man hollering, you won’t

believe what has just happened! The state and the county have built an expressway right down the league line, dodging around the grave so it is now exposed to the whole world. He was worried that all would be lost.

Now, being a tad bit of a hot-head, I jump to 19 different conclusions (mostly wrong) and started hollering at everyone in Ft. Bend County, namely the Commissioner, accusing them of desecrating my ancestor’s grave without consulting me, etc!

Well, what the old fart didn’t tell me was he’d been contacted several years previously when the highway department project hit the local papers and he knew ALL about it. The county had indeed, done an in-depth environmental study and had been unable to find any other graves. However, in clearing the extensive row, the grave and one lone tree are now in the middle of the row with no protection whatsoever.

TEXAN HISTORY

Again, I jump in my faithful truck and roar down there to meet up with about 11teen county people including the Commissioner’s Chief of Staff, who is not very happy with some outsider SOB stomping around in THEIR county business. He became more unhappy when I told them they had bulldozed too damn close to the grave and hadn’t even leveled up their work. Knowing that hollering at them probably was not in my best interest, which was preserving the location, cleaning up and setting the stone, fencing the whole kit and kabutal , AND erecting a Historic Plaque, I then told the Chief of Staff I’d be more than happy to contribute to the project. In fact, I told them, you let me get my

crew of ranch workers in there, and I’ll have the whole thing finished in five working days—as in Monday to Friday—You kapeech that?

That was about three years ago. To date-not a peep. I’m sure by now my ole man friend has probably bit the dust. Which one does from time to time when one gets very old-like me.

So, where was I going with this story? Hell, I don’t know, maybe just to say that I have crawled through lots of brush and bramble between here and Conway, Arkansas looking for THAT lost family tombstone and it ain’t been easy, nor very fruitful.

Some different history today form MEKTexas Historian

My name is Marshall Early Kuykendall. I was born on the largest ranch in Hays County, Texas long before the lights got turned on. I have never said, “Old Times,” were better. They weren’t. But, they sure were different. Things and events weren’t so hectic. Instant knowledge hadn’t been invented, yet. And if you lived in Texas, a little rain falling on your life was never a bad thing Want more Marshall?

Photo By: Scott Daves, Dripping Springs, Texas

WHAT IS ACUPUNCTURE?

by DR. JUSTIN PHILLIPS, L.Ac ACADEMIC DEAN AND DIRECTOR OF CLINICS AT TEXAS HEALTH AND SCIENCE UNIVERSITY

I’m afraid of needles, except acupuncture needles.

- Actress Catherine O’Hara

Acupuncture is easily accessible these days. Yet, despite the growing number of insurance companies that now include acupuncture treatments in their healthcare plans, mainstream acceptance remains low due to confusion and popular misconceptions about what it is and isn’t.

I’ve treated skeptical patients whose initial mental image of acupuncture was of a doomed soul so full of needles as to resemble a metal porcupine getting ready to meet their final fate should they fall off a treatment table. Then there are the fantastical action movie tropes. Plucky heroes who magically paralyze foes with a single, well-placed acupuncture needle. I’ve practiced acupuncture for years and have yet to meet an acupuncturist capable of such a gravity-defying feat. All of this creates fear and mysticism around acupuncture, which is undeserved by this ancient healthcare field dedicated to healing and relieving pain. The terrible irony of it all is that for people for whom acupuncture should be one of the first stops for a healthier life, it is often the last (if at all).

Acupuncture, and all of the modalities of East Asian Medicine (EAM) such as cupping,

herbal medicine, and electro-acupuncture, are ideal early intervention methods. They’ve been shown in numerous clinical trials to have minimal side effects and few adverse outcomes.

It is effective for many conditions such as pain management, insomnia, thyroid issues, poor digestion and even day-to-day stress. And with a growing number of insurance companies covering acupuncture treatments – Blue Cross, the Veterans Administration, Aetna, United, and even Medicare - these interventions are ever more affordable and available.

United, and even Medicarethese interventions are ever more

Despite this, estimates by the National Institutes of Health suggest only ten percent of Americans use acupuncture as a part of their medical care. There are countless reasons for this disparity between usage and the value of care. In a world with climbing medical costs and plummeting medical access, acupuncture can be delivered in a pinch by a trained practitioner. It’s often done on treatment tables, but also in massage chairs, zero gravity chairs, and sometimes yoga mats.

One of my former professors used to carry a pack of acupuncture needles in his pocket. They were sealed and sterile, but he had them in case he came across someone in need. That’s forever stuck with me. I may not always carry needles in my pocket, but the message behind his simple gesture remains clear.

Dr. Justin Phillips, L.Ac administering a treatment

It is effective for many conditions such as pain management, insomnia, thyroid issues, poor digestion and even day-to-day stress. And with a growing number of insurance companies covering acupuncture treatments – Blue Cross, the Veterans Administration, Aetna,

affordable and available.

Of course, the current methods of acupuncture delivery are a far cry from a stranger on the street with a pocket full of filiform needles.

A wonderful thing about EAM is that there is a provider and a clinical environment for almost everyone. Today, most acupuncture clinics have embraced a spa-like aesthetic - soft music, calm décor, and sometimes even heated treatment tables. While some acupuncturists like me are old-school purists who use just needles and herbs, others include essential oils and sound therapy in their treatments. But for patients that want a quicker and often more cost-conscious way to get regular health maintenance, there is community-style acupuncture where they share a treatment space, usually partitioned with cushions or screens and a single practitioner. Regardless of the setting, the most critical aspect about acupuncture is that its power is in the needles. Those can go almost anywhere, and often with minimal cost.

we have today; for instance, MRIs, X-rays, and complete blood counts. Nevertheless, their methods were still predominantly evidence based. Just as Louis Pasteur and Antoine Bechamp debated germ theory and terrain theory in the mid-1800s, there were rival schools of thought in EAM. While EAM’s disputes were not settled under a microscope, they were settled in an equally significant arena, patient outcomes. EAM and its modalities persisted as a dominant form of medicine in a large part of the world for centuries because it worked, and the refinement of the most effective, safest way to deliver that medicine was the science of the time.

In 2002, the World Health Organization conducted a sweeping study on the effectiveness of acupuncture and found that it could help with a wide variety of disorders. This study was repeated in 2016, with additional conditions and disorders included in the list. For many in medical research, the question is no longer “does acupuncture work” but “how does acupuncture work.” Even more importantly to the clinicians that benefit from the research is, “how can we fit it into our treatment plans.”

To be clear, acupuncture is a long-established medical science, developed over the course of three thousand years. It is true that for much of its history, acupuncture lacked access to many of the modern methods of scientific testing that

To be clear, acupuncture is a long-established medical science, developed over the course of three thousand years.

One of the big challenges facing EAM right now is how to best answer those questions. This is because a lot of the methods developed for modern medical research were designed around pharmaceuticals, where a single chemical component can be easily isolated for testing. It is much harder to isolate the effects of acupuncture and EAM, particularly when the system has been conceived to work holistically rather than as individual treatment components.

Then there is the challenge of the doubleblind placebo-controlled clinical, which is considered by many to be the gold standard for clinical testing.

Unfortunately, it is very difficult to doubleblind acupuncture research. In clinical research,

a double-blind trial means there are at least two groups of test subjects. One that receives the actual treatment, usually a pill in modern medical research, and the other that gets a placebo, typically a sugar pill. The “blinding” is that no one, not the patients nor the doctors, know who is getting the treatment and who is getting the sugar pill. This way no one can cheat and fudge the answers.

The challenge is how to perform the above in acupuncture.

Not only is it hard to convince someone you’ve inserted a needle into their body, it is virtually impossible to convince a clinician they have performed an acupuncture treatment if they haven’t. This has created a space in which the nay-sayers and detractors of complementary medicine have challenged the validity of EAM as “unscientific,” which has further muddied the waters for many of the patients that might benefit from these therapies.

Texas Health and Science University

The truth is, despite the challenges of doing research on acupuncture, we have been able to begin answering some of the biggest questions, especially those that address how acupuncture benefits the body and why it creates the effects that it does.

We know that acupuncture reduces inflammation, both locally and throughout the body. Inflammation is one of the major causes of disease, both pain and metabolic. Acupuncture can reduce inflammation by stimulating the body’s natural healing responses through a little bit of medical sleightof-hand. The needles, small as they are, are a foreign object under the skin and the body reacts to them as if they were an injury; a response of management and healing. The medical sleight-of-hand is that the needles, which are thinner than the average human hair, don’t actually cause any injury at all. So, by the time the body martials its recuperative efforts, there is no damage to

fix. But because the human body is tight-fisted in its use of resources, the energy already spent to manage the suspected injury isn’t going to go to waste. Instead, the body uses those healing resources to repair old chronic damage long ignored like a knee that gets creaky in cold weather, or to reduce low grade inflammation and issues caused by things like repetitive stress. Acupuncture has also been shown to regulate the nervous system.

Most of us living in this crazy, frenetic world of ours feel like we’re constantly running away from a pack of wolves. This chronic, low-grade stress governed by our fight-or-flight sympathetic nervous system isn’t very healthy. Running away from a pack of wolves doesn’t give you time to do things like sleep, heal, or digest your food so your body decreases those functions. The long-term health impact of that is catastrophic and leads to everything from insomnia, acid-reflux, and hypothyroidism. Acupuncture

calms down fight-or-flight and helps put us back in a rest-anddigest state. In other words, acupuncture holds the wolves at bay.

Even more importantly, some recent and very promising research suggests that through a process called neuroplasticity, acupuncture might even help retrain your brain so that it understands that the wolves aren’t there at all. What all of this means is that acupuncture can get you healthy and keep you that way. Especially if you get treatment early, while most of the issues you are still dealing with are inflammation and bad digestion rather than COPD and cancer.

Isn’t it dangerous to let someone stick needles in your body? Any medical procedure can be dangerous if it isn’t performed by a skilled, highlytrained practitioner. But just like other health-care professionals, acupuncturists go through a lot of training before being certified to practice.

The Texas Health and Science University Intern Clinic, Austin, Texas

Acupuncturists receive nearly three thousand hours of training over the course of three to three and a half years of graduate school. Almost a third of those hours are in hands-on, supervised clinical practice where they refine and perfect their skills. Some even go beyond this and do up to two years of extra study to earn a doctoral degree and receive additional specialty training. In other words, acupuncturists have advanced academic degrees, pass rigorous national board exams, and get licensed by the same state medical boards that licensed your medical doctor. The bottom line is that acupuncture works and is safe.

Still, the question I get asked most frequently as a doctor of acupuncture, and the one that’s likely been lurking in the back of your mind while reading this article, is: “Does acupuncture hurt?” The short answer is no. The longer answer is that sometimes a patient might experience a very brief pinch as the needle is first inserted, similar

to a mild bug-bite. In many cases the patient doesn’t feel anything at all. Even if there is a little pinch, this typically passes quickly and the rest of the treatment is without discomfort.

About sixty percent of my patients fall asleep during treatment and describe it as the best sleep they get. If anything, receiving an acupuncture treatment might feel a little odd for a couple of reasons. First, your body is reacting to the presence of non-damaging foreign objects, which isn’t a sensation most of us spend a lot of time dealing with.

About sixty percent of my patients fall asleep during treatment and describe it as the best sleep they get.

Texas Health And Science University campus in Austin, Texas

University’s College of Osteopathic Medicine. We’re also developing professional relationships with other healthcare providers, such as the VA, Integral Care in Travis County, and SLEW Cancer Wellness Center in San Antonio.

Whatever your needs, there are a few things that are consistent in all of these models that are worth repeating. Acupuncture is safe. Acupuncture is comfortable. Acupuncture works.

If you’re not yet convinced, speak with an acupuncturist. I love to answer questions and there are few things I am more passionate about than effective and accessible medicine. I’ll talk your ear off, but don’t worry; if you pick up a bit of tinnitus from all the chit-chat, acupuncture can fix that, too. And I might just have a packet of needles in my pocket.

The second, and maybe more important reason that acupuncture might feel strange is that for the first time in perhaps a long time, you aren’t running away from an imaginary predator. As counter-intuitive as it sounds, for many people it feels strange to be relaxed, and in that relaxed state to experience our body as something other than a source of low-grade discomfort. Frankly, that seems like a good weird to feel.

In the 21st century, acupuncture isn’t just on the fringe of medicine anymore; it’s everywhere.

Baylor Scott & White hospitals now employ acupuncturists at many of their facilities. The VA hires acupuncturists as well as contracting with outside providers and even acupuncture schools to provide care for veterans. The MD Anderson Cancer Center has hosted multiple symposia on integrative cancer care where acupuncture and herbal medicine were front and center.

Texas Health and Science University, the school where I teach and practice, is pursuing academic partnerships with several institutions of higher learning, including St. Edwards University, Texas State University and Sam Houston State

Austin-based Texas Health and Science University offers an accredited Master’s degree in acupuncture and is currently developing a doctoral degree program in this rapidly growing field. It operates a satellite location in San Antonio that features the only academic acupuncture program in the city as well as professional and student intern treatment clinics.

Kobeashi beeffrom the Sumo Ranch

BEST GRILLING TIPS FOR SUMMER

by MATTHEW HARVEY

In Texas, it’s getting warmer outside and that means one thing. It’s time to fire up those grills! Well, let’s be honest they were probably never really turned off all that long except for that day or two that there was ice on the ground.

We’re Texans after all. We’ll grill no matter what the weather is like. If we have an excuse to grill, we grill. Birthday party, grill it up; Mother’s Day, time to grill, Father’s Day, get a new grill and break it in; Anniversary, we wish we were grilling while eating a steak we know we could grill better in the backyard. Texans will look for any reason to grill. Whether it’s a special event, whether the sun came up, or because we received mail that wasn’t a bill, it’s always grilling time!

Previously, in TEXAN MAGAZINE, I wrote an article about barbecue. This is NOT that article. No, this is about grilling, which as we know is different. It doesn’t matter what your recent transplant-from-another-state-neighbor says, it’s different. Grilling is a past time, it’s a hobby, it’s fun. Barbecue is a passion, an obsession, and can start fights. Grilling? Not so much.

So, let’s dive right in and discuss some of the many things you can slap down on the grill and have a truly Texas-style meal.First, let me say this one thing. I am not, I repeat NOT going to get into a discussion about pellet versus

charcoal versus gas or propane. That would take too long, and depending on where you live, the stance will be wrong and that, like barbecuing, can be fightin’ words. So, we’re just not going to go there. Not one bit, not at all. I’m not going to say that charcoal is for purists, while propane is for those who aren’t comfortable with regulating temperature with air flow, while pellet grillers like to use something that looks like pet food to cook their food. I’m not going to say that. Whatever method you prefer is fine for you to use.

The goal of grilling is to make great food. It’s not about the instrument you use, it’s about the food you’re grilling. It’s like driving from Austin to San Antonio, there are multiple ways to get there, and not any of them are more right than the other (except for any that avoid IH 35). It’s about getting there, and the destination. It’s not whether you drove a Ford, or some other vehicle you see on the road. It’s about getting there. Now, having said all that, why don’t we get on with it and talk about grilling.

TEXAN CULINARY

BURGERS, BURGERS AND

MORE BURGERS

Probably the most popular item that anyone wants to grill is a burger. And there are many ways to make a burger. Some people opt to buy pre-made patties from the store. But if you’re reading this, that means you want to MAKE your own burger, not just throw one on the fire that someone else made.

SELECTING THE MEAT

First things first, we need the ground meat. But what kind? Well, we’re going for a traditional

beef burger. Of course you can use ground chicken, turkey, or pork, etc. but for this, we’re talking about a good old-fashioned beef burger.

You’ve got to find the right meat. For me, that’s either 90/10 ground sirloin, or ground brisket. Why 90/10? I prefer less fat in my burgers. This combination means 90% meat, 10% fat. All meat needs fat to cook and impart flavor, but with some, the leaner choice can lead to a better selection. The more fat in the meat, you’ll see shrinkage as the meat cooks down and the fat melts through. And let’s be honest, when have any of us ever read the word shrinkage and thought of something positive.

SEASONING

Once I have the meat selected, (I usually get about two pounds), I then think of seasoning. Now with ground sirloin or ground brisket, the meat itself is going to have plenty of flavor and minimal seasoning will be needed, but you can still have fun. I like to mix the meat with the ingredients rather than just form the patty and sprinkle things on either side. This allows for the seasoning to be distributed throughout the patty. I also say, do the prep work an hour or so in advance. It allows more time for the seasonings to soak into the ground beef to absorb the flavors.

My simple 4 ingredient seasoning mix for 2lbs of ground beef:

-1 ½ teaspoons salt

-1/2 teaspoon black pepper

-1 teaspoon ground garlic powder or minced garlic

-a dash of Worcestershire sauce

• Place all the meat into a mixing bowl and add the seasonings.

• Thoroughly mix together.

• Make sure all of the seasonings get in everywhere and are well mixed. Then make a few patties, you should probably get about 6 to 8 if you make them around a quarter pound or so.

TIP:

On one side, make a small divot or “well” in the center of the patty. This will prevent one side of the patty from bubbling up in the middle and allows for a flatter patty when it’s cooked.

Depending on the kind of grill you have, the grates could be stainless steel, or cast iron. I normally use a non-stick grilling spray (yes, they really have those) and give the grates a spray to prevent the meat from sticking to the grates.

Safety note: Spray the grill BEFORE you heat up the grill.

Now, if you don’t have any, that’s fine, don’t make a special trip to the store. If you follow a good timing method, the meat will release from the grill when it’s cooked, and you won’t have to worry about it sticking. Usually when meat sticks, it’s either (a) not cooked enough on one side (b) overcooked and now adhering to the grates or (c) you’ve got the grill too hot and need to turn it down.

Now heat the grill to about 350 to 375 degrees. This will allow for better, more even, and thorough cooking. Place the patties down on one side and either take note of the time or have a timer and let them sit for about 3 minutes on one side. Once the timer goes off, use a metal spatula to pick them up and give them a quarter turn to the left or right and set them back down on the same side. We’re putting fun grill marks here if the grates are at the right temperature. After another 3 minutes flip them and repeat. The whole time should take a little more than 12 minutes or so, and for some folks that may be even too long.

I’ve been around some folks that go quicker than that. It all depends on how “done” you want your burger. And by done, I mean how much “pink” do you want to see in the burger. There’s a huge

misconception that burgers need to be well done. They don’t. Most people don’t eat steaks that way. Well, the same holds true for burgers. It’s not about the color, but the internal temperature. It’s ok for a burger to have some pink in it. It’s a juicier burger.

After the time is up, put the burgers on a plate and let them sit. They will still be cooking a bit and you need to let the meat rest. Resting allows the juices to settle back through the meat and not just run out everywhere as soon as you take the first bite. After a few minutes, maybe five or so, then start enjoying. Dress them however you want to. Use whatever condiments you want. I enjoy pickles, cheese, and red onion. No ketchup or anything else, I’m not 12, and I like to enjoy the taste of the meat, not the condiments.

What other things can you grill, maybe you’re not a burger person. And you live in Texas? I’m kidding. Like I said, you can use ground anything, but adjust cooking times for ground chicken or turkey, you definitely don’t want to eat those when not cooked all the way.

CHICKEN, CHICKEN, CHICKEN

Of course there is a lot more to grill than just burgers. Another popular item is chicken. Now for this, if you’re concerned about undercooking, and you should be, get a probe thermometer from any store. This will save you a ton of time, headaches, and having to constantly cut into the meat to see if it’s done.

Eventually you’ll get the timing down as you remember when you placed things on the grill, when you flipped, and when they hit the right temperature. But even then, a probe thermometer can be a life saver.

Chicken is one of the most versatile meats there is to grill, because it’s able to absorb just about any flavor. However, it can also be a difficult meat to grill as there is a fine line between done and juicy, and overdone and dry leathery meat. This is one of the reasons I recommend a probe thermometer.

SEASONING THE CHICKEN

You first need to choose the cut and the seasonings. I always say do the prep work ahead of time. If you can get by doing it the night before, then do so. It allows even more time for the seasonings and marinades to get into the fibers of the meat. With chicken, I like to get creative. It’s more than just salt and pepper. I want flavors, I want to taste something. Chicken in itself has no flavor. This is where I usually break out the barbecue sauce and the basting brush. For chicken breasts, I like to use boneless and skinless, again it’s just a bit easier than when cooking bone on. I also love grilling chicken legs. It’s hand food. It’s amazing. My prep is the same. The night before, I mix up barbecue sauce (I like to use “Bacon Bourbon Barbecue Sauce” from Spirits of Texas in Bandera or “Grill Your A** Off” out of Houston or “G. Hughes Sugar Free Sauce” from HEB). I mix the sauce with minced garlic and coat the chicken with it and let it sit covered in the refrigerator overnight.

GRILLING THE CHICKEN

When it’s grilling time, I bring out the container with the chicken, a basting brush, and tongs. Use the tongs to place the chicken on the grill. For breast’s, after about 3 minutes, add some sauce to them with the brush. After 6 minutes, use the tongs to flip them, and then add sauce to the side that’s been on the grill. Let it sit for another 6 minutes, then use your probe thermometer on the thickest part of the breast, this takes the longest to cook. It should be 165 degrees. If not, give it another turn, apply more sauce and check it in another couple of minutes.

down. They’re going to be a little hot.

Now a bonus with coating chicken is it will give the outside some good flavor and texture. The sauce tends to blacken when grilled and just adds an amazing flavor. Just make sure not to burn it, so heed the timing. I repeat…Do not ignore the timing.

SAUCE ALTERNATIVES

For legs, you’ll go about 30 minutes total. I like to break this up by turning and basting every 10 minutes or so. Again, use the thermometer when the 30 minutes is up to make sure that internal temp is 165 degrees.

Eating undercooked chicken is not an option. Once they hit temp, pull ‘em and let ‘em sit for about 5 minutes to rest and to cool

Let’s say you don’t want to use barbecue sauce, and that’s alright. Not everyone enjoys it. I’ve got family that doesn’t like barbecue sauce. You can find a marinade that fits you. Use some soy sauce to impart a level of saltiness, or a tropical glaze from the store. There’s a company out of Fredericksburg called Fischer and Wieser that does a “Smokey Mountain Whiskey Glaze” you can find at HEB or Spirits of Texas in Bandera that’s amazing to put on chicken going on the grill. You can even go simple and dust it in salt, pepper, garlic, and paprika; or maybe even use lemon pepper instead of regular black pepper. Maybe you like things a little spicy, try some buffalo sauce instead.

The best part about marinating is to experiment and find those flavors you enjoy. The only time to worry about if people don’t like it, for me, is when allergies are involved. Otherwise, flavor it the way you want. If they don’t like it, they can grill next time, or they can bring over something to grill.

TEXAN CULINARY

A bonus with coating chicken is it will give the outside some good flavor and texture.

NON-TRADITIONAL GRILLING ITEMS

There are a number of things I enjoy throwing on the grill that most people may not think of. One of my favorite things to grill is fruit. Specifically, pineapple and watermelon. You can go to the store and get fresh pineapple rings and cut watermelon from most produce sections, or buy a whole watermelon and pineapple and cut them down yourself. If I go this route, I tend to use the smaller personal watermelon.

Cut this into slices and then cut the rinds off. With pineapple, you really want rings. But why these specific fruits you ask? Because I said so!…No, seriously, I love the contrast of flavors of these when they come off the grill. Both pineapple and watermelon have a lot of

good natural sugar. When the fruit hits the grill, the heat of the grates begins to caramelize the fruit.

Now since we don’t have to worry about internal temperature or undercooking fruit, the amount of time you leave it on the grill is up to you. I like to go for about 3 or 4 minutes per side. After the first 4 minutes, flip and wait again. After that, flip again and remove from the grill. The hardest thing for me is to wait once they’re done. I’ll eat them straight off the grill if I can.

These make a great side dish to any meats. There’s a fun rule about combining salty and sweet together, hence, why salted caramel is such a big thing. Adding this to your grilled meal will add amazing flair.

Aside from fruit, vegetables are also fun to grill. If you’re going this route, I recommend a grill safe veggie tray or basket. The last thing you want is for the greens to fall through the grates into the abyss of flame and ash. Veggies

I commonly use are squash, zucchini, carrots, onions, bell peppers, and asparagus. Prior to putting them on the grill I coat them in olive oil, garlic, salt, and pepper. I let this sit for about 2 hours in the fridge. Again, the longer you let it sit, the more flavor you get out of it. Put the veggies in the basket then set it on the grill. Use tongs to turn them over and move them around every 4 minutes. You want an even cook all the way around. Otherwise, you’ll get one side that’s charred and one that’s mush. That’s not good for anyone.

If that’s the case, you’ll get some very interesting looks for what you’ve cooked and not because of the bad “dad” jokes you learned for the evening.

Want to kick it up a notch? Use flavored olive oil, like Texas Olive Ranch “Rattlesnake Chili-Chipotle Infused Olive Oil,”rather than regular olive oil.

How about flash grilling leaves of romaine lettuce for either a salad or a burger topper?

That’s right, I said… grill it. It adds amazing flavor. It just needs a couple of minutes on either side to get some marks and flavor, then move it to a plate.

You can even throw them for another loop when making burgers. Brush a little olive oil (I prefer the garlic olive oil here) on either side of a hamburger bun and give that a few minutes on the grill to add some toastiness.

Get a variety of cheeses and place a slice or two on top of the patty before it comes off the grill to allow it to start melting. Then add it to the buns as they come off the grill. You just hit them with high level restaurant quality food right out of your backyard. Tell them to leave a great Yelp review.

When all is said and done it’s all about having fun. If you’re not having fun then it’s not worth doing. Many folks can be intimidated by a grill, it’s big, it’s hot, it’s heavy, it’s a lot of metal that you have to do more than just turn on. But think of it as nothing more than an outdoor stove top, or range. Can you cook on a stove? Yes, yes you can. Then you can cook on a grill. Will you mess up? Maybe. Maybe not. But when something is new, expect to mess up. It’s like making pancakes, the first one is always a do over. The

first time you grill, you may mess up. It’s ok. It doesn’t matter what that judgmental neighbor says. Don’t invite them over next time. That friend that looks at you funny for throwing some pineapple rings on the grill? Look at them funny for drinking seltzer or that lite beer. I mean seriously, you’re the grill master here.

WHAT ABOUT HOT DOGS?

You’re here to grill, not just to reheat pre-cooked meats. Take that Oscar Meyer or Ball Park somewhere else; unless it’s an HEB brisket

hot dog. Grill them bad boys up! Or Koegel’s viennas from Michigan. They’re amazing and amazingly easy. You’re talking like 5 minutes on each side max and they’re done.

Anyway, where were we, oh yeah. If they don’t like it, tough. They will though. You’ll do fine. You’re a Texan, either by birth, or by choice, and that means there’s grilling somewhere in your DNA, we just need to let it out. And with what we’ve discussed here, you’re well on your way to being the next backyard grill master of your complex, neighborhood, block, cul-desac, or wherever you live. Have fun and grill on!

Matthew Harvey is a father of two, who enjoys cooking and sharing his love of food with others. He left the restaurant industry early on and embarked on a long career in IT before eventually moving to the small, but quaint town of Bandera, Texas with his wife and two teenage kids. He feels that no recipe is too secret or sacred that it cannot be shared. Be it family recipes, recipes he’s come up with or things he’s found on the internet, he loves to share what he’s learned with other people. He has never lost his passion for cooking or his love of making people laugh while sharing what’s he’s done or made for others.

DROUGHT & HEATWAVES: ADJUSTING TO TEXAS’

NEW NORMAL

What To Plant For A Beautiful Landscape

by MARC HESS, EDITOR OF “GARDENING SOUTH TEXAS”

There will be no sugar-coating the bad news here. However, stay with me and I’ll bring this around with a positive perspective with some very specific suggestions for keeping your landscape and garden beds attractive as this drought tightens its grip on us.

Texas’ record heat waves and drought are making it especially difficult for us to keep our plants alive and our landscapes green. All the indicators tell us that our summers will continue to get longer and hotter. Of all the places in America, Texas is the state most at risk of continuing the drought. Despite occasional hard rains in some areas, less water is available. Warmer temperatures increase evaporation making soils significantly drier over time. The Texas Water

Development Board figures that average rainfall is likely to continue to decrease until the end of this decade.

This is important because the livelihood of Texas is built on three, very thirsty sectors: fossil fuel production, real estate development, and agriculture. Proudly, we have more farms and ranches than any other state in the union. Cotton, corn, rice, and wheat are among our primary crops, but Texas is also big on peanuts, sunflowers, and sugarcane. And they all take a lot of water to produce. Currently over half (57%, to be precise) of the state’s water resources are used for agriculture. Each of the three sectors mentioned is badly impacted every time a drought occurs.

At this time almost one-third of Texas’ water comes from underground aquifers. The largest single use of underground water is for irrigation. However, with urban populations growing exponentially, our cities will soon become the state’s biggest water user leaving rural communities to depend on underground aquifers as their only source of water.

Drought is not new to us. Since 1822, Texas has seen at least one period of severe drought in each decade. In Texas’ famous “Drought of Record” that ran from 1949 to 1957 the state received up to 50% less rain than in normal times. That is a lot worse than we have it now.

At the same time temperatures rose above average, leading to unprecedented drought and water shortages. This extreme dry period was a

turning point for Texas, and led to the formation of the Texas Water Development Board (TWDB), a governmental body responsible for “statewide water planning, collection and maintenance of water resource information, and administration of financial assistance programs for water supply, water quality, flood control, and agricultural water conservation projects.” It is the TWDB that will help us get through the current drought.

And let’s not forget the heatwaves. You have certainly noticed it getting hotter. In the past century Texas’ average temperature rose almost 1.5°F. When you put it that way it doesn’t sound so bad but what that means is that we can expect more summer days in the triple-digits. In fifteen years, you will be able to “enjoy” twice as many triple-digit days as you have now.

Bad News Right?

It’s not going to get any better, or cooler, or wetter any time soon. So, we must adjust to the realities of this new normal.

Even in these tough conditions we can still have lovely landscapes. We can still have colorful flower beds. We can still have majestic shade trees. We just have to select the right varieties and give them our attention as they get established.

Your outdoor water use accounts for 30% of the water you use and much of that water is just wasted on inefficient watering.

Even in these tough conditions we can still have lovely landscapes. We can still have colorful flower beds. We can still have majestic shade trees. We just have to select the right varieties and give them our attention as they get established.

Example of drought resistant landscaping at Joshua Creek Ranch, Boerne Texas

How to reduce your water bill

• Reduce the water that doesn’t reach you plants (like water that falls on your sidewalk and driveway) and sprinkler water that evaporates before it reaches your lawn, which is what happens when you water in the middle of the day.

• Design a water-efficient landscape by planting drought-tolerant grass and choosing plants that are native or well adapted to the climate conditions in your area.

You will find many choices of plants, shrubs and grasses to create your water-efficient landscape. You can do this by putting in drought-tolerant ground cover instead of grass in areas that are narrow, small, sloping, oddly shaped, or close to pavement. Limit turf areas to those needed for practical uses. Bermuda, buffalo, and zoysia are drought-tolerant grasses. Plant water-efficient, well-adapted, and/ or native shrubs and trees. When you are selecting plants for your garden beds choose plants that are drought tolerant, and have low water requirements.

This does not mean that you have to give up on your colorful garden. Texas has many beautiful bloomers that love the heat.

This does not mean that you have to give up on your colorful garden. Texas has many beautiful bloomers that love the heat.

TEXAN GARDENING

Among the specific varieties of beautiful blooming plants that you will hear Agricultural Extension Agents across the state recommend are:

GOLD STAR ESPERANZA

A very prolific bloomer, very drought tolerant and likes to bloom in the heat of summer.

SHOWER OF GOLD or

GALPHIMIA

An excellent plant for our summer heat.

RED YUCCA AND ROCK ROSE

These two are a couple of Texas gardeners’ favorite native plants.

TIP:

Look for the Texas Superstar™ label when you are shopping for plants. The Texas Superstar™ Program is a cooperative plant corralling program with Texas A&M University, Texas Tech, and industry representatives that tests and then promotes plants and flowers that do well in our climate and are readily available in nurseries across the state.

Gold Star Esperanza

TEXAN GARDENING

Even as our Texas summers get hotter and dryer you can still have attractive landscapes and colorful garden beds.

Here are other examples of warm season annual flowers that will do well and spice up your summer garden without drinking up a lot of water.

MARIGOLD

This showy annual thrives in hot weather and bright sun. Deadhead fading flowers and gangly stems to keep them blooming all summer long.

PENTAS

Easy to grow and doesn’t take a lot of water to keep them happy and showy. Butterflies and hummingbirds love feasting on the Pentas clusters of tiny flowers. Pentas also thrive in container gardens, as they love well-drained soil.

PERIWINKLE

A popular shade-loving flower, also known as vinca. You can find this in a rainbow of colors. It’s also highly drought-tolerant and pest-resistant.

Periwinkle

TEXAN GARDENING

PORTULACA

This thrives in full sun and is exceptionally easy to grow, even for beginners. It is sometimes called sun rose or moss rose.

PURSLANE

A low-growing annual that scoffs at dry, hot South Texas summers. Originally from India and Persia, purslane also looks striking in a hanging basket.

Pay attention to the tough realities of the new normal and make some adjustments to your regular gardening habits. It won’t change the weather but it will make it less frustrating on you as a proud Texas gardner.

TIP:

Look for the Texas Superstar™ label when you are shopping for plants. The Texas Superstar™ Program is a cooperative plant corralling program with Texas A&M University, Texas Tech, and industry representatives that tests and then promotes plants and flowers that do well in our climate and are readily available in nurseries across the state.

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/

TEXAN SUMMER SANGRIA

Picture sitting outside on your balcony or by the pool with the mellow sounds of Spanish guitar in the background and a tall glass of sangria in your hand. Refreshing and fruity, originating in Spain and Portugal, there are many variations of this classic summer libation.

Ingredients

• One bottle (750ml) of dry red wine, such as Pinot Noir or Spanish Tempranillo, chilled

• 1 ½ cups of brandy OR rum

• 1 cup of orange juice (pulp free)

• 1/4 cup of agave syrup OR 1/4 cup of granulated sugar

• 1/2 cup of triple sec OR orange

Cointreau liqueur

• One cup of frozen pineapple chunks

• Two tablespoons of fresh lime juice

• Lots of fruit, such as sliced or diced, strawberries, apples, blackberries, oranges, lemons, limes, cherries, and pears. Makes 10-12 servings.

Instructions

In a very large pitcher or mixing bowl:

1. Combine wine, rum OR brandy, orange juice, lime juice, triple sec, agave, orange slices and then refrigerate for at least eight hours. The longer the better the sangria will taste.

2. Add frozen pineapple chunks in pitcher or bowl 30 minutes before serving

3. Place lemon or lime rounds on cups or glasses.

4. Pour on the rocks, over a few ice cubes, in glasses or mugs and serve.

5. Allow others to add the fruit of their choice

Suggestion: Copper mugs or clay mugs can be found very reasonably in discount stores and will keep the sangria colder longer. Cheers!

“SUCH A BEAUTIFUL RANCH PROPERTY!”

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“We enjoyed floating in the creek and swimming in the pool while my husband went to shoot sporting clays. Food was delicious at the poolside restaurant. Can’t wait to be back again soon.”

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