Texasliving Magazine - May 2019

MAY 2019

AFTERNOON TEA AND ELEGANCE CAN STILL BE FOUND AT THE ASHTON

MAKE NO SMALL PLANS: THE CLARKS OF TEXAS

CUSTOM HOMES OF TEXAS

FARLEY GIRLS CAFÉ “A LITTLE BIT OF EVERYTHING”

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CONTENTS features

5 | AFTERNOON TEA AND ELEGANCE CAN STILL BE FOUND AT THE ASHTON

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This 100-year-old building in the heart of Downtown Fort Worth offers a unique, luxurious stay with excellent service and accommodations. The stunning rooms welcome guests, providing the perfect place from which to explore the city.

Perhaps their most well-known and special amenity is their afternoon tea service, complete with champagne, four courses, and a delicious selection of teas.

22 | MAKE NO SMALL PLANS: THE CLARKS OF TEXAS The Clark family set their roots in Texas in the mid-1800s and steadily grew, becoming significant in the history of both this state and country. Descendants of Joseph and Hettie Clark became prominent preachers, teachers, doctors, and even founders of colleges such as Texas Christian University.

Their contributions to these fields, especially education, have benefitted hundreds of thousands of people.

28 | CUSTOM HOMES OF TEXAS

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With their kids growing older, these homeowners wanted a new space to call their own. With help from David Dalgleish, the original builder, they added a master suite that incorporated the minimalistic style found throughout the home. Common elements include reclaimed wood beams from Vermont, white shiplap, and clean lines. A bridge made of steel and glass connects the parents’ oasis to the main house.

40 | FARLEY GIRLS CAFÉ – “A LITTLE BIT OF EVERYTHING”

articles

With restauranteurs for parents, opening a restaurant was “in their blood” for sisters Rosmond and Ryanne. This powerhouse duo combines experience with creativity for a delectable dining experience. Their Galveston café serves delicious, unique dishes made to satisfy any craving. Guests are sure to find a new favorite, or an old favorite with a twist, on their expansive breakfast, brunch, and lunch menus.

TRAILS & TALES

TEXAS INTERIORS

9 | Aline Carter: A Texan Poet and Philanthropist

26 | Eight Ways to Personalize Your Home with Color

12 | Kerrville Folk Festival

35 | Design Styles Explained: Part 2

14 | Sanctuary and Adventure in Gator Country

38 | Cleaning and Maintaining Different Types of Indoor Flooring

16 | Home in San Antone at Jazz, TX 19 | Experience Pioneer Life at Barrington Living History Farm

TABLESIDE 43 | The Hottest Salsas in Texas 46 | Spring Into the Outdoors 48 | Bump Up the Flavor

TEXAS IS FAMOUS FOR

SO MUCH:

The Alamo, NASA, Buddy Holly, and Dallas (the TV show) to list a few. Our great state is still associated with the cowboy, the open range, campfires, the Texas Rangers, and cattle drives. Our state is rich in history and has a unique identity, with a “larger than life” personality. At Texasliving, we take great pride in showcasing the history, culture, and style of Texas. We trust that you’ll find this magazine reflects the unique identity that makes Texas great!

PUBLISHER

EDITOR-IN-CHIEF

MANAGING EDITOR Claire Wilson COPY EDITORS Becca Nelson Sankey

Megan McLawhon

PRODUCTION DIRECTOR

Amanda Hoevelman

PRODUCTION MANAGERS Cara Dyer

CUSTOM HOME EDITOR

ART DIRECTOR

GRAPHICS

SOCIAL MEDIA COORDINATOR

MARKETING COORDINATOR

Advertising | Business Office 1716 Briarcrest Drive, Suite 750, Bryan, Texas 77802 1.888.887.2450 | info@rgpmarketing.com

© 2019 Texasliving. All rights reserved.

No part of this publication may be reproduced without the written consent of Texasliving.

Ashley Sullivan

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Michael Padgett

WRITERS

Rebecca Neighbors Bobbi Padgett Christina White Jenny Stauffer Bekah James Austin Contrestano Diane Adams

Lorie Fangio

Tania Taylor Griffis

Allison G. Henley

Sandra Lane

Michelle Lynne

Megan Ann Oswald

Becca Nelson Sankey

Kara Slaughter

Meddie Stewart

Kimberly A. Suta

AFTERNOON TEA & ELEGANCE

THE ASHTON WRITTEN BY: KIMBERLY A. SUTA | PHOTOS COURTESY OF: THE ASHTON

It is not every day you get to stay in a 100-year-old building, especially one as beautiful and exquisite as The Ashton.

Located in the heart of Downtown Fort Worth, this historic boutique hotel, the only small luxury hotel in town, was originally built in 1915 for the Fort Worth Club.

“Haltom’s Fine Jewelers showroom was located on the first floor,” Innkeeper Marcella Vega explained. “Just to stay in a building that old that holds so much

history for the city itself makes The Ashton special.” Incidentally, both the Fort Worth Club as well as Haltom’s are still in existence and located in Fort Worth, just blocks away from the hotel.

For a time after the club vacated, the building served as office space and then remained vacant for quite a few years until, in 2001, it became The Ashton.

The hotel also occupies an adjacent two-story building that is utilized for meeting space, offering close to 5,000

square-feet of meeting space in total, including the main ballroom, which accommodates receptions of up to 150 people. This neighboring property was originally the Winfree Building, home to the White Elephant Saloon, a popular hangout for Butch Cassidy and the Sundance Kid. The property was added to the National Register of Historic Places in 1998, and the hotel became a member of the Historic Hotels of America in 2008.

MAY 2019 | 5

This quaint, yet luxurious, hotel is perfect for intimate gatherings and small family weddings. “People like that there’s a private entrance into the ballroom,” Vega said. “And if they have a ceremony or event on the second floor in the Scott area, it has lovely big windows that open out onto Main Street. The natural sunlight is perfect for a daytime wedding.”

According to Vega, the hotel offers plenty of versatility and flexibility, depending upon the type of event. They can set up a buffet or serve a four-course sit-down dinner, and all in a variety of spaces. They even have a fun area in the wine cellar that they use for private dinners.

The entire hotel only has 39 guest rooms and has maintained that historic look and feel, but with a modern sensibility. Stepping into a hotel like The Ashton is a friendly reminder that those bygone days of refined elegance still exist. “The hotel is open and welcoming, specifically in the lobby,” Vega said. “We have different sitting spaces for guests to come in and relax.” There are only eight rooms each on floors two through five, and four different types of rooms. For ultimate luxury, the Presidential Suite, which is situated on the sixth, topmost floor, is the way to go! This two-room suite comes with one-and-a-half bathrooms, a Jacuzzi® tub for two, and a balcony that looks out onto Main Street. “It has a beautiful view, especially when the city is set up for parades and downtown functions,” Vega said.

The other room types include the Signature room, Executive State room, and Vega’s favorite, the Romance Jacuzzi® Room, which comes with a claw foot Jacuzzi® tub atop a marble pedestal. Although the hotel is too small to house a spa, they are certainly happy to arrange for their guests to have spa services in their rooms. The Romance Jacuzzi® Room could only get better with a couple’s massage and a bottle of bubbly.

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TEA FOR TWO If you stay at The Ashton, one of the most treasured amenities is its tea service, which you will want to schedule in advance.

Afternoon Tea is enjoyed in the hotel’s restaurant, Six 10 Grille, on Saturdays between 2:00 p.m. and 5:00 p.m., although additional days are added for this experience during the holiday season.

Scratch-made delights are prepared by Executive Chef Enrique Estrada, who hails from Mexico and has worked at the hotel for approximately seven years.

“He really enjoys putting together these tea menus and coming up with creative and innovative food,” Vega said. “It’s his little baby, so he really takes care of that.”

Evidently, it has become a beloved tradition for many of the hotel’s guests. “Especially during the holidays,” Vega added. “We have a daughter, grandmother, and great-grandmother who come for tea. It’s a huge get together for families to do during the holidays.”

Vega shared a sample menu of what they are currently offering, but the menus change seasonally. “My favorite thing is when the new tea menu comes out for the season,” she said. “I get to try all of the new and exciting tea items that they have.”

Tea service starts out with a glass of champagne and, of course, tea, followed by four different courses. They offer a selection of perhaps unusual teas such as cherry sencha, coconut Assam, Violet Femme, and Sweet Texas Dreams, as well as classics such as Earl Grey. “The teas are really delicious and not something you typically think of when you think of tea,” Vega said. “Some of ours are herbal; some are green or black flavored teas.”

After you have ordered your tea, they bring out the first course, which is a soup. They serve a chilled soup in the summer and a hot soup, such as roasted chestnut, in the winter.

The second course includes the tea sandwiches, which is exemplary of Chef Estrada’s creativity. The sandwiches are brought to guests displayed on a gorgeous tea tower. Your server explains each item on the tower, which might be smoked salmon and cucumber with dill mascarpone on white bread; roasted turkey with cranberry cream and pistachios on a cranberry walnut bread; bread pudding with baby spinach and shitake mushrooms; and a fireroasted ancho pepper, fresh pesto, and ricotta on pumpernickel. If you have not made your reservations yet, keep reading.

The third course consists of seasonal scones. For example, this past winter they made cherry cinnamon and nutmeg scones served with Devonshire cream, lemon curd, and strawberry jam.

If you still have room, the fourth course is dessert. Again, this past winter they offered guests eggnog panna cotta with raspberry short bread cookies and white chocolate covered strawberries. It is hard to imagine you would have room for dinner after an afternoon tea service like this!

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OTHER AMENITIES Because The Ashton is surrounded by about 30 restaurants in a two-to-four block radius, Six 10 Grille is only open for breakfast.

However, breakfast is fresh, delicious, and made to order.

For dinner, the staff makes recommendations based on your personal preferences. “If it’s a nice, upscale steakhouse you’re looking for, we might recommend Del Frisco’s Grill, Grace, or The Capital Grille,” Vega explained. “If you’re looking for something local, we might suggest Reata. Or if you are wanting Tex-Mex, try Mi Cocina, which is all within walking distance.”

In fact, the hotel is also within walking distance of Sundance Square, a popular destination, particularly during the holiday season. They are also two miles from the historic stockyard and close to several museums, including the Modern Museum of Art. As the hotel is without a bar, they offer a complimentary wine hour every Friday and Saturday from 5:00 to 7:00 p.m. “It’s a chance for guests to sit with friends, interact with the staff, and make new friends,” Vega said. “The chef also sets up some different cheese plates to go along with the wine.”

To accommodate guests who do not wish to go out, the hotel offers a 24-hour Corner Pantry filled with fresh options such as fruit and sandwiches, as well as sundry items for the traveler in need.

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Additional little luxuries of the hotel include complimentary turn-down service each evening and a complimentary shoe-shine.

The service style of the hotel is very intimate and customizable, based on guests’ needs. “Our staff works with guests to customize their stay,” Vega said. “If they want a massage or trips to the area, an associate works with them to make sure they’re taken care of from beginning to end. Because we’re a smaller property, my staff is able to be more one-on-one with them, compared to larger hotels.”

For her, the best part of her job is the guests. “I love interacting with different guests,” she said. “I get to meet people from all over the world. We’re close to the convention center so we get guests that stay with us from all over.”

The hotel may be small, but it certainly features big luxury and a graceful heart!

ALINE CARTER: A TEXAN POET AND PHILANTHROPIST WRITTEN BY: DIANE ADAMS PHOTOS COURTESY OF: MAVERICK CARTER HOUSE

“Oh, where all leads, for what all is, and why Is there no answer through the breathless void?

Is there no whisper through the timeless sky?

No song from sun nor moon nor asteroid?

Love is, and through that flame will man know light.

How strange that earth should question in the night,” W ROT E T E X A S P O E T A L I N E C A RT E R I N

Question in the Night.

While the questions formed in a poet’s heart might not have clear answers in everyday life, Carter lived and wrote her own story of love for people, the arts, and science, which touched the lives of many and left a valuable heritage for her family, historians, and the State of Texas.

Born Aline Badger in 1892 in San Antonio, Aline was the third generation of her family native to the city. Her grandmother, Sarah Eagar, lived in San Antonio when it was part of the Republic of Texas in 1842, and hers was one of the first Anglo families to settle in the area. Both grandmother and granddaughter were members of the Daughters of the Republic. Stored in the attic of the Maverick Carter house, Carter’s residence, was later discovered thousands of letters, maps, and photographs from previous generations. The missives contained first-hand accounts of early San Antonio life, including poignant descriptions of Indian attacks and life on the frontier following the Civil War. MAY 2019 | 9

Historians have described the trove as invaluable. The correspondence and other artifacts were donated by the family to create the Carter Family Endowed Library Fund. “There is so much there,” stated David Johnson, Ph.D., now a Professor Emeritus in the Department of History at the University of Texas San Antonio, in an interview with the University magazine, Sombrilla. “It’s so diverse. There are business papers from a relative who was in El Paso. There are wonderful letters from the late 1860s that are associated with the reestablishment of the frontier after the Civil War. There are all those reports about Indian depredations, attacks on settlers— there are some really gripping documents there. Many of these documents have not been seen in public for 100 plus years, and they have this immediacy and sometimes poignancy and tragedy that make them extraordinarily attractive as subjects for study.” With over 4,000 pieces now in the collection, the papers are part of the permanent Archives and Special Collections at UTSA, where they are available to historians and others interested in studying the unique documents.

Carter’s early education nurtured in her a passion for the arts and a belief that science displays the works of God. Private tutors prepared her to study at the Boston Conservatory of Music, where she became an adept player of the harp. Carter also attended Eric Pape School of Art and Wellesley College.

Returning to San Antonio in 1915 post-education, Carter married prominent lawyer, judge, and president of the Texas Bar Association Henry Champe Carter a year later. The couple took up residence at 119 Taylor Street, a magnificent home called the Maverick Carter House, built in 1893 by William Harvey Maverick, the son of Samuel Maverick, a signatory of the Texas Declaration of Independence. Aline and her husband had three children: Henry Jr., Frank, and David.

Aline’s desire for the future was to work for peace in the world through using her knowledge and talents in art, philosophy, and science, born from a deep devotion to her religious beliefs.

Carter was a prolific poet, having work published in multiple journals and anthologies, but her focus was to bring the world of the arts to as many people as possible. She sponsored the Aline B. Carter Peace Prize for aspiring poets, as well as awarding recognition and scholarship opportunities to students interested in the craft. Carter was an active member of the Avalon World Arts Academy, the Episcopal Church, and the Poetry Society of Texas. She wrote and published two books of poetry, Halo of Love and Doubt Not the Dream, the entire proceeds from which she donated to charity. She also wrote a historical novel based on the life of her grandmother, entitled Light Beyond the Hills. The work was never published but is available in the UTSA collection. Along with friend and fellow poet Lucia Trent of San Antonio, Carter was able to establish October 15th as the official Poetry Day in Texas, a day for honoring Texas poets and providing a chance for poets and fans to read and enjoy the works of poetry written by Texans.

Carter, who had a keen interest in everything Texas, penned a well-received poem about the valiant fighters of the Alamo, They Died for Freedom. She was the sixth woman to be designated Poet Laureate of Texas and was appointed in 1947, serving as such until 1949. She was awarded the Avalon International Poetry Award in 1962 and received several other national and statewide honors for her work. Carter used her position as a well-known local poet to engage people in expressions of wonder and a love of learning. She began hosting regular stargazing parties from a rotating observatory built on the roof of the Maverick Carter House. Carter also taught a regular class on astronomy for those interested, the group meeting at her home in order to take advantage of the stunning observatory.

Carter found inspiration from the ocean, describing it as a perfect place for prayer and composing poetry. In 1938, construction was completed on a small chapel on Mustang Island in Port Aransas. The chapel is called The Chapel on the Dunes and is still maintained by her descendants today. Visitors are welcome.

Called the “White Angel” by family and friends, due to her preference for wearing white dresses, her dedication to the charitable works of St. Mark’s Episcopal Church in San Antonio (where she taught Sunday School for many years), and perhaps her extraordinary beauty as well. Carter also maintained a myriad of her own philanthropic projects, including an annual Christmas party at her home for area orphans and regular visits to prisoners in the Bexar County jail, inmates in the Juvenile Detention Center, and those confined to the San Antonio State Hospital. She consistently contributed to the care and enrichment of many orphans and, according to friends, participated in many endeavors to help others that were kept private.

Carter and her husband were deeply in love, despite the fact that he was more than three decades older. A collection of their love letters has been prepared for viewing, along with the family papers already available at the University of Texas San Antonio.

Many of the notes were left around the house by her husband, and contained such sentiments as “When I whisper Aline, all the ecstasies of heaven and earth are mine.” The Carter’s descendants decided to make the letters public in order to show the deep romantic relationship the two shared. “We’re collecting them to put on display so people can see what it is like living in a romance novel,” grandson Paul Carter explained in Sombrilla.

After her husband’s death in 1948, Aline eventually was forced to rent out rooms in the family home in order to maintain herself, having given away a fortune to charitable works.

After Aline’s death in 1972, the Maverick Carter House stood empty and fell into partial disrepair. Carter’s descendants, however, undertook a restoration project of the three-story mansion in order to facilitate public knowledge about Carter’s life and work. Visitors can tour the period-furnished limestone mansion, built in the Richardsonian Romanesque style, where Carter’s typewriter, piano, and pump organ remain, along with many other personal possessions. Carved wooden panels with intricate detail, as well as stained glass windows and a working bell system connected to the kitchen, provide a fascinating glimpse into the rich architecture and craftsmanship of an early San Antonio home. A chapel, commissioned by Carter in 1925 and designed by Ethel Wilson Harris, is open to the public, as well as the observatory on the rooftop of the structure. The facility is also available for weddings, meetings, and other scheduled events.

Carter was a visionary before her time and seemed to live her life as an objective answer to the questions of her heart revealed in her poetry. Not waiting for the world to be as she thought it should, she lived in the world she hoped to see. Asking the sky for a meaning, and not receiving a direct one, she created a life for herself that focused on love for human beings, acts of kindness and giving the gift of education in the arts to as many as she could. Throughout generations, there are those who pass down wisdom and understanding built on the belief in an everlasting, all-encompassing love that will one day be spread throughout the world. As others learn from Carter's life and character, perhaps another question she pondered in verse will be answered by future generations that have caught a similar vision: “A million years from now that silver ray Will reach this shore again—that fire of stars Intrigue another night. Will love hold sway?

The heart awake to rise above its scars?”

E XC E R P T F R O M A N D R O M E DA ,

A Million Years from Now MAY 2019 | 11

KERRVILLE

FOLK FESTIVAL WRITTEN BY: SANDRA LANE | PHOTOS COURTESY OF: KERRVILLE FOLK FESTIVAL

ONE OF THE BEST PLACES IN TEXAS TO GET AWAY FROM IT ALL IS THE KERRVILLE FOLK FESTIVAL, currently entering its 48th year of continuous operation. If the beauty and peace of the Texas Hill Country are not enough to calm frazzled nerves, the music and the experience surely will.

A trip to this event in the Texas Hill Country is like a trip to another world. Gone are the traffic, air and noise pollution, and crowding to which so many are accustomed. Instead, a peaceful feeling may be experienced as visitors soak up the beauty of the Hill Country. And then there is the music going on day and night: fun, inspiring, almost continuous, and original.

This year, the festival will begin on May 23, 2019, and continue for eighteen consecutive days and nights through June 9. The event has the distinction of being the longest continuously running festival in North America. According to the festival office, Ruthie Foster will close opening night on Thursday, May 23, and Ellis Paul will perform on Sunday, May 26. Peter Yarrow of Peter, Paul & Mary will present his style of folk music on Thursday evening, May 30. Favorite Rodney Crowell will perform on Friday, June 7. Other performers include Patty Larkin, Willow City, Trout Fishing in America, and the Brother Brothers, among others.

C O M I NG H O M E There is even a sign at the entry gate that says, “Welcome Home.” Other signs are visible that read, “It can be like this always.” The festival has become a tradition for many people in Texas and even some who live in other states. Many show up at the festival site several days prior to the opening to leave their campers or their tents and then return when the festival opens on the Thursday before Memorial Day. Some people camp in the same spot each year. The attraction here is not only the opportunity to listen to outstanding music groups but to renew friendships made in previous years. Some campers even share food from their campsite kitchens. One camper makes bread and passes it out to nearby neighbors.

Festival Director Dalis Allen believes that there is a sensitivity here that everyone feels. “Our music is all original and from the heart,” she said. “People keep coming back each year because they like the music and because there is a sense of community.”

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Another perk for attendees is the ability to actually meet and talk with some of the songwriters and performers. Allen believes this is a major factor in the popularity of the festival.

“This gives fans an opportunity to not only talk with the songwriters but perhaps play along with them in jam sessions in the campgrounds,” she said. “This is usually not possible in other types of venues.”

A N INC U BAT O R F O R SU C C E SSF U L S O NGWR I T E R S In addition to showcasing songwriters who are known in the industry, the festival offers a songwriting contest for unknown songwriters from throughout the nation and even foreign countries. “The Kerrville Festival has become a mecca for songwriters,” Allen said. “We get approximately 800 entries each year for our Grassy Hill New Folk Songwriting Competition.”

From this number, she said, 32 songwriters are chosen to perform their songs on the first weekend of the festival. Then six finalists will return to perform on the second Sunday. The six finalists each receive $250 from the Kerrville Folk Festival Foundation plus up to $400 in additional prize money. Winners also receive an eighteen-day pass to the 2020 Kerrville Folk Festival. A win at Kerrville carries considerable prestige in the music industry. Past winners include Steve Earle (1978), Nanci Griffith (1978), Lyle Lovett (1982), Robert Earl Keen (1983), and Hal Ketchum (1986).

The first festival was held June 1 through 3, 1972, in the 1,200-seat Kerrville Municipal Auditorium. Fans came from Texas and as far away as Colorado. Distinguished guests included Lyndon and Ladybird Johnson and University of Texas football Coach Darrell Royal. Thirteen performers were featured that year including Peter Yarrow, Willie Nelson, and B.W. Stevenson. According to founder Rod Kennedy, who died in 2014, the success of the first event led to a search for a larger space.

D I VER S E O F F ER I NG S ATT RAC T D I VER S E AU D I ENC ES The festival appeals to music fans of all ages. There are older folks who recall the heyday of folk music back in the ’60s and ’70s, but also young parents who bring their children. The festival offers an open mic for children under the age of 18 and Saturday afternoon concerts featuring long-time favorites such as the comedy singing duo Trout Fishing in America and storyteller Gayle Ross. Children are also entertained with games and face painting, as well as other activities.

With all the songwriters hanging out in one place, it is not surprising that there is a three-day songwriters’ school offered in the middle of one week. Aspiring songwriters have an opportunity to listen to those who have developed a successful career in writing songs.

Additional educational opportunities include workshops in guitar, harmonica, and ukulele. There is also a professional development workshop for music teachers and a four-day music camp for teens ages 13 to 18.

Wine and beer aficionados also like this festival. On two weeknights, seminars are offered to explore wine and craft beers. The wine sampling and seminar this year will be presented on Wednesday, May 30, and craft beers will be featured Friday, June 7.

Other activities include a Ballad Tree each afternoon where anyone can sing an original song. On Saturday mornings, a Shabbat service is held, and on Sunday mornings, a folk mass.

In addition, AA 12-step meetings are held at noon and midnight on a daily basis. Other activities include group bike rides through the hills and canoe trips on nearby waterways.

Overall, there is something at the festival for everyone who enjoys music, the outdoors, and making new friends. For more information, please visit their website.

In December 1973, a 60-acre tract was acquired 9 miles south of Kerrville on State Highway 16 and named Quiet Valley Ranch. Kennedy reportedly said the choice of this name was “to keep from frightening the neighbors.” A lot of residents had misgivings about having any type of festival located nearby.

Through the years, the Kerrville Festival has welcomed many nationally renowned artists including Tom Paxton, Judy Collins, Arlo Guthrie, Janis Ian, the Limelighters, the Weavers, Kathy Mattea, and Michael Martin Murphy.

MAY 2019 | 13

S A N C T U A R Y

A N D

A D V E N T U R E

I N

G ATO R C O U N T RY WRITTEN BY: BECCA NELSON SANKEY | PHOTOS COURTESY OF: GATOR COUNTRY ADVENTURE PARK

Gary Saurage was perhaps not the most likely of guys to make a living out of rescuing alligators. Though he always had an interest in the larger-than-life reptiles, Saurage’s career started in the Air Force before segueing to law enforcement. After seventeen years in the latter field, Saurage got a little closer to his calling, working as an alligator hunting guide, but he felt the work was unexciting at best and inhumane at worst. When he visited an abandoned alligator farm near Beaumont, “that’s when I knew what I was supposed to do,” he said.

Fast-forward thirteen years, and Saurage and Arlie Hammonds are co-owners of Gator Country Adventure Park, a seventeenacre alligator sanctuary that is home to approximately 600 alligators, as well as crocodiles and other reptiles that are often rescued. Gator Country is also home to Big Al, an octogenarian alligator that once held the record for being the largest in captivity in Texas, weighing in at more than 1,000 pounds, and Big Tex, the nation’s largest live-captured nuisance alligator who is nearly fourteen feet long.

“We don’t kill any of these for their skins, and we’re the only facility in Texas that lets them live out their lives,” Saurage said of the alligators. “We’re not going to let them die on our watch.”

The massive, green manmade gator visible on Interstate 10

THE FEEDING AND CARE OF GATORS 14 | MAY 2019

has become synonymous with Beaumont and Gator Country.

More than 30,000 visitors pass by it to get to the sanctuary, located on Farm to Market Road 365, where they enjoy animal encounters, field trips, boat swamp tours, birthday parties, and educational programs. Gator Country also has opportunities for volunteers and interns.

But its Saurage’s television appearances that have put Gator Country on the map. In 2009, he began filming reality shows, including Gator 911 on CMT. “Currently we do all types of shows,” Saurage said. “We’re still involved with Lone Star Law on Animal Planet.” As of November 2018, Saurage was in talks with a major television network with which he planned to begin filming a show in the spring of 2019.

What is now Gator Country opened in 1984 as an alligator farm. It, along with 11,000 alligators, were abandoned in 1998. “The reports from (Texas) Parks & Wildlife were that the owner just left,” Saurage said.

“In 2005 is when I came along, and I had the vision to make a theme park out of it.”

When Saurage first visited the park, he found just two gators left: Big Al and Allie. “When they get hungry, they eat anything, including each other,” Saurage said. “Some people were going in and shooting them for the meat. So it was a really hard time.”

After a year of cleanup, the park opened to the public in 2006, and Saurage got his nuisance alligator license. “I go to people’s pools and ponds and backyards, and we catch alligators alive and bring them back to Gator Country,” he said. “As those numbers started growing, we quickly went from 100 alligators to 200.”

RESCUE, REHABILITATE, REPEAT Gator Country’s website touts it as the largest alligator adventure park/ sanctuary in Southeast Texas. Most of its alligators are acquired through nuisance calls from Bridge City, Port Arthur, and Orange. “That doesn’t mean that you’re looking at them in the bayou,” Saurage said.

Most complaints come from landowners who find the gators in their pond or swimming pool. “Our nuisance program is free to the community. If you have an alligator, we don’t charge anybody to come and get it,” he said. “We’ve spent well over $100,000 in the last ten years on diesel, manpower, everything it takes to remove an alligator from someone’s yard. We average about 150 a year, and you multiply that by ten years, and that’s how many we’ve caught.”

NOW, WITH EVEN HUNDREDS MORE, ONE OF THE BIGGEST CHALLENGES THE SANCTUARY FACES ON A DAYTO-DAY BASIS IS THE HEFTY FOOD BILL. “We go through over 30,000 pounds of feed a year, plus the hogs that we feed the alligators,” Saurage said. But, he added, Gator Country has been smart: Customers are sold feed that they can feed the gators, and landowners call the sanctuary to pick up wild hogs they shoot. “The wild hog population has really benefited us,” he said.

Sick or injured gators are transported to a Beaumont veterinarian for care, but Gator Country treats the vast majority. “We have a lot of knowledge we’ve learned over the years,” he said. “You have alligators who fight a lot, and we’ve learned to sew them up and care for them ourselves. We do everything we can not to sedate.

Anytime we’re going to work on them; we have a lot of staff. We have to hold (the alligators) down to make sure no one gets bit.

“Sometimes we get called to catch an alligator that has a hook in its mouth. We put a piece of pipe through its mouth and tape its mouth shut and work through the pipe.” With a laugh, he added, “You just better hope the pipe don’t break.”

Catching a gator is not just walking up to one as it lounges in the grass.

“The worst ones are those shaded culverts,” Saurage said. “I bet we catch twenty-five percent of our alligators in culverts. Many years ago, I just started working with them on the land and then I studied them in the water. It’s just something you learn and then you pass on, so other people know how to do it. But it’s no different than working with electricity. I don’t trust myself with electricity because I don’t know it. I know an alligator; I know what he’s going to do.”

Once at the sanctuary, the gators can live several decades. “In the wild, an alligator will live to be between 40 and 60 years old, but in captivity, there’s been documentation that they’ve lived to be 100,” Saurage said.

EDUCATION FIRST Educating the public about the American alligator is perhaps just as important to Saurage as rescuing the animals themselves. “We do a show with Big Al that’s phenomenal where Arlie gets in the water with him,” Saurage said. “This is a thousand-pound animal; it’s an amazing show. It takes about three hours to really go through everything that we do out here.”

Saurage and his wife, Shannon, who handles the farm’s snakes, also take their shows (and animals) on the road, traveling throughout the South. “We’re on stage, we have lights, we have fog,” Saurage said. “Our road shows have gotten super huge. We do between 24 and 26 of those a year. Those are anywhere from 2,500 people to 10,000 people (in the audience). We take about twenty-five different species of animals. We do a picture session after the show where kids can handle animals safe to hold. It’s become a big deal.”

For Saurage, it is the reaction he gets from his youngest audience members and visitors of the farm when they hold an alligator for the first time. “What is the percentage of kids that have really gotten to hold an alligator? It’s pretty small,” he said. “They always say, ‘It’s different than I thought; it’s so soft.’ You just taught that kid something. This is my fifteenth year (doing this), and when you let a child touch an animal, you’ve gone way further with education. They will remember that for the rest of their life.”

Saurage said he never imagined Gator Country would flourish to the level that is has. “I would have never dreamed we’d have gotten this big,” he said.

“To be able to meet people and educate people on the American alligator, it’s just been a dream come true. We are living the American dream; there’s no question.”

MAY 2019 | 15

HO M E IN SAN AN TO NE AT

JAZZ, TX WRITTEN BY: KIMBERLY A. SUTA | PHOTOS COURTESY OF: JAZZ, TX

There is nothing else quite like Jazz, TX in San Antonio, a classy, modern speakeasy-style jazz club located in the cellar of the Bottling House (now a food hall) at the historic Pearl Brewery. You might think a jazz club of this caliber is only for those who remember those bygone days of the crooners and big bands, but it is not. Jazz, TX appeals to a wide range of people, from young couples in love to groups of friends. That is almost surprising until you get a taste of their “fine jazz” and “serious food.”

Jazz, TX is the brainchild of owner Doc Watkins, who is a wellknown jazz artist, singer, and piano player. Watching him gracefully lead the band and smile, in what can only be described as pure joy, is half of the enjoyment for guests.

“It goes back to when I was a kid and used to listen to live jazz records, and I always loved the feel and vibe of a live record…

You could hear the band, ambiance of the place, and the energy 16 | MAY 2019

of the crowd,” Doc said. “I always wanted to go to venues like the ones I heard on the records. When we started talking about the possibility of opening up a venue, I knew what I wanted to create, so the genesis of Jazz, TX goes back many years.”

He received his Master’s and Doctoral degrees in Music Performance from the University of Texas at Austin. He has toured throughout America, Europe, Canada, and Russia, and has had the honor of playing at Carnegie Hall, not once, but twice.

His musical style runs the gamut and includes jazz, classical, blues, and Texas swing. Guests get the opportunity to experience this diverse range at Jazz, TX, at least on the nights when he takes the stage. For those who have not yet made it out, he also co-hosts a weekly radio show called Live at Jazz, TX, which airs Saturday nights on Texas Public Radio.

MUSIC AND COCKTAILS When Doc moved to San Antonio in 2006, he soon met an up-and-coming young bartender by the name of Jake Corney, at arguably the fanciest steakhouse in town. Doc played piano and Jake whipped up incredible cocktails. “When I met Jake, he was at the forefront of the cocktail renaissance,” Doc said. “A huge lightbulb came on for me at that time…All those things of importance (service, care, food, and drink) instantly connected. What we were trying to do with music, he was trying to do with cocktails.”

Doc planted the seed then about someday starting his own jazz club and asked Jake if he would be interested. “He’s a brilliant pianist,” Jake said. “When he started playing jazz at Bohanan’s, I made him some delicious libations. He said, ‘You know what, I want to have a jazz club one day, and I want you to be the bartender there.’”

Fast forward a decade. “Doc gave me a call one day,” Jake said. “At the time I had a company and was making large format ice. He wanted me to be the [general manager], but I turned him down four times because I know what it takes. He said ‘Just give it a shot.’ So I started doing it, and I love it.”

They now run one of the coolest joints at the most preeminent destination in San Antonio. So, what should you expect?

“It’s an infusion of food and music and cultures that revolve around different music,” Jake said, who is indeed the general manager. Incredibly, Jazz, TX truly does hit on all levels, from the live music to the cocktails, as well as the cuisine, service, and décor. It is a rare example of the magical experience when everything is just right.

The musical offerings vary throughout the week, with trios and smaller groups playing on weekdays, and big, multi-piece bands playing on the weekends. Doc makes an appearance about three times a week. The rest of the musicians are primarily local, although Jazz, TX occasionally features touring bands.

“Doc does all the music planning, and they get larger and larger as the week goes on, and the energy goes up from there,” Jake said. “We don’t just play jazz but do a number of different things: mariachi bands, opera singers, country artists. We’ve had really renowned jazz players, acts from [Los Angeles and New York]. Doc has a big band almost every Saturday, and twice a month, we do salsa. We mix it up. It’s a lot of fun.”

A JAZZ HISTORY If you are shocked that San Antonio offers such good music, you should not be.

According to Doc, the Alamo City has significant influence on music, but people are not as aware of its influence as they are of Austin’s; such is the plight of this talented city, which seems to be the underdog of Texas.

“In Texas in the ‘20s, ‘30s, and ‘40s, jazz was kind of self-contained, especially in San Antonio,” Doc said. “We had jazz musicians like Don Albert from New Orleans meshing with Bob Wills (of Bob Wills and his Texas Playboys). There was this really indigenous style of South Texas Hill Country music; jazz meets country meets western swing meets folk music, not to mention the Latin component. At Jazz, TX, we’ve tried to create an environment that honors all of those music traditions.”

True jazz enthusiasts might appreciate that Doc kicks off the night with a lesser known Bob Wills song, Home in San Antone.

The Happy Hour show during the week is a fantastic deal (cover-free), and a great way to kick-start your evening. However, nothing tops the main show on the weekends.

They also offer a midnight set, with only a $5 cover.

MAY 2019 | 17

MIXOLOGY As for Jake, he hails from McAllen. He has a background working in fine dining. While working at Bohanan’s, he trained under Sasha Petraske, the legendary mixologist and founder of Milk & Honey, a New York City cocktail bar. He taught Jake how to make pre-prohibition-style cocktails that will knock your socks off.

Although he passed in 2015, Petraske is renowned for inventing the modern cocktail culture. “It was amazing to learn from someone who was the best,” Jake said. “So many of the things he taught me you just don’t see anymore. Learning to make a drink is half the battle. The other half is hospitality – the experience you provide someone else… making their day a little brighter.”

When it comes to cocktails, evidently, it is all about the details. Given the opportunity, Jake could write a dissertation on what makes a perfect cocktail, from the proper water dilution, temperature, and ice. “Here, we use large format ice,” he said. “It’s one of the things Sasha was adamant about.”

The challenge of serving a group of people cocktails, all equally measured and chilled, is more difficult than one might imagine.

“When everyone gets a cocktail in hand, it’s the best I can give them,” Jake said. “The moment you give it to them, it’s about them being able to look at each other, be with each other and ‘Cheers!’

That’s what we provide here at Jazz, TX.” The drinks are easily on par with the best bars in this city, in any city. You might try a Pearl Park Swizzle (made with brandy, Gran Classico, lemon juice, butterfly pea tea syrup, absinthe, cherries, and mint) or a First Fig Swig (made with vodka, cream, amarettohoney-fig jam, and mint). Whichever you choose, beware, because you will want another, and probably another after that.

However, Jazz, TX is about so much more than just the drinks, or even the music. “One thing that stands out here is the comradery,” Jake said. “The industry can be kind of riddled with competition. A lot of bar people in Austin don’t mesh well, whereas, in San Antonio, when Sasha came in, we all got together.”

Jake referred to the San Antonio Cocktail Conference, in which he has been involved from the beginning. The days-long event gathers the best bartenders from around the United States for tastings, seminars, and epic parties. The best part is that their fun supports children’s charities.

18 | MAY 2019

FOOD AND EVENTS Undeniably, Jazz, TX provides a holistic experience with dinner being a must, although you might be perfectly content with their truly scrumptious appetizers.

The menu, which changes seasonally, is designed to offer a little taste of everything, such as small plates, entrees, and desserts. Guests might choose their signature Brisket Tacos, Blackened Snapper with a lobster cream mushroom sauce, their Osso Bucco (which sells out quickly), or an unbelievably delicious Texas Pecan Pie. So what is next for Jazz, TX? They always have something interesting in the works. They released a new Christmas album, and no doubt, have new music on the way for fans or folks who cannot make it to San Antonio.

The event space, Jake also pointed out, is available to the public during the day for private meetings and events. They put a lot of effort into the décor, but it came together so beautifully that it seems effortless.

Small French porcelain tables pepper the space around the stage, and there is just room enough in front for a few dancers, which are exciting to watch. A beautiful picture of a Texas Hill Country sunset is the backdrop to the band in this candlelit room, complete with a chandelier and an old wood bar top made out of semi-truck beds. The floor matches what you would find in old band halls. “You see these imperfections going on, but it’s a really nice, clean, positive atmosphere,” Jake said.

The imperfections are artful, and all part of a carefully curated experience that takes you back to the original jazz clubs and what it must have been like so long ago.

“I hope people leave saying that they had a really great time,” Doc said. “That means they will have enjoyed the food and drinks, loved the music, laughed a little bit, danced a little bit. Our intention is to give you the kind of time you’ll tell your friends about and come back again and again.”

Experience Pioneer Life at

BARRINGTON LIVING HISTORY WRITTEN BY: ALLISON G. HENLEY PHOTOS COURTESY OF: TEXAS PARKS AND WILDLIFE

When visitors step onto the property of Barrington Living History Farm in Washington, Texas, it is as if they are transported back to the pioneer days. The farm was opened in March 2000 within Washington-on-the-Brazos State Historic Site. The beautiful scenery of the countryside is like a balm to the soul, in deep contrast to the hard work that was done during the late 1800s, in the times leading up to and immediately following the fall of the Republic of Texas. This picturesque landscape reveals people dressed in period clothing, alongside structures and animals of the day, all organized to tell the story of the farm’s original owner, and the last President of the Republic of Texas, Anson Jones. According to the Texas State Historical Association, Jones was elected President of Texas in September 1844 and took office on December 9 that same year. He had made no campaign speeches, had not committed himself on the subject of annexation, and did not mention the subject in his inaugural address. Jones had a short tenure as president, during which time the Republic of Texas ceased to exist, and Texas became the 28th state of the United States.

As Jones declared on February 19, 1846, “The final act in this great drama is now performed. The Republic of Texas is no more.” With the end of his political life and public career, Jones retired with his family to Barrington Farms.

MAY 2019 | 19

WELCOME TO THE PROPERTY

The original 1844 farmhouse of Jones stands on this property, along with additional buildings that were built as replicas to demonstrate the lifestyle of his era. Livestock and poultry are also found on the farm, just as in the days of Jones himself. One of the most significant features of this destination, however, is the individuals dressed in period clothing stationed throughout the property to paint a detailed picture of life on the farm. A great amount of the information provided at Barrington Farms, including the knowledge of the interpreters, is from the original daybook where Jones himself recorded details of his life. There are several sections of the farm that are worth mentioning, and even better when experiencing in person!

First, the original historic farmhouse is broken into six main sections, including the porch and dogtrot, master bedroom, back bedroom, stairs leading to the upstairs dormitories, parlor, and dining room. The dogtrot was essentially a downstairs breezeway that allowed air to circulate so that activities could continue even on hot summer days. Jones and his wife Mary occupied the master bedroom with their two youngest children, five-year-old Sarah and baby Cromwell. It is thought that Miss Mary Jones, Jones’s older sister, occupied the back room and was responsible for teaching the children their school lessons.

The staircase that led up to the other children’s rooms is available for current visitors to view, but not climb, as it is extremely steep. The parlor, which was the front room on the right, was a room for family gatherings, as well as to host more formal meetings. Lastly, the dining room was likely used only during the winter months, with the family eating on the porch or dogtrot during the warmer months.

In addition to the farmhouse, the property boasts several additional significant outbuildings.

The kitchen was the most common outbuilding on Texas farms. Due to the heat in the summer months and fire concerns, this building stood separately from the main portion of the farmhouse. Another outbuilding used in correlation to food was the smokehouse. The smokehouse was home to meat, as well as space for storing potatoes and other food items. The main fare for the Jones was pork, as they would butcher several dozen hogs during the winter and this served the family for about the next year. After butchering the hogs, the meat was set in salt for about a month and then smoked on a low fire for 24 hours a day for about six weeks. This process allowed the meat to be preserved and then it would cure in the smokehouse until the time it was eaten. One can almost still smell the low fire burning when stepping into the smokehouse.

On the property today sit two replica slave quarters. These were built in accordance with typical cabins provided for slaves in mid-nineteenth century Texas: single pen, log structures with dirt or wood floors and a mud and stick chimney. In addition to Charity, the Jones's cook, the individuals who occupied these quarters are named throughout Jones’s journals as being Jerry, Willis, Jake, Mary, Lucy, and Amy as well as others who served as everything from field slaves to house servants. Jones was known to give his slaves Sundays off to “do their own work,” along with an annual Christmas holiday.

CROPS AND ANIMALS According to the journal of Jones, the yard usually housed several free-roaming chickens.

His journal indicates that twelve chickens were brought with the family at the time of the move, and documentation over the years suggests that he built them a chicken coop so that the hens could lay their eggs. Also, out in the yard was the “kitchen garden.” The yield from this garden was essential to the family’s survival, and it is indicated that a wide variety of fruits and vegetables were grown here. Additionally, records indicate that oats, rye, and wheat were grown for personal consumption.

The last large section of Barrington Farms is the crop fields. As for most farmers in Texas, cotton and corn were Jones’s most important crops. He grew corn to feed his family, slaves, and animals as well as to sell to his neighbors. Cotton, however, was his main “money crop.”

Other crops mentioned throughout Jones’s journal are turnips, black-eyed peas, pumpkins, watermelons, muskmelons, and peanuts. This is still an active farm, and these fields continue to be worked by the state employees of Barrington Farms. There is even a special event held in late fall called “cotton harvest days” which provides visitors, alongside Barrington staff and volunteers, a hands-on experience picking, ginning, carding, spinning, and weaving cotton.

Near the crop fields on the lovely property of Barrington stands a log building known as a “crib,” used to store crops to feed people and animals on the farm. Jones typically farmed 20 to 80 acres of corn as well as 50 acres of cotton. Next on the property stands a barn, which was likely built in September 1845, as Jones’s journal reads that a carpenter named John Campbell “raised and completed barn and stables.” The barn served a dual purpose, serving as storage for tools, as well as for animal feed and fodder. There are stalls behind the barn that provide shelter for animals, while the enclosed portion of the barn serves as a coop for poultry.

Upon a visit to Barrington farms, one of the most memorable unpleasantries is likely to be the stench from the pigpen! In November of 1846, it is noted that Jones added a cedar rail pigpen to the property. It is likely that Jones treated his hogs in customary fashion of the era, which was to let the hogs roam free and “take care of themselves” for part of the year. Then, in the fall, when butchering time came near, he likely rounded them up, penning them in and feeding them until butchering time.

PLANNING A VISIT In general, the farm is structured to be a self-paced experience for visitors, though there are several special events throughout the calendar year. A visitor favorite includes Living History Saturday, where staff and volunteers dress in period clothing and give visitors a peek into farm life in the nineteenth century. This event is held the third Saturday of the month from September through December. There are several hands-on activities for visitors to embrace a better understanding of farm life. Another notable special event called Aw, Shucks! educates visitors on the process of growing, storing, and processing corn, one of the farm’s most important crops. Additional special events include Cooking at the Quarters, featuring traditional period fare, typically being cured pork, cornmeal, and seasonal garden vegetables; NineteenthCentury Medicine, focusing on the art of medicine that made Jones his fortune as a doctor prior to his political career, and uncovering a peek at past tricks of the trade; Sowing Seeds, another experiential visit where visitors are welcome to help sow and rake in the winter wheat.

All in all, there is much to be gained from a trip to Barrington Farms of Washington-on-theBrazos. The combination of pure education and experiencing the sights, sounds, and smells of the nineteenth century is truly unforgettable. The conversations with costumed docents are enchanting and pull guests out of the present-day, transporting them to the hard-working days surrounding the annexation of Texas.

MAY 2019 | 21

The CLARKS of TEXAS MAKE NO SMALL PLANS:

PHOTO COURTESY OF: RUTH HOLLOWAY FISH

WRITTEN BY: DIANE ADAMS

“Remember the Alamo Bowl!”

The cry rang loudly from Texas when the Texas Christian University (TCU) Horned Frogs upended the Oregon Ducks in early 2016. A bowl game for the ages, TCU was down 31 to 0 at the half, coming back to win in triple overtime with a score of 47 to 41. But that was only one recent triumph against the odds in TCU’s storied history.

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To truly understand the great history of TCU, it is imperative to go back to a time before Bob Lilly and Slingin’ Sammy Baugh. Go even further back than the school’s first football game post-Thanksgiving 1896, when AddRan Male & Female College (TCU in its infancy) defeated Toby’s Business College, Houston’s big shots, wearing mismatched stockings as uniforms and finishing the series with a win, loss, and tie. Go back to a time before there even was college football. The story of TCU’s founding begins much earlier than all that.

RACHEL DESPAIN:

FROM WATERLOO TO RANDOLPH

In 1835, an entire church congregation disappeared from Waterloo, Alabama, unnoted by any official state records. This group of believers was loosely affiliated with what is now known as the “Stone-Campbell Restoration Movement,” and members of the congregation were (negatively) referred to by some as “Campbellites.”

Meanwhile, about 120 miles north of Waterloo, the worldfamous defender of the Alamo, Davy Crockett, also set out for Texas. His daughter, Matilda Crockett, watched her father leave home dressed in his hunting suit and ‘coonskin cap, confident that he would soon bring his family to join him in Texas. Somewhere near Bolivar, Tennessee, the church wagon train met Crockett on their travels, and they contracted him as a guide to Texas.

The group, however, was too devout for his taste, as they spent every Sunday worshipping, and slowing down his travels. Not a fan of the day of rest, Crockett left the group at Memphis, heading to South Texas for further adventures of his own.

From Memphis, the group continued without Crockett on their journey to Clarksville, a brand new town on the Red River in far North Texas. There were two leaders of the caravan and congregation. The first was Mansell Matthews, preacher, lawyer, and doctor. He is credited for the first “Campbellite” church in Texas, one which Matthews later called the "church on foot, on wheels, and on horseback.” Matthews, soon elected as the representative for Red River County to the First Texas Congress, hurriedly removed himself to join the Texas Army, and, as a surgeon, was tending to Sam Houston’s wounds when Santa Anna was brought in as a captive. Even if Matthews had been the only transplant from Waterloo to reach Texas, the contribution to Texas history would have been sufficient. But he was not the only leader.

The second leader of the Waterloo exodus was Benjamin Linn D’Spain (sometimes Despain). Due to the influence of his devout and encouraging mother, he would eventually become a notable preacher himself. Awaiting his arrival in Texas was his brother, Randolph. Had these two men been the only Waterloo transplants, that too would have been sufficient for historical fame. But they also were not.

The widowed mother of the Despain boys, Rachel, and their young sister Esther “Hettie” were also traveling with the caravan to Texas. Rachel Despain’s gentle and loving demeanor was notable to all who partook in her company and charity, traits that powerfully influenced the lives of many great men along the way. Carmen Goldthwaite, the great-great-great-granddaughter of Rachel and author of Texas Dames and Texas Ranch Women, posits that “without Rachel Lynn DeSpain, the University [TCU] might never have begun.” Her light and love influencing Mansell and both of her sons, along with likely many others, ultimately transcended generations, spurring a servant-hearted dynasty.

JOSEPH ADDISON CLARK COMES TO TEXAS

Serendipitously, another determined young soul was making his way to Texas as well. Born in 1815 in the northern state of Illinois, Zachariah Clark found himself to be the man of the family when his father ran afoul of the law and disappeared.

Around twelve-years-old, he shed his christened name, Zachariah, and became Joseph Addison Clark in honor of his favorite author.

At age 24, in 1839, he escorted his family to Texas, but tragedy struck again soon after landing in Matagorda, as his mother took ill and died. Responsible for his family, he tried his hand at a number of jobs; but with nothing succeeding, he decided to head back east. However, Clark ran into high water in Nacogdoches and determined to settle there for a time.

Tragedy struck the Despains as well. Randolph Despain died alongside Colonel Fannin in the Battle of Goliad, causing the Despain clan to head for Nacogdoches, where Rachel had her 1,280-acre “headright” from the Republic, and an additional 960 acres as Randolph’s bounty for service. According to Goldthwaite: One day, a traveler on his way east stopped in. He acquired office space and a room from Rachel and enjoyed her hospitality.

But it was Hettie's beauty, music, and challenging mind that altered Joseph Addison Clark's plans. He and Esther "Hettie" Despain married in 1842. Enchanted by the good nature and laughter in Rachel's home, his skeptic's view of religion was challenged by Rachel's practices of kindness and acceptance. Clark studied and was baptized, attracted to the faith by his mother-in-law, her home a center for this band of Christians.

MAY 2019 | 23

PHOTO COURTESY OF: RUTH HOLLOWAY FISH

It turns out they were “Gone to Texas.”

DESCENDANTS OF JOSEPH CLARK AND HETTIE DESPAIN

From Joseph Addison Clark and Hettie Despain resulted a progeny whose works in the fields of preaching, medicine, administration, and particularly education, have directly benefitted hundreds of thousands of people.

Joseph and Hettie had thirteen children, eight of whom survived infancy. Their children went on to marry and raise families, resulting in more than 40 grandchildren. Three of their children were prominent enough to earn pages on the Texas State Historical Association website (TSHA). The biography of one, Thomas Marshall Clark, serves as an example to typify the educational accomplishments of the family: In 1873 Thomas's brothers, Addison and Randolph Clark, settled at Thorp Spring in Hood County and established AddRan College, where Thomas was secretary-treasurer and teacher of music, dramatics, and languages. He married Alice Yantis in 1878, and they had one son. In 1894 the family moved to Portland, on Corpus Christi Bay, where Clark established Bay View College, a private school for girls.

Randolph Clark

A grandson, Joseph Lynn Clark, published a history of the Clark family from the Republic days, down to 1969. Ruth Holloway Fish of Lubbock, a great-great-granddaughter of Joseph and Hettie, said that Joseph Lynn quit counting in the early 1960s, because there were at least 400 family descendants. The full title of Joseph Lynn’s book is Thank God, We Made It! A Family Affair with Education, a title that sums up the Clark family about as pithily as any words could.

In 1869, two of Joseph’s sons, Addison and Randolph, returned from the Civil War to the fledgling cowtown of Fort Worth. Together, Rachel Despain’s grandsons established the Male & Female Seminary of Fort Worth, a children’s preparatory school. However, the location soon became a problem as those traveling the Chisholm Trail arrived in town, mixing with the seminary crowd about as well as oil and water. Sam Bass and his gang operated freely, as the sleepy village neighborhood quickly became the most notorious of all the Hell’s Half Acres; named as such in those rowdy pioneer days. The school ended up only operating through the 1872-1873 school year as a result.

Their so-called love affair with education began when Joseph Addison Clark finally settled on a career as a newspaperman.

Notorious for moving around the state in the early days of fatherhood, Rachel Despain (his mother-in-law) moved around with her daughter’s family until her death in 1867. A savvy business woman, she brokered her original land ownings as she traveled with Joseph and Hettie, gathering more and more properties, and signing every title deed with her signature “x,” according to Goldthwaite (descendant and author). In TCU Magazine, Goldthwaite discussed the matriarch’s emphasis on a solid education for both women and men. “All of the women descended from Rachel have been educated well, although I am the first of the Despain line to attend TCU.” Rachel’s land holdings provided her family with the means to fund educational pursuits as needed going forward. Liquidating her land eventually financed the family’s first educational venture, the AddRan Male & Female College, including the land, buildings, and start-up expenses.

This was not optimal for many of the local residents, particularly the Clark brothers. An offer came from a resident of nearby Thorp Spring to open a college in an unused building on his land. In 1873, TCU was born as AddRan Male & Female College, the first coeducational institution of higher learning in Texas.

THE CLARKS’

EDUCATIONAL VENTURES BEGIN

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Partnering officially with The Christian Church (Disciples of Christ), and called AddRan Christian University (named for the founding brothers), the school moved to Waco in 1895 where they defeated Toby’s Business College in that historic first football game. Becoming the Horned Frogs soon thereafter, the university was renamed Texas Christian University in 1902.

In 1910, a devastating fire destroyed the main administration building. This created an opportunity for TCU to move back to Fort Worth. With an offer of 50 acres and $200,000 to return back to the city limits, the school seized the opportunity, and TCU remains there to this day.

PHOTO COURTESY OF: RUTH HOLLOWAY FISH

DEDICATED DESCENDANTS

Randolph Clark’s Reminiscences was written especially to honor his late brother Addison. Within its pages, the gentle character of both brothers is on display. Ruth Holloway Fish, whom other members of the clan today consider the “go to girl” for Clark history, holds these two in special esteem amongst all the forerunners and descendants. Of all the offspring of Joseph and Hettie, Fish said, "In my opinion Randolph and Addison, considering everything, were the best and most extraordinary people from that point back and from that point forward to today."

There is still, however, the first Randolph Lee Clark; a son of Randolph and grandson to Joseph and Hettie, who was Superintendent of Schools in four localities before assuming the same position in Wichita Falls. TSHA describes his tenure thus: “He held the position for eight years and became known as an educational innovator. During his tenure, a junior high school was constructed and night courses were first offered for black students.

Recognizing that the children of Hispanic migrant workers in the area received little real education in Wichita Falls schools because they spoke little English and their teachers spoke little Spanish, Clark established a bilingual education program in 1922.” As if this were not sufficient, in his spare time he established Wichita Falls Junior College, now known as Midwestern State University.

There is also Joseph Lynn Clark, (of “Thank God We Made It” fame) another son of Randolph. He authored two history textbooks, long-used in Texas public schools. Additionally, he cofounded the Texas Commission on Interracial Cooperation, and taught at Sam Houston State University. Texas Monthly credited him with the lion’s share of effort in the authentic restoration of the Sam Houston House, Sam’s old home, on campus.

But two other descendants’ tales serve best to illustrate the enormous influence of the Clark family. These are the stories of Dr. R. Lee Clark, Jr. (grandson of Randolph), and Sara Elizabeth Mooney Kirk, known as Betty, a granddaughter of Addison. Dr. Clark was selected as the first Chief Administrator/President of the brand new M.D. Anderson in 1946. His biographer calls him “the father of modern oncology.” His accomplishments there are legendary, and he served as president longer than any other, retiring in 1978. The “pink palace of healing,” as M.D. Anderson is sometimes known, is pink because of his vision and his design.

Dr. Brian Boutwell, a Houston and Med Center historian, and long-time colleague of Dr. Clark, explained: Clark had once hitchhiked through Georgia with his medical school roommate, Jack Worsham, on their way back to Virginia

from summer jobs in the wheat fields of North Texas. Sleeping peacefully (and economically) on the grounds of Emory University, the two awoke one dawn to the brilliant pink glow of a hospital building reflecting the bright morning sun. The image of that hospital gleaming in the morning light was something Clark would never forget. He was inspired and pledged to himself then and there that if he ever could, he would build a hospital with the same stirring radiance of sunrise and hope.

Dr. Clark had a plaque on his desk that read “Make No Small Plans,” a mantra of his father. Dr. Clark set in motion the University of Texas Graduate School of Biomedical Sciences. In a tribute to him upon his passing, his successor as president of M.D. Anderson, Dr. Charles A. LeMaistre, wrote: “Countless thousands may never know his name, may never have felt his touch, and may never realize they are in his debt.”

Betty Mooney, by virtue of genes, upbringing, and character, also seems destined to do what she did. She was principal to an event more world-changing, possibly than any other in the storied Clark legacy. Mooney began working very closely with Dr. Frank Laubach, a missionary who developed a world-wide literacy program called “Each One Teach One.” That work eventually landed her in Kenya in the late 1950s, where she tutored and employed a young man, who, under her auspices, wrote a primer in the Luo language. She strongly encouraged him to attend the University of Hawaii and assisted in providing funding for his expenses. While in Hawaii, the student met and married a classmate, and they had a son. That student was Barack Obama, Sr., and that son became the President of the United States.

As the Clarks have for Texas, the nation, and the world, TCU has educated some contributors to the national culture, among whom are Phyllis George (Miss America 1971 and First Lady of Kentucky), multiple Emmy-winning newsman Bob Schieffer, and a Rockefeller (Winthrop, former Governor of Arkansas). The 2016 National League Cy Young winner, Jake Arrieta, is an alumnus, and, back in a football vein, so is Dan Jenkins (Semi Tough) and LaDainian Tomlinson. And then there is Sammy Baugh (class of ‘38) who set top-ten standards and is generally credited with making the forward pass a primary element of an NFL offense, a weapon most effectively employed by Bran Kohlhausen, 19 out of 26, for 255 yards after the half in that bowl miracle.

So, the next time you “Remember the Alamo Bowl,” do not forget the Alamo – and Goliad, San Jacinto, TCU, Sam Houston State, and M.D. Anderson. And, especially, do not forget the Clarks. Without them, it would be a whole different world.

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h t i w e homcolor EIGHT WAYS TO P E R S O N ALIZ E YOUR

WRITTEN BY: TANIA TAYLOR GRIFFIS | PHOTOS COURTESY OF: BUTCH IRELAND

Although a home filled with bright whites and soft grays has a certain calming feel, real life is often entirely different from a perfectly curated Pinterest feed. With the current trend of white walls and neutral pieces, life can seem a little colorless. If you have a craving for some color in a gray atmosphere, you are not alone. Here are eight easy ways to add a pop of color into any home.

PAINT Paint might be the most clichĂŠ way to add color to a space, but that is because it works so well. Few home projects can be done as quickly or make as much impact as adding a fresh coat of bright paint to your walls! Painting an entire room is always an option, but if you are not quite ready to part with your neutral walls, try painting just one accent wall, or use paint to brighten up a small separate space like an entryway or half bath.

The ceiling is an unexpected space to consider adding color. The fifth wall has been ignored for decades and is now having a major moment in the limelight.

Whether you want to try lavender, bright blue, or soft pink on your ceiling, it has never been a better time to experiment with paint.

Wallpaper is also making a big comeback, and it is entirely different from the wallpaper of years past. You can find a print in virtually any style, from animal print to large floral motifs, so go with something that draws your eye.

PLANTS Houseplants are the perfect voyage into the world of color. If chosen correctly, houseplants are not only low maintenance, but bring a proposed slew of benefits, like the ability to purify air and boost energy levels. Sometimes, a plant or two is all a room needs to be brightened up and feel homier. Additionally, try repotting classic plants into fun, unexpected vessels like a vintage teacup or a plain terracotta pot dressed up with a coat of bright paint. Now is the time to take advantage of your Texas roots and add some succulents or cacti to the mix. They are easy to care for, and because these plants are generally found outdoors, they will add a fun conversation piece to any space.

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DISPLAY A COLLECTION As children, most of us had a collection of some kind, whether it was leaves, rocks, pencils, or stuffed animals. Add playfulness to any space with a displayed grown-up collection. The possibilities for a colorful collection are endless: try a group of seashells in the bathroom, a collection of bright vintage rolling pins displayed on the kitchen counter, or a display of bright nesting dolls in a guest room. The added beauty of a collection is that they are generally easy to relocate from room to room.

RUGS There is not a better investment to make than a carefully selected carpet placed in your home. A rug’s job is to finish and define a space while simultaneously setting the tone.

If you have a modern, monochromatic home, a colorful, warm-toned piece can balance out your home for a welcoming atmosphere, while a traditional living space will benefit significantly from a brightly patterned rug. Small rugs such as hallway runners, bathroom mats, and entryway rugs are easy to relocate and are a great place to work your way into the world of color.

ACCENT FURNITURE When one is dipping their toes into the world of color, it is safe to say a brand-new fuchsia couch or turquoise upholstered bed is not the place to start. However, smaller pieces of furniture present the perfect opportunity to experiment with color. Try hiring an upholsterer to create a slipcover for a favorite armchair in bright, colorful fabric, or paint a sideboard an eye-catching shade of your favorite color.

ART Like everything in Texas, art is an area where bigger is better.

Add a bit of Texas charm with a colorful print of a longhorn or an oversized watercolor sketch of your trip to South Padre Island. Art should be personal, so it is often well worth the price to commission a local artist to create a piece for your walls, whether it is an abstract painting or a realistic pet portrait in oil paint.

If you find yourself being unable to commit to a large-scale piece of art, hang several small pieces of art in clusters to create a gallery wall. Art can go beyond framed items: add twigs, mounted antlers, and brightly framed mirrors for a real focal point.

PAINT THE DOORS If you cannot bring yourself to paint over your neutral walls, try painting your interior doors instead. Whether it is the back of the front door or interior doors leading to rooms, brighten up your space with an unexpected pop of mint blue or electric yellow. For those who feel phobic about committing to color, an easy way to try out a new door color is to paint the thin side of a front door; you will get an unexpected shot of color whenever you greet your guests.

Remember, adding color is all about layering in personality and livability. Work with others in your household to find what works best for you. If you find yourself feeling overwhelmed or unsure of where to start, reach out to an interior designer who can help you create a brightly hued oasis of your own.

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HOME BUILDER: DAVID DALGLEISH OF DALGLEISH CONSTRUCTION COMPANY

WRITTEN BY: MEGAN ANN OSWALD PHOTOS COURTESY OF: PAUL FINKEL

Wanting to expand their home located in the private community of Frio CaĂąon, these homeowners called on builder David Dalgleish of Dalgleish Construction Company to combine the old with the new. Because he was the original builder for the home, David was able to seamlessly add to the house, sourcing the same original materials and some of the original craftsmen who worked on the house. He blended the existing home with the new addition and completed the 7,500-squarefoot seven-bedroom, seven-bathroom home.

Thanks to Blair Burton of Blair Burton Interiors, the homeowners were already in love with the way their home looked and wanted to make the addition look as original as possible. David focused on bringing in elements found in the main areas of the home, including using the reclaimed wood beams from Vermont on the master bedroom’s ceiling. The white shiplap wall was also carried over, adding to the clean lines and minimalistic style. With such dark wood accents and reclaimed lumber, the white walls balance the darker tones as well as reflect natural light around the space.

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The homeowners are shifting from raising young children to a family of growing adults. With this life change, they wanted to move their home into a phase that would better suit their growing needs.

One of the greatest perks of not having young children anymore was the ability to create a private wing off the main house without needing to keep the children close in case of emergency. The biggest request when the homeowners started designing their addition was for a transition space between the new master suite and the original house that included air conditioning.

Dalgleish completed their request for an air-conditioned space without losing any views of the surrounding landscape. He created a steel and glass enclosed bridge that spans the length between the main house and the addition. With the walls of the bridge completely

made of windows, the hallway is open to the outdoor scenery instead of feeling like a dark tunnel. The exterior of the home that abuts the bridge is clad in rustic wood siding and mixes with the modern look of the steel and glass. Much more than a simple hallway, the bridge is an architectural art piece.

Now a private retreat, the new master suite contains a sitting area and glass front fireplace to enjoy on chilly mornings. The stone around the fireplace complements the Jerusalem Bone White limestone fireplace found in the living room. An iron chandelier hangs above the sitting area, balancing the neutral colors of the chairs below. Large windows display the green lawn and the river beyond.

Large French doors at the far end of the room open onto a patio and allow the evening breeze to come inside.

The home addition included a new master suite that ccontinues the wooden accents and clean lines found in the original part of the house.

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The new master bathroom combines rustic Texas Hill Country style with a modern twist. White shiplap walls are juxtaposed with a glass shower surround, maintaining the feeling that the addition was always a part of the home. Dark window frames match the originals and create a color contrast with the white walls. A large soaker tub completes the master bath as the perfect spa-like retreat and place to relax.

Along with the master suite, extra bed spaces were added for family members who want privacy from the main house. Vaulted ceilings allowed the family to utilize built-in bunk beds without feeling cramped, while the bunks draw the eye up the wall to the reclaimed beam. At the center of the room is an iron bed that stands out from the white shiplap walls. Light blue and gray accents complement the dĂŠcor style found throughout the house.

For the homeowners, Frio Cañon will be a lifelong home that they are able to pass down through the generations of their children and grandchildren. Builder David Dalgleish saw their vision of a well-crafted home made of quality materials, as well as the legacy they wanted to pass along. “This is one of the most scenic parts of Texas and mixing the indoor and outdoor lifestyles is a must,” Dalgleish said. Being able to look out of any window and see the beautiful landscape and wildlife is a welcome retreat for a busy family. The Preston home showcases highquality work and one-of-a-kind artistry;a perfect example of the unique homes that David creates for his clients.

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DESIGN STYLES

EXPLAINED: PART 2

FARMHOUSE WRITTEN BY: MEDDIE STEWART

While the written theories, history, and explanations on interior design could easily fill a library, there are many terms often used when it comes to home décor. With the prevalence of home décor shows and publications available to help anyone achieve their perfect, dream-home aesthetic, terms get thrown around that can be confusing, and even incorrect. Please explore this collection of brief explanations of design styles for a deeper understanding of common aesthetic language.

However, they cannot all fit in a single article, so this is the second installment, continuing from the March issue of Texasliving magazine.

Far from fussy, a farmhouse style is inviting, casual, and exudes the practicality of everyday life. Items are stylish yet hardy, and delicate breakables are typically eschewed for more sensible options. A neutral palette and similar textiles keep the look fresh, clean, and relevant. Wooden wall details such as beadboard and shiplap are hallmarks of a farmhouse aesthetic, as are wooden floors and wooden ceiling beams. A modern twist is the emergence of barn doors used to manipulate interior space. Often painted in a brighter hue as a focal point, these sliding doors bring in the traditional barnyard elements. Likewise, the use of reclaimed wood for tables, walls, or even a mantel is trending. Using vintage heirlooms as décor often work, such as a display wall of simple china or decorative plates as wall art.

However, these traditional elements should be balanced with updated pieces.

For instance, butcher block counters and a large apron sink are commonly found in a farmhouse kitchen. For a contemporary look, add matte appliances, a pop of color, open cabinetry, or acrylic chairs at the breakfast table. Avoid motifs that create an outdated, 1980s “country kitsch” vibe such as roosters or sunflowers. Make it comfortable, add some authenticity, and throw in some complimentary elements from other styles. Now go hit the flea market for some reclaimed charm!

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MINIMALIST While minimalism gained its popularity in interior design in the 1980s and ‘90s, borrowing heavily from the modern aesthetic and principles, it is a style that withstands the test of time. Minimalism could be described as “necessary” or “bare minimum.” From an architectural and spatial standpoint, a minimal design includes just what it needs, pared down to keep the design functional. The aesthetic borrows heavily from traditional Japanese architecture and design. Elements often found in a minimal home include the removal of internal walls, the use of transparent materials, and simple yet stylish storage solutions. The idea is quality over quantity, and fewer items in a room often make the space look larger. Surfaces are clear and a white palette is often utilized. For visual interest and comfort, textiles vary in texture, instead of color.

With a crisp, blank slate, the inhabitants are able to display a few key items. A sculpture, a large work of art, an interesting rug, or some pottery would stand out much like an art gallery. It is even possible to seasonally rotate items to change up the look , yet keep the clutter non-existent. While messiness can be a sign of intelligence, clutter is also known to cause anxiety. So for less stress, while still keeping a beautiful home, consider paring back, all the way back!

TRANSITIONAL A fan of home improvement shows or décor magazines is more than likely exposed to a transitional aesthetic quite regularly. Simply put, it is the merging of two design styles, one of which is traditional, in a cohesive design that works. In a way, it is the younger, hipper version of the quintessential traditional home, often featuring clean, modern lines or contemporary tones and patterns.

However, it can be difficult to pull so many elements together into a collective look, and this is where interior decorators really shine!

TRADITIONAL Many grew up in a home decorated traditionally. Traditional design is casual, classic, and predictable. Homes designed with this aesthetic feature crown molding, chair rails, and molded baseboards, often painted glossy white. Ceilings are usually white and color palettes throughout the home fall within a mid-range of tones, with nothing too jarring or bold. The formal dining room as a separate space is more formal in nature, and pieces will often show off crystal or china. Furniture arrangement is logical, the sofa arranged parallel and perpendicular to a fireplace, for instance, and everything fits neatly in a place where it is expected. Those who enjoy this classy and comfortable style will likely purchase lamps and throw pillows in sets of two, for balance and pairing. Textiles may range in color and pattern, but all still go together. A typical sofa would be upholstered, simple, and likely a timeless neutral or muted color.

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Homeowners want to throw out many of the classic rules while not straying too far from a classic look. While a neutral base is often preferred for furniture, walls, and upholstery, transitional homes often feature a depth of texture and pattern, using materials like steel, rattan, wood, acrylic, glass, and ceramics. This style avoids clutter but likely includes more accessories than a minimal or modern home. However, these pieces are carefully curated to achieve a desired look.

For those who lean towards this aesthetic, they may purchase a more modern and sleek dining table and chairs but use a traditional upholstery or window treatments.

Perhaps the furniture is comfortable and plush, but the rug is sheepskin and the wall art is a large graphic. The kitchen could feature an island and granite countertops but utilize open-shelving to display classic white dishes. The keys to successful transitional décor are planning and balance.

FRENC H COUNTRY This design aesthetic is a common one in Texas and works particularly well in older homes or in a sprawling house out on some acreage. The overall look provides a warm, welcoming feel, with plenty of rustic character and old-world charm. Unlike many current trends, this look relies heavily on solid wood pieces that often feature ornate details or carvings. The palette is colorful and draws heavily from nature; popular colors include blues like cobalt or oceanic hues, forest and grassy greens, yellows like maize or gold, and rusty reds. Metal elements often have a “used� look, with rust spots or weathering. Floors are commonly stone, brick, or distressed wood, as are the walls.

One quintessential element of the French country aesthetic is a genuine stone fireplace, complete with a large, beamed mantel. The mantel may display items such a copper pots and pans or ceramic pottery. These may be filled with fresh flowers, a common item within this provincial, cozy look. Large, sturdy armoires are often utilized for storage. Rugs and textiles feature more natural, rough, and visible weaves. Real antiques, toile fabrics, elegant mirrors, large statement clocks, and cozy plush cushions help pull the look together.

RUSTIC Last but not least, the rustic touches appear in many of the aforementioned design styles. However, a complete rustic style is masculine compared to most and can be summed up in one word: nature. Homes decorated rustically usually include raw, natural materials, from the building and architectural elements to the accessories and furniture within. Wood abounds, from beams to columns, mantels, and antiques. Chunky pieces and wide planks help define the style. Ceilings, columns, fixtures, accents, beams, and moldings are often stained in darker hues or even black, the perfect balance against the typical white walls, sometimes paneled with a whitewash finish. The textiles and patterns are often natural: think animal skins, leather, or plaids. Accessories may include antlers, branches, stones, beams, stumps, cotton, or simple plants. The color palette is predictably neutral, but a dull pine green or deep rust are commonly used as accent colors. Rustic is an ideal aesthetic for those who imagine a mountain lodge as the ultimate home for simplicity, comfort, and relaxation.

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C L E A N I N G A N D M A I N TA I N I N G DIFFERENT TYPES OF

Indoor Flooring WRITTEN BY AND PHOTOS COURTESY OF: MICHELLE LYNNE

Stepping into spring is a good time to think about what you step on at home every day: your flooring. Whether wood, tile, stone, or carpet, your floors are an investment that take a beating every day. Cleaning and maintenance of the different types of materials is not difficult and will add years to your flooring.

Tile

PORCELAIN AND CERAMIC

WHAT YOU NEED: Dust mop or vacuum Microfiber cloth or mop 16-ounce spray bottle White vinegar Dish soap Water Porcelain and ceramic are the most popular tile materials in homes today. Both are durable and easy to maintain. The weekly “spritz and dry” technique is all that is needed for maintenance with either material. Simply mix ¼ cup white vinegar in a spray bottle with one drop of dish soap and fill with 16 ounces of water.

Start by sweeping or vacuuming the space.

While porcelain or ceramic is less likely to scratch or scuff, it is still recommended to use the vacuum attachment that is safe for hard surfaces. Spray the floor in sections, and dry with a microfiber cloth or mop as you go. Kitchens and baths are suggested to spritz and dry all over, but other areas can be spot cleaned as needed. Reseal the grout annually, especially in wet areas.

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Natural Stone Floors Natural stone floors are also popular in homes today, mostly in the form of marble or travertine. To clean these surfaces, leave the vinegar in the pantry. Avoid any cleaning solution that is acidic, as these will dull and etch the stone.

WHAT YOU NEED: Dust mop or vacuum Dish soap Mop

Water Start by sweeping or vacuuming the space. Just like with wood and tile flooring, make sure the vacuum attachment is safe for hard surfaces. Begin by dampening a mop with water and a couple drops of dish soap. Make sure to wring out the excess water. Mop in small sections, making sure to not leave any standing water. Natural stone does not require dry mopping to prevent streaks, but the stone and the grout should be sealed annually to protect them from any water damage.

Tip: If you are remodeling and choose to use a natural stone, buy extra. If part of your floor gets damaged and needs to be replaced, you will want to match the original flooring color and texture. When using a natural flooring product, the same type of stone purchased from the same vendor (even harvested from the same quarry) can look very different.

With ceramic, porcelain, or natural stone, avoid using sponge mops because they push dirt and grime into the cracks and grout lines. Instead, opt for cotton, microfiber, or chamois-style mops or cloths. If you want to deep clean porcelain, ceramic, or natural stone, steam clean once a year by a professional service, or do it yourself with a rental steamer. This will remove stains in both the tile and the grout.

Wood

R E A L , E N G I N E E R E D, A N D L A M I N AT E

WHAT YOU NEED: Dust mop or vacuum Mop Dish soap Water Dry mop or soft cloth Plan to clean your floors every two to four weeks, with high-traffic areas addressed every week. Start by moving furniture that rests on the wood itself, and not an area rug. (Tip: Invest in furniture sliders; they make this task much easier and prevent scuffs.)

Run the dust mop or vacuum along the flooring, removing as much dirt and debris as possible. If using a vacuum, make sure you have the proper hard floor adapter; you do not want to scratch the finish. Although some wood floors have a wax finish, most hardwood and engineered wood floors have a coat of polyurethane protecting them. With a polyurethane finish, using a simple soap and water mixture is an easy and non-toxic cleaning method. If you want to double check what finish is on your wood floor, simply rub your finger across the surface. If you see a smudge, the flooring is protected with wax. (If wax is indeed present, follow the laminate wood floor cleaning practices below.)

Begin by dampening a mop with water and a couple of drops of dish soap. Make sure to wring out the excess water, then mop the floor going with the grain of the wood. Do not leave any standing water, as this may seep under the wood and cause damage. To make the floors shine after they have been cleaned, buff them by running a dry string or microfiber mop or cloth back over the wood floor. Laminate floors and wood floors protected with wax generally require regular dusting and spot cleaning rather than using a wet mop. Water can damage both of these styles of flooring and is not recommended.

To maintain any style of wood flooring, sweep or hand vacuum visible dust or debris in between cleaning, and immediately wipe spills. Consider not wearing shoes in the house, as they may have rocks lodged in the sole that could create scratches. Imagine wearing high heels that have worn down; that exposed nail will scratch your floor with every step. This does not mean you need to go barefoot all the time, simply invest in some shoes designated for the house only that you know will be floor friendly.

Carpet WHAT YOU NEED: Vacuum Scissors 16-ounce spray bottle Baking soda White vinegar Water Checkbook

Finally, it is time to tend to your carpeted living areas.

Cleaning should be done once a year and includes hiring a professional. Do some research and hire a carpet cleaning company in your area that follows the Carpet and Rug Institute Seal of Approval.

After the carpet is clean and has fully dried, maintenance is simple. Try not to track dirt and grime onto the carpet in the first place. This is best accomplished by not wearing your outdoor shoes in the house, as mentioned previously. Having wipe-off mats inside and outside also works.

Vacuum once a week, less for low traffic areas such as a guest bedroom. Use sharp scissors to cut back any loose piles or snags in the carpet. Clean any spills immediately. There are so many different types of spills and various carpet styles and colors that it is difficult to predict what will remove it. No matter the spill, gently blot it with a soft, white cloth. Do not rub! Rubbing will push the substance deeper into the carpet.

For many spills and stains, white vinegar works best. Mix Âź cup vinegar with 16 ounces of water. Next, add one tablespoon of Dawn dish soap; shake, and spray liberally. Let rest for five to ten minutes and continue to blot. Repeat.

Being proactive and consistent with cleaning and maintenance can provide many years of flooring that still looks new.

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FARLEY GIRLS CAFÉ “A Little Bit of Everything”

WRITTEN BY: ALLISON G. HENLEY PHOTOS COURTESY OF: JONATHAN LUCAS OF LUCAS SOLUTIONS

Seeking out restaurants while on vacation can lead to some pretty interesting finds. Farley Girls Café is a catering service turned brick-and-mortar operation that serves the Galveston area.

Situated on the east end of the island, in the medical district, the location is central to beach-goers and also those coming or going from the cruise terminal.

WHO ARE THE FARLEY GIRLS? Farley Girls Café and Catering was started by two sisters, Rosmond Duzich Thormahlen and Ryanne Duzich Culberson, aka the Farley Girls. Growing up the daughters of local restauranteurs (their parents' previous ownership included The Spot, Fish Tails, Waterman’s, and Fisherman’s Wharf), the girls said that opening a restaurant was “in their blood.” When asked about the inspiration and start-up of the business in August 2012, Culberson said, “The stars aligned for the right time and place when we were both free, and voila! Farley Girls was born.”

Rosmond, known as Roz, is a graduate of Johnston & Wales University in Miami and the University of Houston and is married with two children. She has learned to create fresh, sustainable dishes to offer the best dining experience possible. With these fine examples of how to run a restaurant well, she learned to do “whatever it takes” to please a dining customer. Roz finds new ways daily to improve everyday meals through new recipes with farm-to-fork ingredients.

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Ryanne honed her management and food selection skills while attending the Culinary School of Austin. Currently, she runs the daily operations at Farley Girls Café with ease, having acquired restaurant experience from working within the multiple island restaurants that make up her family’s past business operations. She is very comfortable in front of the counter, as well as coordinating house-made dishes and menus with Roz. Under Ryanne’s supervision, Farley Girls has won Best Caterer throughout Galveston County for a number of years, as well as Best Sunday Brunch throughout the years of competition.

The tagline for the duo’s café reads “a little bit of everything,” which the expansive and exquisite menu most definitely reflects. “We had an endless amount of things that we wanted on the menu,” Ryanne said. “We wanted to be able to sneak into the restaurant at 2 a.m. and devour any craving.” The café has three separate menus including all-day breakfast, brunch, and lunch. Breakfast and lunch are served Monday through Friday from 10:30 a.m. to 3:00 p.m. The imaginative brunch menu is reserved for the weekend, served Saturday and Sunday from 7:00 a.m. to 3:00 p.m. Now to dive in to these menus a bit more closely!

BREAKFAST The greatest feature of this breakfast menu is that it is accessible all day. Many breakfast staples are offered a la carte as “sides,” including eggs, bacon, sausage, waffles, and pancakes. The sisters also serve grits, but not the traditional Southern grits made from corn. Instead, the café serves a creative variety of grits made from mushroom and gouda. These grits can be paired easily with eggs and make a lovely breakfast choice for those looking to change up their breakfast routine. Two other notable choices on the breakfast menu include the Good Morning Galveston and the BTA. The former is a fried egg, bacon, and pepper jack cheese on a homemade bun. It is served with breakfast potatoes on Saturday and Sunday, and fries during the week. The BTA includes a fried egg, bacon, tomato, avocado, and pepper jack cheese on a slice of country loaf. It is served with breakfast potatoes on Saturday and Sunday, and fries during the week. This would be a great option when looking for something to satiate that savory craving.

BRUNCH The brunch menu will have your mouth watering just reading over it. Along with classic brunch fare are several creatively combined entrees. One high point of this menu is the four varieties of eggs benedict they serve. First, you have your traditional eggs benedict with a poached egg and hollandaise sauce. Next up is the Texas Eggs Benedict, which replaces the poached egg with scrambled and trades the hollandaise sauce for queso. The Chorizo Eggs Benedict variation comes with guacamole and a poached egg, topped with chorizo queso. The last of the eggs benedict choices is the Lox Benedict, which comes with some flavorful extras!

This dish is made of smoked salmon lox on a toasted English muffin, poached egg, hollandaise, capers, and purple onion. Each of these choices is served with breakfast potatoes.

Also of note are two entrees that really capture the full spectrum of taste buds: the Captain and the OMG. The first catches your attention with seafood, incorporating fried catfish, fried gulf shrimp, and bacon-wrapped shrimp and jalapeños stuffed with pepper jack cheese topped with remoulade. Next up, and a customer favorite, the OMG offers a choice in fried meat (chicken or steak) on a pancake topped with sausage gravy and a fried egg. Is your stomach grumbling yet?

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CATERING SERVICES

LUNCH The lunch menu offers salads, sandwiches, and pizza, along with some dazzling main entrees. Classic salads are served with the choice of homemade dressings to include: balsamic vinaigrette, ranch, blue cheese, Caesar, and remoulade. One of the two non-traditional salads includes the French chicken salad, with Panko and parmesan-crusted chicken that has been pounded thin. If your taste buds are craving a sweet and sour mixture, the goat cheese and candied pecan salad would be a wise choice, accentuated by fried goat cheese balls, along with candied pecans, dried cranberries, greens, and homemade balsamic vinaigrette.

If your stomach is really rumbling from playing in the surf all day, the boy burger will fill that belly! This customer favorite is a beef patty with bacon placed between two grilled cheese sandwiches. If you are looking to fill your seafood cravings, then a shrimp poboy, shrimp and grits, or the baja tacos would fit the bill. If you want to combine that seafood craving with a pizza, you are in luck! Farley Girls CafĂŠ offers a lox pizza that includes intriguing toppings: smoked salmon, cream cheese, capers, and purple onion.

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Farley Girls catering specializes in home catering services, and also is able to cater events at their restaurant location. Farley Girls has an extensive catering menu and is able to accommodate breakfast items, appetizers, soups, salads, and entrees. The full catering menu can be found on their website. Their famous bread pudding is offered as one choice of dessert, which utilizes all of their homemade bread, topped with a rich caramel sauce.

LOCATION This charming cafĂŠ is located a bit off the beaten path, on the harbor side, not far from the University of Texas Medical Branch. Street parking is available, or there is an adjacent attended lot where you receive a parking permit that can be validated inside the restaurant. Do not be deterred by the unassuming exterior building, as the moment you walk in the door you will be greeted with a fresh, energetic vibe coming from the white walls and farmhouse dĂŠcor of this counter-service restaurant. Be sure to check them out the next time you find yourself in Galveston!

the hottest

Salsas in texas WRITTEN BY: KIMBERLY A. SUTA

When it comes to condiments, Texans prefer a little more pizazz than simply ketchup and mustard.

What that means for us is an abundance of incredible salsas! Sure, there is no shortage of family and friends with their grandmother’s traditional salsa recipe, ones that have been passed down for generations. You might even have your own favorite recipe, but what if you do not? Truth be told, we have quite a number of exceptional salsa companies right here in Texas, so many that we cannot list them all, but here is a good start to whet your appetite. Get your chips ready!

These salsas can be used for even more than just a snack. Salsa, indeed, may be taking over Texas as a must-have product in the kitchen. It can be used to cook just about anything, from enchiladas to crockpot dinners.

PHOTO COURTESY OF: DOM'S CHOP SALSA

As you might have guessed, salsa and hot sauce far outrank such mundane condiments. In fact, salsa overtook ketchup as America’s number one condiment back in 2013. According to the PEW Research Center, the Hispanic population accounts for eighteen percent of the nation’s population, and that statistic is higher in Texas, thanks to its proximity to Mexico.

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It is so tasty that even friends who do not like tomatoes will practically drink the stuff. Some of their customers even use the mild salsa as a spaghetti sauce. “It works because we use Roma tomatoes instead of the boiler tomatoes that people often used to make salsa,” Dom said.

Dom and Susie, his wife and partner, started the company back in 2014 after their salsa received such an overwhelming response at Rackspace, where they worked. It was not long before H-E-B approached them. To produce the kind of salsa that they wanted, Dom had to invent a grill that could handle mass production. “South Texas is the most saturated salsa market in the world,” he said. “If you’re going to get into it, you’d better be different. We invented a new way of making salsa.”

In actuality, grilling the salsa happened by chance. Dom was using a family recipe of Susie’s but did not have time to cook on the comal per usual, so he threw all of his salsa ingredients on the grill, and voila! Everyone at work could not get enough.

Before long, they were getting so many requests for their creation that the whole family was working weekends to keep up.

Getting into H-E-B was an incredible boon. “They recognized the fact that we were doing this in an innovative way,” Susie said, and the rest is history!

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“I learned to make salsa when I was younger,” Shane said.

“I used to bring it up to the field house on the weekend, and friends always enjoyed it and asked me to bring it wherever I went.”

When Shane decided to quit coaching so he could spend more time with his daughters, starting a salsa business was a logical next step. They began selling at farmer’s markets, and still do, as well as over 20 stores in the greater Houston area and Brookshire Brothers in New Braunfels and Wimberley, to name a few.

Pain Train salsas are fresh salsas, and according to Shane, there is no skimping. “We want to make the best salsa we can make and sell it for $7.95 a jar,” he said. “People don’t blink about that for the most part. There are a lot of salsa connoisseurs here in Texas.”

Shane is also proud to grow some of the hottest peppers in the world. They grow Carolina reapers and ghost peppers right outside their shop in a raised garden bed. Their superhot salsa, Nuclear Lightning, is for those aficionados looking for maximum heat.

The company also makes a salsa with raw, local honey and pineapple called Tiki Thunder. They recommend pairing it with pork chops and chicken. Additional flavors include medium, hot, and green-go-spicy, not to mention their home style tortilla chips.

AIN OF: PAIN TR

Dom’s Chop Salsa

One of the most truly original salsas on the market, sold only in H-E-B stores around Texas, is Dom’s Chop Salsa. They currently sell three flavors: mild, medium, and hot. Based out of San Antonio, it is the only grilled (barbequed) salsa on the shelf in America. “There’s nothing else like it,” Co-Owner Dom Mendiola said. “It’s a grilled flavor explosion – authentic and unique. That’s why we say ‘taste the grilled difference’ because we are truly different.”

Do not let the name fool you. Although Pain Train Salsa does make some spicy options, their crowd-pleaser is GreenGo, a mild creamy avocado salsa made largely with tomatillos that pairs great with grilled salmon and on eggs. “We put a whole avocado in each jar,” Co-Owner Shane Nobles said.

Shane runs the company along with his wife, Bianca Nobles.

URTESY PHOTO CO

PHOTO COURTESY OF: DOM'S CHOP SALS A

Pain Train

Tio Pelon’s Salsita Just like the label of the owner’s face, Oscar J. Perez, Tio Pelon’s Salsita is full of character. They currently offer three different year-round shelf-stable flavors, including a red called Salsita Emma, and two green salsas, Salsita Cremosa and Salsita de Tomatillo. They also offer a seasonal sweet chipotle salsa during the holidays that tastes incredible on goat cheese. “I call it my barbeque sauce because it’s kind of smoky,” Oscar said. “It goes well with pork tenderloin or anything on the grill.” He has always had a passion for cooking.

His grandmother is from Mexico, and Oscar grew up eating her red salsa, what is now known as Salsita Emma. “It’s a pure red jalapeño salsa,” he said “The color comes directly from the peppers. She would send it to me in college or give it to us [the family] when we visited. You can put it on everything from eggs to pizza.”

So what makes this salsa so special? “We’re all about creating an experience for people,” Oscar said. “We focus on the interactions we have with the customers.”

Oscar believes his salsa is a little spicier compared to others, but it depends on each customer’s personal preference. “Texas definitely plays a huge role in salsa,” he said. “People here really love it. I have customers that put it on popcorn even. I had someone comment on Facebook that our 'Salsita goes good on everything – well, maybe not pancakes,' then said, 'Wait, I'm going to try it on pancakes.’”

You can find Tio Pelon’s Salsita in boutique stores across Texas or order it online.

PHOTO COURTESY OF:

RENATA TREBING FROM NOUR

ISH WITH RENATA

Wrights of Texas Wrights of Texas salsa is owned and operated by another husband and wife duo. “My wife grew up making salsa in her high school days,” Co-Owner Rick Wright said. “She’s always made it our entire married life, for 40-plus years.”

The company grew organically, first using a restaurant kitchen during the week when it was slow to make the salsa for their friends until eventually, they got it in the hands of the buyers at Whole Foods. “They called me when they were opening a brandnew store in Sugarland, and they wanted local foods,” Rick said.

“They loved it so much I walked out of there with an order.”

Their fresh salsas, which require refrigeration, are available in red and green and come in three varieties: mild, medium, and hot habanero. Besides Whole Foods, you can also find them at H-E-B, Central Market, Kroger, and Trader Joe’s.

The green salsas, which are made with chunks of avocado and chopped cucumber, are a yummy way to spice up a salad. “Our most popular is the medium green,” Rick said. “It’s good on fresh fish and other seafood. You can add sour cream and mix it with cabbage to make fish tacos. It has a very broad application.”

Notable Mentions Other noteworthy Texas salsas include Happy Tomato, a brand that is careful to use non-GMO ingredients. Their most popular salsas are the medium and Very Verde, a creamy salsa made with extra-virgin olive oil and avocado that a lot of people find tasty as an enchilada sauce.

PHOTO CO URTESY

OF: TIO PE LON'S SALSI TA

Beba Pfresh Salsa is another family-focused brand that was spawned from family recipes. The focus is on healthy, highquality ingredients that even kids can enjoy as a snack, and adults can use as a salad dressing.

Finally, Austin-based company, Two Hot Mamas Salsa, is another worth trying. Their most popular is called Mambo Combo, a fun blend of their Roja and Verde. They pride themselves on their versatility, although it seems most of these salsas have applications beyond our wildest culinary imaginations.

With this many scrumptious salsa options, finding your favorite sounds like a delicious challenge!

MAY 2019 | 45

SPR I N G I N TO THE

OUTD OOR S WRITTEN BY: KARA SLAUGHTER

Transitioning from the cold, wet, cloudy winter to the hot and humid summers, Texans are graced with a short window of spring, where trees, flowers, and fields begin to bloom, new life emerges, and the weather is perfect for a blip of time.

Spring is upon us, and there is no better way to celebrate the beautiful season than by enjoying a nice meal or drinks with the girls in a fun and festive outdoor dining area.

Houston, the sprawling metropolis that it is, offers a few secret treasures: restaurants around the city that transport you to an experience beyond city limits.

C O LT I VA R E Coltivare is a neighborhood restaurant serving rustic Italian cuisine in the heart of the Houston Heights. One of its most unique features is that the food served is dictated by Houston’s growing seasons and the backyard garden in its welcoming, cozy, and fun outdoor space.

While the menu is dependent on the season and growth from the garden, some of its most recent items include pizzas made with ingredients like rosemary, fresh ricotta, delicata squash, and pancetta or wood grilled chicken with Agrio dolce, pine nuts, and pickled grapes.

They have a wide variety of salads, small plates, pizzas, pastas, and more.

When guests dine on the outdoor patio overlooking the garden, they see how everything comes full circle at Coltivare. The food grown in the gardens is harvested and served to guests very soon. The experience at Coltivare allows guests to be part of the process – connecting them to their food.

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PHOTOS ON THIS PAGE COURTESY OF: RALPH SMITH STUDIOS

According to the restaurant, “The 3,000-square foot garden serves as both a space to grow fruits, vegetables, and herbs for our menu, but also as a place for guests to enjoy a cocktail while they’re waiting for a table.”

LO D G E

Drive 20 minutes outside of the hustle and bustle of Downtown Houston, and you might find yourself face-to-face with Rainbow Lodge, an upscale dining experience nestled in an over 100-yearsold log cabin on the banks of White Oak Bayou.

Owner Donnette Hansen has created an eclectic atmosphere with distinctive décor and a mouth-watering menu featuring delectable wild game and seafood. Guests will find that from the staircase lined with cypress knees to the gigantic stone fireplace and 18-foot ceilings, the restaurant is full of unique antiques and personal touches, all with a story to tell.

Chef Mark Schmidt has crafted plates from brunch to dinner featuring scrumptious items full of fresh flavors and unusual combinations – bringing life to traditional dishes. At brunch, guests can enjoy items such as Braised Buffalo Short Rib Benedict with a jalapeño hollandaise or Brioche French Toast with caramelized bananas and warm maple syrup. In the evenings, guests can feast on delicious menu items including South Texas Nilgai Antelope Loin or a classic favorite, Rainbow Trout with Lump Crab and Pecan Brown Butter.

Dining at Rainbow Lodge during spring is the perfect time to enjoy their outdoor space. They have a dynamic multilevel deck and patio overlooking the landscaped grounds and creak area, even including a citrus grove and lush lawn.

“Guests should feel like they are at a cozy lodge hidden away from the hustle and bustle of Houston,” Hansen said.

“Ironically, we are located right in the middle of town.”

PHOTO COURTESY OF: DONNETTE HANSEN

RAI N B OW

B RENNER’ S

ON THE

B AYO U

Brenner’s on the Bayou is the second location of Brenner’s Steakhouse that embodies the warm atmosphere, delicious food, and personalized service that is known and loved at the steakhouse.

Brenner’s on the Bayou is a wooded retreat on Houston’s Buffalo Bayou that offers delicious entrees from brunch to dinner. Menu items include breakfast dishes such as Corn Flake Crusted Brioche French Toast and Beer Can Chicken Chilaquiles, or dinner dishes such as Renaissance Farms Roasted Chicken and Berkshire Double Bone Pork Chop.

For a fun evening out with friends after a long work day, enjoy their Blue Bar menu, a happy hour menu featured Monday through Thursday from 5:00 p.m. to 7:00 p.m. The menu features enticing specialty cocktails and martinis, wines and beers, and even frozen treats that can be so refreshing during the summer. Guests can nosh on bar bites like Tuna Tartare Tacos, Mexican Street Corn Poppers, and Duck Confit Empanadas.

Opened in 2007, Brenner’s on the Bayou is a rustic yet elegant experience. As guests step into their lush gardens, they encounter a serene oasis offering an escape from the city hustle.

B EAVER’ S If you find yourself driving down Westheimer, do not be alarmed by a giant beaver statue. It is a symbol of delicious food, unique drinks, and a creative compound, reminiscent of a hunting lodge with tree trunk designs and natural, unrefined wood throughout.

Principal owners Jon Deal and Todd Johnson brought to life a rustic space with an expansive courtyard patio. The patio boasts a unique fire pit, comfortable chairs for lounging around the fire pit, a play area for children, and picnic tables for dining.

Guests can also enjoy a vintage trailer modernized as a service bar.

Beaver’s features barbeque-infused Southern comfort food that reflects Houston in the most authentic way, with Southern flare and Tex-Mex favorites. The menu is rich with mouth-watering choices like the Knocked Up Queso, with chopped smoked brisket, or the Hot Hen, a whole Cornish game hen tossed in a spicy buffalo sauce sure to set your taste buds on fire. Enjoy your meal with one of their many unique cocktails, including a Hibiscus Margarita that just feels perfect for spring.

At the end of a night out at Beaver’s, enjoy sitting around the fire with friends and family with a fun treat reminiscent of your childhood: s’mores!

Whether you are coming here for brunch with the gals or an evening out with the family, Beaver’s provides a relaxing, rustic space with a little something for everyone.

MAY 2019 | 47

BUMP UP the FLAVOR WRITTEN BY AND PHOTOS COURTESY OF: LORIE FANGIO A TASTE OF PARIS™

D

inner plates filled with vibrant colors entice us to the table. As we enter growing season, markets are packed to the brim with produce ripe for the picking. This is the season when herbs, fruits, and vegetables are at their peak of flavor and freshness. Loading plates with produce increases nutrient intake, and the vibrant colors can help you enjoy your meals more. We eat with our eyes first, and these pretty plates truly provide a visual feast.

With such a variety of fresh produce, now is the best time to create simple toppings to bump up the flavor of grilled meats. One of my all-time favorite ways to serve meat is with plenty of herbs. Grilled shrimp takes on new life when tossed with fresh basil gremolata. This lemony herb sauce is also fantastic on flank steak, hot off the grill. From fish to beef, this vivid herb concoction delivers big, bold taste.

For a standout topping that can be used with practically any grilled meat, try the fresh salsa. The sweet and savory combination of fruits and vegetables with a hint of lime keeps you diving in for more with every single bite. Peachy island fruit chutney will remind you of a beach vacation and offers lip-smacking goodness when served atop chicken or pork.

variety is the spice of life, so load your plates with the colors of the season and rev up your taste buds.

Basil Gremolata INGREDIENTS •

1 lemon, zested and juiced

•

2 cloves garlic

•

1½ cups fresh basil, packed

•

1 cup fresh parsley, packed

•

½ teaspoon salt

•

¼ cup olive oil INSTRUCTIONS

1. Place all ingredients in a food processor and pulse until combined.

2. Spoon the gremolata generously over sliced meat.

Peachy Island Fruit Chutney INGREDIENTS •

½ cup peach preserves

•

1 teaspoon white wine vinegar

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1 teaspoon fresh ginger, minced

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2 cloves garlic, pressed

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½ cup pineapple chunks

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½ cup mango, chopped

•

2 tablespoons red onion, finely diced

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1 jalapeño, seeded and diced

•

¼ cup coconut

•

1 tablespoon fresh parsley, chopped INSTRUCTIONS

1. In a small chef ’s pan, heat peach preserves with the vinegar, ginger, and garlic until sauce is bubbling.

2. Add remaining ingredients and cook for 2 to 3 minutes.

3. Serve chutney on top of grilled meat.

MAY 2019 | 49

INGREDIENTS

Fresh Salsa

•

½ cup cherry tomatoes, cut in half

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1 tablespoon red onion, finely chopped

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½ orange bell pepper, chopped

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½ poblano pepper, chopped

•

1 tablespoon fresh jalapeño, finely minced

•

½ cup fresh strawberries, hulled and chopped

•

1 lime, zested and juiced

•

Salt to taste INSTRUCTIONS

1. Combine all ingredients and toss.

2. Season with salt.

3. Serve a generous amount of salsa on each portion of protein.

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