I'm Going To Commit Myself!

The last few days have been great, especially Saturday, when Tony and I went to Steve Pietzsch's artist reception, at the Kerr Arts & Cultural Center. Oh my goodness, we arrived about ten minutes early before the reception began, so we could visit with Steve for a few minutes and within twenty minutes or less, the place was packed with all kinds of people admiring our dear friend's awesome art.

While we were nibbling on some delicious, healthy appetizers and visiting with several of our friends, I overheard a nice woman, tell another volunteer that works at the center, "I think this is one of the biggest crowds that we've ever had here."

And it was true, because it was basically standing room only and I think a lot of it had to do with our good friend Donna Gable Hatch's fabulous article that she wrote, to help get the word out about Steve's awesome surreal art exhibition and reception, in Saturday's Kerrville Daily Times Weekend Edition.

So, if you didn't make it to Steve's artist reception, on Saturday, you can still go see Steve's fabulous art exhibit, because it will be on display until September 20th.

Yesterday evening, early this morning and today, I have spent several long hours painting the inside of The Mother Ship. And I plan to go back out there, in just a few minutes, to do some more painting.

I've almost used up a gallon of paint and I've only gotten half of it painted so far, because I am having to put second coats on everything. Tomorrow I plan on buying another gallon of paint and I am going to commit myself to at least two hours of painting each day, in hopes of having all of the painting done within the week. And that's about it for tonight.

Y'all have a great evening!

Pillow Talk! or Stephen K. Morris!

Today has been another great one. This morning Jim & Daneshu came out to see us and we had a total blast visiting with them, because they are our kind of people. If we weren't talking non-stop we were laughing. So yes, my back is still a little sore, but I am sure that it will be fine sooner than later.

At one point during our visit Kinky called me, "Nance, do y'all have a couple of spare AA batteries?"

Yes, we do. Why?"

"Because my remote control is dead..." After I told him about Daneshu & Jim being here, he invited us to come over for a visit. And his last words, on the phone, were, "And don't forget to bring the batteries."

Minutes later, Kinky and The Friedmans came out, of the Lodge, to greet us as we climbed out of their Suburban. Then we had a fun visit with Kinky, out on his back porch. And before we left he signed a book for them. Then we came back over here and visited some more.

Late this afternoon, I started packing some more stuff for my upcoming road trip, with Chet, to The Land of Enchantment. Then I took a picture of today's last stuff that I took outside, excluding my pillow and guitar, so I can temporarily store everything, inside Buttermilk, until we transfer all of it tomorrow, to the Explorer that I have rented for the trip.

That adorable pillowcase that you see in the picture was recently made and given to us, along with another matching pillowcase, by our our new friend Julia Balinsky. We met Julia and her husband, Andy, when our dear friend Ellen brought them out here, while the Kerrville Folk Festival was going on, because Ellen wanted to show them the rescue ranch and to do a little birdwatching, in The Okay Corral. 

Anyway, I love the pillowcases, because they are just way too cute. The fabrics that Julia chose, have all of these happy dogs wearing different kinds of boots, shoes and slippers, filled with bones, sticks, balls, frisbees, toys, etc. I also love the red and black polka dot ribbon and the colorful paw prints. And I can't wait to show the pillowcase to Cindy, because I know that she'll love it, too.

For several years Andy & his super talented, fiber artist wife, have rented a booth, at the Kerrville Folk Festival, where they sell her one of a kind, handmade, 100% Cotton pillowcases and the name of their store is Sleep On It. 

In fact, that night when I went to see David Crosby and gave away Tony's blue, fishing chair, is where I spotted Ellen and June hanging out at and the Sleep On It booth was swamped with paying customers. So if you want to buy some great, one-of-a-kind pillowcases, you can go to the folk festival next year or visit her website: www.balinsky.com.  

Once again, our dear friend Donna Gable Hatch has written another fabulous article, in todays Kerrville Daily Times, about another one of our great friends, singer-songwriter, musician Stephen K. Morris! And tomorrow, you should be able to Google her great story, in The Kerrville Daily Times to read about Stephen.

And that's about it for tonight, because I plan to play my guitar for a little while, pack some more stuff and then sleep on it, because tomorrow is going to be a very busy day for me.

P.S. If I have time, etc. I will try to post some pictures while I am visiting Cindy, in New Mexico and I will be back, at the ranch, Wednesday evening. And back to blogging on Thursday.

Y'all have a great evening!

The Legends Music Series!

Today has been great. Yesterday our dear friend Donna Gable Hatch wrote a great article, for The Kerrville Daily Times, about the upcoming Legends Music Series that Kinky is hosting, at The Hunt Store. Yesterday I had planned to post her great article, but because of Sara Lee's awesome rescue/pending adoption, I decided to post the newspaper's article today, so my post wouldn't be so long to read.

Because I use different software than Donna, I had to cut and paste the article together. Here is how it looked, in The Kerrville Daily Times, before I pieced it together for my blog.

Legends Music Series
Gary P. Nunn kicks off trilogy of summer concerts
By Donna Gable Hatch
    Features Editor

 Singer-songwriter Gary P. Nunn’s career began in the 1960s with the Fabulous Sparkles before he

settled in with the Lost Gonzo Band. The band dissolved in 1980, and Nunn struck out in his own,

cementing his status as a musician of note in the years that followed.

HUNT — The Hunt Store is the site of a series of concerts that shine a spotlight on some of Texas’ most colorful musicians: Gary P. Nunn, Ray Benson and Billy Joe Shaver.

The Legends Music Series, hosted by the inimitable Kinky Friedman — begins June 26 with Gary P. Nunn, whose six decades-long career includes a hitch with the Lost Gonzo Band, a combo of socio-cosmic cowboy cowjazz with a dab of Psycho-billy.

“I’ve know Kinky for more than 30 years, and over the years, he’s talked about doing this— putting together singer-songwriter type of concerts — with guys like me and him. I’m happy to be part of this, and proud to be the first one in the first series.”

A Texas institution, Nunn will perform with his four-piece band, which includes Rick Ramirez on bass, Russ Patterson behind the drum kit and Lars Albrecht on guitar.

One of Nunn’s most famous songs is “London Homesick Blues,” which had been used as the theme song for the popular television show “Austin City Limits” for two decades.

Seating is limited.

He also wrote “The Last Thing I Needed the First Thing This Morning, Was to Have You Walk Out on Me,” which was recorded by Willie Nelson, and which he will sing on June 26.

“I’ll do all my old songs, the ones people always want me to do,” said Nunn, who recently branched out into Western swing ala Bob Wills. “I’ve got 16 albums out and a lot of material, all of which I like. As time goes by, you kinda focus on a group of songs that seem to work consistently with audiences.”

Born in Oklahoma, Nunn and his family moved to Brownsville when he was in sixth grade, and he considers himself to be a Texan. 

His parents both were schoolteachers, and they instilled in him the importance of education, holding true to good moral character and paying forward kindnesses.

“I guess we’re all a product of our upbringing, and I had good folks who valued education and music, had good values and were all about helping people,” said Nunn, who was an honors student and an athlete all through school. “I’ve always tried to remember that.”

It was his father who encouraged him to pursue music.

“My dad bought me a guitar, a set of drums and a bass when I was in sixth grade. I don’t think his intention was that I would make a life in music, but just so I’d be able to play for the kinfolks and friends when we got together.”

He and some of his friends from school formed a garage band in eighth grade and were mentored by a group of older, established musicians. 

“They taught us a little guitar song called ‘Rebel,’ and we entered a talent show.” 

As soon as he stepped on stage, Nunn knew that’s where he belonged.

“We dressed up in little white sports coats and bow ties. The girls all went crazy, and I was pretty much hooked,” Nunn said. “I thought every night was going to be like that.”

In 1967, he moved to Austin and attended the University of Texas, where he was a pharmacy major. While there, he formed The Lavender Hill Express with the late Rusty Weir. Shortly after, Willie Nelson, Jerry Jeff Walker and Michael Murphey landed in Austin, and Nunn began playing with all three.

In 1973, the Texas troubadour helped launch the Outlaw Country movement as a member of the Lost Gonzo Band. The band toured and recorded with many of Texas’ most notable musicians, including Walker, Murphey and Ray Wylie Hubbard.

“From time-to-time, we get together and perform. It’s kind of cool to go back and play those old songs,” he said of the Lost Gonzo Band, which dissolved in 1980. “There’s some pretty good stuff. We all ended up making our own careers independently, which speaks to the amount of talent in the band. The band got Jerry Jeff going, and that’s saying something.” 

In the course of his career, Nunn has earned several gold and platinum records for writing, publishing and performing.

And his awards are many.

He was inducted in the Texas Hall of Fame. He was named as a Lone Star Great by the state department of Commerce and Tourism, got a star on the West Texas Walk of Fame — which also honors Buddy Holly, Roy Orbison, Waylon Jennings and Bob Wills, among others — and was chosen as the official Texas Music Ambassador in 2007 by Gov. Rick Perry.

“All of it is pretty great, but I’m so proud of being included in the West Texas Walk of Fame that I can’t stand it. I grew up in West Texas listening to Buddy Holly and Roy Orbison, and to end up on the same monument as those guys is just awesome,” Nunn said. “I really don’t deserve it, but I’ll take it.”

And it all started with his parents, he said.

“My parents were good folks. They encouraged me and set me on a good path from the beginning, and it helped that they were schoolteachers,” he said.

“I’ve had really, really good teachers and coaches growing up, and we’re losing them one-by-one now; they’re all passing. I was an honor student, and I played ball in school — I played ’em all — and I was a pretty good little athlete for a guy my size.

“Some of my music teachers had a tremendous affect on my life. I had a sixth grade band director, Mac Jones, who I’ve been reunited with. He lives out in the Houston area, and he came to see me at one of my shows. My choir director, A.V. Wall, encouraged me and treated me a little special — I guess he recognized I had a little talent — and they both encouraged me and pointed me in the direction I’ve gone,” Nunn said. “It’s amazing how someone can show just a little bit of attention on you and change your whole life."

About the series

Each of the concerts the Legends Music Series includes a five-course, 5-Star meal from Chef Blas Gonzalez, executive chef at Hunt Store Cafe.

Tickets per concert are $75 plus tax for dinner and show, or $100 for dinner and show with premium seating and a meet-and- greet on the patio.

The menu includes a choice of soup, mixed green salad, mixed plate of hors d’oeuvres, choice of macadamia crusted mahi mahi, grilled airline chicken breast or 6-ounce grilled filet mignon served with cous cous and seasonal vegetable medley, choice of tequila key lime pie, raspberry chocolate cake or Jack Daniels bread pudding.

Dinner is served at 7 p.m., and the show begins at 9 p.m. For info call 830-238-4410

Y'all have a great evening!

Donna Gable Hatch, Mike Scovel & The Kerrville Daily Times Rule!

The last few days and today have been great. This morning, when Tony came home, after drinking coffee, at The Old Timer, he had a big grin on his face as he handed me today's copy of The Kerrville Daily Times. "Nance, Donna Hatch has written another great story about another one of our good friends, Mike Scovel. Her article about Mike is so great. It's on the front page of the Living section."

 

After I had finished reading the super great article about Mike again, because last night sweet Donna Gable Hatch had sent me her awesome story about Mike, so I could blog about it tonight. Unfortunately she and I use different software and my blog doesn't allow certain files, so I am going to try to recreate this great story and that's why I posted pictures of The Kerrville Daily Times newspaper version up above, so you can see how nicely Donna put it together.

Drawn to draw 

Photos by Bill Terry/ Kerrville Daily Times photographer

Award winning Ingram artist Mike Scovel designed and created the Pool of Tears Veterans Memorial Park in downtown Temple.

Ingram artist Mike Scovel does it all

By Donna Gable Hatch

Features Editor

Ingram artist Mike Scovel has been drawing and sketching for as long as he can remember.

“It must be programmed into artists before birth. I really can’t remember a time when I wasn’t trying to draw or paint,” said Scovel, who is self- taught. “Some of my relatives still drag out drawings and paintings I did as a teenager — stuff I can barely remember doing, and usually art that I would never be proud of.”

He works in a variety of mediums — oils, clay, pencil, mixed media and watercolor —and creates everything from Impressionism to Realism, depending on the project.

“Some of my collectors love the fine art character paintings and could care less about the serious work, while the ones who collect the military or serious paintings aren’t that familiar with the other work,” he said. “I just like to create what my vision is and hope someone else likes it enough to buy it.”

There’s something about creating works of art that speaks to his core — and when inspiration strikes, he can’t tamp it down, regardless of where he is at the time.

While serving in Vietnam, Scovel was the company artist Company A of the 227th Assault Helicopter Battalion, 1st Cavalry Division.

When he returned from Vietnam, he worked as an animator in Savannah, Georgia, but longed to be a serious western artist.

“I started studying Charlie Russell and other classic Western artists, and I also drove to Kerrville to meet with Ace Reid, who was really one of the biggest influences on my career,” said Scovel, who was named 2008 Cartoonist of the Year by the Academy of Western Artists. “He spent about half a day with me and then took me into town for barbecue. Over lunch, I asked him what his best advice for me would be. He said, ‘Don’t do it. It’s a hard way to make a living, and unless you’ve really got a passion for it and patience, it’s just too hard,’ which made me plenty angry. I realized when I saw the look on his face that he intended for it make me angry — angry enough to prove to him and the world that I did have that passion.”

    

He persevered and, in the ’70s, Scovel landed a job as features illustrator at the Houston Chronicle, where he produced special features art and the cover art for the newspaper’s popular Zest magazine, a Sunday insert.

The newspaper did a feature article on their in-house illustrator that created a lot of buzz — and Scovel’s life forever changed.

“That story produced so much demand, I had to quit the Chronicle to keep up,” he said. “At the time, I was drawing for them during the day and painting at night. I’ve been a full-time artist ever since.”

His painting of famed rodeo clown, Kajun Kid, hangs in the ProRodeo Hall of Fame & Museum of the American Cowboy in Colorado Springs, Colorado.

“I met him when we were exhibiting at the Houston Livestock Show and Rodeo, and we became friends,” Scovel said of Louisiana native Dudley Gaudin, aka Kajun Kid. “I did the painting the year he retired in 1979, after 27 years as a bullfighter.

While he plied his trade as a professional artist — with commission upon commission — he branched out into sculpting, and he turned to nationally known sculptor and 27-year Kerrville resident Jim Reno for guidance.

“He was very gracious and gave me some great tips about tools, clay, etcetera,” Scovel said of Reno. “He told me to always make sure my sculpture had a tornadic motion, so that no matter which direction a viewer looked at it, it had interest. But his best advice was ‘just get the stuff and get busy.’”

That’s just what he did.

The first work he had cast was titled “Texas Ranger,” and it was an instant hit with collectors.

    

“It was two-thirds sold out before we took it to the foundry. Because of that, we were able donate one to the Texas Ranger Hall of Fame and Museum, which was a real honor for me.” His Christian Sculpture Collection also draws a lot of attention: A 10-inch tall bronze piece titled “The Apostle John” sells for $1,450. A 24-inch tall bronze piece titled “Jesus Wept” is $4,800.

He also creates military tribute sculptures, including a life-size piece titled “Salute to a Hero” that depicts a young boy saluting with a tear running down his cheek. It sells for $18,500.

“My eldest grandson, Kolter,who was nine at the time, was my model for the little boy,” he said.

In 2003, Scovel designed and created the Pool of Tears Veterans Memorial in downtown Temple. Later that year, he beganwork on “Duty, Honor and Country,” a life-size tribute to Medal of Honor recipient Roy P. Benavidez for the Benavidez Memorial Foundation in Cuero, 90 miles southeast of San Antonio.

The bronze statue was dedicated on Veterans Day, 2004.

In 2005 and 2006, Scovel created two wall-size relief sculpture projects to Pro-Logic, Inc., a Virginia based company that provides IT and communication solutions for the Department of Defense and other government agencies.

“I love sculpting and wish I had more time to do it. My favorite sculpture work these days are the ones I do for veteran projects such as public memorials,” he said. “In fact, I’m hoping to get started in the next couple of months on a new desk top sculpture called ‘No More Taps.’ When I did Veterans Memorial Park for the city of Temple, called Pool of Tears, the idea for this desktop piece came to mind.”

The piece depicts a 9-inch soldier who has just finished playing taps and is in a prayerful pose, holding his bugle.

“It could also be used on a headstone,” he said.

But he hasn’t abandoned his painting.

He was commissioned to create a 10-feet by 40-feet mural at The Bosque Redondo National Monument site in Fort Sumner in New Mexico.

“It was by far, one of the most fun projects I’ve ever done. The Bosque Redondo Memorial is a state monument and acknowledges the history of the Long Walk, when the Union Army forced the Navajo and Mescalero Indians to walk hundreds of miles to a concentration camp known as Fort Sumner,” he said. “It’s an amazing story and a wonderful memorial that a lot of folks don’t know about.”

The mural is titled “Last Camp before the Bosque” and features 17 soldiers, three horses and 30 background soldiers.

“The fun part about this painting was that I used a lot of real people in it. Many of the local ranchers and others from De Baca County are among the life-size soldiers along with our son, myself and a couple of close friends,” he said. “When the mural was put up, the soldiers and horses were all life-size so when people walk through that winding hallway, they feel like they’re standing next to the soldiers.”

On the opposite wall is a mural by Navajo artist Shonto Begay, who painted the Navajo and Mescalero making the walk.

“It’s a pretty impressive hallway, and it was a real honor to do.”

The Leanin’ Tree Museum of Western Art in Boulder, Colorado, lays claim to one of Scovel’s favorite painting: “Commm’nn’Git’It.”

“It shows a chuck wagon cook at the bottom of a very deep canyon, ringing the dinner bell. All kinds of cowboys and cowgirls and cows are falling down the canyon,” Scovel said. “There are hidden gems in the mountain’s side and the characters were fun to do. It’s a tall painting — 24-inch by 48-inch — so it’s easy to stand back and study.”

Scovel’s career spans more than four decades. His work has been featured in many national publications — including the Saturday Evening Post, American Cowboy, Southwest Art and Western Horseman — and can befound in museums throughout the West.

“Over the years since, I’ve had numerous awards from the Cowboy Cartoonists International, a gold medal for sculpture at an invitational event in Paramount, California, and there have been

quite a few blue ribbons and I’m proud of those,” Scovel said. “But my most cherished awards are the three People’s Choice awards because they’re really the ones I want to reach.”

But his artist’s heart and soul is in the military-themed sculptures he creates. “I lost friends over there. We were — are — family,” he said.

“God gave me my talent, and one of the purposes, I feel, is to create art pieces that are reminders of the service and sacrifices our military families have given for our freedom.”

While serving in Vietnam, Sgt. E-5 Mike Scovel was the company artist Company A of the 227th Assault Helicopter Battalion, 1st Cavalry Division.

Mike Scovel was named 2008 Cartoonist of the Year by the Academy of Western Artists.

Mike Scovel’s life-size sculpture titled “Jesus Wept” took approximately 16 months to complete.

End of Article

I hope that y'all have enjoyed reading Donna Gable Hatch's fabulous Mike Scovel story, in todays Kerrville Daily Times. And all I want to say is, "Donna Gable Hatch, Mike Scovel and The Kerrville Daily Times Rule!" And that's about it for tonight, except I want to repost the incredibly great caricature that Mike Scovel secretly did of Tony, so he could surprise him with it, because we love it so much.

P.S. Hey Mineral Man! I want you to know that Kinky came over today and he ate lunch with us. Just like Tony, Kinky LOVED eating your "The Mineral Man's Pickled Peppers" that you made and gave to us yesterday morning. And Kinky also took several more of them with him, when he left, so he could enjoy them later!

Y'all have a great night! 

The Thai O'cha Restaurant!

Today has been great. This afternoon Kinky called me. He called to invite Tony and me to join him and our dear friend Donna Hatch, the fabulous author and editor, at The Kerrville Daily Times, to eat lunch with them, at Thai O'cha restaurant, because they were celebrating the fabulous article, that appeared in today's newspaper, that our friend, Phil Houseal, had written for Donna about Kerrville's favorite Thai restaurant. I immediately said, "Yes. It sounds like a lot of fun and we love that restaurant. And it's perfect, because we have several errands to run..."  Here's a picture that I took of today's Kerrville Daily Times' story.

Oh my goodness, our lunch with Donna and Kinky was so much fun, as always. As we sat and enjoyed eating our delicious, healthy Thai food, we laughed and joked about all kinds of things. Of course, I did so much talking I was the very last one to finish eating the #4, on the menu, that Tony and I had both ordered. He and I do that all of the time, so I guess that makes Tony and me a cute couple. And I love it, because it always drives Kinky crazy, because we do it so often and he thinks it is" totally ridiculous."

During our super fun lunch I told Donna about my newly purchased guitar and I asked her to please tell her sweet husband, Ryan, about it, because he is one of my jamming-buddies. Donna's eyes lit up and then she told me that Ryan had signed up to take the fabulous, 3-days Kerrville Folk Festival's Root's & Blue's workshop, but unfortunately he wasn't going to get to go to it. "Nancy, I've already bought the tickets for it. Would you like to go to the Roots & Blues Guitar Camp? Ryan would love it if you do! And you've got your new guitar to play!"

Before I could even take a breath, I said, "Yes, I would love to..." Then I inhaled and nearly fell out of my chair, because I was so excited about attending this super cool workshop, even though I know that I will probably be the "old woman and worst player" there.

After eating the delicious Thai food, we looked outside and it was raining cats and dogs outside, so Tony says, "We better get back to the ranch now, before the heavy rains start to flood and lock us out." So we canceled our errands and immediately came back home. Here is the complete story that Phil Houseal wrote for Donna for The Kerrville Daily Times and because I had to cut and paste it together, some of it is not layed out exactly like the newspaper's better version, but here it is anyway. 

Exotic flavors

Jai uses only fresh, organic ingredients in her signature pad ginger stir fried dishes at Thai O'cha, 417 Water St., along the Guadalupe River in downtown Kerrville. 

Thai O’cha serves up a slice of paradise

Story and photos by Phil Houseal

Special to The Times

     After considering opening restaurants in several locations, the owners of Thai O'ocha, 417 Water St., decided it would be best to work on running one restaurant well. To the good fortune of local lovers of Thai cuisine, they decided that would be Kerrville.

     “I wanted to concentrate on only one location,” said Opal, the 29-year-old manager of Thai O’cha. “I cannot split my body. I want to make sure the food when it comes out needs to be perfect — everything needs to be perfect. Maybe we will open another in three to five years.”

     “Opal’s” Thai name is Sarin. She explained it is Thai tradition that everyone goes by a nickname. The owner and chef at Thai O’cha is her mother, Sudjai, known as Jai.

     Ju, Jai’s niece, and Song, Ju’s friend, work as servers.

Jai uses only fresh, organic ingredients in her signature pad ginger stir fried dishes at Thai O'cha, 417 Water St., along the Guadalupe River in downtown Kerrville.

     But all that diners really need to know is that Jai worked as a chef for more than 30 years, first at a hotel chain in Thailand and then in Marble Falls, after the family immigrated in 2009. Opal has a degree from Thailand in international studies, and she wants to eventually earn her master’s degree here. She handles most of the translating for her family.

     Thai O’cha features Eastern décor with lotus blossoms, a figure of the Buddha and statues of elephants, a revered animal among the Thai people. Patio seating overlooks the Guadalupe River. Why did Jai decide to open such a restaurant in Kerrville? Simply because there was no Thai cuisine in this Hill Country community, she said.

     “She wanted to present Thai food to this community,” Opal said. “Thai food is healthy, uses lots of herbs, is all organic and uses fresh ingredients.”

     Their signature dish is pad ginger. “Pad” in Thai cooking refers to a range of stir-fried dishes, complemented with any meat or seafood. The foundational ingredients include green onion, yellow onion, carrots, broccoli, Chinese mushroom, celery, and, of course, ginger, thickened with corn starch.

Being in the heart of Texas requires the staff to make some accommodations to ingredients, but they insist on using fresh, organic vegetables.
     There are other differences they have discovered are expected when cooking Thai food for American appetites.

     “We use authentic Thai recipes, but sometimes we cannot find the same ingredients, so we try to adapt American ingredients,” Opal said. They look to use gluten-free sauces, and make the portions larger.

     While the stir-fried dishes remain most popular, their menu includes more exotic fare such as roast duck, spicy curries, papaya salad, tofu steak, and sticky rice.
     They have also had to adapt to the American need for speed. Jai prepares each entrée separately as it is ordered. The vegetables are seared quickly in a gas-fired commercial wok, cooked within a few minutes. They have learned to prepare in advance double the amount of ingredients they think they will need, so they are able to turn out the orders very quickly.

     Another adaptation is teaching Texan servers the ways of Thailand.

     “Now they know Thai food, and they love Thai food,” Opal said with a laugh. “They had never had it before. Now they have started eating spicy food.”

     American diners will appreciate that dessert and drinks with a Thai meal are more than an afterthought.

Thai iced tea is a flavorful mix of tea, sweetened condensed milk, and coconut milk that is neither tea nor milk yet more than both.
     Desserts include fresh-made fried banana rolls, black sticky rice rudding and a diner favorite, mango ice cream: Fresh frozen in small batches, it is made of fresh mango, coconut milk, fresh cream and sugar and then served with fresh cubed mango, and topped with a cashew. Decadence never tasted so healthy.

     While Thai O’cha’s reputation continues to grow, Kerrville residents need not fear losing this restaurant, as long as Jai has anything to say about it.

     “I love Kerrville,” she said in quiet, careful English. “It is comfortable, a small town, and the people are nice."

At a glance

What: Thai O’cha

Where: 417 Water St.

Hours: 11 a.m.-3 p.m. and 5-9:30 p.m. seven days a week

Info: 792-2999

When Tony and I got back home I immediately plugged in my computer and went to look up the information about the upcoming Kerrville Folk Festival's 3-Day, Roots & Blues Guitar Camp. I am now even more excited about attending it that I want to thank our dear friends Donna and Ryan for letting me go to it, because they are two of my favorite people on our planet.

Y'all have a great evening!

Chocolate Raspberry Grand Mariner Mousse!

Friday, Saturday and today have been great, because they have been quiet and peaceful out here. I've needed the peace and quiet, because leading up to Christmas day it was a lot of fun, but was also pretty hectic to say the least.

Basically, I've spent the past few days resting, writing, taking long naps cuddling with our dogs, reading and listening to music, if I wasn't over at the Lodge visiting with Kinky and The Friedmans or over here making delicious, healthy juices for Chet, Tony and me to try.

Speaking of juicing, I pretty much "fell off of the wagon" this past week, because of all of the holiday treats presented to us. Seriously, Tony and I have had our fill of delicious sugary cookies, cakes and pies and my now tight-fitting 501 Levis can vouch for that, too.

I don't regret eating any of those tasty treats and desserts and I am glad that I did. But starting January 1st I plan to jump-start the new year by doing a 3 - 5 days raw fruits and vegetables only fast. And I am seriously looking forward to doing it, because it is so easy to do.

Last month when I did my very first fast ever, I did those 6 days of eating raw fruits and vegetables only and I was never hungry and I was so full of energy. The reason that I am waiting to start my super healthy fast on New Year's day is because New Year's Eve Tony and I are going to The Hunt Store's New Year's Eve dinner show, which includes entertainment by Kinky, Little Jewford, Chet O'Keefe and Sean Rima, with Big G being the host of the early dinner show.

After Kinky telling us several times how delicious the food will be at the dinner show and then reading Donna Hatch's great article, in The Kerrville Daily Times, about The Hunt Store's chef and his planned menu for New Year's Eve is the other reason that I am waiting to start my fast, because the menu already has my mouth watering.

In case you missed reading Donna's article, earlier this week, on the 24th, about Chef Blas Gonzalez, The Hunt Store Cafe's fabulous executive chef, I have cut and pasted it here for you to read. Or you can click here to read The Kerrville Daily Times.

The Hunt Store Café chef promises feast for the senses

Blas Gonzalez creates special New Year’s Eve buffet menu

By Donna Gable Hatch

Features Editor

donna.hatch@dailytimes.com

HUNT — Chef Blas Gonzalez, executive chef at Hunt Store Café, said he’s created a menu for the restaurant’s New Year’s Eve celebration that brings to the table something for every taste and sensibility — from savory to sweet and everything in between.

     Gonzalez’s love of all things culinary — and all things Texas — sets the stage for a New Year’s Eve feast that includes wild axis fingers, wild boar longanisa stuffed pork tenderloin and more.

     The menu is part of an evening extravaganza that includes entertainment by singer-songwriters Kinky Friedman and Chet O’Keefe, Texas outlaw poet Sean Rima and Jeff Shelby — aka Little Jewford, an accomplished concert pianist and comedian who has been described as “a Liberace and Victor Borge cocktail, with a twist of the Marx Brothers.”

     The dinner concert, which is from 6 to 9:30 p.m., is hosted by radio host Gordon“Big G” Ames of radio station KERV-AM 1230. 

     A late show follows with entertainment by Josh Murley and Someone Like You.

     Tickets are $100 per person for the dinner and late shows or $35 per person for the late show only.

     “When I first me Blas, he turned me onto his fried axis tenders, and they are still my favorite,” owner John Dunn said. “We source our game locally from Broken Arrow Ranch, so it is the freshest available. We tenderize it and marinate overnight in Blas’ special buttermilk mixture, and it is always melt-in-your-mouth tender.”

     The evening begins with an hors d’oeuvres and cocktail reception.

     “The menu Chef Blas has created for New Year’s Eve offers a wonderful mix of his regional wild game classic,” Dunn said.

The buffet also includes:

• Lobster bisque

• Lolla rosa radicchio salad made with green and red butter lettuce mix, candy pecans, honey baked pears and balsamic reduction

• Chateaubriand with a béarnaise sauce served with garlic mashed potatoes and seasonal vegetables

• Wild boar longanisa stuffed pork tenderloin with mango jalapeno sauce served with wild rice and sauté fresh seasonal vegetables

•  Macadamia nut-crusted mahi mahi, served with wild rice and sautéed fresh vegetables, drizzled with pineapple sauce and dotted with fresno chili puree. 

The meal is topped off with chocolate raspberry grand mariner mousse.

Add ambition and stir

     Born and raised in San Luis Potosi, Mexico, Gonzalez hadn’t planned to spend his life creating memorable meals, but it was in his blood.

     “I didn’t intend to be a chef, I just loved to cook,” Gonzalez said. “I came from a family where my mother and my grandmother loved to cook. One of the first food I remembered that I helped cook was the traditional Mexican mole sauce.”

     In 1980, Gonzalez emigrated from Mexico and found work at Olive’s Pizza Restaurant in Plano.

     Five years later, he relocated to Austin, where he worked at the Austin Courtyard Restaurant under the tutelage of chef-owner Guert Rush. There, he worked at nearly every station in the kitchen, from a steward to cooking on the line and pantry station. 

     “In the year 1989, I went to work at Hudson’s on the Bend, also in Austin, where I worked alongside chef-owner Jeff Blank. This is where I learned the art of cowboy cuisine.”

For 15 years, Gonzalez honed his skills and rose the kitchen ranks from pantry cook to executive sous chef. 

     “I started working first in the pantry making salads, dressings, plating up desserts, cold plate presentations and smoking of the entire specialty item that we had on the menu from lobster, shrimp, scallops, duck, quail, venison and buffalo,” Gonzalez said. “Then I moved to the sauté station, where I learned the art of sautéing, flambéing and cooking food in high heat with little oil and pan frying perfecting such food dishes as escargots with a lemon beurre blanc, pan seared ahi tuna with lime cilantro oil, wild boar schnitzel with apple presidente glaze and Southwest flavored seafood pasta.”

     In 2004, Gonzalez accepted the position of chef de cuisine at another Texas landmark, Ocotillo Restaurant at the Lajitas Resort and Spa. 

     In 2007, he was named executive chef. During his tenure, both Gonzalez and Ocotillo were recognized with the Four Diamond Award for three consecutive years.

     Four years later, prominent Houston businessman Tom Fatjo Jr. recruited Gonzalez to launch a new restaurant at his luxury development, Stablewood Springs Resort in Hunt. The resort’s Antler Grill restaurant closed in 2013, but Gonzalez quickly found a new home where  he could work his culinary magic — The Hunt Store Café, 1634 Texas 39.

     “I’ve known Chef Blas since he launched Antler Grill in 2011 and have been one of his biggest fans ever since,” Dunn said. “Bringing him to The Hunt Store was a no-brainer and allows us to continue to improve and grow our food service.  

     Dunn said bringing Gonzalez on board has allowed the café to  expand its menu, “as well as our event catering business. We have already done several large private events and look forward to growing this part of the business even more in 2015.”

     In addition, the café also packages and sells Gonzalez’s most popular sauces, including his Pecan Praline Sauce, Mango Serrano Sauce, among others.

     “These sauces will be available in the store and online at the beginning of the year,” Dunn said.

     For more information about the New Year’s Eve event and to make reservations, visit http://thehuntstore.com or call 830238-4410.

Chef Blas Gonzales shares his recipe for Southern hot-n-crunchy shrimp:

Southern hot-n-crunchy shrimp

Ingredients

3 jumbo Gulf shrimp (per serving)

6 ounces of The Hunt Store Mango Serrano Sauce

2 ounces ofTexas aioli

3 slices of green tomatoes (per serving)

1/2 ounces jicama, 1/2 ounce tomatillo, 1/2 ounce shredded carrot, 1/2 ounce cilantro

1 ounce of The Hunt Store Honey Ginger Lime Vinaigrette

4 cups of hot-n-crunchy mix

4 cups of regular flour

Egg wash

Ancho aiola, a provençal sauce made of garlic, olive oil, lemon juice, usually egg yolks and seasonings.

  

Directions

Bread the tomatoes, shrimp and place in the fryer (oil temp at 360 degrees).

Make salad with jicama, cilantro, carrot, tomatillo tossed with The Hunt Store Honey Ginger Lime Vinaigrette. Serve the shrimp on top of The Hunt Store Mango Serrano Sauce and garnish with ancho aioli. Serve the tomatoes on top of Texas aioli sauce and garnish with ancho aioli.

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And that is about it for tonight, because there is only one slice of leftover pecan pie, on the kitchen counter, with my name on it and if I don't eat it right now—Tony will, when he comes into the kitchen for a snack. And that's also why my fast starts next year.  :  )

Y'all have a great evening!