Touts
To bid or not to bid; aye, there’s the rub.
Executive editor Patricia Sharpe grew up in Austin and holds a master’s degree in English from the University of Texas at Austin. After working as a teacher (in English and Spanish) and at the Texas Historical Commission (writing historical markers), she joined the staff of Texas Monthly in 1974. Initially, she edited the magazine’s cultural and restaurant listings and wrote a consumer feature called Touts. She eventually focused exclusively on food. Her humorous story “War Fare,” an account of living for 48 hours on military MREs (Meals Ready to Eat), was included in the anthology Best Food Writing 2002. Many of her stories appear in the 2008 UT Press collection Texas Monthly on Food. Her story about being a restaurant critic, titled “Confessions of a ‘Skinny Bitch,’ ” won a James Beard Foundation award for magazine food writing in 2006.
Sharpe has contributed to Gourmet, Bon Appétit, Saveur, and the New York Times. She writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
To bid or not to bid; aye, there’s the rub.
Stars and stripes forever.
Card tricks and vintage flicks.
Baubles, bouillon, and Bach.
Bull, bucks, and candle.
Who cares about the food when the cook is Truman Capote?
Doctors, dixieland, and double-deckers.
The birds and the knees.
Wok ‘n’ roll.
Days of vines and noses.
Homes for the holidays.
Sweets to the Suite.
Get our kicks and take your licks.
My kingdom for a horse.
Frock and roll.
A bushel and a pack.
Frying the midnight oil.
Take the money and run.
Wheelers and dealers.
Some days it seems like the complaints about restaurant reviews will never stop: “My family and I drove all the way from * * * on the strength of your good ole Anonymous and, like him, we received no special services—all to the tune of $35.15 for four of us.
The ten restaurants in Dallas that (almost) make me regret that I live in Austin.
Along about May the nuts begin to form, in close-growing clusters at the tips of stubby twigs. Inside each green husk is a droplet of nutrient-filled liquid—the substance that will eventually become a pecan. As the kernel takes on shape and size, a papery skin develops around the jellylike matter.
Huge apple pies, a Japanese submarine, handmade soaps—and a dressed flea.