Whew! I’ve been working. I’ve been putting in some hours at the Austin Cantina, learning the ins and outs of Tex-Mex. What’s Tex-Mex? It’s hot and goooood. The chile has five different kinds of chilies, and no beans, fer instance. Also, it goes well with Dos Equis and The Ballad of Poncho and Lefty. As you can see in the background, many luchador masks (and other weirdness) abound in this tasty, funky place.
My personal chef business is also great, thanks to the impending cold weather. There’s something about Fall that says: "gather warm things near, and eat all the carbs you possibly can."
Getting ready for Sustainable Ballard’s upcoming Fall Festival has been interesting, I’m a little challenged about what to serve. Smoked Salmon with a Honey Cure is looking like the best choice, from my favorite Fish Market, Wild Salmon Seafood. Come by the food both, say hi, and have yourself some salmon on Sunday at 1 pm.