TBD on Ning
Group for all Texans and those who would to rather be in Texas.
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loved the vis Don't Let the Old man In - Toby Keith
The Arcane Texas Fact of the Day: William Achatius Menger, the namesake of the famed Menger Hotel in San Antonio, was five feet tall. He was born in Bei Henau, Hessen, Germany in 1827. At the age of 20, having become a cooper (barrel maker), he traveled across the ocean to San Antonio, arriving in 1847. He began brewing beer not too long after that. William started selling his beer, using barrels that he would make. Customers complained about carrying those heavy barrels on horses, so he opened a small tavern and started selling by the glass. His beer was quite strong and some folks would drink too much, making it dangerous for them to ride their horses home, or they would pass out right on his saloon's tables, so he took the next step, opening a little boarding house over the saloon. One thing led to another and, on Feb. 1, 1859, less than 12 years after traveling to Texas, he built and opened the Menger, which cost $15,712 to construct. I should also mention that he did all of this with his extraordinary wife, Mary, who did most of the cooking and cleaning and who inherited the hotel after William's death in 1871 and who owned it for 10 more years, doing almost all of the work herself. One of the very first guests at the Menger was Robert E. Lee, who rode up on his famous horse, Traveller.
Prunella Farquar's Texas Chili sounds delicious
Official Chili Recipe from TBD. Prunella Farquar's Texas Chili 2 lbs lean beef, chunked 1 lb pork, chunked 1/2 tsp ground cumin seed 2 onions chopped 7 cloves of garlic 4-6 Tabs bacon fat 2 cups mighty fine beef stock 1 cup chopped canned tomatoes 6 -10 Tabs of chili powder (However hot you like it) 2 Tabs flour 1 bay leaf 1 tsp dried basil In heavy chili pot, brown the meat, onions and garlic in hot bacon fat. Add boiling beef stock and tomatoes and bring again to a boil. Cover and simmer very gently for about an hour. Blend chili powder and flour in a little hot liquid from the pot and then add this back to the pot along with the remaining seasonings. Continue gentle simmering until the meat is tender and the chili thickened. You may want to keep your beer ice cold and have it handy.
"I love the Aggie spirit, I like the academic excellence of the place, and I love every single day that I spend on the A&M campus. I'm proud to be part of this school, and I'm proud to be an Aggie." – President George H.W. Bush
My oldest daughter has her undergrad degree from A&M. Love Reveille!
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