Monthly Archives

July 2010

Fourth of July Parade. Central Texas Style.

July 4, 2010

It’s raining like crazy today.

But if it weren’t. This is what would be happening.

A parade of champions.

With floats.

And people riding things.

And other things.

Things like this.

And this.

This, too.

Also, this.

And this

The few who aren’t in the parade watch it.

These people have a lemonade stand in their yard for all the watchers.

The watchers are grateful for the lemonade stand.

Some people riding things throw candy.

The watchers are grateful for the candy.

Unless it hits them in the head. But even still, they remain pretty grateful.

You know the things you’re not supposed to talk about in civil conversation?

We parade them in the streets.

The paraders make statements.

About politics.

Or religion.

Or the Second Amendment.

All in all, it’s a nice way to spend the Fourth of July.

Too bad it was rained out this year.

Luckily, I never posted last year’s photos. Until now.

Just as I’d planned.

I hope you have a Happy, Safe (and Dry) Fourth of July!

An Independence Gender Study

July 3, 2010

This is a quick snapshot of what Fourth of July looks like around here.

We really hope no one is setting anything on fire with fireworks.

Because the Fire Department is busy. Busy pumping water from the river, and spraying it at defenseless children.

This is a snapshot of what we’re doing today.

And this is a snapshot of the innate differences between males and females.

Martindale Pecan Chicken Salad: Go-to Recipe #3

July 3, 2010

Martindale Pecan Chicken Salad

Here’s What You Need:

3 pounds boneless, skinless chicken breasts

3 cups water

1 chicken bouillon cube

1 pound seedless purple grapes

2 cups pecan halves

1 cup chopped fresh dill

1 1/2 cups sour cream

1 1/2 cups mayonaise

salt and pepper

Here’s What You Do:

Heat oven to 350. Put chicken breasts in a single layer in a shallow pan.

Bring the water to a boil in a pot, add bouillon cube. Dissolve. Pour enough bouillon water in the baking pan to just cover the chicken. Put aluminum foil over it and bake for 30 minutes. Cool and shred the chicken and place it in a bowl. Add grapes, pecans, dill. Mix. In another bowl, mix the sour cream and mayonnaise together. Toss this into the chicken mix. Season. Cover and refrigerate. Done.

I think I make this year-round, but it’s always best on July 4th. Because on 7.4, we go to the annual Martindale Fourth of July Picnic, and it just fits right in.

Everyone seems to dig it.

From the very old.

To the very young.

Even these guys.

Who, I’m pretty sure, moonlight as one of those Twilight Werewolf Packs.

They sorta smelled like wet dogs.

And even the Fire Department.

In fact, they liked it so much, they irrationally decided to douse everyone with water. (For more of these photos, check out snapshots).

This chicken salad is just that good.


July 3, 2010

Yes. They do exist. And they’re great. And easy. And potent.


Two 12 oz bottles of beer (For this, I suggest Corona or Sol)

2 oz Tequila

1 small tin of frozen Limeade




Mix the first 3 ingredients together. Serve with the last three ingredients. On the rocks, as any decent Beergarita should be served.

Or, if you’re into more of the frozen feel, Mix the first 3 ingredients with the ice in a blender.

I like to drink mine with lots of limes. And fresh mint. But I’m weird with the mint.