Hey kids, it’s peach season, which means that if you’re not getting a fruit overdose, you should be by now. I called up some farms this morning to see if they’re offering any public pick-your-owns this weekend. You’re in luck. Here are the ones that got back to me:
Windy Creek Vineyards
3295 Union Hill Road, Sanger, TX 76266.
Phone: 940-458-7234, Email: email@example.com
Driving directions: Driving North on Interstate 35 from Denton, take Exit #478, turn right (go east) on FM 455 for approximately 3 miles, turn left (go North) on Union Hill Road for 1.1 miles. We are the last driveway on the left.
Plums have run out, but plenty of peaches left to pick. Open this Saturdays from 8 a.m. to 1 pm. and Tuesdays from 5:30 p.m. to 8 p.m. It’s always a good idea to call first before you head out there.
3 Vines has eggs (not for you to pick) and squash (for you to pick) available this Saturday, June 23, from 9 a.m. to 2 p.m.
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Somehow I think after I lob this request out into cyberspace, it will be returned faster than an Andy Roddick ace to the deuce court. Advantage, bartenders: take your best shot.
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I’ve noticed readers’ questions have been posted on the SideDish blog before. My turn to be annoying. Ever since my husband and I vacationed in the B.V.I. we’ve been searching Dallas bars that serve a Painkiller. It is a fruity (Birtish) rum drink with grated nutmeg on top. Have made it at home, but would be fun to find it at a restaurant/bar. Any ideas?
When Lisa Garza started working as a hostess at La Hacienda Ranch, in Frisco, she was a skinny, hyperactive 17-year-old senior at Frisco High School. The year was 1994. Barely 7,000 people lived in the area, and, to Garza, it seemed every one of them turned up every night to wait two hours for a table. Dressed in skintight Wranglers, a button-down white shirt, and a red bandana tied around her neck, Garza alone juggled the rowdy crowds. She played it tough with those who’d been overserved, and she made sure babies got high chairs. “This was before OpenTable or computers,” Garza says. “It was crazy. I learned how to deal with all kinds of people. It was my trial by fire.”
By 2008, Garza would probably have been happy to jump back into that fire, after she appeared as a contestant on the fourth season of The Next Food Network Star. For nine hour-long episodes, Garza was boiled alive in front of a national television audience. Few sympathized with her “culinary point of view,” which included “hugging the homeless,” “educating children on nutrition,” and “making high-dollar presentations on a budget.” She toiled in industrial kitchens wearing pearls and designer clothes, her hair cut in a stylish bob. Her competitors called her a diva. Her comeback? “Divas have hearts, too. Big ones.”4 Comments »
Dishers, where did you dine and what did you eat this week? Here is what you reported last week.10 Comments »