I need to read the event schedule to figure out where I am supposed to be. We did not ride to Blanco today, we are at New Braunfels. We are at Camp Mountain Breeze on the Guadalupe River. Go to Blanco tomorrow.
The sky felt like it was sitting on the ground today: the cloud cover was very low and it misted until about 2:00. Made for some slippery riding, but the tribe is filing in making pretty good time. Oh! One tribe member just showed up with his bike in the back of a locals pick up! Texans are really friendly!
Jack and I stopped in Gruene (pronounced green) ((you have to take a class on how to pronounce most of the names down here!)) to see the oldest dance hall in Texas. A really good country band was playing and the town was packed. It's a cute little town of shops and restaurants that sits just above the Guadalupe.
Texas wedge salad
Hickory smoked beef brisket w/ ast. BBQ sauces
Red potato salad w/ eggs
Cowboy beans (a recipe from the Reata cookbook that I just picked up)
Grilled portabello mushrooms for the veggies
Dinner last night was awesome, if I do say so myself. The pork chops were fabulous and the curry was a big hit. Here is the pork chop recipe: have fun with it!
Apple chutney: 4 gala apples, peeled & cored. 1 cup cider vinegar. 1 cup firmly packed brown sugar. 1 cup minced red onion. 1/4 cup seeded & finely chopped poblano chiles. 3 TBLS honey. 2 teaspoons ground ginger. 1 teaspoon kosher salt. In a heavy saucepan over medium heat, combine all ingredients, bring to a boil, then simmer until syrupy, about 30 minutes.
Pork rub: 1 1/2 TBLS brown sugar. 1 TBLS chili powder. 1 1/2 tsp granulated garlic. 1 1/2 tsp smoked paprika. 1 1/2 tsp dry mustard. 1/2 tsp ground cumin. 1/2 tsp cayenne pepper. 1/2 tsp ground white pepper. 1/2 tsp kosher salt.
Brush 4 center cut pork chops with 1/4 cup honey. Coat each chop with pork rub. Grill over medium flame on grill until desired doneness. Serve with a spoonful of chutney.
YUMMMMM. Let me know how it turned out.