He stared at the seat next to mine. He stared at the tableful of guests who stared back in return. “Don’t mind if I do.” With a big smile, he handed me a crutch, wriggled into his seat, handed me the other crutch, and gave me a wink.
Forget the butterflies, my heart was singing “Stand By Your Man,” complete with fiddles and a banjo. One wink from Detective Quint Lightfoot and I was Tammy Wynette.
I looked up and found Ryan watching me closely, his gaze filled with understanding, a lopsided grin on his face.
“Give me those before you knock yourself out with them.” Patti appeared at my side, grabbed Lightfoot’s crutches, and carried them into the bar. With a quick glance to ensure she wasn’t seen, she locked eyes with me. “Don’t let this one get away,” she mouthed silently.
I folded my hands and lifted my eyes to the ceiling.
“What’s wrong?” Lightfoot asked.
I nearly choked on my Dr Pepper. “Oh, nothing. I was praying you like fish.”
“As long as it’s not from Tommy’s Catfish Canal.”
“Why?” Senora Mari’s eyes grew wide. “Is that against the law?”
Lenny’s Little Dog Blog
Have I Got a Fiesta for You
First things first: A big Texas howdy to all y’all from Lenny—that’s me.
Next: A shout-out to all the inhabitants of Broken Boot, Big Bend County, and creatures ginormous, puny, and somewhere in between currently reading the Little Dog Blog on the World Wide Web.
Writing a blog is fun and all, but it’s not what it’s cracked up to be. Other folks might enjoy sharing their feelings online, but most of them have fingers. You try slapping your nose against a keyboard for an hour at a time and see how you like it. Not to mention, I have to run to the other side of the computer just to hit the backspace. My owner, spunky waitress Josie Callahan, came up with the bright idea for me to write a blog, but if you ask me, it’s her way of keeping her journalistic muscles toned while saying what she really thinks about the mysterious events going on in our rustic, postage-stamp-sized town. After all, who could be offended at the scribblings of an adorable, long-haired Chihuahua?
What can I say? There’s no way to explain the crazy goings-on around town. Let’s review. Our debut event was the First Annual Wild Wild West Festival, full of lively music, a silent auction, tamale-eating contest, and the murder of acclaimed local jewelry designer, Dixie Honeycutt. Josie and I solved that murder with a little help from Detective Quint Lightfoot and Sheriff Mack Wallace. Our second mega event was the First Annual Homestead Days Music Festival, full of lively country music and the murder of country singer Jeff Clark. Josie and I solved that crime as well with a little help from Detective Lightfoot and the Big Bend County sheriff’s deputies. Last but not least, and I bet you know where I’m heading with this one, the First Annual Charity Chili Cook-off and Cinco de Mayo Fiesta, full of lively music—both mariachi, my favorite, and marching bands—folklórico dancing, fireworks, and the murder of champion chili cook Lucky Straw. Josie and I solved that crime, ’cause that’s what we do.
When you’re planning your next Texas vacation don’t forget to stop by and see us in Broken Boot. Nothing compares to the rugged beauty of Big Sky country or the mouthwatering Tex-Mex offered at Milagro on Main Street. Until then, you can read my blog. You never know what the good folks of Broken Boot and Big Bend County will be up to next.
Adios for now, amigos,
Lenny
Recipes
Uncle Eddie’s Nontraditional Venison Chili
Serves 8–10
Prep time: 15 minutes (beans soak overnight). Cook time: 6 hours
½ pound pinto beans
2 tablespoons salt
5 cups canned tomatoes
1 medium red onion, chopped
3 bell peppers, chopped
1½ teaspoons olive oil
2 cloves garlic, crushed
½ cup chopped parsley
½ cup butter
2½ pounds ground venison
1 pound ground pork
½ cup chili powder
1½ teaspoons pepper
1½ teaspoons cumin
Wash beans thoroughly and soak overnight in water 2 inches above beans. Wash again and simmer with salt until tender (about 4 hours).
Simmer tomatoes in separate pan for 5 minutes. Sauté onions and bell peppers in olive oil; add to tomatoes, and cook until tender. Add garlic and parsley.
Melt butter in skillet and sauté venison and pork for 15 minutes. Drain off grease, add meat to tomato and onion mixture. Stir in chili powder and cook 10 minutes; add beans, pepper, and cumin. Simmer covered for 1 hour, uncovered for 30 minutes.
Josie’s Baked Jalapeño Poppers
Serves 8 or more
Prep time: 15 minutes. Cook time: 25 minutes
6 slices of bacon, cooked crispy
16 jalapeño chiles
1 teaspoon crushed garlic or 2 teaspoons garlic powder
3 tablespoons grated Parmesan cheese
1½ cups cream cheese, room temperature
2 cups cheddar cheese, medium or sharp, grated
Cooking spray
Preheat oven to 500 degrees F.
Fry the bacon until crisp and drain. Rinse chiles and pat dry. Remove the stems and slice the chiles in half, lengthwise. Use a small knife to remove seeds and membranes to taste. (The heat of the chiles is in the seeds and membranes. Rinse the chiles again to remove hot oils if you desire.)
In a medium bowl, add garlic, Parmesan cheese, and room-temperature cream cheese. Mix well. If you prefer a lot of heat in your poppers, you can add back the seeds and chopped membrane into the cheese and garlic mixture. Crush the bacon and add to mixture. Stir until blended.
Place the chiles under the broiler, cut side down on a baking sheet. Roast the chiles until their skin is charred a brownish-blackish color. (This yummy step is optional.)
Spray a baking sheet with cooking spray.
Using a spoon, heap the cheese mixture into each chile pepper half and top and sprinkle with cheddar cheese. Push
