View allAll Photos Tagged texas
Visiting Wineries was on our to do list while visiting my sister in Victoria, Texas. The first winery was out in the country and when we left the adjacent property had cows grazing. I decided to try my photo hand from afar. Photo images credited to Vickie Lynne Klinkhammer of Vickielynne Photography and Designs (VLP & Designs)
Taken Saturday evening before the wonderful rains we had early a.m. Sunday. Now this week it's suppose to be another record heat breaker....with the good comes discomfort, lol!
Austin
Designed in 1881 by architect Elijah E. Myers, it was constructed from 1882 to 1888 under the direction of civil engineer Reuben Lindsay Walker. A $75 million underground extension was completed in 1993. The building was added to the National Register of Historic Places in 1970 and recognized as a National Historic Landmark in 1986.
The Texas State Capitol is 302.64 feet (92.24 m) tall, making it the sixth-tallest state capitol and one of several taller than the United States Capitol in Washington, D.C. (Wikipedia)
Flower of Cardia bolssier aka Texas olive (although it's not really an olive--and this one is not in Texas) in a residential landscape in Tucson, Arizona.
Found these beauties that have seen better days early in the morning while out on the road in Texas.
Five-unit sets of FTs were the standard road power through Lubbock, Texas, in the mid-1960s. FTA 159 heads a typical A-B-B-B-A set at the east end of Lubbock's Upper Yard on January 9, 1964. Photo by Joe McMillan. Lubbock was on Santa Fe's Texas main line between Clovis, New Mexico, and Dallas/Houston.
youtu.be/bSt4myecN_c?si=SrbAN9t9kWQJScE5
Thought all of you in the deep south blizzard could use some extra heat...
I’m not a native Texan, but anyway, here goes:
Texas Chili
No Beano
2 dried ancho chilies
2 dried guajillo chilies
2 chipotle chilies in adobo sauce
1 tbsp Mexene chili powder
6 cloves fresh garlic
1/2 cup beef stock
1 tbsp apple cider vinegar
1 tbsp brown sugar
4 Strips thick cut bacon
1 1/2 pounds boneless beef short ribs cut into 1” cubes
Kosher salt/ground black pepper
1 red onion - fine dice
1 sweet onion - fine dice
1/2 red bell pepper - roasted, peeled, fine dice
12 oz Texas beer
1 tbsp ground cumin
2 tsp smoked paprika
2 bay leaves
2 Roma tomatoes (canned) hand crushed
Toast the ancho and guajillo chilies in a dry skillet over medium heat for 4-5 minutes until fragrant and lightly smoking. Pour enough boiling water to submerge chilies in a covered bowl and steep for 30 minutes. Drain completely.
Place rehydrated chilies, chipotle, chili powder, garlic, beef stock, vinegar and brown sugar in blender and puree thoroughly.
Season beef cubes well with salt and pepper. Cut the bacon into 1/2” lardons and render over low heat in cast iron Dutch oven. Remove and reserve the cooked bacon. Sear the beef cubes in batches in the bacon fat. Once all beef has been seared, remove and reserve. Sauté onions in the same pot until softened and translucent. Add the bell pepper and continue to cook. Return the beef and bacon back to the pot. Reduce heat to low.
Add the chili paste mixture to the pot
Add all remaining ingredients and simmer on low for 2 hours, stirring occasionally.
Do not add any beans lest you be shunned and scorned.