These last two weeks, San Antonio celebrated Fiesta for the 125th year. Fiesta San Antonio is an event that started as a one-parade event to honor the heroes of the Alamo and Battle of San Jacinto. Since 1891, it evolved from one parade to two weeks of celebrations, competitions, and festivals.
This last weekend, I was able to catch the end of Fiesta with my mom and one of her best friends. We headed down to San Antonio and attended the Battle of Flowers parade Friday. The parade lasted about five hours, and it was full of fun! There were trick horses, several high school and college bands, large balloons, and floats that were fully covered with decorations. Some floats had royalty, who were winners for coronations and other contests. Their gowns were elegant with hand-beaded trains. It was spectacular!
Of course, I had to get a cup of cucumbers. I was introduced to them my first year of Fiesta, and I continue to get them every time I come. The cucumbers are soaked in pickle juice, sliced into spears, and then topped with Trechas salt and Chamoy. It is a great snack, especially when you are looking for something refreshing on the streets of San Antonio.
After the parade, we went to Fiesta San Fernando and then walked the Riverwalk. We had to stop at Boudros or some tableside guacamole. It is one of my favorites!
My mom and her friend continued Fiesta events the remainder of the weekend. They attended Flambeau, the night parade, and a few other events.
When it is time for you to plan your next trip, I highly recommend planning your next trip to Texas during Fiesta. Viva Fiesta!
One of my favorite meals growing up was pork chops and rice (mostly the rice!). It is sure to bring happiness to your belly! Since this is one of my favorites, I wanted to share it with you. Who knows, this might become your family’s favorite too!
I couldn’t get a photo of the final product before the family grabbed a plate and started eating!
Pork Chops and Rice
- 4 boneless pork chops
- 6 small (or 4 large) green onions, sliced
- 1 green bell pepper, diced
- 1 ½ cups of raw white rice
- 1 can of Chicken and Rice Soup (I use Campbell’s)
- 1 soup can of water
- 4 chicken bouillon cubes
Preheat oven to 350 degrees. Flour, salt, and pepper pork chops. Brown pork chops in skillet, at medium/high heat, and remove. Pour out most of the grease. Reduce heat to low/medium. Add onion, bell pepper, bouillon cubes, and rice. Stir until brown. Add soup and water. In a covered casserole dish, line the bottom of the dish with button. Once bouillon cubes are dissolved, pour vegetables and rice mixture into the covered casserole dish. Place pork chops on top. Bake for about one hour, or until all the moisture is absorbed and rice is tender.
Bring the family together and create this dish tonight. It will be fun to make, and your taste buds will thank you!
Earlier this month, my long-time friend and I went to Wimberely Market Days. Wimberely, Texas hosts one of the oldest outdoor market in the Texas Hill Country. With over 475 booths, you are sure to find something for you or a loved one.
We loved strolling along the paths, listening to live music, and catching up with each other while we shopped. Once we finished shopping, we continued chatting with some food and drinks downtown at Inoz’s. It was so pleasant with more live music and great food.
As always, I love hanging out with friends and exploring new things. I can’t wait for our next adventure!
Wimberely Market Days is open the first Saturday of the month, March-December, from 7:00-4:00pm. So get a group of friends together and check out Wimberely Market Days next month!
Sometimes, work days are long and you don’t want to spend a lot of time on dinner. Or maybe the pantry is getting low, and the options are limited. One of my family’s favorites are hobo dinners. They are tasty and so easy to put together. Super easy clean up too! Our family’s recipe makes four servings, and they are great to reheat and have as leftovers too.
- 1 lb. of ground meat
- 4 slices of bacon
- 1 package of frozen corn
- 3-4 medium potatoes, peeled and sliced
- 1 package of carrots
- 1 small can of mushrooms, sliced
- 1 can of green beans, drained
- 1 small onion, small
- grated cheese
To make individual dinners, you will need four large pieces of heavy-duty foil (approx. 18-24 inches wide). Preheat oven to 400 degrees (fahrenheit). Shape the ground meat into fourt patties. Salt and pepper both sides, and place in the center of each piece of foil. Slice the bacon into halves and place on top of each patty. Divide the green beans and frozen corn onto each dinner. Divide the potatoes and carrots onto each dinner. Salt and pepper (we add seasoning salt too). Add onions, mushrooms, grated cheese, and a pat of margarine. Wrap tightly and place on a baking sheet. Bake for one hour, or until potatoes are tender.
If you are ever missing some ingredients, it is still okay to make the meal. It just allows you to be more creative!