infectious feeding I

“The Cowboy” from Flyrite, a sandwich that, oddly enough, photographs better at home than at the restaurant

Whelp, hasn’t it been an interesting coupla months? While trying not to catch the virus, I was catching up on photos and whatnot and saw that the last time I ate in a restaurant was way back on March 13 at a Thai place in San Marcos. Since then, we’ve been hunkered in at home, making meals, and supporting some our fave in-the-hood restaurants through take-out and delivery. This here post is a photo montage of some of the things we’ve been eating and from where. Although we miss going to restaurants, getting take-out and deliveries has actually been, while not ideal, comforting.

It’s also not ideal to review new places without going there; however, who knows how long this thing will take to play out? Although Texas is allowing restaurants to re-open (presently limited to 25% capacity), we will not be going. One reason is that we do not want to catch COVID-19. We’re not in the riskiest co-hort, but we’re closer than not and feel that scientists are still learning the full danger of this disease. Another reason we’re not going is to not participate in what will inevitably be a wider spreading of the disease. A third reason is that opening up restaurants is not safe for employees and their families. We get the concerns on economic impacts, but impacts schimpacts when you’re dead. We are fortunate enough, for the time being, to have a choice to stay at home. Everyone else should have that choice as well.

Given that this thing could last one to two years, we’ll start trying new places again, but at home. As it turns out, good–and good looking–food travels well. Hopefully we’ll have a vaccine soon so this nightmare will be over.  Until then…

Trudy’s (with home kits for margaritas!):

You can get a roll of TP from Trudys!

Tacos from leftovers:

Homemade soup via The Bride:

T22 (ain’t pretty but pretty good!):

The San Francisco Bakery:

The Peached Tortilla (our Easter brunch):

I made New Mexican horno bread:

Andiamo’s (so good, we had this meal twice!):

Dos Batos opened back up for take-out!

An Asian eggs and rice dish I made out of Bon Appetite:

A fortune from Tso:

Le Bleu:

homemade quesadillas made by The Bride:

Homemade flour tortillas with grilled salmon and garden cilantro:

flyrite:

Homemade green-chile chicken enchiladas:

Gusto:

Chuy’s (including margarita mixer!):

leftovers the next day:

Texas French Bread:

Waterloo Ice House:

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