Brunch at the Goodnight Diner in Wimberley, Texas

Sriracha and yogurt fried chicken with waffles. This was absolutely amazing. The crispy batter wasn’t exactly spicy, but it had a fantastic flavor and was expertly fried.

Biscuits and gravy with a fried egg (so volcanic). This was also great.

Chili and eggs (with homefries). The menu said, “You’ll love it!” so I felt compelled to try it! Turned out, it was so large and rich that it ended up being three breakfasts–for only $7.00! I do love it.

Goodnight Diner
15401 RR 12
Wimberley, TX 78686


H-Town Meatball Subs

When I talk about “H-Town,” I usually mean Houston. Not so in this case!

The Inspiration, by Jackie

The Inspiration, by Jackie

This supremely filling meatball submarine sandwich is named in honor of the place I first tried it: Hummelstown, P-A. You see, my boyfriend hails from Hummelstown, and we spend Christmas there with his family. This year, stepmom Jackie (hayyyyyy!) treated us to Christmas Eve meatball subs, a fruit and cheese spread, Saranac Caramel Porter (my new favorite beer), and a truly amazing butterscotch bundt cake (I have the recipe! Watch out!). It was truly a feast; and that was all before the dinner of roast Cornish game hen and baked potatoes!

But that meatball sub. Man. It really stuck with me.

This week, the boyfriend brought home a big package of beef, fancy organic hot dog buns, and some sliced provolone. Here’s the result: a fast and filling weeknight treat!

H-Town Meatball Subs

1 1/2 lb. ground beef
1 egg
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp Worcestershire sauce
4 hot dog buns
2 Tbsp olive oil
4 large slices provolone cheese
2 cups Rio House Red Sauce (can be prepared ahead)
fresh basil (optional)

1. Preheat the oven to 350°. In a large mixing bowl, stir ground beef, egg, salt, pepper, garlic powder, onion powder, and Worcestershire sauce until well mixed.

2. On a clean surface (I use a glass cutting board dedicated to raw meat), shape beef into balls, making twelve from your pound of meat.

3. Place meatballs on a greased cookie sheet and bake for thirty minutes at 350°.

4. Meanwhile, warm (or cook, if making afresh) Rio House Red Sauce in a saucepan over low heat, stirring frequently.

5. Open hot dog buns and drizzle with olive oil. Once the meatballs have cooked for approximately 20 minutes, place the open-faced buns in the oven to toast. When the meatballs are done (25-30 minutes), remove them from the oven along with the buns. Place a slice of provolone on top of each bun and return to oven until the cheese is melted (approximately two minutes).

6. Remove buns from oven and turn off the heat source. Place buns on serving plates, spoon three meatballs onto each, and top with warm sauce (and basil, if using). Serve immediately.

Serves 2-4, depending on their hunger! One was enough for me on both occasions, while Mr. Hummelstown wanted two–and he’s usually a light eater!

Pies of the Frisco Shop

The Frisco Shop pie case

A couple of weekends ago, I had the pleasure of visiting Lockhart, Luling, and the Tiny Texas Houses with some friends. We enjoyed Black’s Barbecue in Luling (warning: they charge by the number, not weight, of sides!), peaches at a roadside farmer’s market, a round of cherry limeades from the Sonic, and a hot but beautiful afternoon on the prairie. We planned to incorporate some pies into our little roadtrip, but when we asked the gentle people of Luling where the best place to get some pie was, they were mostly befuddled and largely unhelpful, suggesting that a “coffee shop” down the street “might” have pies, or that a little cafe had cobblers. No dice.

We ended up calling various places in Austin to ask about their pie selections (in a shocker, Hill’s Cafe also only had cobbler!) before deciding on the Frisco Shop, the Nighthawk spinoff out on Burnet Road. And, boy, did they have pies. A whole case full. Including chocolate and banana cream icebox pies, tart cherry and sugar free peach pie, apple pie with rum sauce, coconut merengue, chocolate meregnue (always my favorite), cheesecake, strawberry pie, pecan pie, and probably several others I’ve forgotten. It was amazing. Pie heaven.

It’s hot out, and I love pies, so here’s a pie retrospective (with some Tiny Texas Houses thrown in for fun).

If anyone wants to meet up at the Frisco, tweet me!

Caldwell County Courthouse

Black’s Barbecue

Brisket, jalapeño sausage, mac and cheese, creamed corn, raw onion, potato salad, cole slaw, yeast roll, Dr Pepper – at Black’s

Tiny Texas House

Upstairs in a tiny house

Tiny Texas Chapel

Friends and pies

Pecan pie, y’all


Chocolate merengue with sprinkles

Coconut merengue

Cheesecake – nom nom nom

The Frisco

See my complete collection of Tiny Texas Houses photos here.