Chili and dogs--but not chili dogs

 

A little exercise makes anyone friends

Got a draft of a contact in the mail today for my book, tentatively titled Texas is Chili Country, from Texas Tech University Press--and a deadline of November 30. So I'll be busy from now till then, although the book is written and just needs fine tuning. Illustrations are another matter. I'm sure it will all work out, but it means I leave Susan Hogan in mid-crisis in the sequel to The Perfect Coed. No spoilers here--I won't describe the crisis. Perhaps I'll go back to it revitalized, except I was already pretty excited about what I wrote yesterday. I have enjoyed working with TTU before and this project has been a long time in the making, so I'm glad to see it coming to fruition. I'm already busy collecting images, etc., and have planned a chili supper for this weekend.
Good news on the dog front. The vet gave the okay for Sophie and Luke to run and play in the back yard "at this point in the treatment." I didn't even explore what lies ahead, but they ran, played, chased each other until they were quiet and good when they came in this morning. Late this afternoon, some of their eagerness for play was definitely diminished. But in the midst of it, they do sound like they're killing each other, and Sophie barks like an old fishmonger wife scolding her husband.
In addition, Lewis Bundock, who keeps my house together, promises to come tomorrow and make the fence escape proof with more rebar and some wire. Such a relief if I can let Luke outside without fearing he'll escape. Eventually I can let both of them out, which will be good for them and great for my sanity.
And, finally, still worried about the snapping incidents, I connected with another trainer who said aggression correction was not part of her program and recommended someone else. I called that person this morning and talked to her. Next to my vet, she was the most reassuring person I've talked to about this dog. Yes, the cone or collar he was wearing contributed but the main thing she stressed was that this dog has been through amazing trauma--stray, shelter, surgery, vet clinic. He's an emotional mess, so insecure. It will take at least a month, maybe longer, for him to settle in and be sure that he's safe in a stable home. And kids and dogs, she said, are a bad combination. We need to teach Jacob how to approach the dog. Made me realize we need to stop thinking of this whole thing from our point of view and think of the dog's view.
Jacob said tonight that he thought he'd get used to Luke. Tomorrow I'll tell him what we have to worry about is not that but getting Luke used to Jacob.
All in all I'm feeling optimistic tonight. And went with friends to have wonderful barbecue for lunch at a local place where we sat on the patio--beautiful day!
Okay, back to chili.

Got chili?

This is a picture of Tolbert's Restaurant in Grapevine, an iconic and authentic chili

parlor. Frank Tolbert was the founder and moving spirit behind the annual chili cook-off in Terlingua, Texas. He first opened his restaurant in 1976. Today his daughter and her husband serve forty gallons of chili a day. They still use her father's recipe. Pardon the white car--I'm not a good photographer.

I was scheduled to have lunch with Melinda from TCU Press today, so I called to ask how she felt about pink eye. "I hate it!" was her vehement reply. But Jacob had developed pink eye and would only be sent home from school if he went, so he was mine for most of the day. I thought I'd take him to lunch with us, but his mother came and got him about eleven, took him to the doctor and fed him while Melinda and I indulged in wine and salad at Patrizio's--our favorite lunch. Jacob was a lamb all day--mostly watched TV, played with his Legos, and every once in a while came to the office to visit or make an announcement. His frequent question, after determining that everyone else was in school: When will the children be out of school? My first answer was six hours. But about three, when I had gone to nap with a stern warning to wake me only in emergency, he came calling, "Wake up! Unlock the door! I want to wave at my teacher." I'm afraid I said no. Good thing I had locked the high-up dead bolt.
All this quiet had a great benefit--I got a good start on revising and finishing my chili book. Decided on the organization and did a new outline,sorted out recipes, and saw that I have a lot of work ahead of me. I've been talking to the folks at Texas Tech about this for over a year--we get close and then one of us backs off. But I think the editor is ready to send it for outside appraisal if I'll just get it done, and we're talking about pictures, etc. My big chore now is mostly going to be cut and paste without losing attribution--I'm a little daunted by the prospect. But there is quite a bit of new material I want to add.
It's been a fun book to research, but I will still welcome recipes. So, if you have an unusual chili recipe (I have plenty of traditional, thank you) or a suggestion for something to do with chili--like Frito Pie, nachos, appetizers, etc.--please do send it to me at j.alter@tcu.edu, and I'll be sure to credit if I use it. Can't promise to use every recipe and can't promise a comp copy of the book. That's all out of my hands. Recipes from all over are welcome because I make the point that chili may have begun in Texas--it really did, and not in Mexico as many people believe--it is now almost a naitonal dish. The title of this book at this point is still Texas is Chili Country.