BIG THING IN BIG SPRING AND BANANA PUDDING

You may remember My Big Fat Texas Hearing in the fall of 2021 (which we won).  This past fall, we had another big hearing in the same case (which we also won).  This time, my boss and I traveled to Big Spring, the county seat of Howard County, for the hearing.

Located about 40 miles from Mildand, Big Spring, population approximately 25,000, gets its name from a large spring in a small gorge between the base of Scenic Mountain and a nearby hill within the city limits.  I didn’t get to actually see the spring, but this artist’s rendition hung in our hotel:

Apparently, the spring was very important in the early days of Big Spring.  Even more important to the city’s development, however, was the discovery of oil in the area in the 1920s, which marked the beginning of the oil industry in the Permian Basin.

Big Spring is, if nothing else, pretty flat:

We stayed at the Hotel Settles, a historic hotel in Big Spring built in the 1930s.  The hotel has an interesting history, which you can read about here.

We were relieved to see the hotel was air conditioned:

The hotel’s grand lobby felt like something out of an old movie:

I loved my spacious room:

We had lunch at the hotel’s restaurant, Settles Grill (they are justifiably proud of their fried Brussels sprouts with bacon, bleu cheese, red peppers, and a honey-lime glaze), and spent the rest of the day going over materials for the hearing in the morning.  Dinner was cocktails and bar snacks at the hotel’s Pharmacy Bar.  Not a foodie trip.

Settles Grill

The next morning I got up bright and early to get ready for our 9:00 a.m. hearing, and watched the brilliant sunrise over the flat landscape:

After a quick breakfast at the hotel’s restaurant (definitely not a foodie trip), we headed to the courthouse.

Spying on opposing counsel at breakfast

Just as with our last hearing, the buzzards gathered as if in anticipation of what was to come:

There weren’t as many people as at the last hearing, but it was still big by hearing standards.  It lasted almost 3 hours (and for the record, one bathroom break was not enough), each side arguing passionately about matters that are of great importance to their clients.

When the hearing ended, we realized we could catch an earlier flight, and hightailed it to the airport.  Instead of a liesurely lunch with our client, it was a bag of Doritos and a Diet Coke at the airport (definitely not a foodie trip).  Not really sure how the judge would rule, but confident in our position, we were relieved when he ruled in our favor a week later.

So what happens now?  Normally, we’d proceed to trial to determine how much money all of the defendants owe our client.  Instead, the defendants are seeking an interlocutory appeal, in the hopes that the trial court got everything wrong and they can avoid a trial.  (No comment.)

While I wait for the appeal party to get started, I thought I’d share a recipe with a lot of appeal.  OK, bananas — but they have a peel, right?  No doubt, this recipe for banana pudding will appeal to your better judgment.  Some recipes for this Southern classic include a meringue topping, but we think whipped cream is so much better.  Pro tip — no one will complain if you add a tablespoon or so of bourbon to the pudding.

5 from 1 reviews
BANANA PUDDING
Author: 
 
Ingredients
  • ½ cup sugar
  • 3 tablespoons flour
  • ½ teaspoon salt
  • 1 egg
  • 3 egg yolks
  • 2 cups whole milk
  • 1 teaspoon vanilla
  • 2-3 teaspoons bourbon (optional)
  • 1 box vanilla wafers (there will be some left over)
  • 3 ripe bananas
  • For the topping:
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
Instructions
  1. In a saucepan, whisk together the sugar, flour and salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook over medium heat, stirring frequently, until the mixture thickens, about 10 minutes, being careful not to let the bottom burn. Remove from the heat and stir in the vanilla and bourbon.
  2. Spread a thin layer of the pudding in a shallow 1-1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas, and pudding, ending with pudding.
  3. To make the topping, whip the heavy cream and powdered sugar with an electric mixer until soft peaks form. Spread decoratively over the top of the pudding. Refrigerate until ready to serve.

Like an onion, so too, does banana pudding have many layers

Comfort dessert extraordinaire

MARBLE COOKIES

I found these vintage marbles at an estate sale:The big one is a “shooter.”  I can see why marbles, with their bright colors and swirling patterns, are popular to collect.

I think we’re all pretty much losing our marbles these days thanks to the isolation, fear, and uncertainty related to the coronavirus.  But I’m not letting it get in the way of celebrating the 4th of July.  Inspired by the marbles, I made Marble Cookies (also known as Chinese Marble Cookies, although I don’t know why).  They’re not difficult to make, and they will definitely brighten up your holiday.

MARBLE COOKIES
Author: 
 
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar, plus extra for sprinkling on cookies
  • 1 egg
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cream of tartar
  • 1-1/2 teaspoons almond extract
  • 2 cups flour
Instructions
  1. Preheat oven to 375 degrees.
  2. Place the butter, sugar, and egg in a large bowl, and using an electric mixer, beat until light and fluffy. Beat in the salt, baking soda, cream of tartar, and almond extract. Stir in flour, mixing until thoroughly combined.
  3. Divide the dough into 3 portions. Color 1 portion blue, 1 portion red, and leave the third portion plain. (You can vary the number of colors as desired.) Be sure to mix the food coloring in thoroughly, and use enough to get a deep color.
  4. Roll each portion of dough between two sheets of parchment paper or wax paper. Remove paper and stack the portions together. (To do this, remove one sheet of paper from each portion. Stack one color on top of another, dough side down, peel off paper from top color, and repeat with third color. Leave paper on top and lightly roll the stack to ensure that the colors adhere to each other, then remove top paper.)
  5. Using the paper on the bottom as an aid, start from one side of the stack and roll the dough inwards to make a log. Slice the log into ¼" slices, and using your hands, lightly roll each slice into a ball. Place on a cookie sheet. Place about a ½ cup of sugar in a small bowl, and dip the bottom of a drinking glass in the sugar, then lightly flatten the cookies with the glass. Sprinkle cookies lightly with sugar.
  6. Bake for 8 minutes. Do not let the cookies brown. Allow to cool briefly on cookie sheet then transfer to rack to cool completely.
  7. Roll out each

Rolled and ready to be stacked

Little marbles of cookie dough

Flattened, sugared, and ready for the oven

They’ll stay bright if you don’t let them brown 

Marble cookies — don’t take them for granite!

If you’re looking for inspiration for other patriotic treats, here are others featured on Tag Sale Tastes over the past 8 years: