I found this bolo tie at an estate sale:
I was amused by the gavels hanging off the ends:
I’d bang that
I can’t picture any attorney I know wearing this, although I think it would be pretty gutsy to show up in court sporting it.
Did you know that the bolo tie is the official State Tie of Texas? Yep, House Concurrent Resolution No. 12 was signed by Governor Perry in 2007, making it official. The resolution states that the “heritage of the Lone Star State is closely associated with images of cowboys and the western frontier, and these elements inform several of the current Texas symbols, including rodeo, the official state sport, and the longhorn, the state large mammal.” It goes on to state that the bolo tie is a “singular fashion associated with the American West,” and is “distinguished by its decorative clasp that fastens a length of cord or string; a staple of the western-wear fashions sported by a large number of Texans,” which “conjures up the romance of the pioneer era and speaks to the determination and independence that figure so prominently in Lone Star lore.” “The selection of a bolo over a standard tie can suggest that the wearer refuses to be bound by convention and relishes the freedom to exhibit a distinctive sense of style even as they maintain a dignified, formal appearance.” For these reasons, among others, the 80th Legislature of the State of Texas designated the bolo tie as the “official State Tie of Texas.” Learn something new every day!
Rodeo (the official State Sport of Texas) is winding down here in Houston. It’s a fun time of year, when everyone who wants to be a cowboy can pretend to be one. Cowboy hats, bolo ties, bandanas, and cowboy boots can be spotted everywhere. Rodeo and the “Texas justice” bolo tie are the inspiration for this recipe for Cowboy Beans. This grub can be served as a main dish (like chili) or a side dish, and is great for potlucks. If you use a sweet barbecue sauce, feel free to omit the molasses (or not).
- 4 ounces bacon, diced into ½" pieces
- 1 large onion, diced
- 3 large cloves garlic, minced
- ½ cup jarred roasted red peppers, chopped
- ¼ cup pickled jalapenos, chopped
- 1 pound lean ground beef
- 2 teaspoons taco seasoning
- 2 14-ounce cans pinto beans, rinsed and drained
- 1 14-ounce can black beans, rinsed and drained
- 1 14-ounce can kidney beans, rinsed and drained
- 1/1-2 cups beef broth
- 1 cup barbecue sauce
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons molasses
- 1 tablespoon hot sauce
- Place bacon in a large pot over medium heat and cook, stirring frequently, until bacon is crisp, approximately 10 minutes. Add onion and cook, stirring frequently, until translucent, approximately 5 minutes. Add garlic, roasted peppers, and jalapenos and cook a few minutes more, stirring constantly, until garlic is fragrant (be careful not to let it burn). Remove bacon mixture to a separate bowl and set aside.
- Add beef and taco seasoning to pot. Cook beef, stirring frequently, and breaking up with a spoon as necessary, until beef is cooked through, approximately 5 minutes. Add bacon mixture back to pot and stir to combine.
- Add beans, broth, barbecue sauce, ketchup, vinegar, mustard, molasses, and hot sauce to pot. Stir to combine, and cook covered for 15 minutes. Uncover and continue to cook, stirring occasionally, until sauce is thickened, approximately 15 minutes longer. Serve hot.
Come ‘n get it
Doing it justice
(or as some influencers would say, “what I thrifted and how I styled it”)
