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

SHISHITO PEPPERS WITH CORN AND QUESO FRESCO

The use of expert witnesses in litigation is common.  In fact, they can be invaluable when it comes to scientific, technical, or other specialized knowledge necessary to assist the court or jury (or lawyers) in understanding the evidence or deciding a fact issue.  But there are expert witnesses who, as the Texas Supreme Court recognized, “are more than willing to proffer opinions of dubious value for the proper fee.”

Not long ago, I wrote about a hearing involving a vigorously disputed legal issue.   One of our opponents hired two expert witnesses — law professors — that in our opinion, were “of dubious value.”  The only thing their expert opinions proved, in my opinion, was that professors’ kids need shoes too.  One of them, who admitted he did not research the law or even read our motion, brazenly declared our legal position “ahistorical and countertextual,” “wholly without merit,” and “contrived and fallacious.”  Mc’Scuse me?  So. Many. Adjectives.

I felt disparaged.  I had researched the issue for months, read scores of cases and legal articles, and carefully crafted our legal arguments on the issue.  So you know what I did?  I moved to strike him.  And you know what the judge did?  He struck him.  So I may be ahistorical, but he is history.

All of which provides the inspiration for today’s recipe, which involves striking while the iron is hot — cast iron, to be specific.  Shishito peppers, those wrinkly little bright green peppers, are popping up on appetizer menus everywhere.  Generally mild, about 1 in every dozen or so is hot — you’ve been warned.  They can be made in a flash at home, and will be gobbled up just as quickly.  You don’t have to add the corn and queso fresco, but I think you’ll find they are wholly with merit if you do.

5 from 1 reviews
SHISHITO PEPPERS WITH CORN AND QUESO FRESCO
Author: 
 
Ingredients
  • 1 ear of corn
  • 2 teaspoons olive oil
  • ½ pound shishito peppers
  • ¼ teaspoon sesame oil
  • ¼ cup crumbled queso fresco
  • 1 lime, halved
  • Salt and pepper, to taste
Instructions
  1. Using a sharp knife, remove kernels from corn.
  2. Heat olive oil in a large cast iron skillet over medium-high heat. Add the shishito peppers, corn kernels, and sesame oil, and cook until shishitos are soft and blistered in spots, stirring occasionally. Season to taste with salt and pepper. Transfer to serving platter and sprinkle with queso fresco. Squeeze lime over peppers. Serve hot, with additional lime wedges, if desired.

Can you spot the hot one?

Striking while the cast iron is hot

Don’t blink, or you’ll miss ’em!