Steak Betti
By Kelly Bogard
Have you ever had something stuck in your head and it just won’t get out…like a song, an idea or even a recipe? This seems to happen to me constantly. If it is a song, I have to sing it out loud before I can get it out. An idea, yep, I have to write it down or type it into my phone. I just can’t seem to focus once something gets stuck in there. I guess you could call this a character flaw.
read moreBeefy Spaghetti Squash Bake
By Kelly Bogard
I love pasta. Really, I think I must have been Italian in my past life. I would eat pasta every day if my waistline could handle it. See, my problem is moderation.
Just like most everything else in life, pasta must be eaten in moderation. When I think of pasta, I think about the biggest bowl of spaghetti or a giant plate of chicken alfredo. And even though you can eat those things every once in a while, you shouldn’t have them every day.
read moreOld barns and back roads: Photos of rural Texas
By Mike Barnett
I’d like to share rural Texas with you through my eyes via photographs I’ve taken for Texas Farm Bureau over the years.
We write a lot about the food we eat on Texas Table Top but haven’t done much on the rural lifestyle that captures the hearts of farmers and ranchers and never lets go. It’s a beautiful world on the back roads of Texas—where our food grows—and I urge you to explore.
Through my eyes, early morning is best. The air is fresh, the smell of earth strong, the wind still. A momma cow bellows for her young ‘un and you know all is right in the world today.
read moreSpaghetti Pie
By Kelly Bogard
The new year has started, and it’s time to start following our New Year’s resolutions. What are you planning to do? Eat healthier, work out more or maybe cook more?
Mine is to cook more. You may think I cook constantly, but I really don’t. With the convenience of restaurants and fast food, many of us don’t cook like our parents or grandparents used to. I plan to change that at our house this year. What better way to start than with Spaghetti Pie, a recipe to honor National Spaghetti Day today.
read moreTexas beef from farm to fork
By Amanda Hill
Nothing makes my mouth water more than a steak—cooked medium, perfectly light pink in the center—for dinner. When I was approached to attend the Texas Beef Council‘s Farm to Fork event in Fort Worth a few weeks ago, I figured we’d be eating a lot of steak. My mouth was watering just thinking about it. Naturally, in the name of reporting, I agreed to attend.
I was right—we had delicious beef meals throughout the event. But we also learned a lot about the nutritional benefits of the 29 cuts of lean beef.
