Fuck Yeah Texas

A collection of what makes this state great.

drunkenunicorn:

NYE ANTHEM (<3, willie). #drinkin #champagne 

Happy New Year Texans!

Shouldn&#8217;t that say because Texas?

Shouldn’t that say because Texas?

played 290 times

standing6four:

What Do You Do? - Lyle Lovett with Francine Reed

from Live in Texas (1999)

austinstatesman:

Georgetown center studies benefits of horse therapy for children with autism http://atxne.ws/1g4Zrwa

austinstatesman:

Georgetown center studies benefits of horse therapy for children with autism http://atxne.ws/1g4Zrwa

kattattackc:


How to cow

kattattackc:

How to cow

ustouy:

Palm boulevard on Christmas Eve. #cruising #texas

ustouy:

Palm boulevard on Christmas Eve. #cruising #texas

sodamnedhot:

I remember that day just like it was six years ago. @whataburger #whataburger #nostalgia

We&#8217;ve all been there.

sodamnedhot:

I remember that day just like it was six years ago. @whataburger #whataburger #nostalgia

We’ve all been there.

sphinxnomore:

Cocktail of the Day (Enjoyed poolside on Xmas Eve in South Texas)
Imagine 35 pairs of arms working in tandem to produce a cocktail just for you. If you were in New Orleans for Mardi Gras circa 1915, The Stag saloon would have offered this surreal experience. There, Henry Ramos mixed up his special New Orleans fizzes, believed to be the best in the world.
Ramos invented the drink at his Imperial Cabinet saloon in 1888, when New Orleans was becoming a hot tourist destination, beloved for its quaint, historic saloons. Ramos profited greatly from this boom, as tourists thronged his establishment for a taste of his famous house fizzes. Six bartenders were employed per shift at the Imperial Cabinet, each with his own dedicated “shaker boy,” “a young black man whose sole job was to receive the fully charged shaker from the bartender and shake the bejeezus out of it,” writes David Wondrich in IMBIBE!.
Why all the shaking? This particular fizz recipe calls for egg white and cream, two ingredients that are famously difficult to emulsify. “Shake and shake and shake until there is not a bubble left, but the drink is smooth and snowy white and of the consistency of good rich milk,” Ramos said. If preparing a Ramos Gin Fizz, you’d best bring your guns to the show.
By Mardi Gras in 1915, Ramos had conceived a new format for emulsifying: 35 shakermen would shake the drink until their arms were tired, then pass it on down the line.
1.5 oz gin
0.5 oz fresh lemon juice
0.5 oz fresh lime juice
1.5-2 oz simple syrup, to taste
2 oz heavy cream
0.75 oz egg white
2 drops orange-flower water
club soda
Combine the gin, juices, syrup, cream, egg white and orange-flower water in a mixing glass with ice, and shake long and hard to emulsify the egg. Strain into a highball glass without ice. Top with soda but no garnish.

sphinxnomore:

Cocktail of the Day (Enjoyed poolside on Xmas Eve in South Texas)

Imagine 35 pairs of arms working in tandem to produce a cocktail just for you. If you were in New Orleans for Mardi Gras circa 1915, The Stag saloon would have offered this surreal experience. There, Henry Ramos mixed up his special New Orleans fizzes, believed to be the best in the world.

Ramos invented the drink at his Imperial Cabinet saloon in 1888, when New Orleans was becoming a hot tourist destination, beloved for its quaint, historic saloons. Ramos profited greatly from this boom, as tourists thronged his establishment for a taste of his famous house fizzes. Six bartenders were employed per shift at the Imperial Cabinet, each with his own dedicated “shaker boy,” “a young black man whose sole job was to receive the fully charged shaker from the bartender and shake the bejeezus out of it,” writes David Wondrich in IMBIBE!.

Why all the shaking? This particular fizz recipe calls for egg white and cream, two ingredients that are famously difficult to emulsify. “Shake and shake and shake until there is not a bubble left, but the drink is smooth and snowy white and of the consistency of good rich milk,” Ramos said. If preparing a Ramos Gin Fizz, you’d best bring your guns to the show.

By Mardi Gras in 1915, Ramos had conceived a new format for emulsifying: 35 shakermen would shake the drink until their arms were tired, then pass it on down the line.

1.5 oz gin

0.5 oz fresh lemon juice

0.5 oz fresh lime juice

1.5-2 oz simple syrup, to taste

2 oz heavy cream

0.75 oz egg white

2 drops orange-flower water

club soda

Combine the gin, juices, syrup, cream, egg white and orange-flower water in a mixing glass with ice, and shake long and hard to emulsify the egg. Strain into a highball glass without ice. Top with soda but no garnish.

coolstorygab:

forever in love with #Texas :)

coolstorygab:

forever in love with #Texas :)

50people50places:

Big Bend National Park, Texas

aqwawpa:

This is a huge place out in the middle of nowhere between Mineral Wells and Lipan, Texas. Great food

aqwawpa:

This is a huge place out in the middle of nowhere between Mineral Wells and Lipan, Texas. Great food

beautifulbodegas:

Palacios, Texas 1943 by John Vachon 

beautifulbodegas:

Palacios, Texas 1943 by John Vachon 

texasmonthly:

In the Texas 12 Days of Christmas, our true love brought us brisket and all the fixins. Now, nap time. #bbq #franklin #foodporn #balancedbreakfast (at Texas Monthly)

Ain&#8217;t nothing I won&#8217;t mop up with a slice of white bread.

texasmonthly:

In the Texas 12 Days of Christmas, our true love brought us brisket and all the fixins. Now, nap time. #bbq #franklin #foodporn #balancedbreakfast (at Texas Monthly)

Ain’t nothing I won’t mop up with a slice of white bread.

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