It is fitting for this to be the first post in our new series Memorable Meal Moments. It’s one of the first examples that comes to mind for both of us when we think, “Remember that time we had…”
While on tour in 2007 we had a long weekend off during a couple of weeks working in the DFW area. We decided to get out of the city and explore some of the nearby countryside. After some research, we stumbled upon an interesting-sounding place just about an hour southwest of Fort Worth. The town is called Granbury, a small town rich in Texas history.
Just south of Granbury is Dinosaur Valley State Park in Glen Rose, TX. This small park contains some of the best-preserved dinosaur tracks in the world. The best part, is the natural setting. Rather than put up fences or encase them in glass, you can see the prints right in the riverbed. Water still flows over, slowly eroding the tracks, so some large sections were cut out years ago to protect them, but plenty of tracks remain. You can just imagine these giant Sauropods and Theropods lumbering around, crossing the river, munching on leaves and grasses or maybe each other! It’s a great spot for picnicking, and would make an awesome family outing. Did I mention it’s real, actual DINOSAUR TRACKS?
After exploring the State Park we were in need of some sustenance and were looking for an authentic Texas chow house. T rounded up a destination and we set out in search of Line Camp. (We’ve since come to find out that it has since been bought by a famous cowboy chef Grady Spears and renamed Grady’s Line Camp.) Famous for their steaks, we were excited to find this (then) off-the-beaten-trail establishment. A cattle guard led into the establishment, not near anything else but fields and farms. There was no organized parking, and we found a spot under a shady oak in the yard. The building was built of cedar planks, with high, vaulted ceilings and exposed beams. Cowboy hats and other charm-adding accents lay here and there. Steaks were hand-cut and served with green chile sauce and melting garlic butter.
While the meal itself was delicious, it was when we decided to be gluttonous that the memories were made. The waitress sold us on their homemade bread pudding. When she brought it out we wondered if our eyes had been bigger than our nearly-filled stomachs. The dish was a couple of inches deep and filled corner to corner. One bite would answer that question, NO WAY! The recipe for this bread pudding must have been perfected over generations of Texas settlers in search of pure joy to end their long hard days. The bread was moist yet firm, with comforting notes of cinnamon, vanilla and butter. Warm caramel sauce poured over the edges and filled the bowl to the rim, coating the mouth and throat in sweet richness.
It may be a good thing that Line Camp has changed since our visit: the bread pudding that broke the mold will always be seared into our memories and taste buds, forever unchallenged.