Waves Galveston March 2023

March 2023

BURKE’S BRIEFS

March 2023

Happy March, Wavers!

March has arrived and one of my favorite days of the year is St. Patrick’s Day, March 17th. St. Patrick’s Day brings back so many fond memories for me. My father’s grandparents were immigrants from Ireland.

My father was a true workaholic. He rarely took days off or vacations. However, my dad loved to celebrate St. Patrick’s Day. He loved to wear green, watch the parades, and drink green beers with his many friends. He made a real day of it. It was a day he thoroughly enjoyed.

Baseball season will be starting soon. As you attend the youth games here on our island, pay special attention to the outfield fences. Take note of the business signs you see there. Notice that

the supporters of our youth leagues are not major chains, mail-order houses, or big box stores. The supporters of our youth leagues are locally-owned stores and businesses. Please take special note of that and support them. They are here for us; let’s all be there for them. BUY LOCAL!

As always, I want to thank our loyal advertisers and readers for your wonderful support. Our staff and I certainly appreciate it. Another Waves Social Party is in the works. Stay tuned, more information will be coming soon…

Have a fantastic March everyone. See you around the island…

PET Corner

Ihave wondered when my dog is gazing into my eyes if he really loves me or just wants some of my cheeseburger. When he crawls up in bed with my wife and I is he saying, “Good morning,” or, “I want some chin rubs?”

We think dogs have been living with humans for about 15,000 years now. Originally a relationship developed between wolves and tribes of human hunters. The wolves that stayed near villages would benefit from uneaten parts of animals killed by the tribesmen. Those wolves and their offspring became habituated to humans and ultimately lost their fear of them. At some point in the relationship, the wolves and tribesmen would go on hunts together, each benefiting from the other’s skills. The combination of the wolves’ tracking skills and the human’s use of weapons created a more effective way to have a successful hunt. Over thousands of years of natural selection, the wild wolf became the domestic dog. Since then, canines have spent their lives in our homes making us happier and healthier.

Today’s domestic dog is an amazing creature that fits so well into our family life. They don’t

see us as one of their own species and as a result, they behave differently around us.

They are more competitive around each other while needing to seek approval from us. Scientists have learned that dogs have an amazing ability to remember people using facial recognition, smell, and voice to recall individuals they may not have seen for even years. We all enjoy the incredible videos of service members returning from deployment and reuniting with the family dog. It only takes a few seconds for the dog to recognize his favorite person is home, bursting into uncontrollable joy.

Studies on canine behavior have proven that information about certain people can be stored for a lifetime. Not great if the human gets off on the wrong foot with the neighbors Rottweiler. Showering a dog with treats is not a bad idea

Roxy

when meeting a friend’s pup for the first time. He will probably like you forever.

Owning a great dog can be one of life’s best pleasures. Our mental and physical health both benefit from pet ownership. When we stare into our dogs’ eyes it causes the same hormonal response as looking at the face of a human infant. Well, not a screaming one.

humans too. They just show it in more subtle ways. Cats deserve and will get their own article in a future Waves issue.

As we age, dogs make us get up out of bed in the morning and take care of them. Dogs make us take them for walks and play with them. They hang with us in tough times. Our dogs, GreySon and Merlin, absolutely knew when my wife’s cancer treatments were the hardest and laid lovingly and faithfully by her side while she recovered. Compared to non-pet owners, dog owners on average have lower blood pressure, less cardiovascular disease, and reduced psychological stress. It’s also nice to have a family member that listens to every word you say, is nonjudgmental, and won’t roll his eyes when you tell a corny joke.

Despite what some people think, cats can love their

There is real truth in the saying “Dogs are man’s (and woman’s) best friend.”

Whiskey Smudge BreeZ Piper Harvey

GreySon Merlin

Luke

Roxy

Closer Skeeter

Re l ati o nshipAd v ic e with Jan & Dean

e r e e t e t e e r t r e t e t et r t re t r e e th e h ther e t th r t et t e h t t e th e h ther et ee the e tr ther e h et h e e re r h- e et e er the r e th t ther e her e te t h e h e e re e She re rr e e er th r the t the r t re e e the t he et ehe e e e tert e r e h e e t te r e e t She tr e t t ther t t h th h e t e t ther t th er t e t he t e t th t he t t t ee t h e h e he there h t t e e th t re et et - Yulli is caught between a rock and a hard place.

Well, Yulli, you are not really caught. I don’t understand why you need your mother to house-sit anyway. Are there pets or children? You didn’t say. You can easily have a neighbor or friend come by to check the mail and look after the house while you are gone. And as for your mother, she has no right to rearrange your house the way she pleases. The answer to your question: Next time you go on one of your trips, have a friend lined up to housesit for the week. If your mother gets mad and pouts, simply tell her the truth, AGAIN.

Hi Yulli, I really don’t have much to say or add in answer to your question because I agree totally with Jan. Your mother has absolutely no business rearranging your household. That is really out of line, and she should know better. You really didn’t state in your question why you need a house-sitter. If you really need someone to watch over your house, find someone other than your mother. She feels entitled to do whatever she wants in your house and that isn’t going to change. You are going to have to stand up to your mom and tell her no more house-sitting. Also, she can have her house parties at her own place of residence. Stand your ground in this situation and don’t get weak and give in. It will be better for everyone concerned.

PET PEEVES

Of The Month

Some of you are too young to remember but there was a time when we would pull our vehicle into a gas station to get gasoline and the following would happen:

A real live person would cheerfully greet us and ask us how much gas we would like to purchase. The gasoline attendant would then go to the pump and proceed to put gas into our vehicle’s gas tank. They would then raise our car hood, pull out our dipstick and check our engine oil.

They would also check all four of our tires to make sure our tire pressure was correct. They would add air (for free) if our tires required it. Before we would drive away, they would also clean our windshield and thank us for our business.

This is just one example of how good customer service once was in our country. There was also a time when we would call a large business and our call would be answered promptly by a real live, breathing person that actually had been trained on how they could help us through any questions or issues e ad ere a n a t n r r t finall ea t e ne al a across the world that has no clue how to assist us.

Don’t even get us started on having to check out our own purchases when we go shopping for any type of goods. We were recently in a big box store home improvement center. There were ZERO cashiers. Every single one of the checkout lanes was self check out.

What happened? Even more important is why we, as the customer, allowed this to happen to us! Why did we ever accept and do business with compa-

nies that obviously care nothing about us other than taking our money?

e e the t th t t er er e h t e the te St te

We need to take back control from large corporations. They need to go back to providing quality customer service. If they don’t, let’s simply not give them a single ounce of our business.

ne nder l t at n t e n er terr fi l al ne e e have here in Galveston that are owned and operated by people who care about us and provide top-notch customer service. These are the type of businesses that deserve our business and loyalty.

Hi everyone. Bunny was really in a dilemma about what to share with you this month. I then found some recipes that really didn’t follow a theme. Just make them when you want them or need them. The first one is the way I make Pico De Gallo, and the other is an appetizer/snack that is a sweet tooth favorite. Actually, these two complement each other. One being spicy and one being sweet.

Pico De Gallo

Ingredients

• 6 tomatoes cubed finely.

• 3 jalapenos, chopped, seeds removed.

• 1 sweet onion, chopped.

• 1 red onion, chopped (now this onion really makes a difference in the taste)

• 1 cup cilantro (stems removed, please) and chopped.

• 1 tablespoon cumin.

• 3-4 cloves garlic minced (if you don’t like garlic, then omit).

Directions

Mix well, and chill. Serve with chips and fajitas.

Jezebel Sauce

Ingredients

• 1 jar of pineapple preserves.

• 1 jar of apple jelly.

• 1/2 tablespoon dried mustard.

• 1 block of cream cheese.

Directions

Mix the first three ingredients. Pour over the room temperature cream cheese. Serve with your favorite crackers or toasted bread.

You all have a great month. Whatever makes you feel happy and have fun.

As always...... Happy Trails Bunny

Pico De Gallo

Directions

Ingredients

• t at e ed finel

• 3 jalapenos, chopped, seeds removed.

• 1 sweet onion, chopped.

• 1 red onion, chopped (now this onion really makes a difference in the taste)

• 1 cup cilantro (stems removed, please) and chopped.

• 1 tablespoon cumin.

• 3-4 cloves garlic minced (if you don’t like garlic, then omit).

• Mix well, and chill. Serve with chips and fajitas.

Ingredients

• 1 jar of pineapple preserves.

• 1 jar of apple jelly.

• 1/2 tablespoon dried mustard.

• 1 block of cream cheese.

Jezebel Sauce

Directions

• t e fir t t ree n red ent r er t e room temperature cream cheese. Serve with your favorite crackers or toasted bread.

Want To Live Longer? Get Stronger!

Agrowing body of research shows that resistance training adds years to both lifespan and “healthspan” – the period of life when we’re in good health. We’ve known for a long time that strength is an excellent predictor of future health. A lot of research has shown that stronger men and women have a much lower risk of dying during a given period than people with less strength if all else is equal.

In 2021 a meta-analysis combining 16 studies and data from over 1.5 million subjects, just 30 to 60 minutes a week of muscle-strengthening activities were associated with almost a 20 percent lower risk of cardiovascular disease, cancer, diabetes, lung cancer, and all-cause mortality.

And yet —slugs that we are — fewer than 25 percent of Americans over 45 work out with weights or do strength training regularly. Blame it on our sedentary lifestyles. The heaviest thing most of us lift is our groceries. We hominins evolved as a species to walk, run, climbs trees and up hills, and use our over 640 muscles all the time. Now we drive everywhere instead of walking or even biking. We use elevators or escalators instead of stairs. We hire other people to mow our lawns, clean our houses and do our laundry. Unless we work out, we don’t have to do much in the way of strength training as part of our daily living.

S t he et the er e hr h Stre th r here re e ht tre th-tr tr th

here e t

Little kids (under six years old) have to wait until their bodies and bones are strong enough to take the stresses of weight training, but the rest of us can start now and expect to see significant improvements over time. The body is magnificent that way. People in their 90s are pumping iron and getting stronger, and so will you once you understand the basics.

e h e e er th

This is really important because if you don’t learn to lift with proper form,

with awareness of your breath, posture, core, and limitations, you can strain a muscle or tear a tendon. Learning the basics from a certified group fitness instructor or personal trainer with serve you well in the long run. Injuries from improper form are no fun and can really set back your training.

t he er e ht

You won’t get stronger lifting the same three- or five-pound weight day after day, rep after rep. For your muscles to grow stronger, you need to challenge them — gradually, over time — with heavier weights. The “right” amount of weight will always vary, but this principle remains the same: You should be able to do ten or so reps with perfect form, with the last two being a real struggle.

r t the t e t

Using machines in a gym usually comes with a membership price tag. Free weights speak for themselves: anytime, anywhere. Machines have a limited range of motion; free weights, bands, and tubing have infinite possibilities. All can benefit you if you work intensely, consistently, and purposefully, with proper attention to form and breathing. Body-weight exercises — squats, pushups, lunges — should also be part of your routine, which is why it’s wise to consult with someone knowledgeable when you’re first starting. Lifting your body weight builds strength, too!

e t re e

It’s called DOMS — delayed onset muscle soreness — and it’s what you can expect after a good workout. Pain is different. “No pain, no gain” is no

way to approach a strength-training session. If your trainer uses this as their mantra, find a different, safer trainer. Now “No one ever drowned in their own sweat” is the truth!

Spend a little time looking at anatomical drawings to get to know your muscles and bone structure. Developing better body awareness will help you create and execute a balanced workout: front to back, side to side, pushing and pulling, extending and contracting.

e e e t

musyour soul. Try to manage to do it two or three times a week. Over time your

A 20-minute workout can be just as good as a 40-minute workout if you know what you’re doing and why. Compound movements, for example — a bicep curl combined with a lunge — will give you twice the benefit in half the time. So will super-slow lifting and high-intensity interval training (HIIT). Again, study up and experiment until you find a routine that sparks joy in your soul. Try to manage to do it two or three times a week. Over time your body will change in remarkable ways… unless you celebrate every workout with two granola bars and a venti mocha caramel crème frappuccino with double whip.

It’s an inconvenient truth that we lose muscle and grow weak as we age. The average 30-year-old will lose about a quarter of their muscle strength by age 70 and half by age 90. Unless we make an effort to stay strong, flexible, and agile, age and deterioration will catch up with us. It’s about making the conscious effort to work toward strength and then sticking with your training.

So even if you don’t think you’re getting as strong or as lean as you’d like to be, you should keep it up – because chances are, you’re still helping your health in a big, strong way and extending your life.

Shaye Henderson

Steve Tyrell

Renée Elise Goldsberry

Fiddler on the Roof

Seong-Jin Cho

THE COMMODORES

Friday, March 10, 2023 | 8:00 PM

Saturday, March 11, 2023 | 8:00 PM

Renowned for R&B hits “Just to Be Close to You,” “Easy,” and “Brickhouse,” to name but a few, The Commodores have educated millions worldwide with compelling hits, peerless musicianship and classic American songwriting!

DRUMMERS OF JAPAN

Saturday, March 18, 2023 | 8:00 PM

YAMATO returns to North America in 2023 celebrating their 30th Anniversary with a new production The Wings of Phoenix .

Friday, March 24, 2023 | 8:00 PM

The StepCrew’s unbelievable new show is a spell-binding tour de force that features three exhilarating dance forms – Ottawa Valley stepdance, Irish stepdance, and Tap.

Hair Restoration for Her

Using your own blood to grow your own hair!

Thinning hair in men has long been recognized as an unwanted but frequent component of the aging process. However, many people don’t realize that 80% of women over the age of 60 experience significant hair loss as well. Thinning hair in women can cause a great deal of emotional stress. In addition, the techniques women use to cope with thinning hair like wigs, weaves, hats, and frequent trips to the hair salon can be a financial strain. Thankfully, a new procedure is now available that can actually reverse the effects of hair loss.

Platelet Rich Plasma (PRP) is a natural hair restoration procedure for women and men with mild to moderate hair loss. PRP uses the person’s own plasma to stimulate collagen and hair growth, which can result in a 39% increase in hair thickness. The procedure is done in the office and can be accomplished in as little as 45 minutes to an hour! You can return to work or your daily activities immediately after.

The three-step procedure is as follows:

1. Your blood is drawn. The blood is placed in a centrifuge and is spun down to separate the cells and the fluids.

2. The blood is then separated into three layers; platelet poor plasma, platelet rich plasma (PRP!) and cells.

3. The platelet rich plasma (PRP) is injected very superficially in small amounts into the areas of the scalp where the hair is thinning.

That’s it! Three treatments are performed initially at one-month intervals. Typically, individuals experience a 19% increase in hair thickness during these first three months with maximum effect at 6 months. Hair growth can continue for over a year with most individuals requiring single maintenance sessions every 4-6 months.

PRP is a minimally invasive, safe, effective procedure to restore hair volume with no down time, making it a great solution to hair loss for many women (and men)!

Have a great day, and I hope you continue to

r ara e r n a ard ert fied Neurologist and Electrophysiologist and a member in good standing with the IAPAM (International Association for Physicians in Aesthetic Medicine). Dr. Wegryn received her MD from the University of Florida and residency in Neurology at the Cleveland Clinic. In 1996, Dr. Wegryn founded Houston Neuromonitoring, a successful intraoperative monitoring company that served the surgical community at the TMC (Texas Medical Center) for over 17 years. Dr. Tara Wegryn is currently the director/ owner of Refresh Medispa in Galveston, Texas.

If you have any questions about aesthetic medicine or Refresh Medispa, please send them to Drtara@refreshmedidayspa.com and she will try to answer them in future articles!

Refresh Medispa

2424 Mechanic Street Galveston, Texas, 77550 www.refreshmedidayspa.com

Patient's progress after 3 PRP treatments

Four stages of hair growth

Bob Rohan

Composting on a Small Scale

We’ve talked about composting before, but compost is so vital to healthy plants and beautiful gardens that we are going to talk about it- again.

This time, however, we are going to talk about composting on a small scale. Many of us in Galveston do not have a large yard, if any, so a large composting bin or pile will not work. At my home on Winnie Street, there is no soil to dig in, it is all concrete. So, I have container gardens and a container compost bin.

The average kitchen produces plenty of green matter for a compost pile. Green matter is fresh vegetation that is high in nitrogen. Fallen leaves and old newspaper or boxes provide plenty of brown matter. If you are using paper or cardboard, the smaller you tear or shred it, the better. The brown matter is dried vegetation that is high in carbon.

What I use for my container is a large plastic pot that housed an ornamental tree from the nursery. When I first began the compost bin, I layered leaves 2-3 inches thick with kitchen scraps about 1 inch thick then topped with another layer of brown matter. You want a lot more brown matter than green matter. I wet this down and left

it alone. In a few days, I stirred it. If it got dry, I watered it. My pot does have a few holes in the bottom so that it drains. Given time, the ingredients break down and look like black soil.

There are a lot of myths about compost. If your compost smells, you are doing it wrong. Add more dry brown matter to the pile to correct the smell. Rodents are not attracted to a compost pile unless you are adding meat scraps or cooked food- which you shouldn’t do.

For more great information, go to www holly ross om

Fun Facts Historical Galveston

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Happy March, Wavers! I thought it would be fun this month to take a look at how some of the most popular places in Galveston got their names. Many of the mansions in Galveston have a family name attached to them, but several of the businesses have a different story. Let’s take a look, starting with the city itself, Galveston.

Galveston, or Galvez’ town, was named after 18th-century Spanish military and political leader Bernardo de Gálvez y Madrid, Count of Gálvez (1746–1786). That also leads us to the naming of the Grand Galvez.

The Grand Galvez Resort Spa is a historic 226-room resort hotel that opened in 1911 as the Hotel Galvez. t t e t h r er r e e

he h e - The house was built between 1887 and 1893 by Galveston architect Nicholas J. Clayton for lawyer and politician Walter Gresham and his wife Josephine. In 1923 the Roman Catholic Diocese of Galveston purchased the house. It was located across the street from the Sacred Heart Church, it served as the residence for Bishop Christopher E. Byrne. t ter h e h e h re th t e the e

he e e - The Maceos took over “Chop Suey,” a small restaurant at the intersection of 21st Street and Seawall Boulevard, and in 1929 they opened “Maceo’s Grotto” at that location. In 1932, the “Grotto” was remodeled into a Chinese restaurant called “Sui Jen” (pronounced Swee Rin), and a 200-foot pier stretching out over the Gulf was added to the building. The Oriental-sounding name was changed to the more exotic sounding Balinese Room in 1942. t he e e e t re t re r r te er r e t the e e e

rt r hth e - Bolivar Peninsula is named for South American hero Simon Bolivar, the leader of the fight to free South and Central America from Spanish rule. The Bolivar Lighthouse was built in 1852. The War Department took possession of the lighthouse in 1935. It was sold to rancher Elmer V. Boyt and remains in the family. The 1970 film My Sweet Charlie,

h 87 the e h the h h here ere r the e t 1930

he S e rt - Prior to 1783, when Bernardo de Gálvez dispatched a ship to explore what is now known as Galveston Bay, Galveston Island was called San Luis. It is believed that the name San Luis was chosen either by French explorer Sieur de la Salle’s settlement in Texas or by Spanish explorer Luis de Moscoso during a journey along the coast from the mouth of the Mississippi River to Mexico. The name San Luis was selected for Galveston’s premiere beachfront resort to reflect the adventurous spirit of the early explorers, and to help perpetuate a grain of Island history. t he r the e hr e h t r ter th h t th t the h ee e S e r e he e re e h re t th h e

rt r et - Fort Crockett, with its eight-foot-thick walls, forms the foundation upon which The San Luis Resort, Spa Conference Center is built. In the 1980s, The San Luis Resort was built on and behind the site of the former Battery Hoskins. The massive concrete gun emplacements remain dramatically visible from Seawall Boulevard, even though one gun emplacement now sports a swimming pool atop it, and the other gun emplacement is adorned with a wedding gazebo. t t e rt r ett h r r ett ereer h t h e the t e e e the

starring Patty Duke and Al Freeman Jr. was filmed at the lighthouse and adjacent caretaker’s house. t e re

he Str - The original plat of Galveston, drawn in the late 1830s, included Avenue B. The name ‘strand’ for Ave. was coined by a German immigrant named Michael William Shaw who opened a jewelry store on the corner of 23rd and Ave. B. Shaw, not liking the name “Ave. B”, changed the name of the street on his stationery to “Strand”, thinking that the name (named after a street in London) would have higher-class connotations for his jewelry store. t Sh ter e ther er the treet t h e the e the e r the treet e the e t

t re er - The Falstaff Brewery was built in 1895 by Galveston Brewing Company and manufactured Southern Select Beer before being acquired by Falstaff in 1956. By 1960, Galveston’s Falstaff Brewery was the nation’s third largest brewery, and employed more than 400 people.it was located at 3301-3499 Postoffice Street. t t r e r h 1 rre eer er e r

e - As stated in historical documents, the Pelican Island got its name from the brown pelicans (Pelecanus occidentalis) that used to nest there. t t he e e t e r er re e t he re e e t r h 14 1903 e the r t t e re e the te St te t re te t r te t the r r e t t e e e

he e t e - Named after George and Cynthia Mitchell, the causeway is the main entry way into Galveston. Two routes carry the southbound and northbound traffic of Interstate 45, while the original causeway is restricted to rail traffic. The second access point is Bolivar Ferry.

On a personal note, March is this investigator’s birthday month. I also happen to be Irish. So, I have the perfect reason to take St. Patrick’s Day (March 17th) as a time to relax with friends and celebrate.

I look forward to next month’s investigation and finding more fun facts for you!

ps. Don’t forget to wear green on St. Patrick’s Day, or you’ll get pinched! Fun Fact: Folklore says wearing green makes you invisible to Leprechauns who like to pinch people on St. Patrick’s Day.

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Pennie’s Take Out Menu

Smoked Brisket

Quality brisket covered with our original rub, slow smoked and ready to be sliced when you order.

Pork Ribs

Pork ribs cooked with our original rub till almost done then basted with our honey sweetened sauce.

Grilled Chicken

Chicken spiced with our rub cooked over wood. Unlike any chicken you have ever eaten.

Link Sausage

Pork and Beef link sausage smoked over oak ready and waiting for you to order.

Sandwiches

Chopped Beef | Sliced Beef | Sausage |Comes with a complimentary 4 oz side

Stuffed Baked Potato Huge baked potato filled with butter, cheese, sour cream, chives and best of all chopped brisket!

Texas Sized Tamales

Everything is bigger in Texas. Three times larger than our

regular tamales with the same great taste.

Barbacoa

(Sat. and Sun. Only)

Pennie Ochoa’s delicious recipe. Tender, moist shredded beef is the result.

Menudo (Seasonal)

Honey comb tripe in a spicy Mexican soup

Sides and Dessert

All sides are made fresh at Pennie’s

Potato Salad

Dill based cool refreshing chopped potatoes mixed with dressings.

Pinto Beans

My own recipe made fresh daily. Lots of love goes into the beans. Green Beans Banana Pudding Trifle

Big BITES

by: Tom Valliere & Charlie Bresenhan

Silk Stocking District Neighborhood Secrets

This month we are going inside one of Galveston’s historic neighborhoods and introducing our readers to a couple of lesser-known culinary gems. The Silk-Stocking district actually lies between 23rd and 25th streets from Avenue to Avenue P, so technically these two restaurants are outside those boundaries but tend to be included when discussing this east-side residential area.

Shykatz Delicatessen Bakery on Avenue and 16th Street and Sonny’s Place on 19th are two very popular local hangouts that are lesser known to visitors that tend to frequent Seawall and downtown restaurants. Though lesser known, they are worthy of a trip into the neighborhood for a unique and delicious adventure, as you will see.

a De & a e

This family-owned corner restaurant was previously reviewed in the December 2019 issue of Waves Magazine and deserves to be revisited. A full-service breakfast and lunch destination for hungry Galvestonians, they are unfortunately not open for dinner. However, that does not detract from their hearty breakfasts, incredible daily lunch specials, deli sandwiches, and freshly baked goods.

A former corner market, their stately brick building is very welcoming. Their counter-style ordering system is mildly chaotic but works surprisingly well as you settle into a comfortable dining area. Mismatched tables and chairs add to the general ambiance that is more reminiscent of your grandmother’s parlor than a modern restaurant. But that is just the beginning.

The southern charm extends into the service and especially the food. This is an old southern “honey dripping” sort of place. From the friendly service to the heavenly biscuits and creamy grits, you are in for a treat. Breakfast is a big deal here and is served with precision. Eggs are perfectly cooked to order, the toast is from their own bakery bread, the biscuits are tall and fluffy, and the sausage gravy is delicious. It is all here, all good, and much more.

The restaurant is always buzzing, and the friendly banter of the mostly local customers adds to the charm. This is a busy place with kitchen ordering, phone answering, take-out orders, etc.

There is always a lot going on, but you can always find a quiet corner to enjoy your coffee and newspaper. If the weather permits, you can enjoy sidewalk seating with views of the surrounding historic homes.

Lunchtime brings another round of crazy as the customers pile in for their locally renowned lunch specials. If you are fortunate enough to catch their homemade chicken and dumplings, run to the store and buy a lottery ticket. It is your lucky day!

Seriously, all their lunch specials are delicious and a real bargain with large portions. Their regular menu items are also good, especially their deli sandwiches - did I say, Reuben?

Don’t forget this is also a serious bakery. Their freshly baked bread and delicious cakes and sweet rolls are a treat, and they are always happy to take custom orders for birthdays and special occasions.

Parking is always a bit of an issue in neighborhoods that pre-date automobiles, but you can generally find a convenient spot on the street. Handicapped accessibility is decent considering the parking and curbs. There are stairs to the front entrance, but a wheelchair ramp is available at the back entrance. If you are visiting Galveston, this is only a few blocks from the Seawall and worth visiting.

8:00 AM to 2:00 PM Daily.

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estaurantR

by: Tom Valliere & Charlie Bresenhan

Silk Stocking District

Neighborhood Secret #2

Some places are so unique they defy description. Sonny’s is such a place. It is unlike any other place in Galveston and possibly all of Texas. Opened by the Puccetti family in 1944, the restaurant remains much as it was then, a small neighborhood tavern and restaurant. Still using the original recipes developed by matriarch Theresa Puccetti, this restaurant has fed generations of appreciative patrons both local and visitors.

Still family-owned and operated by Lawrence Puccetti, son of the founders and better known as Junior, they continue to serve heaping plates of original recipe spaghetti and their famous grilled muffuletta. Fresh seafood and their special mug

Big BITES

of shucked oysters and cocktail sauce complement their more mundane offerings of chilidogs and sandwiches. However, there is nothing “mundane” about this place.

Tucked away in a residential neighborhood on busy 19th Street, it looks much as it did on opening day. Step inside and you are transposed to the 1950’s complete with neon lights and pinball machines. The owner, Sonny, now a spry octogenarian, still greets everyone and makes you feel welcome. Try to overlook his repertoire of jokes that he freely shares and focus on the food and surroundings.

Their hamburgers, chili, chicken soup, special shrimp bun sandwich, and aforementioned spaghetti are all local legends, but their grilled muffuletta is the star attraction for me. This huge round sandwich of Italian origin is stuffed with deli meats and cheeses and slathered with their special olive salad. It is then grilled to toasty perfection. You may order a half or a whole sandwich. It is huge and a full sandwich can easily feed four

people. Wash it down with a frosty beer (they claim the coldest in town) and you will be sold on this place as many others have been over the decades. Long a hangout for medical students who appreciate the cheap beers and arcade games this is also a happy hour gathering spot for the local neighborhood.

There is much history here and the walls are adorned with countless artifacts of bygone days and customers. A plaque on the original bar highlights a bullet hole from a long-ago failed robbery attempt. There are stories galore and the Puccetti family’s descendants are numerous, well-known, and respected in Galveston. Many residents affirm the family’s Sicilian recipes are still the best on an island heavily populated with Italian immigrants.

Like many places in our historic neighborhoods, parking is limited to street parking only and the curbs and sidewalks can make it difficult for handicapped customers. It is well worth the inconvenience however as there is nothing even remotely similar in Galveston.

Recent health issues have caused some closures and erratic hours, so it pays to call ahead. Things seem to have settled down recently and Sonny is his old self, always friendly and ready to pull a prank on an unsuspecting customer. Make sure you put this on your “must-visit” list while in Galveston.

r er t

Tuesday Thursday 11:00 AM to 1:30 PM and 5:00 PM to 9:30 PM

Friday Saturday 11:00 AM to 1:30 PM and 5:00 PM to 11:00 PM

Sunday Monday Closed

rom Team Koops!

The Beach Bum

Happy March. Wavers!

This is the time of year that your Bum really enjoys being on the water. I had a random thought the other day while I was out riding around in my ol’ scarab. It’s not like me to have very many thoughts in a day, but here is what had me thinking…

Several months ago in my column, I listed some of my favorite bumper stickers. I have never really understood what gives someone the urge to put a bumper sticker on their vehicle, but I have to admit, some of them are downright funny and creative.

Many of you have asked your Bum when I would include more of my favorites in my column. Well, your wish is my command. Here ya go…

S The Episcopal churches on Galveston Island are raising money for a grave marker for the Rev. Thomas Cain. The Rev. Cain was called to serve as the second vicar of Saint Augustine of Hippo Episcopal Church on Galveston Island, the first historically black Episcopal church in Texas.

Born into slavery in 1843, the Rev. Cain was in the first graduating class of the Bishop Payne Divinity School in Petersburg, Virginia. In 1888, Bishop Gregg, first Bishop of Texas, called the Rev. Cain to serve the people of Saint Augustine of Hippo. Known for his social advocacy and community work, the Rev. Cain was elected to represent the Diocese of Texas as a delegate to General Convention in 1889.

On September 8, 1900, the Great Storm devastated Galveston Island. This hurricane is the deadliest natural disaster in United States history. The Rev. Cain, along with his wife, Bettie, died in the storm. The day after the storm, a member of Trinity Episcopal Church in Galveston found the Rev. Cain's body on the beach. He was hastily buried in a temporary grave. Later that year, Bishop Kinsolving, second Bishop of Texas, reinterred the Rev. Cain in historic Lakeview Cemetery on Galveston Island. The location of the last remains of his wife, Bettie, are unknown.

Currently, the Rev. Cain's grave is unmarked. The people of all three historic churches in Galveston, Saint Augustine of Hippo Episcopal Church, Grace Episcopal Church, and Trinity Episcopal Church are raising funds to install a grave marker. This effort is a sign of their shared ministry on Galveston Island.

To make a gift, t tr t r e and select "Rev. Cain Memorial Fd." from the dropdown menu. A dedication ceremony of the grave marker will be held following its installation.

The Episcopal Churches on Galveston Island are welcoming communities sharing the good news of Jesus Christ through worship, fellowship, learning and service. For service times and information on each church, visit online at tr t r r eh r h e t r r 409-7 - 317

AGES13-18

TEENTABLETOPRPG

Explore the world of Dungeons & Dragons with us!

4thFloor-FoxRoom

Tuesdaythe7th,21st,28th

4:30-7:30PM

Tuesdaythe14th 2-5PM

TEENGAMING

Play board games, PS4 & Nintendo Switch games, and Magic!

1stFloor-WorthamAuditorium

Wednesdaythe1st,8th,22nd,29th

4:30-6:30PM

Wednesdaythe15th

2-5PM

ARTIST'SALLEYWORKSHOP

Make Kandi bead jewelry, Perler bead art, or paint miniatures for Dungeons & Dragons!

1stFloor-WorthamAuditorium

Thursdaythe2nd,4:30-6:30PM

Thursdaythe16th,2-5PM

Thursdaythe30th,4:30-6:30PM

Y.A.L.L.MEETING

Have a voice in the library, earn volunteer hours, and eat snacks!

1stFloor-RandallRoom

Fridaythe3rd,4:30-5:30PM

rosenberg-library.org

409.763.8854Ext.140

@rosenberglibrary

TEENANIMECLUB

Three words: pocky, soda, and anime.

1stFloor-WorthamAuditorium

Thursdaythe9th,4:30-6:30PM

YOUNGADULTBOOKCLUB

Join our monthly Young Adult Book Club and get a free book to keep!

1stFloor-RandallRoom

Fridaythe17th,2-3PM

THROWBACKTHURSDAY MOVIENIGHT

Watch the most awkward, goofy early 2000's movie - Napoleon Dynamite (PG)!

1stFloor-WorthamAuditorium

Thursdaythe23rd,4:30-6PM

AFTERHOURS:KARAOKEPARTY

Singing, dancing, movie trivia, pizza, and more! Registration is required.

1stFloor-WorthamAuditorium

Fridaythe31st,6:30-8:30PM

JoinourDiscordserver!

Foraninvite,contactDustanArcherat darcher@rosenberg-library.org

23rd Street Station Piano Bar

Ladies Night w/ Laura Magers 7p-10p

23rd Street Station Piano Bar

Sing-a-long Sunday w/ Thomas Cokinos - 5p-8p

- Island Idol - 8p

Bubba’s On The Strand The Band Stranded | 4p-8p

Farmers Market 3304 Market - 9a-1p

23rd Street Station Piano Bar

Sing-a-long Sunday w/Davey Wild - 5p-8p - Island Idol - 8p

Bubba’s On The Strand The Band Stranded | 4p-8p

Old Quarter Acoustic Cafe 413 20th St. Mastersons & Whitmore Sis2:30p

Farmers Market 3304 Market - 9a-1p

23rd Street

Bubba’s On The Strand The Band Stranded | 4p-8p

Farmers Market 3304 Market- 9a-1p

23rd Street Station Piano Bar

Sing-a-long Sunday w/Davey Wild - 5p-8p

- Island Idol - 8p

Bubba’s On The Strand The Band Stranded | 4p-8p

Farmers Market 3304 Market- 9a-1p

23rd Street Station Piano Bar Wild Texas Thurs w/Davey Wild 7p-10p

23rd Street Station Piano Bar Mike Sueiro - 7p-11p

Bubba’s On The Strand The Band Stranded | 9p-1a

Sharky’s Tavern Live Band | 9p - 1a

Old Quarter Acoustic Cafe 413 20th St. George Ensle - 8p

23rd Street Station Piano Bar Keith Neubauer - 7p-11p

23rd Street Station Piano Bar Wild Texas Thurs w/Davey Wild 7p-10p

23rd Street Station Piano Bar

Ladies Night w/ Laura Magers

Old Quarter Acoustic Cafe 413 20th St. The Shootouts - 8pm

23rd Street Station Piano Bar Wild Texas Thurs w/Davey Wild 7p-10p

Bubba’s On The Strand The Band Stranded | 9p-1a

Old Quarter Acoustic Cafe 413 20th St. Meredith Crawford / Kayla Ray - 8p

23rd Street Station Piano Bar Mike McCulloch - 7p-11p

Bubba’s On The Strand The Band Stranded | 9p-1a

23rd Street Station Piano Bar Gary Graham | 7p - 11p

Bubba’s On The Strand The Band Stranded | 4p-8p

Old Quarter Acoustic Cafe 413 20th St. Mike McClure - 8p

23rd Street Station Piano Bar Aassi Windom - 7p-11p

Bubba’s On The Strand The Band Stranded | 4p-8p

Band | 9p - 1a

Old Quarter Acoustic Cafe 413 20th St. Gabe Wootton, Billy Hartman, Zach Pack - 8p

23rd Street Station Piano Bar Dr. B on Keys - 7p - 11p

Bubba’s On The Strand The Band Stranded | 4p-8p

23rd Street Station Piano Bar Ladies Night w/ Laura Magers 7p-10p

409-740-1245

23rd Street Station Piano Bar Wild Texas Thurs w/Christopher Bergeron - 7p-10p

Old Quarter Acoustic Cafe 413 20th St. The Rifters - 8p

23rd Street Station Piano Bar Ladies Night w/ Laura Magers 7p-10p

23rd Street Station Piano Bar Clay Howell - 7p-11p

Bubba’s On The Strand The Band Stranded | 9p-1a

23rd Street Station Piano Bar Dueling Piano with Mike & John - 7p-11p

Bubba’s On The Strand The Band Stranded | 4p-8p

Old Quarter Acoustic Cafe 413 20th St. Gabe Lee, King Margo - 8p

Old Quarter Acoustic Cafe 413 20th St. Jeff Black / Gabe Wootton - 8p

23rd Street Station Piano Bar

Ladies Night w/ Laura Magers 7p-10p

Old Quarter Acoustic Cafe 413 20th St. Nolan Potter’s Nightmare Band, India Tigers In Texas - 8p

23rd Street Station Piano Bar Wild Texas Thurs w/Davey Wild 7p-10p

23rd Street Station Piano Bar Dave Thomas Violin Lounge 7p-10p

Bubba’s On The Strand The Band Stranded | 9p-1a

Sharky’s Tavern

Old Quarter Acoustic Cafe 413 20th St. Lisa Morales - 8p

SYMP

2020 POSTOFFICE STREET AL ESTO TE AS

nton el again oins or o art’s gorgeo s th piano concerto s rro n e rench or s o ama ing omen composers el onis an ili o langer concl ing ith the secon s ite rom

Ravel’s most magnificent orchestra piece: Daphnis and Chloe

el onis: Ophelia

o art: iano oncerto o

nton el piano

ili o langer: D’un Soir Triste

Ravel: Daphnis and Chloe ite

orl remiere o a ne piano concerto or egian composer etil vosle

ith n re ta pe an chai ovs ’s econ mphon nic name ittle

R ssian meaning rainian an serves as a ver meaning l ea ti l an intense season en ing

lin a: Ruslan and Ludmila Overture

vosle : iano oncerto o n re ta pe piano chai ovs : mphon o

Tickets: $40 Adults / $25 Students

CURTAIN GOING UP

By: Paul Hager

THEATRE REVIEW: ETC’S LONE STAR A ‘GOOD-OLEBOY’ GOOD TIME

LONE STAR by James McClure is a one-act play that’s like one of those words that rarely steps out without its prefix [Have you ever heard of gall that is still mitigated or someone exclaim they are merely whelmed?] in that it is usually performed as a companion piece with LAUNDRY AND BOURBON, another one-act by the same author.

When it first surfaced in the late 1970s, LONE STAR—billed as a

comedy in one act—was a hit, in New York and elsewhere. Mel Gussow, in his 1979 New York Times review of the Off-Broadway production praised the “breezily staged” play, which, he said, “never loses its sense of the ridiculous” and “proudly waves its banner of comedy.”

The setting is the backyard behind Angel’s bar in 1972 Maynard, Texas. Roy (Dano Colon) is a Vietnam War veteran suffering from PTSD. He spends his day getting drunk there while he pontificates to his brother Ray (Trevor Moresco) on how to properly pair candy bars and popcorn with his favorite brand of Texas beer. Left driftless without the military, Roy leans on the only things he has left to prove his manhood: his prized pink Thunderbird, his wife, and the women he sleeps with on the side. As Roy imbibes beer after beer he laments to his brother about all of the sex he has had in his car (which he kindly allowed his brother to sniff afterwards), starting off with an anecdote about the first time he looked up a girl’s skirt as a teenager—an action that unlocked the place where Roy derives his power. However, as the play goes on we learn that the local nebbish, Cletis (Pete Ruiz, Jr.), has destroyed Roy’s adored car when he snuck in a test drive and that Roy’s wife may not have been as faithful to him as she has let on.

The play definitely falls into the category of “A Couple of [fill in your choice of stereotypical races/genders/economic classes

PAUL HAGER

here] Sitting Around Talking” and the mere idea of reviving a deeply male-oriented play such as this might seem passé in our feminist-minded current moment. Is there anything new a work about codes of masculinity has to offer us in 2023? And yet, by virtue of director Matt Poole simply treating it as a period piece, ETC’s production of Lone Star did hold a certain sociological and historical fascination. And when the text itself is directed and performed as sensitively as it was here, it’s enough to temporarily pulverize any reservations one might have about the play’s dated qualities.

Billed as a “cooked-up surprise before the play” it was preceded by an hour-long concert by a country-western band ostensibly set inside the bar in which the play itself takes place. This task fell to Sweet T and The Magic Man, a local [I assume] duo that has also performed at the 23rd Street Station Piano Bar. They were a lot of fun and set the tone for what was to come with perfect torch and twang.

ON THE BOARDS [Currently playing]

S t- he tre

LA CAGE AUX FOLLIES

Music & Lyrics by Jerry Herman Book by Harvey Fierstein

Based on the play by Jean Poiret

March 10 - April 8, 2023 – 8:00 PM (Sunday matinees March 19 & 26)

PLAYING DOCTOR

By Billy Van Zandt and Jane Milmore

March 2023 – Dates TBA

IN THE WINGS [Opening Soon]

1894 S

AN EVENING WITH JASTON WILLIAMS

March 4, 2023 – 2:00PM and 8:00 PM

ROB LANDES TRIO – THE AMERICAN SONGBOOK II

March 5, 2023 – 4:00 PM

THE COMMODORES

March 10 – 11, 2023 – 8:00 PM

YAMATO – THE DRUMMERS OF JAPAN: THE WINGS OF PHOENIX

March 18, 2023 – 8:00 PM

THE STEPCREW

March 24, 2023 – 8:00 PM

THE LIGHTNING THIEF

MARCH 27, 2023 – 10:00 AM

PAUL HAGER

T exas

M usic P rofile

Story And Photos By Zach Tate

e ne h e

Local singer and guitarist Kelly Wayne Chambers has been performing his blend of rock & roll, country, and southern rock in the Gulf Coast region since 1976. He performed his first paying gig at age 15 in Pasadena, Texas at Shakey’s Pizza Parlor and has never stopped appreciating his good fortune to entertain for a living.

“I always wanted to make a living playing music. We all stand in front of our mirrors when we are kids singing into our brushes thinking we’re going to be big rock stars someday, but I got all the thrill I needed from a local club, from local people just enjoying what we were doing,” Chambers said.

Although Chambers ventured out for a few years at a time to live in Carthage, Texas, where his father’s side of the family is from, he always returned home to the LaPorte, Pasadena, Deer Park region where he grew up and still lives today. Performing songs by artists such as Eddie Arnold, Ray Charles, The Rolling Stones, and The Allman Brothers just about anywhere that offers live music from restaurants to bars, private events to assisted living homes, Chambers said he feels blessed to be able to perform in such an expansive number of different venue types adding that hosting open jams is of special significance.

“The balance I have now is incredible. To be able to entertain the elderly and then do the clubs as well is great, but I really love hosting open jams. The musicians, the great people who float in and out of the jams, so many are outstanding – and I get to play with them and listen to them.” Chambers said.

Being a creature of musical habit, Chambers has played the same two custom-built left-handed guitars most of his life. A Gibson ES-335TD electric and his 9-string Alvarez acoustic (built by famed guitar luthier Yairi) give Chambers his signature sound and have been with him for more than 40 years.

“As a left-handed player, I’ve never been able to experience having different guitars all the time, so the ones I have I’ve had nearly all my life, with the exception of one or two others in high school,” Chambers said.

Although Chambers says he hasn’t done much recording, his guitar playing can be heard on recordings with local Texas legend, Hobson Smith, and on a TV show his cousin, Hollywood actor Randal Reeder

Support Photos Courtesy Kelly Chambers

Chambers with his custom-made 9-string left-handed Alvarez guitar.

Chambers in 1976 with his left-handed strung Gibson SG.

Killin’ N’ Grillin’ Promo Photo

Hobson Smith CD Cover

(Deadpool, Sin City), produced called Killin’ N’ Grillin’. The reality show, seen on the outdoors hunting and fishing-based Pursuit Channel, ran from about 2010 - 2016 with Chambers providing the theme song and background music, as well as making special live appearances, sometimes at the end of the show around a campfire.

“I had a ball doing it. I’d come out at the end and literally make up a song on the spot about what we were doing that day or about some of the people on the show,” Chambers said.

The show also featured celebrity guest appearances by Blues Traveler’s John Popper and writer/producer Mike Judge, among others.

In the 90s, Chambers formed the Sid Maxwell Band (a fictional character), and the band played the region for 15 years. In 2011, Chambers decided to play music full-time under his own name. Before that time, he ran two Chambers family-owned Casa Ole franchises in the Clear Lake and Alvin areas. Chambers spent 2 years performing and hosting jams as the Kelly Wayne Chambers Band with various players at Galveston’s, now defunct, Crow’s Cantina on The Strand. The band consisted of Galveston’s own keyboardist/singer, Christopher Bergeron, currently of the Band Stranded.

As his groups have evolved over the years, Chambers says he consistently returns to performing the music that inspired him in the 70s as a teenager.

“My parents came back from Las Vegas one year and brought me some albums including Chuck Berry and Elvis Presley. I think that’s what started the burn in me to play music. Chuck Berry with his guitar and Elvis with his singing.”

Today, the Kelly Wayne Chambers Band consists of about 18 interchanging members Chambers said, including Earl Wingerter on bass, Glenn Sharp and Lynn Raggio playing lead guitar, Jody Smith on drums, and Mike Reed on sax, to name just a few.

“I’m so satisfied with what I’m doing now. There is something to be said for being comfortable doing what you love doing most of all.”

“I’m so satisfied with what I’m doing now. There is something to be said for being comfortable doing what you love doing most of all.”

Chambers with his custom 1979 Gibson ES335TD guitar.

Chambers performing live in 2018.

Sid Maxwell band with Scott Dodge, Brian Mauk, and Richard Valdez.

Kelly Chambers in 2018

A Guide To Galveston Fishing

Crista Gonzales with an 80# Broadbill Swordfish. Hand cranked from 1,700 ft. down in the Gulf Of Mexico out of Galveston.

Experienced Fishing Advice To Make Fishing Great Again

Serious Tackle Box The

With Chris Gonzales

Tony Pena Knot, Serious Tackle Modified

The question that I’m asked most often about my tackle when fishing offshore is “what kind of knot do you use to connect your Braid to the mono leader”? For years, I used back to back uni-knots. Then in the late 90s, I discovered the Tony Pena knot.

This knot was developed by renowned California offshore specialist and writer, Tony Pena. Its strength and small size make it a must for any fisherman needing a Braid to mono connection. It’s a 100% strength knot that I’ve used over the years, the last three in modified form, all without a single failure. There are other knots to make a reliable Braid to mono connection, this one is smooth through the guides, and its strength is second to none.

Tony Pena’s knot doesn’t have the hitch and turn lock as in the illustration, that was my idea. These last steps don’t make the connection any stronger, they just smooth out the overhand knot in the mono side of the knot. Anglers historically have used rods with rollers or stainless-steel ring guides for the most part. The original Tony Pena knot works well with these rods but gives a bump/jolt to ceramic or silicon carbide insert guides on the retrieve. The inserts may be loosened and possibly knocked out of their guide’s frame. This modified knot virtually eliminates that ring shock problem. I have knocked out a couple of ring inserts from the guide frame with the original Tony Pena; this is why I started putting the smoothing six turn lock against the mono’s overhand knot. The lock knot is much more durable in my applications than the smoothing it out with Zap-AGap – I tried that first and I like the lock a lot better. The Braid wraps around the mono leader will pass through the guide easily on the cast and the lock smooths out the other side on the retrieve or with a lot of pressure on the line.

This knot is not only strong and smooth but it’s easy to tie with a little practice. To start, tie a loose, overhand knot in the mono leader as shown at the top of the illustration, leaving about 12” of a tag at (#1). Insert the Braid from your reel through the overhand knot (#2) for 12” or more. Firmly snug, but not tighten, the mono’s overhand knot

around the Braid. Form a loop, (#3) , in the Braid, hold with your left thumb and index finger. Next, wrap the Braid around the mono 10-12 times as in the illustration, then pinch at (#4) with your right thumb and index finger; hold the Braid wraps, releasing your left hand grip, then make an additional 10-12 wraps back toward the Braid loop next to the overhand knot in the mono. Run the tag end of the Braid through that Braid loop to the point shown. Holding the mono tightly, well outside of the Braid double wraps, slowly pull on the Braid from the reel (#5), not the Braids tag end. Wrap your Braid around a gloved hand for safety sake and watch the Braid spiral around the mono and toward the overhand knot as you pull the Braid up snug tight. Next, tighten the “firmly snugged” overhand knot in the mono; now give the final tighten to the Braid wraps by holding onto the mono and again carefully pulling on the Braid from the reel.

This is where my modification of the Tony Pena knot begins; the lock knot that allows for smooth passage of the overhand knot end of the Pena knot through your ring guides. The half hitch and 6-turn lock (#6) (#7) are shown around the Braid from the reel and the mono’s tag end. Do the half-hitch first and hold it in place with your left thumb and index finger while forming the lock knot. Tighten the lock knot by carefully holding the Braid to the reel ( 8) and slowly pulling on the Braids tag end (#9) to tighten the lock knot, then cut off close. The next to last step is to cautiously

apply a small drop of Zap-A-Gap to the lock knot where the tag end of the Braid was cut off with scissors. The final step is to carefully cut off the mono’s tag end at a slight angle, close to the outer end of the lock knot. While tying this knot may sound complicated, I assure you that it isn’t; following the text and illustration will give you a foolproof, 100% knot strength, slick through your ring guides, easy to tie, Braid to mono connection.

This knot can be used for just about any Braid to mono connection where a small, high strength knot is needed. With mono of 100# or more, use a double overhand knot in the mono instead of a single. Also increase the Braid wraps to 15 to 25 around the mono. On my reels used for red snapper, kingfish, ling, wahoo, cobia, etc., 100# Braid is used with an 80# mono leader. Drags are set at 15# at the strike position, giving 25# at the full position. The 100# Braid is the size of 20# mono and is much easier to untangle a backlash than say, 50#. The other benefits of the 20# mono size of 100# Braid are all related to keeping a larger spooled line diameter on the reel. This allows longer casts, and the drag works smoother and cooler since the spool turns less per foot of line pulled through it. You also get more line back on the spool per turn of your reel handle and this lets you greatly increase your reels line capacity.

My line preference is solid carrier Braid in colors blue, white, Hi-Vis

yellow or orange. Using these colors gives you two important advantages; you can monitor your lines position and others near you can do the same. This helps avoid tangles, cutoffs and lost fish. With a 15 to 20’ mono leader, the colored Braid isn’t going to be seen by the fish, even in clear water. If you have a concern in this area, use the blue Braid as it becomes almost invisible in blue water. Using a 15 foot 80# mono leader gives you a mono length that allows many chances to re-tie at its outer end due to cutoffs, lure or hook changes, etc. The mono is also much safer to handle while bringing a fish aboard than the thin Braid.

While this knot may look complicated, I assure you that it isn’t. Following the text and the illustration will give you a foolproof, 100% knot strength, slick through your ring guides, easy to tie, Braid to mono connection. It’s a snap to tie the Serious Tackle Modified Tony Pena knot correctly – Its “experienced tested”, and the edge you may be looking for. If you have any questions about this knot, stop by Serious Tackle or email me at hr er t

Chris Gonzales Owner - Serious Tackle

Recipe Of The Month

r te r e h e

er l e and t e e a eat an et t e e t a r l a t r ll n at l e t n e t e er a t fire e e ar nated en t are tender and del t a l t tr t ne and nt e t e e n e er are ed an e ade nt ta l ed ar er alad r a l ter t n r er ed a a eal t nt ean and r e

re er t a e t e ta t re and a a le n t e t lan al a n t e re e ent n “Simply” rand e e a e t e r rant a

r t an rand ll r l ent ned Grill Grates e are a ter ar et rate de ned t e t an eat r e l e ar al ellet r e en a r ll e a e a

unique surface to gather heat from below for grill marks and channels t at a t re dr n t ee r te n t le n t all n a e to pass through and burn anything resulting in perfectly grilled steaks, a e ea d and e eta le e an al e ed er n t e at de t a e a r er and del ate fi fillet e are fantastic and I have been using them at home and BBQ competitions for years, enjoy!

Directions

1. Whisk all ingredients together.

2. Add to the chicken thighs, cover and marinate overnight in a refrigerator.

3. 30 minutes before grilling remove from marinade and lightly season both sides with TSS Texas Season All.

4. I used a pellet grill set at 375, burning hickory, and chicken was eared n a et r ll rate ed ten nt l an nternal temperature of 175-180. The meat is done at 165, but marinated meat will stay moist, and I prefer to cook longer for added color and crust. Remove from heat and slice for tacos.

5. Top with either pico de gallo or TSS mild poblano salsa.

6. Serve with a side of guacamole.

7. ENJOY!

Yappy Hour is the Happiest of Happy Hours

At Sugar Rye

Coastal Kitchen and Cocktail Bar 2401 Church Street

Happy Hour is a well-known pastime for islanders and visitors alike. The food, the drinks, the ambiance, and the entertainment of those times that are almost always offered longer than sixty minutes are what make for affordable opportunities to try a place out or meet up regularly.

For many, happy hour is spent with best friends. With that said, man’s best friend deserves their very own happy hour, too, and the owners of the recently opened Sugar and Rye Coastal Kitchen and Cocktail Bar, 2402 Church Street, Emily and Bryan Root along with Ryan Olsem, are making sure dogs and dog owners can enjoy their very own Yappy Hour.

Every Sunday from 3pm to 5pm, the beautiful patio of the historic building which has housed restaurants such as M&M and Prohibition Red’s over the years will be open for dogfriendly ice creams from local Ice Creamery Hey Mikey’s, dog-friendly appetizers, and of course, all the cold, fresh water their furry hearts might desire.

Sugar and Rye already offer a human-friendly signature ice cream collaboration with Hey Mikey’s that consists of vanilla

ice cream with bourbon and cinnamon, then topped off with a warm toasted rye crumble. Dogs can enjoy low-dairy peanut butter or maple bacon ice cream. The human friends have a menu of appetizers, cocktails, beer, wine, pizzas, burgers, sandwiches, and one-of-a-kind dishes.

Having worked in the restaurant industry for 25 years, Olsem wanted to take what was already popular on the island, fresh seafood, and bring in a new flavor profile that expands beyond just fried seafood, baked or grilled. The wood-burning grill at Sugar and Rye brings that to life with their already popular snapper, steak, and shrimp, among many other options. Shrimp and grits along with a jambalaya risotto and craft cocktails

that include an extensive list of old fashions round out a menu that is then topped off with desserts. Not only do they have a signature ice cream, but the wood grill often has apple pie bubbling and melting over the fire to top off an impeccable meal.

“We wanted to create a place for our residents and to give back to our community. The key to business on the island is locals, communities, and happy employees”, said Olsem.

As a staff, they sit down for dinner together and discuss the menu, share ideas, and make sure that every one of them is happy in their workplace. Familiar faces from previous establishments have followed Olsem to their new work home.

To include the community, outside of offering a place to hang out with their pets, eat some amazing food, and enjoy drinks, Sugar and Rye will hold adoption events in conjunction with the Galveston Humane Society during the Sunday Yappy Hours and is interested in offering “share the profit” type events for local fundraising with groups that are interested in taking over the restaurant for the night. Profit sharing as a fundraiser is one thing, but after a certain amount of time in employment with Sugar and Rye, profit sharing is also offered to employees. Sugar and Rye is truly a community and family restaurant.

Hours Of Operation:

As a side note, for those who have visited M&M and/or Prohibition Red’s when they were housed in the building, the moose is back! The famous moose head is hanging in its rightful place, but finding the original name of the moose is a mystery still looming. If anyone knows the name, please contact Olsem and share the knowledge. There are also rumors of a duck or bird decoy that hung out at M&M with a history behind it. Olsem would like to find out information on the decoy as well.

Aging with Laughter!

R eflections

To my Island friends, do you ever look into the mirror and say, “I sure am looking old?”. Well guess what? You are!!!!! It’s the natural process that comes with age. If you are reading this reflection, you might want to consider yourself as one of the “lucky ones”. Gray hair and wrinkles might not feel like much to joke about, but when it comes to aging, none of us are immune, so the best thing we can do is laugh. With older age comes wisdom, experience, and perspective — three things that can help us recognize how important it is to look on the brighter side. While we’re all destined to grow old (if we’re lucky), maintaining a positive attitude can help our outlook stay fresh and youthful. Like George Burns once said, “You can’t help getting older, but you don’t have to get old.” Here, we’ve rounded up 14 funny quotes about aging that can serve as inspiration to keep a light heart even as the birthdays pile up.

Age is something that doesn’t matter unless you are a cheese.

— Luis Buñuel, Spanish filmmaker

Getting old is like climbing a mountain; you get a little out of breath, but the view is much better.

— Ingrid Bergman

The idea is to die young as late as possible.

— Ashley Montagu, British-American anthropologist

The secret of staying young is to live honestly, eat slowly, and lie about your age.

— Lucille Ball

No one is as old as those who have outlived enthusiasm.

— Henry David Thoreau

You know you’ve reached middle age when you’re cautioned to slow down by your doctor, instead of by the police.

— Joan Rivers

It’s paradoxical that the idea of living a long life appeals to everyone, but the idea of getting old doesn’t appeal to anyone.

— Andy Rooney

My mother always used to say, “The older you get, the better you get. Unless you’re a banana.”

— Betty White

I’m at an age when my back goes out more than I do.

— Phyllis Diller

Life is a moderately good play with a badly written third act.

— Truman Capote

My face carries all my memories. Why would I erase them?

— Diane Von Furstenberg

I don’t feel old. I don’t feel anything until noon. Then it’s time for my nap.

— Bob Hope

I have reached an age when, if someone tells me to wear socks, I don’t have to.

— Albert Einstein

Anyone can get old. All you have to do is live long enough.

— Groucho Marx

(Inspiring Quotes, January 2023)

Hey, let’s embrace the fact we are the “old codgers” on the island and show everyone we still have life in us. Sure, we have more aches and pains, and our memories are fading, but we live for today and it’s going to be the best day of our lives…. because we can’t go back and change the past.

John and Kathy Valastro