Waves May 2024

G a l v e s t o n F l o o r i n g & F u r n i t u r e

F a m i l y o w n e d a n d o p e r a t e d s i n c e 1 9 7 9

B a s s e t t * B r a x t o n C u l l e r * S t a n l e y C h a i r * H u n t e r D o u g l a s

Happy May, Wavers!

I mentioned last month that some major happenings were coming soon. You have probably noticed one of them already. Waves Magazine has gained weight. Yes, it’s true. For the fifth time since our first publication, Waves has expanded in size. We can not thank our loyal readers and advertisers enough. Without all of you, none of this would be possible. Thank you for providing us with the great opportunity to grow and expand for the fifth time.

In another major event, it is with great pride and excitement to announce our second Galveston area publication this month. The Galveston County Business Directory will begin distribution this month. It is going to be The Ultimate Guide To Galveston. It’s the only full-color, category-driven directory in Galveston County. It comes with fully SEO-controlled website/social

Our staff, writers, and contributors strive each month to keep you both entertained and informed. I truly believe no one does it better. You will notice that our Waves Restaurant Section has grown significantly again this month. Waves is the established, undisputed leader for all things related to food and dining. No one knows the Galveston restaurant scene like our own Galveston Rock Star, Tom Valliere. Tom and our Waves executive creative director, Christopher Bergeron, combine to make the Waves Restaurant Section tremendously popular both in print and on our highly visited website, WavesGalveston.com.

“We will make your day all you dreamed it would be”

PET Corner

AThe Domestication of Dogs Wolves to Chihuahuas:

round fourteen thousand years ago primitive humans started a relationship with wolves that ultimately led to their domestication and eventually around four hundred breeds of the dogs we love today. We will never know whether wolves started hanging out near human settlements for meat scraps and over time developed a mutually beneficial relationship and trust. Or perhaps people took in orphaned wolf pups that decided to stay with their adoptive parents, grew up, and then had their own pups that over generations became what is known as the Primary Dog.

The Primary Dog is considered the first phase of domestication. The animal was probably a forty-to-fifty-pound generic canine that looked a bit like a wolf and German Shepherd. These dogs were not only companions to humans but also helped in tracking game, assisting in the kill, and guarding the settlements against animal predators like bears. It is very likely that breeding selection for tameness was important at this stage to create a more obedient and trustworthy animal. This relationship continued for thousands of years with new physical and behavioral traits emerging that were less wolf-like and more like the dogs we know today.

Animal researchers consider the

second phase of canine domestication as a period of time in which selection for appearance and specific function occurred. As dogs dispersed over the entire world and into different environments, their appearances and how they were used changed dramatically. Over the last five hundred years about four hundred breeds of dogs appeared and from all parts inhabited by humans. Terriers designed to kill rodents thus protecting grain stores. Giant mastiffs to guard the palaces of royalty. Russian wolf hounds used to track down wild boar and deer. Many breeds were created just to be cute companions like King Charles Cavalier spaniels and Chihuahuas. It is astonishing to me the power that intentional selective breeding has had to create so many breeds of dogs in such a short period.

Selective breeding practices on our farms have created cattle that make more milk, muscular pigs that grow quickly, and chickens that lay more eggs. However, sometimes our good intentions can backfire. Extreme selection for appearance comes at a cost and often produces bad outcomes. A good example today would be the health problems common in some of today’s bulldog breeds. Selecting for large heads and flat faces has resulted in several genetically linked anatomical problems. Narrow nostrils, excessively long soft palates, and short snouts make many of these dogs vulnerable to life-

threatening respiratory crises and overheating. Returning to the old standards set for these breeds when they were first developed would result in less extreme features and more functional pets.

I think the road to domestication has been a remarkable journey for dogs and a great benefit for human society. They live comfortably in our homes as important members of our families. Our dogs adore us and would follow us to the end of the earth. We have learned they possess magical skills. Their amazing sense of smell can alert their diabetic owner that their blood sugar is too low. They can detect and alert a parent that their child is ready to have a seizure. They are smart enough to safely lead their blind owner through a busy city. And of course,

Lassie can lead Timmy’s parents to another well that Timmy fell into. Am I aging myself?

For a change, humans messed with Mother Nature and something good happened.

Richard D. Henderson, DVM

Galveston Veterinary Clinic

2108 61st Street

Galveston, TX 77551

PET PEEVES Of The Month

Dealing With A One-Upper

Most of us have known a person who is a one-upper. Unfortunately, a lot of us know more than one. One-upper is a term that describes someone who always must be bigger and better than everyone else. A one-upper is someone who will constantly “one-up” anything anyone says by telling a more impressive or exaggerated story of their own. A one-upper is a type of toxic personality who always wants to feel superior to you in all forms. Strangely, this even includes being in misery.

Tell a one-upper that you just had serious knee surgery and before you can even take a breath, they will tell you how they fell off of a two-story building, were in a coma for 17 days, and had 24 surgeries before they miraculously recovered. A regular human would never have survived.

Tell a one-upper how your child was just accepted to the University of Missouri to study journalism. They will respond that their child graduated from Harvard summa cum laude. This was before they won the Pulitzer Prize while writing for the New York Times.

Tell a one-upper that you are so proud of your grandson who just made the all-star team in Little League baseball. The one-upper will have a grandson who was the number one draft pick right out of high school by the Los Angeles Dodgers. Of course, he is now their starting shortstop and batting cleanup.

We think you get our drift by now. One-uppers are some of the least pleasant people to know.

NO! WE DON’T LIKE THAT!

One-uppers are just plain miserable to be around. So miserable that we almost expect when we are watching television, a lawyer commercial will come on saying: “If you or a loved one has had prolonged interaction with a one-upper, you may be entitled to financial compensation.”

Do we like a person who constantly has to “top” any story we tell them? Do we like a person who has the belief that if our light shines, theirs is dimmed?

What is the weight of air?

A. Air Mass

B. Air Pressure

C. Humidity

Which is NOT one of the Great Lakes?

A. Alberta

B. Huron

C. Michigan

D. Ontario

E. Superior

Which of these planets is closest to the sun?

A. The Earth

B. Mars

C. Saturn

D. Venus

8

The product of photosynthesis are:

A.Carbon dioxide & water

B. Oxygen and glucose

D. ATP and water

Which document was signed on September 17,1787?

A. Bill of Rights

B. Constitution

C. Declaration of Independence

Who was the 12th President of the United States?

A. Barack Obama

B. George Washington

C. Abraham Lincoln

D. Zachary Taylor

In which continent does Germany exists?

A. Europe

B. Asia

C. Antarctica

D. None of above.

The non cash exchange of goods and services is known as:

A. Exchanging

B. Bartering

C. Swapping

Determine the type of sentence: Mount Everest is the tallest mountain.

A. Imperative

B. Declarative

C. Interrogative

In the northern hemisphere, in what month is the autumnal equinox?

A. August

B. September

C. October

D. November

Which is the tallest mountain in the entire world?

A. Nanga Parbat

B. Kanchenjunga

C. Mount Everest

D. K2

What is the study that deals with dead and buried matters?

A. Archaeology

B. Anthropology

C. Genetics

D. History

Which word is NOT an adjective?

A. Fries

B. Frozen

C. Perky

D. Sly

A _________ map uses coutour lines to show the elevation, relief, and slope of an area.

A. Latitude

B. Longitude

C. Topographic

D. Elevation

What do the letters CPU stand for?

A. Computer process unit

B. Central puter unit

C. Computer personal unit

D. Central processing unit

The nervous system and which other system work together for coordination?

A. Digestive

B. Circular

C. Endocrine

How many ounces are in 6 pounds?

A. 72 Ounces

B. 60 Ounces

C. 96 Ounces

D. 48 Ounces

Identify the part of speech for the underlined word: The man swam across the lake to the other side.

A. Verb B. Noun

C. Conjunction

D. Prepostion

Under the Feudal System, A King:

A. Owned no land

B. Owned some of the land

C. Owned all of the land

D. Owned nothing

What is early stone age?

A. Palaeolithic Era

B. Neolithic Era

C. Pragmatic Era

D. Iron Age

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

Hi Jan & Dean,

My husband and I both read your column every month so I know he will see your answer. My problem is about our family vacation plans this summer. My husband Dan and I have 3 children. They are ages 4, 7, and 11. I feel like Clark Griswold in that I want to have a nice family vacation this year. I want all 5 of us to take a trip to Disney World. I know the kids would love it and remember it forever.

Dan is telling me that kind of trip is a hard no! He wants no part of it. He wants to send our children to a summer camp while we take an all-inclusive vacation going to Cabo San Lucas. He wants sand, surf, sunsets, and alcohol. He says we are with the kids 52 weeks a year and he would rather have a week away from them to relax and unwind.

This is causing us a serious problem. We are both dug in, and I don’t see a compromise in sight. I don’t see any solution forthcoming. Please help me with this sad situation, Jan & Dean. I really want a wholesome family vacation for all of us.

Diana Wants Disney World.

Diana - This is truly an important issue for many families with children. I feel that traveling with family is one of the most rewarding and unique experiences you can ever have. It strengthens the family bond and makes each member appreciate the little things in life. Plus, kids who travel learn way beyond what they learn in school. Research shows that kids who travel are well-rounded.

I have heard it said that to be in your children’s memories tomorrow, you have to be in their lives today. What better way to do that than when you are all together traveling? I don’t think anyone ever looks back after the kids are grown and gone and thinks, “You know, I spent too much time with my kids.”

Bottom line, Diana: I ASPIRE to INSPIRE you to REQUIRE Dan to include the kids for this family vacation while they are at the ages they are now. You two will have plenty of time for romantic vacays when you are in your empty nest days. And watch out...you will blink, and those days will be here!

Hi Diana - My answer is going to be different than Jan’s. I do believe that couples should get away by themselves for some fun alone time periodically. However, nowhere in your question did I get a feeling that you desired that with your husband. Therefore, I am going to provide you with a possible compromise. Think about taking a cruise on one of the many beautiful cruise ships that leave from the port right here in Galveston. Cruise lines provide great activities for children and young teens. You have Kids Club, Teen Zone, and tons of onboard activities for them to enjoy.

You will get to travel to locations that have beautiful beaches where Dan can enjoy the sun, sand, and alcohol like he wants. You and your family will get to experience countries like Jamaica, Grand Cayman, Belize, Roatan, and Cozumel. A great learning experience for everyone that will provide lasting memories.

I hope everything works out for you.

Have a question for Jan & Dean? Go to www.wavesgalveston.com & ask away. You just might have your question answered next month.

IFOCUS

ON FITNESS

Shaye Henderson, BSN, M.Ed., M.S., Instructor at Bent On Healthy Living Wellness Center, 2910 53rd Street, Galveston

Bravo for Breathwork

have been on a three-year mission to learn ways to relax and control my stress. And just like Dorothy, the search for the magic potion has been inside me all along, right under my nose—well, actually right at my nose – through my respiratory system and breathing.

But first, a short anatomy overview…I love these! We take about 20,000 breaths daily, or about 7.5 million breaths yearly. The primary role of breathing is to absorb oxygen and expel carbon dioxide through the movement of the lungs. The muscle workhorse of the respiratory system is the diaphragm. The diaphragm is both somatic and automatic, meaning you can control it voluntarily, but when you need it to, it will soldier on no matter if you consciously control it. It was designed with very few sensory nerves for good reason. Imagine how maddening it would be to feel your diaphragm contracting and relaxing more than 20,000 times a day.

When a person is under stress, their breathing pattern changes. Typically, an anxious person takes small, shallow breaths, using their shoulders rather than their diaphragm to move air in and out of their lungs. This style of breathing disrupts the balance of gases in the body, and shallow over-breathing, or hyperventilation, can prolong feelings of anxiety by making the physical symptoms of stress worse. Controlling your breathing can help to improve some of these symptoms.

Breathing exercises, or breathwork, are when we intentionally control how we breathe to experience a sense of relaxation and calm in

the mind and body. When you breathe deeply, it sends a message to your brain to calm down and relax. The brain then sends this message to your body.

If you’re dealing with high levels of stress or anxiety, several types of breathing techniques may help you feel calmer and more relaxed. All you need is a quiet space where you can pay attention to your breathing.

Here are a few ideas to get started:

Begin with just five minutes daily and increase your time as the exercise becomes easier and more comfortable. If five minutes feels too long, start with just two minutes. Practice multiple times a day. Schedule set times or practice conscious breathing as you feel the need.

Beginner?

The simplest breathing technique is to count your breaths. Start by counting one on the slow inhale through the nose, then exhale, two on the next inhale, then exhale, and so on for five breath cycles. Breathe using an app like Insight Timer, which offers guided tracks. You can also set a timer or count the number of breathing cycles on your fingers.

Racing mind?

Lengthen each exhale. Making your exhales longer than your inhales slows down both your heart rate and thoughts. Breathe in slowly through the nose to the count of three, then exhale through the mouth to the count of six. If three and six breaths are too long, try two and four breaths. If you want to extend the exhale longer, try four and eight breaths.

Anxious?

Try 4-7-8 Breathing. This breathing exercise acts as a natural tranquilizer for the nervous system. At first, it’s best to perform the exercise seated with your back straight. Once you become more familiar with it, however, you can perform it while lying in bed. Close your mouth and inhale quietly through your nose to a mental count of four. Hold your breath for a count of seven. Exhale completely through your mouth, making a whoosh sound to a count of eight.

Overwhelmed?

Try alternate nostril breathing. This ancient yogic form of breathing is called Nadi Shodhana, or alternate nostril breathing. It is said to balance the left and right hemispheres in the brain and create a peaceful state of mind. This exercise is best done sitting upright, with a long spine and relaxed shoulders. Take the right thumb and close the right nostril, inhale slowly and fully through the left nostril, then pause. Use the right ring finger to close off the left nostril. Then, release the thumb and exhale through the right nostril. Pause. Leave your fingers exactly where they are, breathe in through the right nostril, then pause. Use the right thumb to close off the right nostril. Then, release the right ring finger and exhale through the left nostril. Pause. That’s one complete count. Repeat for five cycles.

Need to focus?

Try box breathing. For this breathing exercise, it might be helpful to imagine a box and its four equal sides. See it? This visualization will help you breathe and hold your breath for the same number of counts while you trace one corner to the next in your mind, all the way around the box. Take slow, deep breaths: Inhale through the nose for four, hold the breath for four, exhale through the mouth for four, and hold the breath for four before you inhale again.

You can try these breathwork exercises right away. Take the time to experiment with different types of breathing techniques. Dedicate a certain amount of time a few times per day, and just like Dorothy, you may find you have had the power to relax and destress all along. And might I add, you look marvelous in those ruby slippers!

“Mariachi Herencia de México takes mariachi music to whole new heights.”

– Chicago Sun-Times

MARIACHI HERENCIA DE MEXICO

Saturday, May 18, 2024 | 8 PM

This energetic, virtuosic Latin Grammy ®-nominated group has issued chart-topping albums and performed across the North American continent. Nuestra Herencia, their 2017 debut album, topped the Latin streaming charts. 2018’s Herencia de la Tierra Mía was produced by celebrated industry veteran Javier Limón and charted atop all major streaming services. 2019’s Esencia topped industry charts, while a second volume, issued in 2020 performed similarly.

Sponsored in part by

Millions of people involuntarily grind their teeth or clench their jaw. Studies have shown that frequent teeth grinding (known as bruxism) affects up to 15% of adults. Bruxism can lead to aching muscles, headaches, ear pain, jaw problems, disrupted sleep, hypersensitive teeth, tooth wear, and damage to fillings and crowns. Additionally, excessive use can lead to hypertrophy, or enlargement of the jaw muscle which can change the shape of the face creating a more squared-off jawline.

Fortunately, Botox can be an effective treatment for many cases of bruxism. Botox is injected into the chewing muscle, the masseter, causing partial paralysis of the muscle and relieving the adverse effects of bruxism without interfering with normal chewing.

A recent 22-patient study performed at the Texas Medical Center in Houston confirmed the value of Botox in relieving the symptoms associated with teeth grinding. In addition to avoiding any future damage to your teeth, this treatment effectively reduces the size of the chewing muscle and softens the angle of the jaw.

A highly publicized example of this involves Bethany Frankel from ‘The Real Housewives

Botox for Teeth Grinding

BY: DR. TARA WEGRYN

of New York’. In 2016, fans and the media alike noticed a striking change in the size and shape of her jaw. Bethany explained that the change was entirely due to the Botox treatment she had been receiving for teeth grinding and that she had not had plastic surgery as the tabloids reported.

In a matter of just a few months, I have seen a very noticeable softening of the jaw angle in clients I have treated for tooth grinding. I have even seen it in a member of my family who, not only lost her need for a night guard, but now found she could wake up in the morning without her jaw aching!

Botox is an excellent treatment choice for many people with bruxism, particularly those who find the use of nighttime mouthguards inconvenient and uncomfortable. If you or someone you know suffers from teeth grinding or teeth clenching, call to schedule a free consultation with me today. This summer, give yourself or a loved one the gift of ‘No more teeth grinding’!

Dr. Tara Wegryn is a board-certified 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!

Have a great day, and I hope you continue to “Look Fresh And Feel Confident”.

409.443.5633 www.refreshmedidayspa.com

Bob Rohan, or as he is known in Texas “Bad Bob”, has been playing the fiddle and singing in various groups for over 30 years in Texas, and has opened for Merle Haggard, Willie Nelson, Charlie Daniels, Carlene Carter and John Conley to name a few. Bob has played in bands that have backed up country legends like Hank Thompson, Ray Price, Jack Greene, Pam Tillis, and Dale Watson.

Along with songwriting, Bob is also a talented cartoonist and has a self syndicated comic strip titled “Buffalo Gals”. The comic feature is about two cowgirls “Bess Winchester” and “Connie Cheyenne”. The comic strip was inspired after playing with “The Hays County Gals and Pals” a cowgirl western group that toured through Texas, Oklahoma and as far west as Elko, Nevada. Bob has won The Wisconsin State Fiddle Championship and has been nominated several times from The Academy of Western Artists for Best Cowboy Cartoonist.

www.badbobrohan.com

Backyard Mosquito Control

“ We will never eliminate mosquitos, but there are natural remedies to protect your backyard living space ”

This time of year has us islanders thinking about one particular pest- the mosquito. There are a lot of wonderful things about living on the coast, but the prolificness of mosquitos is not one of them! Nothing we do will ever eliminate mosquitos for good, but there are several plants that we can use around our sitting areas and outdoor spaces that will help.

Citronella Grass is a plant that grows in tropical regions. It will grow in our area. This clumping grass has a myriad of uses and repelling mosquitos is one of those. This isn’t a common plant so you will need to order it from an online source. As a companion plant in the garden, citronella grass can deter whiteflies and other pests that are confused by its strong lemony scent.

When growing citronella grass, place it in a location where it can receive bright but filtered sunlight. It can scorch or wilt in areas with too much intense sun. Citronella grass prefers moist, loamy soil. It has high watering needs, so if grown in a container, water it every day. Citronella grass can be divided in spring. This is also a good time to give it an annual dose of nitrogen-rich fertilizer.

Now you may be thinking, “I bought citronella, but it wasn’t a grass.” What you bought was a citronella scented geranium. These are awesome plants for our area. They like a lot of water and will die if it freezes, but they are easy to grow. I grow these in containers and keep them around the porches and sitting areas.

Other herbs that have strong scents that will help keep the mosquitos at bay are:

• Cuban Oregano- beautiful foliage and drought tolerant.

• Lemon Verbena- gorgeous shrub with attractive foliage.

• Mints- any mint such as wintergreen, spearmint, or peppermint.

The key to any of these plants working for you is that you must crush the

leaves to release the essential oils. The oils are what repels the mosquitos. So, when you sit down on your swing, pinch a few leaves, and shake the plant good. When you smell the wonderful scents, you will know that the oils have been released.

For

Peppermint Herb Lemon Verbena Herb Wintergreen Herb

Billy Joel is a sweet blue pitty mix who has been living in a hallway crate at the Galveston Island Humane Society since November 2023, making him one of their longest residents. Despite being fixed, vetted, and in good health, Billy Joel hasn’t been able to find his forever home yet. He is a mellow guy who enjoys napping and cuddling with his human friends. He gets along well with other dogs and is just looking for someone to love and care for him.

The Galveston Island Humane Society is always in need of volunteers, fosters, and adopters. By spending time with the shelter dogs, you can help them socialize and also promote their adoption. Becoming a foster parent or adopting a dog like Billy Joel can give them the mental and emotional break they need from shelter life. If you’re interested in fostering, please visit www.galvestonhumane.org/foster.

If you’re interested in adopting Billy Joel, please apply at www.galvestonhumane.com/adopt.

Fun Facts

Historical Galveston

By: Thomas Waggoner

Killer Whales In Galveston Sea-Arama Marine World

Growing up as a child on Galveston Island had its rewards! One of my favorites was Sea-Arama! It was at 91st and Seawall Boulevard. It was a chance to see, up close, Killer Whales, Alligators, Dolphins, Sharks, and tons of other marine life. At 8 years old, I was in heaven!

The Park Map

The Park Map shows just how big the park was. Acres and acres to explore! I remember holding my nose as you walked in because the smell of chlorine was so strong. Fun Fact: There was a 200,000-gallon aquarium!

The Oceanarium

the snake charmer show. They were there to see Bobby Andresakis and his poisonous snake act as he worked with rattlesnakes and cobras. Bobby kept his audiences on the edge of their seats. Fun Fact: For the big finale it was “The Kiss of Death”. It involved kissing a cobra on the head. (Bobby was once bitten by one of the rattlesnakes and rushed to the hospital making the local news.)

What is an oceanarium? According to Webster’s dictionary, it is a large saltwater aquarium for the display and observation of fish and other marine life.

The centerpiece of the Sea-Arama complex was a 200,000-gallon glass-walled oceanarium filled with exotic fish and turtles. Visitors watched through 32 huge viewing ports below the surface of the water as ladies dressed as mermaids swam with the residents and divers hand-fed eight stingrays, grant spotted groupers and sharks.

Mamuk the Killer Whale

Who can forget Mamuk? He was a 13-foot, 2,300-pound Killer Whale from Washington state. Fun Fact: At the time, SeaWorld was only one of four amusement parks in the United States that had a killer whale.

Acrobatic Water Skiing

The main tank was surrounded by a circular walkway, with tanks along its outer edge. Each tank held species from around the world, including the South American tank with piranhas, and the Texas exhibit with 27 varieties of native fish. Seals, Sea Lions, Turtles, and Flamingos, Sea-Arama had it all!

Fun Fact: An 8-inch saltwater line ran through the Galveston seawall about six feet below the surface of the boulevard, supplying salt water to the 32 tanks.

Snake Kissing

Cobra’s and Rattlesnakes! I remember the audience would cringe with fear as the snake charmer slowly inched his way toward each snake! The teenagers and parents were flocking straight for

Every summer the first place my family wanted to go at Sea-Arama was the Acrobat water skiing event. Young men and women would be pulled behind a speeding boat and climb on top of each other’s shoulders! They also did spectacular jumps and intricate crisscross patterns.

Alligator wrestling

Galveston audiences were fascinated with Sea-Arama’s ten alligators and one crocodile. The alligator wrestlers would take on the 13-foot alligator believed to be the largest living alligator in captivity in Texas at the time. Ross Allen, President of the National Crocodilian Society, was brought to Galveston in November of 1969 to train the personnel in the care, training, and handling of the alligators. Fun Fact: Allen worked as a stunt man in the “Tarzan” films that starred Johnny Weissimiller.

The Animals All Had Names

The porpoises were Patty, Squeak, Lafitte, Al, Trace, Black,

Sea-Arama

The Park Map

Snake Kissing Acrobatic Water Skiing

Sinbad, Kiko, Corky and Lucy. All thrilled the onlookers with leaps, putting out fires, high jumps through hoops, a singing show, and passing footballs to their handlers. Buzz was the giant sawfish, Egor the alligator gar. They even had electric eels! Fun Fact: Nemo and Lil’ Nooka were 1,100-pound pilot whales purchased from San Diego’s SeaWorld in October 1969.

Collectibles

And who can forget all the wonderful collectibles that you could purchase at Sea-Arama? Teapots, glasses, beer mugs and plates! I wanted my mom to purchase them all! Not everyone had one of the Sea-Arama charms. No charm bracelet could be complete without one. But perhaps here is the best part. Fun Fact: When you parked in their parking lot, there was a sign saying that if you don’t want a free bumper sticker put on your car, then flip down one of your sun visors in your car. My mom and dad missed seeing that sign, so we got a bumper sticker on our car when they didn’t want one. I was thrilled to get one!

The Book: Sea-Arama Marine world

There is a book that highlights Sea-Arama written by author Tim Gould. Included in its pages are lots of memories and pictures. Be sure to check it out!

This has been a fun trip down memory lane. I hope you enjoyed it. The history of Sea-Arama is fascinating! Enjoy the summer! Have fun on the island!

Thomas Waggoner

Alligator wrestling Collectibles

Collectibles

The Book: Sea-Arama Marine World

Delicious craft beer, brewed on premises

Wine, Seltzers, Cocktails, Hop Water & N/As

Pet & Family Friendly

Locally owned and operated

Try a flight; pick your fav!

Tamales

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!

Barbacoa

(Sat. and Sun. Only)

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

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

Cole Slaw Banana Pudding Trifle

by: Tom Valliere & Charlie Bresenhan

Big BITES

It was way back in October 2018 when we last visited this popular island restaurant. A brief revisit in May 2020 described the effects of the pandemic and actions taken by Mosquito Cafe and others to cope with the restrictions and assist affected workers.

Many things have changed in that short time. The COVID pandemic was raging and there was uncertainty everywhere with forced closures of island restaurants and public gatherings. Few people were more affected than James Clark and his wife Sasha.

Owners and managers of this popular restaurant, James was also president of the Galveston Restaurant Association. In that role, he not only had to worry and manage the uncertainties with The Mosquito Cafe and its sister operation Patty Cakes Bakery, but he was also charged with managing the chaos the pandemic was causing the entire island food industry and assisting local restaurants and idled employees through these uncharted waters.

Organizing relief funding and leading efforts to support and feed displaced workers is a story that has only been partially told and is relegated to our archives but will never be forgotten by this author or the many people who were aided by the efforts of the Galveston Restaurant Association and its member restaurants.

Notwithstanding our long island history of change, the past four years have seen continuing changes with a major expansion of the cruise ship industry and a resurgence of tourism. With these many changes and the pandemic receding from our memories a revisit of this popular award-winning restaurant is due and timely.

Anchoring the south end of the popular 14th Street restaurant corridor, the Mosquito Cafe and PattyCakes Bakery directly across the street make this a popular and busy corner. On weekends, lines can form as tourists and residents gather for breakfast and brunch, but the efficient counter-ordering process keeps things moving and the

patio seating and upstairs expansion dining room accommodates the overflow crowds and larger parties. There is a reason this restaurant is popular, and one visit is all it takes to understand why.

Their emphasis on freshness and quality paired with in-house baked goods set them apart from most restaurants. The many healthy choices make them popular with their affluent customers and the many health professionals from the nearby University of Texas Medical Branch’s (UTMB)sprawling campus. The focus on healthy options extends to their kitchen and cooking techniques. There is no deep-fat fryer here so healthy and flavorful side dishes replace the ubiquitous French fries with creative and innovative fresh salads and Asian-inspired noodle dishes.

Mosquito Cafe offers a large menu of Keto/gluten-free dishes as well as numerous vegan options. You may substitute gluten-free bread, lettuce wrap, or corn tortillas for any of their sandwiches. Not just one or two items, their special diet menu offers breakfast dishes, sandwiches, burgers, tacos, carnitas, and more. Vegan offerings include Thai noodle dishes, veggie tacos, salads, and much more.

As you enter the restaurant you are directed to the service counter to place your order and gather your drinks. Menus are provided to guide your selections and a large blackboard advertises their daily specials and side dishes. The ordering process is fast and efficient. Your drinks are prepared - the Champagne mimosas are legendary - and you are given an order number placard for your table. If you opt for iced tea as I often do, you can choose from freshly brewed traditional tea or other

flavor-infused offerings. The choices vary and are always delicious and refreshing.

You take your number and find a table. Remember, this is a busy restaurant and is frequently crowded. In addition to the main dining room, there is a large outdoor space that is very popular, weather permitting. If necessary, the upstairs dining will be open to accommodate overflow crowds.

The dining room is bright, cheery, and crowded making for a festive, fun, and surprisingly intimate environment. But the food is the real star here.

The breakfast menu features familiar meat and egg dishes, or you can step it up a notch with some creative and unique dishes.

A house-made mimosa is a great start. At Mosquito, you can choose from fresh squeezed orange juice, cranberry juice, and peach or mango nectars.

For a traditional breakfast with a twist, try the breakfast bowl. Roasted potatoes, sauteed fresh spinach, crumbled hickory smoked bacon, mozzarella, and two over-easy eggs on toast points.

Mosquito Benedict takes that dish up a notch with sauteed shrimp, mushrooms, sun-dried tomatoes, artichoke hearts, asparagus, and poached eggs served atop a fresh scone baked in-house and topped with hollandaise sauce served with a fresh apple pecan salad. Wow!

There is a crustless quiche with Italian sausage, Swiss cheese, bell peppers, potatoes, and sliced onions. Or try their version of shrimp grits and eggs - an island favorite and a benchmark dish for many. The menu goes on with a selection of omelets, pancakes, French toast, and more. Child portions are offered making it budget-friendly for families. Menu items change frequently so these items may be replaced by variants.

Lunch brings another dimension of fine dining and considerable dishes to choose from. They have an array of appetizers, soups, salads, sandwiches, burgers, pasta dishes, and much more. All of it is freshly prepared using fresh bread from their bakery, high-quality ingredients including house-made dressings, farm fresh vegetables, artisan cheeses, and creative recipes and pairings. The entrees and sandwiches may sound familiar, but each is a custom-crafted creation assembled to take even a humble turkey sandwich to a new dimension.

with fresh fruit.

I tend to skip past their burgers - not because they aren’t excellentthey are, but because I find their other offerings pique my curiosity and take me to a different sensory dimension.

Their Asian noodle dishes are my favorite. Angel hair pasta with mixed greens, pickled ginger, sweet peppers, shredded carrots, red cabbage, cilantro, and green onions tossed in a tamari sesame vinaigrette and served cold topped with sliced grilled filet mignon, chicken, or shrimp. It is excellent. They infuse Asian flavors into many of their dishes. Thai-inspired noodles are generally available as a side dish and their delicate peanut sauce enhances every dish.

This is not a chain restaurant. It is locally owned and chef-driven. Their sandwiches contain no wilted iceberg lettuce and processed orange cheese slices. Their turkey sandwich has melted brie, smoked and peppered bacon, grilled apples, green leaf lettuce and a garlic herb mayo all stacked high on a French baguette and served with fresh fruit. It is a huge and satisfying sandwich.

Their turkey sandwich is delicious, but their chicken salad might be even better. Fresh roasted chicken tossed with tarragon mayo, sour cream, toasted pecans, celery, sliced green apples, and green onions with mixed greens and fresh tomatoes on a toasted croissant served

Homemade soups and their house-special turkey chili satisfy lighter appetites while their many salads take their fresh greens to new levels with warm goat cheese, sun-dried tomatoes, toasted pine nuts, and figs.There is just so much here. This is a menu that needs to be studied and systematically exploited over many visits.

Having a captive in-house bakery gives Mosquito a definite advantage with freshly baked artisan breads for their sandwiches and French toast, delicate croissants, and a broad assortment of breakfast pastries to choose from. A convenient counter display makes take-home ordering easy.

History lives in this 1870’s building that has served as several venuessome colorful - over the years. Island-born and raised Sasha Clark and

the family-owned PattyCakes bakery can possibly lay claim to being the oldest in Galveston as Sasha and her sister Karla are descendants of Henry Graugnard who was the last of the legendary G&G bakers of early Galveston.

This is a family-owned restaurant with deep community ties and a commitment to excellence. I hope you stop by and learn why their motto “One bite is all it takes” rings so true.

Currently open only for breakfast and lunch, the dining room is available for private functions outside business hours. The upstairs dining room may be reserved for large groups or private breakfast or lunch events. See their website for details.

Traffic and parking are problematic in a city that predates automobiles and busy 14th Street is no exception. Fortunately, Mosquito has dedicated street parking and a private lot that can accommodate many of its customers.

Handicapped accessibility is good. There is pet-friendly outdoor patio seating. Hours Of Operation: Daily 8:00 AM to 3:00 PM.

NEW WAVES FEATURE

Introducing the latest feature of Waves Galveston! At Waves, we have a passion for food and we love to try out diverse cuisines from various culinary experts.

Moving forward, we will be sharing with you some of the best menu items from our favorite island restaurants each month, along with detailed descriptions and specials. Stay tuned to explore new flavors with us!

The Waves SectionDining Team

Smoked Fish Charcuterie Board

A mixed charcuterie of cherry & applewood shaved cured Amberjack & smoked fish dip served w/ andouille sausage, lemon herb cream cheese, brie w/ mint sauce, fontina cheese, dried fruit, roasted pecans, assorted mini bagels & toast, capers, & shaved onions.

Katie’s Seafood - 2000 Wharf Rd

May Featured Dishes

Mosquito Benedict

A house baked savory scone covered with sautéed shrimp, mushrooms, sun dried tomatoes, artichoke hearts, asparagus and poached eggs topped with hollandaise sauce served with a breakfast side.

Mosquito Cafe - 628 14th Street

Lamb And Sea

American Red Snapper in crab hollandaise with 3 grilled lamb chops on mint sauce. Served with seafood stuffed mirliton, asparagus and mashed potatoes. Culinary Heaven!

Katie’s Seafood - 2000 Wharf Rd

New Prime Rib Special

Join us at Saltwater Grill every Wednesday and indulge in our NEW Prime Rib Special - served with house au-jus, mashed potatoes, and buttered broccoli. Pair your meal with our 1/2 price select bottles of wine - only on Wednesdays!

Saltwater Grill - 2017 Postoffice Street

Texas Redfish with Shrimp Scampi

Redfish filet covered with a generous helping of creamy shrimp scampi and angel hair pasta. Served with seasonal veggies.

Marios Seawall Italian and Pizzeria 628 Seawall Blvd

STRAWBERRY SOUTHSIDE hendricks gin /mint / lime juice / simple syrup

LAVENDER FIELDS

ketel one vodka / lavender syrup / lime juice

KEY LIME

Rumchata /coconut rum / lime juice / splash of club soda

CHERRY BLOSSOM

belvedere vodka /cherry juice / simple syrup

PERFECT MANHATTAN

basil hayden / sweet vermouth/ dry vermouth / luxardo cherry

HAPPY HOUR

Tuesday - Friday - 4-7

Featured Daily Cocktails $7

TUESDAY Margarita WEDNESDAY

Lemon Drop Martini THURSDAY Old Fashioned FRIDAY Shucks 75

$6 PREMIUM WELL COCKTAILS

$6 SELECT WINES

$3 DOMESTIC DRAFT OR BOTTLE BEER

$4 IMPORT OR SEASONAL DRAFT OR BOTTLE BEER

$5 FISH TACO

$6 MAMA ROSIES EGGROLLS

$14 MUSSELS

$6 FRIED PICKLES BITES

$5 SHRIMP TACO

$14 CAMPECHANA & CEVICHE SAMPLER

N o t h i n g S a y s I L o v e Y o u Q u i e t L i k e J e w e l r y

S e l e c t i o n O f G o l d & S i l v e r J e w e l r y O r

l i z e d P i e c e M a d e J u s t F o r H e r ! u r e v e A P e r s o n a

6 2 0 7 C e n t r a l C i t y B l v d . G a l v e s t o n , T X 7 7 5 5 1

w w w . G e n e r a t i o n s J e w e l e r s . c o m

( 4 0 9 ) 4 9 7 - 4 5 6 0

V:

SUNDAY, MAY 5TH AT 4PM

THE GRAND 1894 OPERA HOUSE

Featuring Chopin’s Piano Concerto, a GSO World Premiere, and Beethoven’s Seventh Symphony to conclude our 45th Season.

Moody Mansion Music

FRIDAY, MAY 3 / 7PM

Avery Gaglinao, piano

MOODY MANSION

Limited seating. Reserve your tickets today! Masterworks

PURCHASE TICKETS

GALVESTONSYMPHONY.ORG

@Galveston_Symphony_Orchestra

SPIRIT SPIRIT SPIRIT AND SOUL AND SOUL AND SOUL

An encore to our 45th season, GSO and the Galveston Heritage Chorale will explore the rich history and importance of song in African American culture, from traditional spirituals through jazz.

Scan here!

CURTAIN GOING UP

By: Paul Hager

COM’S HOOEY-HAHS & FOOFARAWS GARNERS GREAT GUFFAWS

As I’ve mentioned, doing research for background on a world premiere theatrical production can be a bit daunting. Fortunately, H. Russ Brown - artistic director of COM’s Theatre Department and author of HOOEY-HAHS & FOOFARAWS: The Compleat Button Man’s Picket Fence Party Planner subtitled An unnecessarily long-titled new farce by H. Russ Brown has once again provided me with a wealth of information:

First, a synopsis of the show from the theatre’s Facebook page:

The sleepy little hamlet of Battue Haven, MN, is an idyllic suburban postcard of picket fences, manicured lawns, and Midwestern nice. At least it IS until, suddenly, with a literal Bada-bing-bada-BOOM!!... What starts as a simple cookout with the neighbors quickly explodes into a hilarious all-out rough-and-tumble tizzy of chaotic complications, esoteric entrées, and highbrow hoodlums on Pallduva Lane!

And now, how the creator creates:

The IDEA - “The initial seed was when I saw a New York Times article about a mob enforcer/hitman showing up to the wrong house and getting more than they bargained for - so that set the wheels turning!! Farce is all about setting up a series of expectations and then obliterating them while the characters scramble to adapt - then hilarity ensues!”

PROCESS - “When I write farce I start with the basic seed of an idea, such as “What if two hitmen showed up to the WRONG Witness Protection house?” and then I start listing all the possible combinations of entanglements and repercussions that could cause. From that, I create a list of the possible characters who would be involved in the basic scenario and what their stakes in the situation would be. Once I know who my characters are, I flesh out who they are and what their relationship to one another might be and I usually create for each character a “quirk”... What is their THING?? OR what are their unique VALUES?? For example in this one, I’ve got one character who is a major “foodie” - into exotic spices and pretentious dishes. I’ve got another character who is always firing off puns as a way to relieve tension. My character quirks help me guide how the characters move, feel, and react to given moments in the piece.

Then I build a thru-line - a literal flow chart - of how we introduce the world and its primary players, how we introduce the catalyst that disrupts it, and then all the steps along to the climax and how it all comes to resolve itself.

Once I have that thru line/flow chart, I just start writing and checking off the things that need to be hit on my thru line. I don’t always go for the PERFECT line as I find it slows my writing down. Rather than sit there and go round and round rolling words around in my mind trying to create the perfectly pithy phrase or clever turn before I put it down on paper, I just basically “vomit” words on the page, get through the story, and then go back and use my edits to hone and refine.

After I have what I hope is a good solid draft of it, I like to have a reading with actors to hear it out loud to see if it flows the way I envision it. For HOOEY-HAHS & FOOFARAWS, I had a reading this past Fall with my COM Theatre majors and from that made some major rewrites.”

REHEARSALS - “Rehearsal, as is usually the case with a farce, has been a major challenge for this one with its high energy, breakneck pace, numerous conflicting dialects, wild wordplay, and highly physical and extended slapstick sequences. It’s been a major challenge for these incredibly talented, young artists.”

THE RESULT - “I’m very pleased with how it all turned out!! Last night’s opening crowd was all in! The cast had to do SO MUCH holding for laughs and enthusiastically leaped to their feet at curtain call… howling their approval!!”

Here’s the plot in the smallest nutshell I can come up with:

At rise, we meet the self-described ‘typical Midwestern family’ consisting of Mo and Jo Johansson [Mario Sweeney, Audra Klinger] who speak with suspiciously “Soporano-esque’ accents, and their social media-obsessed daughter Win [Rieley Bowers]. As they prepare for a cookout with their VERY Minnesotan ‘dontcha know’ neighbors Kris Hemlig [Angel Purl] and Stef Hemlig [Sisters? An LGBTQ+ married couple???], packages are delivered by a ‘veddy British’ expressman [Justin Taylor]. It is discovered that one of the packages is actually addressed to and intended for Esther Erk [Dianna Peoples Nelson], another nearby neighbor, and daughter Win is dispatched to take it to her. Moments later, the Johansson’s house is rocked by a massive explosion occurring nearby and its inhabitants look out the window in horror to see Esther’s house engulfed in flames. After it is determined that daughter Win is safe, and, through her, that Esther was not at home, the expressman returns and, at first, is seemingly dazed by his proximity to the explosion but then reveals he is actually [dum-dum-DUM!] a hired assassin code-named Gimlet contracted to ‘rub out’ the Johanssons as THEY have actually

PAUL HAGER

[dum-dum-dum-DUM!] been relocated to Battue Haven, Minnesota as part of the Witness Protection Program after they ‘cooked the books’ and testified against a heinous underworld boss. He brings in his accomplice [Zariah Crowder] codenamed Woo-Woo [don’t ask!], who is hard of hearing due either to the explosion or a personal malady which causes her general befuddlement and to spout none too few malapropisms. Hmmm…Have I missed anything? Oh, let’s not forget FBI Agent Peeler [Karlee Chapman] who enters and drops dead that we later learn is half of a set of twins whose counterpart is still very much alive.

And there you have it - elements of absurdity, ridiculous situations, physical/slapstick humor, and stereotypical characters - all the necessary ingredients required for a farce.

The first Saturday night after the opening performance we saw was [surprisingly] rather sparsely attended. The ‘howling approval’ Brown mentions the cast received from the ‘first nighter’ audience was replaced with reserved titters and several exuberant belly laughs throughout. However, with laughter being contagious, I’m sure they got [and will continue to get] bigger laughs from bigger houses.

The COM stage could barely contain the unbridled energy, enthusiasm, and zeal of these ‘incredibly talented, young artists’ - all COM theatre majors - as they kept the frantic pace of the script going from first note to last. Brown’s staging, which included Three-Stooges-esque runarounds, cross-stage prop tossing, and even the magician’s tablecloth whip-off trick, can only be likened to the choreography of an intricate ballet. Production vales [set, costumes, lighting, and special effects] were up to the theate’s usual high standard.

HOOEY-HAHS & FOOFARAWS is another of several plays by Brown that have ‘world premiered’ at COM Theatre and have gone on to be published and subsequently mounted elsewhere. I’m sure this is another one of his ‘hits’ that will be enthusiastically produced by educational and community theaters nationwide.

AND NOW, FOR AN EXCITING ANNOUNCEMENT

Galveston has a new live theatre venue coming to town - GALVESTON LIGHTHOUSE PRODUCTIONS - who just announced their first production will be PURLIE VICTORIOUS by Ossie Davis [see LISTINGS]. Visit their website listed below for more information, and watch this space for a feature article about them in the very near future..https://galvestonlighthouseproductions.org/

ON THE BOARDS [Currently playing]

ISLAND ETC [East-End Theatre Company]

• THE HALLELUJAH GIRLS - By Jessie Jones, Nicholas Hope, & Jamie Wooten - May 10 - 25, 2024 - 8:00 PM - SUNDAY MATINEES - MAY 12 & 19, 2024 - 2:30 PM

COM THEATRE [College of the Mainland Theatre]

• HOOEY-HAHS & FOOFARAWS: The Compleat Button Man’s Picket

Fence Party Planner - An Unnecessarily Long-titled New Farce - By H.

Russ Brown - April 18 – May 5, 2024 - 7:00 PM

THE GRAND 1894 OPERA HOUSE

• Immersive Broadway Adventure - May 2 - 6, 2024 - All Day

• Galveston Symphony Orchestra in May -Masterworks V - May 5, 20244:00 PM

• Neil Berg’s 50 Years of Rock And Roll IV - May 11, 2024 - 8:00 PM

• Mariachi Herencia de Mexico - May 18, 2024 - 8:00 PM

IN THE WINGS [Opening Soon]

GALVESTON LIGHTHOUSE PRODUCTIONS

• PURLIE VICTORIOUS - By Ossie Davis - June 13-16, 2024 - Various Times

THE GRAND 1894 OPERA HOUSE

• Emancipation Celebration Concert - June 8, 2024 - 7:00 PM

CLEAR CREEK COMMUNITY THEATRE

• THE WEDDING SINGER - Music by Matthew Sklar Lyrics by Chad Beguelin Book by Beguelin and Tim Herlihy - June 20 - 23 - Various Times

Paul Hager

T exas

M usic P rofile

Melissa Jones Auld

Ifit is at all possible to have musicality in your DNA, Texas City singer-songwriter Melissa Jones Auld might be a good candidate to support that theory. Though her maternal grandfather, J.T. Tucker, was a country music artist in West Texas in the 1950s and may have passed on the country twang gene, it didn’t fully blossom in Auld until she was 32 years old. Born in Arlington, Texas in 1974 and raised in the Dallas area, it wasn’t until 2005 when Auld was 31 that she received her first guitar from her father.

“I really loved singing and since my dad had played, I asked him to teach me. He taught me 3 chords – D, C, and G. I did karaoke, but there were no deep tracks and I wanted to sing different songs. The most I thought I would do was play nursing homes,” Auld said.

Although she was busy raising two teenage daughters, it didn’t take long for Auld’s newfound passion for guitar to develop past 3 chords and soon she was performing bar and restaurant gigs around the Dallas-Fort Worth area. By 2009, Auld had moved to Vernal, Utah in support of her husband’s job transfer and quickly found success playing music, opening for the likes of Little Texas and Trick Pony.

Moving to Texas City in September 2020, Auld again found immediate success booking gigs everywhere from Waterman’s in Galveston, Okie’s in Kemah, and Locatelli’s in Cypress. Although the Houston heat doesn’t always allow her to celebrate her love of showbiz wardrobe the way she’d like to, Auld speaks passionately about the golden age of Grand Ole Opry-style country music costuming when rhinestones and rivets were all the rage.

Lake area at places like T-Bone Toms, Jackie’s Brickhouse and Galveston Bay Brewing Co., two CDs of recorded music, and is working hard to continue writing and recording in 2024.

Q & A Texas Music Profile – Melissa Jones Auld

Zach Tate: What is your earliest memory of being inspired by music?

“When I went to the Country Music Hall of Fame, I just loved seeing all the costumes. I love old-school Dolly Parton from the Porter Wagoner days. I just think they’re so cool,” Auld said.

Although Auld seems as though she could have been a country girl all her life, she says she was very much into gothic fashion and new-wave music as a teenager. It wasn’t until a chance night out with the “roper crowd” – a name her friends had for people with the country-style look - did she realize the joys of country music and dancing.

“I was really into the Cure in middle and high school. When I told my mom I wanted to go shopping for some new clothes at Cavender’s she said, ‘let me get my credit card!”

Though Auld’s country music destiny has unfolded slowly, she has years of performing (mostly solo but occasionally with a band) in the Galveston and Clear

Melissa Jones Auld: The summer after 1st grade! My parents left a very strict church that didn’t allow any secular music. I remember being left in the car (it was the 80s), while they went inside a Sound Warehouse. When they returned, they popped in an Elton John cassette followed by Linda Ronstadt, The Beatles, and Fleetwood Mac. My world was instantly changed. From that moment on, I was obsessed with absorbing any and everything music. Music was always playing in the background from then on… whether in the car, the house, or even while hanging outside. I can remember all the details of my life, based on what was playing in the background.

ZT: Do you have any formal music training?

MJA: I would not say I’ve had any formal music training, but I took guitar lessons for about six years from the amazingly talented Sam Swank (in Dallas). As for vocal training, I only have what I learned in Elementary and Middle School choir, and one lesson from a professional vocal coach that I couldn’t afford to keep seeing.

ZT: Where was the first place you ever performed in front of people and/or the first time you performed as a professional?

MJA: Last Chance Saloon in Plano, Texas in 2010!

ZT: What artists did you love growing up and why?

Story and Photos by Zach Tate Additional Photos courtesy Melissa Jones Auld

Auld’s father Lee Jones and his sister Martha

I love how there are so many venues to play at (in Galveston)! After living in a few small oil field towns where there are only 3 venues in a 3-hour radius, moving here was a blessing! I love getting to play as a full-time musician without having to travel.

MJA: I have always been drawn to music with beautiful harmonies and intricate lead guitar, so as a child I listened to everything from The Beatles, Fleetwood Mac, and Led Zeppelin… but I also developed a fondness for really well-written lyrics, like Jackson Browne and Paul Simon. As a teen, I branched out into other genres like new wave and country. Around 18-20 years old, I was really into Sinead O’Connor, The Cranberries, Sarah McLachlan, and Natalie Merchant. There were so many amazing female singers/songwriters in the early to mid-90s that it’s hard to name them all.

ZT: What was your musical experience in Utah like?

MJA: We were the Southern Betties from 2014-2015 and then the Southern Roots from 2015-2017. I was living in Utah for four years, so we only played around there. As Southern Betties we won the 2015 Country Showdown… then as one member left the band, we became Southern Roots and won the showdown again in 2016. There were only 3 bars in a 3-hour radius, so we played each of them once a month, and I filled in with solo/acoustic sets between shows. Southern Roots got to open for Trick Pony and Little Texas when they came through our town. Both of those shows were incredible experiences.

ZT: Who influences you these days and why?

MJA: Right now I’m listening to Brandi Carlile and Sierra Ferrell a lot. They both write incredible lyrics, have beautiful voices that I love to sing along with, and the acoustic guitar picking is on point. I also have been listening to Kaitlin Butts a ton, whose lyrics are very blunt without a lot of imagery. Just straight up telling it like it is which is more similar to how I write lyrics.

ZT: You have a large tattoo of your father on your arm. What inspired that?

MJA: I was always very close with my dad and when he started getting sick I knew I wanted a tattoo of him. It’s his Air Force picture from 1964. I got it on my left arm because that’s where the main line to the heart is. He got to see it just before he died.

ZT: What is your songwriting process?

ZT: What is the best part about being a musician these days?

MJA: For me, having the freedom to do something that I love so much, and getting paid to do it, is the best. I love to sing more than just about anything, and it still amazes me that I get to do this full-time.

ZT: What is your biggest frustration with being a musician?

MJA: Last-minute cancellations are a big one! I’m also not a fan of the 4-hour sets that some venues insist on. As a vocalist, that fourth hour is taxing on the vocal cords, and I always want to sound my best. Professional artists who have made it to the big time rarely perform more than 90 minutes.

ZT: What do you love most about being in and playing in Galveston?

MJA: Songwriting for me happens in a moment of inspiration, where words and phrases seem to pour forth from my mind, as fast as I can write them down… usually inspired by something that has happened… whether happy, sad, or someone just pissing me off. If I don’t write them down immediately as they come, I’ll forget them and the moment will be gone. I usually start hearing a tune, or a cadence in the lyrics, as I’m writing or typing them out. I go back through afterward to figure out what chords to play with what I’m hearing in my head.

ZT: How do you determine what songs to cover and what is your method for learning that song?

MJA: I love how there are so many venues to play at! After living in a few small oil field towns where there are only 3 venues in a 3-hour radius, moving here was a blessing! I love getting to play as a full-time musician without having to travel.

MJA: I like the deeper tracks on albums, that aren’t what everyone else is covering. It makes me happy when someone says, “Oh I love that song and I’ve never heard anyone play it.”, or “I had completely forgotten about that song.” While I do play songs by men, I love to explore all the incredible female artist catalogs that are often overlooked by others (since most of the local artists are men). The main determining factor is if I connect with the lyrics, and feel like I can sing it really well... then I look up the chords and start playing along to find out if it’s a good fit for me. Occasionally someone will request something that I feel is completely out of my wheelhouse, and I’ll surprise myself with what sort of rendition I can come up with on the fly… then it ends up being in all my sets moving forward.

ZT: What is your musical goal for 2024?

MJA: I would like to write more songs, and get back into the studio to record a third album or EP.

ZT: Where is the best place for people to find out where you’re playing next?

MJA: I have social media of course, but my full calendar is on my website at melissajonesauld.com, as well as links to all of my original music.

Melissa Jones Auld will be performing at 3 Doors Down, T-Bone Tom’s, and King’s Bierhaus (League City) in the month of May. Check her website for dates.

Sons Of Sage with Auld’s grandfather, J.T. Tucker on steel guitar

Join Captain Max on a guided fishing charter!

Up to 4 guests!

Experienced angler or new to fishing – you will have a most memorable experience!

Book your trip today and let the fun begin!

facebook.com/maxconnersguideservice

The With Chris Gonzales

Experienced Fishing Advice To Make Fishing Great Again

Serious Tackle Box

Mono To Braid Magic

Mono To Braid Magic doesn’t really have any magic involved. It’s just a great knot with a lock that I’ve been using since 1998 or so. With the increased popularity of using braid as the main line off the reel, this new piece will give a new group another way to go. It will also serve as a reminder to long-time readers of this superior mono-to-braid connection. It’s a connection that’s never failed me.

This knot came to me from Australia as the “Roddy Hayes Knot” and then to California as the “Tony Pena,” its final version, mine, is the added reverse lock knot for smoothing its passage through the rod guides. When I started with the Pena version, which was super strong, it occasionally knocked out a rod guide ring because of the “step” on the braid side of the knot when on the retrieve under a load. My use of the five-turn reverse lock knot solved the problem. The lock knot simply smoothes out the total connections passing through the rod guides. The lock adds no strength to the connection; it just makes it all perfect. This knot is smoother than the Albright, so it has to be smoother through the rod guides but is a bit harder to tie. I say harder, but in reality, it’s easy once you practice tying it up a time or two.

Mono To Braid Magic

To tie up the combination refer to the illustration for a clear view of the steps involved. Start by loosely tying an overhand knot in the mono, leaving about a 4 to 5” tag end. Hold the mono’s tag end and knot in your left hand, and pass the braids tag end through the “open” overhand knot as at “A,” then pull 12-14” of the braid thru the mono’s overhand knot. Next tightly snug the overhand mono knot as shown in the second view. Now with your left thumb and index finger pinch the mono knot and braid loop as at “B,” now wind the braid around the mono 10-12 spiral turns.

With your right hand now hold the “up” wraps with your left hand, as at “C” and proceed to wind the braid back toward the mono overhand knot again for 10-12 turns. Insert the tag end of the braid through the loop left in the braid next to the overhand knot, the up and back wrapped braid with the braids correct insertion through the braids wrap’s base loop “D” as in the third view. To tighten the braid’s spiral wraps, moisten them

with saliva, then hold the mono leader, “E,” in your right hand and the braid carefully in your hand “F.” Now, slowly apply tension to tighten the spiral wraps around the mono and against the mono’s overhand knot. There may be some “looseners” in the wraps as it nears the overhand knot during the tightening. To even out the tightening pull on the tag end of the braid, “G.” Give the last pull to tighten the braids wraps around the mono and against the very snug overhand knot in the mono pull at “F” and “E.” Next firmly tighten the monos overhand knot, “H.”

The connection “J” and “H” should now look like the fourth view of the illustration and be ready for the smoothing lock knot. The braids spiral wraps around the mono and stopping at the overhand mono knot are the cushion,

shock absorber, and grip that are the heart of the total connection. With the knot completed, start the reverse lock knot with a half hitch just outside the mono knot as at “H,” tighten. Form the lock knot by holding the braid wraps in your left hand and pinch the braid against the mono, leaving a loop hanging down. While holding the braid about two inches or so away from the mono’s knot back spiral the braid’s tag end around the mono and braid as at “K.” Now while holding the mono leader as at “I” slow tighten the reverse lock knot against the mono knot. Note that the fourth view is reversed from the others, this was done because most folks are right-handed and this is the way to show the “lock.” The bottom view shows the look of the completed connection. To get there you first pull the braid to the side and clip the monos tag end very carefully and closely to the braid lock knot, at an angle as shown at “L.”

My trusty diagonal cutters do a fine job leaving a chiseled point and edge to help with line flow through the rod guides. Last but not least is to cut the lock’s braid tag end close, “M.” I also apply a small drop of super glue at its cut-off point, just for insurance. You have just tied up, in my opinion, the strongest and smoothest through the guides braid to mono connection out there.

passes over the lip effects casting distance with its outward “slap.” The knot also has a bit of a problem when passing over the reels roller when headed for the spool. All of these problems are slight but having the knot, just off the spool at the cast eliminates them.

The most extreme pull test of any knot is a straight, hard pull as in rigging or hook caught in structure. Any time this has happened either the knot at the hook, the swivel, or the mono itself, broke but never the serious connection. Give this Mono to Braid Magic a try. It does all I say it will. I use it and worry about something else!

If you have any questions, stop by Serious Tackle or email me at chris@serioustackle.com

Chris Gonzales Owner - Serious Tackle

When used with spin gear the knot needs to be just outside the spool lip, not wrapped onto the spool. The hesitation as the slightly stiff knot

•

•

•

•

•

•

•

Ingredients

Dewberry Syrup

Fresh dewberries - 3 cups

Natural cane sugar - 1 1/4 cups

Water - 1/2 cup

Apple juice - 1/2 cup

Lemon juice - 1 tbsp

Lemon zest 1/2 tsp

Orange zest - 1 tsp

Cinnamon - 1/4 tsp

Mint - 3-4 fresh leaves

Citrus Waffles

All-purpose flour - 1 3/4 cups sifted

Baking powder - 3 tsp

Salt - 1/2 tsp

Egg whites - 2 stiffly beaten with peaks

Egg yolks - 2 beaten smooth

Milk - 1 3/4 cups

Oil - 1/2 cup

Orange zest - 1 tsp

Lime zest - 1/2 tsp

Vanilla extract - 1/2 tsp

Tomahawk Wild Hog Chops

Bone in chops - 8-10 individual chops

Egg wash - 1 egg and 1 cup milk

Seasoned flour - 2 cups flour, course sea salt, black pepper

Vegetable oil for frying

TSS Texas Season All - season both sides

Directions - Dewberry Syrup

Combine all ingredients in saucepan over medium high heat until it reaches soft boil. Hold 2 minutes then reduce to lowest setting for additional 5 minutes. Set aside to cool then either use with whole berries or soft blend until smooth and pour into glass jars to refrigerate until use. NOTE: This recipe makes 24 oz of finished syrup.

Directions -Citrus Waffles

Sift together dry ingredients. Combine yolks, milk, oil, zest and extract then stir into dry ingredients. Fold in egg whites leaving a few peaks. Follow directions for type of waffle iron used.

Directions

Tomahawk Wild Hog Chops

Cut individual bone in chops and gently tenderize both sides with meat mallet careful not to separate meat from bone. Dredge in seasoned flour, egg wash, back in flour then pan fry until golden brown. Serve with buttered citrus waffles, dewberry syrup and extra syrup on the side to dip pork chops in.

The Beach Bum

Hi there, Wavers! Thank you very much for your kind words regarding my April Best All-Time Baseball Movies column. Much appreciated. Spring is the time of year when you see a lot of signs in people’s yards advertising an upcoming yard sale.

I had a random thought the other day while riding around in my ol’ scarab. It’s not like me to have many thoughts in a day, but here is what had me thinking:

Your Bum thinks yard signs can be pretty creative and cool. I wondered what the best ones would look like. I started looking around and found some I thought were pretty doggone entertaining. Take a look…

MANIC MONDAY

$1 off well drinks. $2 off draft beer. $5 Crown Royal

TEXAS TUESDAY

$1 off anything made in Texas

WHISKEY & WINE WEDNESDAY

$1 off any Whiskey. $2 off any wine. -Free Pool-

THIRSTY THURSDAY

$1 off all Tequila. $5 house ritas & Tequila sunrises JUST KIDDING FRIDAY (JK) $5 Jameson. $6 Kettle One. $4 Frireball. SATUR-YAY! $4 Purple Gatorade $4 Woo Woo Shots SUNDAY FUNDAY $5 House Bloody Mary. $5 Mimosa. .50 off all Draft Beer

(Does Not Include Tax)

R eflections

by: John & Kathy Valastro

“Love, a Tribute to an Island Friend”

I wanted to show my respect to a special person so many Islanders have come to know over the years. Joyce Kirchner loved reading my “Reflections” in Waves Magazine.

At the Waves parties, she would get her copy and find the reflection to see what the topic was for the month. So this reflection is for her, and I hope she will appreciate what we are all reading.

Note: I am writing this to her as if waiting to hear her say “I loved reading your reflection this month.” Also, I believe we will see her at heaven’s gate with her loving smile if we live our lives as she lived hers.

Joyce, you always took the time to tell me my Reflections meant a lot to you and you enjoyed reading them. Well, this one’s for you and I hope it makes you smile.

Too many people are afraid to get hurt and feel the grief that comes with love, and therefore they never fully commit to a lasting relationship.

Joyce, I can honestly say you and Joe are not afraid to “love”. On the contrary, everyone, and I mean everyone, who knows you, knows the love you have for Joe, family, friends, and your adopted “Island Family. “

You don’t have to say many words, your smile says it all. Your kindness, friendship, and hospitality speak volumes. You “love” us all.

To think that grief can be separated from love, then one does not know the meaning of “true love”. See, love is all-encompassing; it’s joy, it’s happiness, it’s family, it’s friends, it’s pain, it’s loss and it’s sorrow. But in the end, it’s a heart filled with memories that will last for eternity.

Jesus taught us to love our neighbor as ourselves. In 1 Corinthians 13:7-8, He says love bears all things, believes all things, hopes all

things, endures all things. Love never fails.

Even in times of grief, if we believe in Christ, our sorrow will turn into joy because we will all be together again in God’s glory… Love never fails.

Yes, we experience grief and sorrow every time we lose a loved one or a friend, but it does not mean we stop loving or living… Love never fails.

Josh Kirchner reminds us to “Hug your loved ones tight tonight and reach out to others and let them know you love them. Life is fragile.” … Love never fails.

So, Island friends, let’s do just that, take time to reach out to family and friends. Check on them and let them know they have a special place in your heart for them and you are thinking about them… Love never fails.

To Joyce, love is simple. She gives it freely and always with a smile. For her, there is no grief, just joy. For Joyce… Love never fails.

For us: Don’t be afraid to love because you fear grief. Love because it is the purists’ form of joy. Maybe that’s why we see “joy” in her name. She was never afraid to love… Love never fails.

“ Grief is the price we pay for love ”

- Queen Elizabeth

We love you, Joyce.

Signed: All your Island Friends

John and Kathy Valastro

Cookin’Column

Hola, Mis Amigos! and I hope you had a festive Cinco de Mayo! Your amiga, Bunny, just got back from a little vacay in sunny Mexico and saw so many beautiful sunsets, crystal blue Pacific Ocean water, white sand, and got to eat so many foods that were DELICIOSO! I was so impressed with the Mexican culture, colors, traditions, and cuisine, that I’m planning on a fiesta-themed dinner at the Bunny house soon. Of course, there will be all the traditional Tex-Mex appetizers, sides, and entrees that you would expect at my fiesta, but I’m really excited about the desserts. I thought I would share some of my choices with you this month. After all, Bunny is a firm believer in saving the BEST for the LAST! So here are 3 of my very favorite tried and true Mexican-themed desserts.

APPLE PIE ENCHILADAS

You will have your friends and family begging for these! Delicioso! Plus, you can use any fruit filling - try peach! Yum!

Ingredients

• Homemade Apple Pie Filling or 1(21-ounce can of apple pie filling)

• 6 8-inch flour tortillas

• 1 teaspoon ground cinnamon

• 1/2 cup butter

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1/2 cup water

Directions

Preheat the oven to 350°F. Prepare Baking Dish: Butter a 9 x 13-inch baking dish to prevent sticking. Soften the tortillas in the microwave if needed to make them easier to roll. Spoon about one heaping 1/4 cup of apple pie filling slightly off the center of each tortilla. Sprinkle evenly with ground cinnamon. Roll tortillas up and place seam side down in the prepared baking dish.

Sauce: In a medium saucepan, bring butter, white sugar, brown sugar, and water to a boil. Reduce heat and simmer for 3 minutes, stirring constantly. Pour the sauce over the enchiladas in the baking dish. Sprinkle with extra cinnamon on top, if desired. Bake in the preheated oven for

20-30 minutes, or until golden and bubbly. (Note: it helps to baste every 5-10 minutes with the liquid in the pan while baking). Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, and top with the desired amount of caramel sauce.

SPANISH COFFEE CAKE

Bunny isn’t sure how this yummy “vintage” recipe got its Spanish name, except for the wonderful use of the fragrant cinnamon. It has been in her family recipe box for years and hails from South Texas 2 hours away from the Mexican border.

Ingredients

• 2 1/2 cups sifted flour

• 1 cup brown sugar

• 3/4 cup sugar

• 1 tsp cinnamon

• 1/2 tsp salt

• 3/4/oil

• 1/2 cup chopped pecans

• 1 tsp baking soda

• 1 tsp baking powder

• 1 egg

• 1 cup buttermilk

Directions

Preheat oven to 350 degrees. Mix flour, brown sugar, sugar, cinnamon, salt, and oil thoroughly with mixer. Remove 1/2 cup of the mixture and add pecans. Set aside for sprinkling on top of the cake before baking. Mix the remaining part of the mixture with baking soda and baking powder. Mix egg and buttermilk in another bowl and add 1/2 of the liquid mixture to the dry mixture. Beat for two minutes at medium speed. Add the remaining liquid and beat for two more minutes.

Pour the batter evenly into a greased & floured 9”x13” pan (or spray with non-stick spray) and sprinkle with topping. Bake at 350 degrees for 25-30 minutes or until a knife inserted in the middle of the cake comes out clean. Best served warm.

AIR-FRIED CHURROS

Crisp, light, and sweet, these air-fried churros are just as tasty as the deep-fried version. The dough can be made a few hours in advance, but once it’s cooked, the churros should be enjoyed immediately for the best results.

Ingredients

• 1 cup water

• 1 tablespoon unsalted butter

• ¼ teaspoon kosher salt

• ¾ cup plus 2 Tbsp. granulated sugar, divided

• 1 cup (about 4 1/4 oz.) all-purpose flour

• 2 large eggs

• ½ teaspoon vanilla extract

• Cooking spray

• 2 teaspoons ground cinnamon

• 2 tablespoons unsalted butter, melted

• Chocolate sauce or dulce de leche, for dipping (optional)

Directions

Stir together water, butter, salt, and 2 tablespoons of sugar in a large saucepan over medium-high; cook, stirring occasionally, and bring to a

boil. Turn off the heat, and immediately add flour all at once and stir until well combined. Transfer the dough to a stand mixer fitted with a paddle attachment. Beat on low speed to cool mixture slightly, about 2 minutes. Add eggs, 1 at a time, beating on medium-low until each egg is incorporated. Beat in vanilla. Increase speed to medium, and beat until mixture is cooled to room temperature, about 8 minutes.

Chill dough for 10 minutes. Place dough in a piping bag fitted with a wide star tip. Preheat the air fryer to 400°F. Spray the air fryer basket with cooking spray. Pipe dough into 4-inch strips directly onto the fryer basket and cut end with kitchen shears. Lightly coat tops with cooking spray. Close lid, and cook until golden and slightly crisp, 6 to 8 minutes, flipping halfway through; set aside. Repeat the process with the remaining dough in batches. Stir together cinnamon and remaining 3/4 cup sugar in a shallow dish. Brush each churro with melted butter, and dredge in cinnamon sugar. Serve immediately with chocolate sauce or dulce de leche, if desired.

HappyBunnyTrails