pkondz
Brace yourself for immediate disintegration
- Joined
- Mar 9, 2007
Sounds like you won't be going through there this trip, but maybe on your return next winter (or subsequent trips back and forth in the future) you can stop in and stay a bit.I kind of wish I’d had a bit more time in San Antonio having not seen the Riverwalk
We packed up our things, which was everything since the company at the pool left little to be trusted in the car.
Cool! I've never seen a live one outside a cage.
Oh, yes. That's the first thing I noticed.(Please excuse the janky nails and cuticles; we'd been camping road tripping for quite a while by now!)
"What's with the janky nails and cuticles??? Oh. There's also a praying mantis."
Lady's Secret roll-on is no match for a Southern Summer.
They let me in anyways
How cool is that?constructed in 1915 for the Flour/Grain Baron of historic San Antonio. The Pioneer Flour Mill is still in operation
It amazes me when a business can boast to being over a hundred years old. So many things have disappeared or been replaced over the decades... but this one is still going.
I find it fascinating to realize that there was a time, not that long ago when something like that had to be imported from the old world and couldn't be manufactured here.(It says: "Original millstone used for grinding wheat from 1859-1893. Millstone was imported from France. It arrived in Indianola, Texas by ship then moved by oxen wagon to San Antonio.)
Totally agree!I’d rather wait for half an hour and have any table I want over waiting for half an hour and getting stuck by the bussing station.
Really looks nice.We chose a table in the sunny solarium style “Tea Room” and ogled at the leaded windows, Art Nouveau lines, and original fixtures from the time of construction. It really is quite a lovely venue.
Beautiful
I know what I'd have.The menu is not overly extensive
That 1851 Platter sounds juuuuust about right.
Now that is an awesome light! I really like it!
I'm so glad you had that as I was very puzzled by it.The meal was quite delicious! Truly it was gravy-done-right… and I’m a gravy snob. The consistency was neither too thick and gloppy, nor too thin and runny. It had loads of sausage flavor but wasn't too salty. The biscuits indeed lived up to all the hype and were as light and fluffy as Grandma’s feather bed. I chose apricot preserves which added a nice sweet to the savory.
We just don't do biscuits and gravy up here. I wouldn't know a good sausage gravy if it kicked me in the taste buds.
But... I don't understand the apricot preserve part? I thought the biscuit was supposed to be covered in gravy. Is it normal for the gravy to be on the side? I'm guessing you dip the biscuit in, then? Do you alternate between gravy and preserve? Do you do both at the same time?? What's the process here?
Oh, no! That's too bad.I have no idea what Zach got. His phone died yesterday and he lost all of his photos from the trip. Such a bummer!
That would be pretty cool actually.If I was 30-something I think it might be fun to purchase one, restore it well and start a B&B.
Sadly that ship has sailed; other things are on the horizon.
And while I wouldn't say the ship has sailed... you are presently going in a different direction.
While the previous edifice was impressive, I like this one much more. Gorgeous!