Food

Outriggers is in southeast Houston, just over the bridge from the touristy Kemah. Located beneath that same bridge at the water’s edge with power lines crossing nearby, the bar does a huge business on Tuesday evenings with wait times as much as an hour. The reason? The two dollar tacos, fish or shrimp, grilled or blackened.

What follows is an email to an associate about to travel to Cedar Rapids Iowa from which I just returned. He’s a martini man, by the way; Loves his martinis.

Today is a travel day, driving from Huntsville to Nashville and then flying home on Southwest.

After work, I drove south from Huntsville Alabama a handful of miles to where highway 231 crosses the Tennessee River.

Thanksgiving is over and I’m back on the road but not to teach. Instead, I get to update the master images of the computers we use in the classroom with new licenses for next year.

With several strong recommendations, my business associate and I went to this old town Pizzaria for the real thing, true Italian pizza, in Turin Italy.

After the long airplane ride from Phoenix to Philadelphia, to Rome Italy, and then up to Turin (“Torino”) Italy, it was very nice to find a small neighborhood restaurant (“Trattoria”) within walking distance of the hotel. Before leaving the states, I had used Google Earth to find nearby places and then Google’s search engine to see if there were any reviews or comments by other patrons. The Trattoria della Posta received several reviews, all positive, so it was on my “try this for sure” list.

Sunday dinner, like all evening meals when I’m jet-lagging, is an appetizer. No more than that.

I was really impressed with Atlanta.

The company at which I taught the four day class did not have any place to eat so I went out for lunch each day and was accompanied by some of the students on three of those days. One of them, John, had some strong ideas about places to go for lunch so I let him choose. I wasn’t disappointed.

For Bullseye 2700s that last all day (typically 8:30AM to about 3:00PM) I have adopted a very specific diet. Several other local shooters seem to do about the same and also Brian Zins, the seven times US pistol shooting champion from whom I’m admittedly borrowing much of this advice, has mentioned a very similar diet for the day of competition. Please note, however, that I’ve adapted all this to the perceived dictates of my own metabolism. (YMMV.)