Tuesday, March 30, 2010

Lost on Route 66

Tonight, I finished the last edit of Lost on Route 66, a compendium of the winning stories from Gondwana Press’ Route 66 writing contest. I have to say, I’m blown away by the results.

Many of the winners are published authors. Many teach writing. I have never been so happy than by the results of this contest. All the stories are very good, but some are no short of wonderful.

I probably read every story at least fifteen times. The poetry is incomparable and a couple of the stories make me cry every time I read them. The one thing I learned, the old road embodies almost unexplainable passion.

Will Gondwana have a second annual Route 66 writing contest? I don’t know. I have never subjected myself to so much work before, but the results, I think you will agree if you read the book, were worth it.


Sunday, March 28, 2010

Spring Oklahoma Sky

Here are a couple of recent pics. One is my pug Princess, licking sugar water from a hummingbird feeder, and a picture of the Oklahoma sky.


Saturday, March 13, 2010

Indian Tacos - a weekend recipe

My good friend and fellow University of Arkansas student Mike Howard and I visited Oklahoma City during the fall of 1973, looking for a job. The State Fair was in full swing and it was the first time I ate an Indian Taco. It wasn’t my last.

There are three things you must always eat when visiting the Oklahoma State Fair at Oklahoma City – tamales from the Little Axe Church, State Fair cinnamon rolls, and an Indian Taco. All three qualify as Oklahoma comfort food. Here is my version of Oklahoma’s famous Indian Taco.

Fry Bread
· 2 cups flour
· 4 teaspoons baking powder
· 1 tablespoon sugar
· ½ teaspoon salt
· 1 cup milk, warm


Combine flour, baking powder, sugar and salt. Add warm milk slowly and mix into soft dough. Roll out dough with a rolling pin, about ½ inch thick, and then cut into pieces slightly smaller than a large cast iron skillet. Fry in hot oil, flipping once, until golden brown. Drain on a paper towel.

Indian Taco Filling

· 1 lb. ground beef
· Salt and pepper to taste
· ½ tablespoon cayenne pepper
· ½ tablespoon cumin, ground
· ½ tablespoon paprika
· 1 medium tomato, diced
· 1 cup lettuce, shredded
· ¼ cup ripe olives, sliced
· 4 ounces, shredded Monterey and cheddar cheese, divided
· ¼ cup sour cream
· Salsa, your favorite


In a heavy pot with a tight cover, crumble and brown ground beef with salt and pepper. Drain and add mixture of cayenne, cumin and paprika. Heat and set aside. Layer fry bread with beef, tomato, lettuce, olives, cheese, sour cream and salsa. Enjoy.