I’ve been wanting to try out Launderette in Austin for some time. Nothing really stopping me other than taking time to actually plan because the place is routinely booked up. And I can now see why.

For a change I touched base with someone at Launderette much earlier than I typically would and arranged for a table for New Year’s Eve. Having never been there I suppose it might have been considered a gamble on whether it’d pan out but reviews have been good.

Suffice to say everything – including the service and new year party atmosphere – were fantastic.

Ok, on to my notes. I snagged the menu off the website and I’m glad they had it there so I didn’t have to type it in. Let’s get started…

First Course

Choice Of:Rabbit Terrine
Boston Mackerel Crudo
French Onion Soup
Frisée Salad

I can have a salad anytime – and I make a good salad – so that was out as 1st choice. And I’m sure the French Onion soup would have been great but we went for things we wouldn’t normally find: the rabbit and the mackerel crudo.

The rabbit terrine was sort of like a pâté. Not entirely spreadable but close. Excellent flavor and particularly with the Langhe Nebbiolo we chose to go along with the meal.

The mackerel was a much smaller portion and indeed raw but it packed a punch. It was very spicy but in a good way.

A great start!

Second Course

Choice Of:Razor Clam
Truffle Gnudi
Boneless Sardine
Roasted Kabocha

Here I went with the truffled Gnudi. Had no idea what Gnudi was but the waiter helped and I know I like truffles and how can you go wrong as anything billed as a little dumpling? Click the above link for more on what Gnudi is.

Third Course

Choice Of:Duck Breast
Short Rib
Squid Ink Cavatelli
Loup De Mer En Brodo

We opted for the duck breast and short rib. Both were absolutely fantastic. Might be the best short rib I’ve ever had.

Neither were large portions but they were just enough. When the the time came though, we were ready for the:

Fourth Course

Choice Of:Disco Trifle
Champagne Baked Alaska
Million Dollar Chocolate
Etherealmisu

We opted for the baked Alaska and the million dollar chocolate. Wow! These were both great. I especially liked the touch to add the gold leaf to the million dollar chocolate.

Great way to bring in the new year and I’ll be headed back at the first opportunity. Photos here are a couple I took of neon sign out front and a shot of the restaurant from the parking lot. The place was literally a laundromat prior to its current state as a restaurant and I guess you can kinda tell that from the look. It’s had quite a transformation into a restaurant though.

Launderette, Austin, Texas

I created an instagram account back in 2012 and promptly didn’t actually do anything with it. It was no doubt a busy time. I didn’t really start doing anything with it until just over a year ago. Since then, I’ve posted every few days. And sometimes I post more than once a day, but rarely more than that. (Actually I think it can be irksome to find someone you follow posting more than that.)

So what changed? I’ve enjoyed photography since I was a kid, but in the last couple of years I have renewed interest and the digital cameras and editing software available these days are very good. I’ve also found it to be a fun distraction at the end of the day. I can get into rush hour traffic, or I can take to the street, get in a walk and snag a few photos along the way. Both the popularity and simplicity of the instagram app have made it interesting as well. We all have phones practically glued to us.

Below are the 2015 stats by the numbers. From virtually no posts at the end of 2014 to 246 posts as I write this. Stats courtesy of the https://squarelovin.com website.
Instagram Posts 2015
The photos you see along with this post are the ones that have turned out to be the most popular (at least by way of ‘like’ counts) during the course of the year. The bicycle shadow with leaves was the most popular. And it should also be obvious that Austin folks and myself really like the Austin skyline. We do have a beautiful city.

I’d like to keep the same pace of posting next year but time will tell. This is most definitely a hobby and then there’s the real life & job.

I had the pleasure once again of taking some time out late on a Sunday morning for the once a month ‘classes’ that are put on by Hudson’s on the Bend chef Jeff Blank and team. Always fun and as usual, the food was fantastic.

That’s chef Jeff Blank on the left. He supervises and comments along the way as his team makes all the food.

I quote ‘classes’ above only because it’s really more of a cooking demonstration. The team of chefs make everything right in front of you and tell you what they’re doing all along the way. Along the way the staff keeps you lubricated with wine as you enjoy the show. Lake Travis forms the backdrop when it’s outdoors like the day I was there.

The menu of the day varies and on this particular day it was in my opinion: awesome for the season.

We started things off with “Wild Game Chili“. This was probably some of the best tasting chili I can remember. Of course, when you see what they put in there you can see why:

  • venison
  • wild boar
  • onion
  • garlic
  • bacon
  • freshly made veal stock
  • ancho chilis
  • poblano chilis
  • + other seasonings and goodness

You can see a photo below of the big pot they made it in. It smelled as good as it tasted.

Next up after the chili came “New Orleans BBQ ‘big ass’ Shrimp“. They referred to them as ‘big ass’ shrimp because they special order them for their size. The term also reminds me of George Carlin’s quote about “jumbo shrimp”:

The term Jumbo Shrimp has always amazed me. What is a Jumbo Shrimp? I mean, it’s like Military Intelligence – the words don’t go together, man.

This dish had LOTS of butter along with garlic, and a tasty collection of spices: bay leaves, rosemary (freshly cut from the yard), oregano, basil, paprika, black pepper, cayenne.

We’re not done yet, then there was also “Espresso Rubbed Venison Backstrap with lump crab in Chipotle Bock Beer Blanc Butter“. This one was was done up in a stovetop smoker that you can also see to the right on the stove in the pic here. Smokey flavors were excellent.

And for dessert? “Brownie Bread Pudding“. Wow, this one was decadent. Chocolate chips melted down with butter, sugar, vanilla bean paste, eggs, flour. They first make up a batch of brownies with the main ingredients and then they go crazy and break it all up in a pan and add 2 quarts of heavy cream and a dozen eggs. Mix ‘er all up and bake. Holy smokes. A little of this goes a long ways.

After the demonstration everyone goes to the restaurant not too far from the demonstration at Jeff Blank’s home and the restaurant staff serves all of these great dishes up.

Don’t worry about the calories on a day like this. Just go and enjoy it.

I’m finally getting around to jotting just a few notes on a two week bike tour I did this past summer. I really enjoyed this bike tour and while this short posting won’t do two weeks and 12 days of riding justice in terms of the experience I’ll at least give a high level perspective on the tour.

Nothing like a map to provide a little context so that’s where I’ll start. As you can see, the tour starts up near the French border in a little town named Roncesvalles and makes its way across northern Spain to Santiago de Compostela. The Camino – literally ‘The Way’ – is historically a Christian pilgrimage route.

These days the Camino has become something of a tourist fav or both hikers and cyclists – whether they’re on a pilgrimage or not. There are many tour companies that’ll help coordinate and plan your way to Santiago. It was also obvious that many along the way were packing everything with them – either on their bike or on their back. Let’s just say I was glad to be on my bike and letting someone else cart the luggage from place to place.

The terrain and architecture change quite a bit as you make your way across the country. At the start in Roncesvlles, the towns and architecture look more alpine than you might otherwise expect but then it is certainly up there in the hills. In fact, upon arrival, it was chilly, wet and foggy. But the morning we left couldn’t have been better weather. I think we lucked out generally. The weather was excellent all along the route. We dodged rain a few times and it was certainly warm a few days but not bad.

The actual Camino route is mostly a trail. Sometimes it’s off road, sometimes it runs along the road and sometimes it is the road. Since we were on road bikes we deviated from the traditional route from time to time.

If you’re going to do the route, I highly recommend you get a credencial. It’s essentially a type of passport and churches and other places along the way have stamps to prove you have made your way along the pilgrimage. Mostly it’s just fun to fill it up with stamps. You have to stop at churches and take a look around, and then sure enough you find someone there to stamp your credencial. In Santiago you can get an official document as proof of your journey.

Had I gone to more effort to chronicle the trip from day to day I might have a lot more notes here. Each day really deserves its own set of notes. Every little town you stop in along the way is interesting.

Though I liked all the places we stopped, I particularly liked going through the Basque and Rioja wine regions. I’ve included a photo of me along the way in that area between Laguardia and Haro. It was one of my favorite routes/days. Low traffic, winding through vineyards with great weather. What more do you want as a cyclist?

The map here plus the stats below that follow came from a little Garmin bike computer I took along. The elevation profile below is telling. While clearly not a flat route, the terrain is not mountainous. We never got over 5000 feet of elevation. But there were days that had a bit more elevation gain.

From left to right, that first spike in the elevation profile was the route into Laguardia.

The tour was done in two week-long editions. You could do either one, or both. I and 4 others did both. The rest of the tour group – another dozen – met us mid way and did the latter half of the route. As you can see from the elevation profile, the 2nd half of the tour had a couple more interesting climbs. That said, only a couple few of us actually did those climbs. The tour group arranged for transport for most on that spike in the middle. Most chose that as a hiking day along the Camino. The climb wasn’t that bad though. And yet I was glad that we went up the direction we did. Note the backside of that mid spike in the elevation profile. It was a very steep descent!

That long and mostly flat section in the middle of the elevation profile was referred to as The Meseta. The inner plateau. It had everything from vineyards, to sunflowers, poppies and wheat fields. Our longest day of 70 miles was on the Meseta. The photo included above in this posting of the open road and wide open spaces was on the Meseta.

You can also see some of the tour group below. One of the guys snapped a good shot of us on our way to the last group dinner.

Cycling Through Rioja

Last Dinner Group

The Stats


I hadn’t been out to the Salt Lick in a long time. But, it’s the kind of place that doesn’t change that much over the years. With it being the Thanksgiving Day weekend it wasn’t like I was in need of a lot more food. I’ve been more than well fed in recent days. But with some out-of-towners saying they really wanted to go to the Salt Lick it seemed like a good day to go check it out again.

With weather wet and in the 40’s I would have figured there wasn’t a lot of folks that were interested in getting out and driving down to the Driftwood area to have a big meal of BBQ. But then of course I’d be wrong. Now as crowds go, they can be a lot larger at the Salt Lick. You can wait for hours. But arriving mid afternoon on a holiday weekend Sunday, we got in right away.

I got the baby back ribs but had the luxury of sampling some of the brisket as well as the sausage. The ribs and the brisket were very enjoyable. Wasn’t as much of a fan of the sausage. BBQ aficionados from here in central Texas can sometimes pooh-pooh the Salt Lick. It’s touristy and this or that and doesn’t measure up to some other vaunted BBQ place somewhere in TX. But they’re popular and have been for ages for a reason. It tastes good. And the service is good especially considering the throng of people they deal with routinely.

These days, they also have a wine tasting place right on the other side of the dining room where you can find Texas wines that just happen to go quite well with a plate of BBQ. We opted for a bottle of Fall Creek Tempranillo sourced from the Salt Lick vineyard. Can’t get more local than that, and it worked well with the barbecue.

Sides were potato salad, cole slaw, baked beans, jalapeños, pickles, onions and mounds of bread. I passed on the onions and bread but tried the rest. All fine if not exactly piping hot. I’m not as much of a fan of the sauces but that’s just personal taste.

All in all, can’t beat a trip out to the start of the hill country and some tasty BBQ. A nice finish to the Thanksgiving Day weekend.

With temps hovering in the low 40’s and everything looking wet and gray it wasn’t exactly an inviting day for my usual weekend pursuit of cycling so it was time to hit the trail. And since I’m routinely in search of fall color around here at this time of year it was a good opportunity to look for some colorful foliage.

Rusty Yellow

Many of the leaves this year have a kind of rusty appearance. Like the color just couldn’t quite take hold. I wonder if it’s because it’s been very wet – for Austin – this fall?

We don’t seem to get those big hillsides full of colorful trees around here so you have to get close to take in the color. Real close!

I spotted this little group of leaves shortly after getting on the trail. When I see three leaves together like this my first thought is always poison ivy but I don’t think that’s what this is. But who knows?

Wet Leaves

A bit further down the trail, I happened upon a section that was mostly leaves underfoot. The tree above was practically bare already. I really liked the colors though. This spot just off the trail hadn’t been trampled.

Red Leaves

This pretty tree was next to where the trail was covered by leaves. Loved the color. Here again though some of that rusty kind of color.

Can’t Quite Decide

The reds and greens together on these oak leaves were beautiful. But it’s like the tree couldn’t quite decide it was time to get colorful or not. Both brilliant green and brilliant red at the same time.

I think I have gotten my fall color fix in at this point but I may yet spot some more this year.

Just when I think our fall color for the year is gone I run across a bit more while out and about today. As my earlier note suggested, we can see spurts of color emerge from Oct to Christmas around here. It’s just rarely a whole lot at once. When I spot it, I admire it and if I’m lucky enough to have a camera handy I’ll snag a shot. Today was one of those days. I noticed this at the intersection of Hwy 2222 and Hwy 360 earlier this afternoon. I don’t know what kind of tree it is, but it’s one of the few species this year with brightly colored leaves. Can anyone tell me?

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