If peculiarities were plumes, San Antonio would be a rare ostrich*

*With apologies to William Sydney Porter (O. Henry) for lifting his sentence from “Retrospects and Prospects” and turning his porcupine into an ostrich to suit the Author’s own selfish purposes.

Few people pause to read acknowledgments at the end of a book, so the Author is plucking them out of An Ostrich-Plumed Hat, and Yes, She Shot Him Dead and plopping them right here, front and center. The Author wants you to understand her lengthy journey and who helped her along the way.

Continue reading “If peculiarities were plumes, San Antonio would be a rare ostrich*”

Postcard from Puebla, Mexico: Architectural excellence heightens flavorful experience

Somehow it seems like cheating. The food offered in a restaurant inside a former industrial structure sculpturally rehabilitated by an internationally acclaimed architect seems destined to taste good. And it does.

La Purificadora Hotel and Restaurant inhabit a former purified ice factory dating from 1884. Architect Ricardo Legoretta left industrial touches intact, playing with the interactions of light, open spaces, water, recycled wood, black and white punctuated with accents of “bishop purple.”

We enjoyed two meals at La Purificadora during our month-long stay in Puebla: one to see if it was special enough for my upcoming birthday celebration and again because it was. While not expensive at all by American standards, the tab can add up because the setting makes you want to linger from cocktails through dessert. Chef Enrique Olvera created a menu that balances the traditional heavy chile poblano with some almost-spa-like dishes.

The presentation of most plates is as artistic as the surroundings. My mouth takes great pleasure in amuse-bouche openers: a bright fresh caprese and a piece of seared chile-encrusted tuna among ours. Fried zucchini blossoms filled with goat cheese are not to be missed among the appetizers, but decadent nibbles can be offset by something refreshingly light, such as the fresh watercress salad with mango and watermelon.

The only dish that did not work for us was the combination of appetizers jumbled atop a plate too small to house them. All the elements taken individually are appealing, but not in such close company with one another. Piles of meat infringing on the space of seared ahi tuna is not neighborly, particularly with fried squash blossoms thrown atop the mound.

Grilled asparagus are wonderful as a side dish for the robalo (sea bass) or salmon. Instead of chicken smothered with an overdose of mole poblano prior to serving, a generous pitcher of the rich, nun-invented sauce is provided on the side, freeing up more than enough to share with a side of roasted vegetables.

 

 

How could you possibly save room for dessert? By ordering a luscious light palette of color, a raspberry and blueberry terrine with puffs of meringue and a scoop of coconut sorbet.

Yes, this all would be order-worthy in a lesser setting, but the surroundings contribute much to the pleasurable experience.

All this makes me hungry for even a casual café right here in San Antonio in the gallery space under the shimmering Dale Chihuly sculpture in our Legoretta-designed Central Library. Imagine, taking a break from research in Texana to pleasantly partake of something delicious, flavor-enhanced by inspiring architectural surroundings….

Of course, close to home as well, I still need to experience Chef John Brand-developed restaurants of San Antonio’s Hotel Emma, adapted by Roman and Williams and opened this past week at the former Pearl Brewery.

It’s a long way until my birthday, but maybe we need to do a test-run to see if it’s good enough for the next celebration.

Mining a few riches from the Library’s vault

Tucked away in a corner of the sixth floor of the Central Library is my favorite haunt there, the Texana and Genealogy Department. The stunning blond entry room named in honor of donors Joan and Herb Kelleher welcomes you into a world where often forgotten tales emerge from yellowed pages of precious books.

Research needs have left me hunched over microfiche readers for hours, distracted by fascinating newspaper headlines unrelated to my original quests. So many people from our colorful history, all with their own stories waiting to resurface. Shelves lined with rare books, rare enough to be unavailable for checkout, beg you to linger longer as the librarian announces it is already 15 minutes until closing time. Digging for clues will have to resume another day.

And yet, behind another door, is a more amazing world to explore – the vault. While materials from the vault can be requested for viewing within Texana, the general public does not simply get to wander through what lies locked within.

But this week, the San Antonio Public Library Foundation and the Texana Department shared a few samples of the amazingly varied treasures, most irreplaceable.

These riches all require special care and extremely knowledgeable librarians to assist with access, a budget-stretcher for the Library. The Library Foundation wants your help in preserving the collections in Texana for generations to come.

Hoping for another show-and-tell session in the future, and sure wish the ongoing celebration of the 150th anniversary of the San Antonio Express-News included digitalizing the first century of newspapers for the Library before some of us become microfiche hunchbacks.