Shipley's Donuts Turns 75!

One of the things I missed about Houston and have happily gotten reacquainted with since I moved back home is Shipley's Donuts.

Shipley's is our local iconic donut chain that is such an institution in H-town that when Krispy Kreme tried to enter this market in 2000, they found out they couldn't overcome decades of history with Houstonians and pulled out of this market in 2006.

Krispy Kreme didn't have kolaches on their menu either which was another reason they got slammed in this area..

I have a Shipley's location right up the street from the house in easy walking distance, but since I busted my behind to get my Coke bottle shape back, I'm not going overboard on them like I used to.   Back in the day I'd inhale a dozen without thinking about it or gaining an ounce, but now since my metabolism has slowed down as a estrogen based lifeform, I have to think about it. 

But I will admit to indulging my need for donuts and getting a half dozen glazed or chocolate ones every now and then.

I'm going down donut memory lane again because I discovered while perusing their Facebook page that Shipley's is celebrating its 75th anniversary this year.

I know I've done my part to keep Shipley's in business for most of the 75 years they've been here along with generations of Houstonians and the folks in the rest of Texas, Louisiana, New Mexico and Oklahoma where they have stores as well. . .   

So happy 75th birthday Shipley's!   May you have many more and I'll be picking up a half dozen glazed donuts very soon.

Frenchy's Co-Founder Passes Away

I mentioned how much I love Frenchy's chicken and wrote a post honoring their 40th anniversary last year.

Well, one of the co-founders of that iconic Houston institution, 86 year old Percy 'Frenchy' Creuzot passed away yesterday in a local hospital after suffering a stroke three weeks ago.

Frenchy's is an iconic local chain started by the New Orleans born Creuzot and his wife Sallie in July 1969 as a po-boy stand on Scott Street near the UH and TSU campuses.

He added a creole seasoned chicken to the menu to compete with a now closed Church's location across the street, and a legendary establishment was born.

'The Taste That Lasts Forever' has been enjoyed by myself, generations of Houstonians and visitors to the city, and we and his family are saddened by the loss of a legendary business figure in our community like Percy Creuzot.

Moni's Last Louisville Supper

At this moment I'm probably crying a little bit as I chill at my fave Louisville pizza place and enjoy a last meal with friends.

I fell in love with Impellizzeri's pizza before I moved up here at its old location.

It's also where Polar had his wedding rehearsal dinner back in 2004. They shut down for two years after that, then reopened in a new location on Bardstown Road a few blocks from Eastern Parkway.

The pizza and those garlic breadsticks dripping in butter are still there.

So if I was going to pick a place to have a last meal in town with my Louisville family, that's one of them. It has special significance for me, Polar and Dawn.

Besides, I already hit Kingfish on River Rd. two weeks ago and ate some 'Krispy Kracks' since they pulled out of the Houston market in 2006.

Well, until the next time.

Shipley's Donuts

I've discussed my love of iconic Houston centric foods on TransGriot. One of them I got reacquainted with when I went back home for the Christmas holidays was Shipley's Donuts.

Before Krispy Kreme even opened their first store in the Houston area, for 73 years Shipley's has been synonymous with donuts in H-town. They have expanded their reach beyond Houston and have 220 locations in Texas, Louisiana, New Mexico and Oklahoma.

Some of the Shipley's locations have drive through windows in addition to being open 24 hours for all us night owls who wanted something to eat after leaving the club, on the way home from a late night at work.

So if I was fiending for a ham and cheese or sausage and cheese kolache at 3 AM or wanted a half dozen glazed donuts to eat when the mood struck me with my hot chocolate, no problem.

One of the Shipley's locations is just four blocks down the street from my grandmother's house on MLK Blvd near Loop 610. I needed some exercise and fresh air, so I decided to bounce from my grandmother's place for a few minutes and take a little stroll to grab a half dozen since I hadn't eaten them since 2000.

Yep, they were still as delicious as I remembered them,

I went back the day I was going to leave Houston to take some with me to eat on the bus ride back to Da Ville, but the moment I picked to purchase them they were out of glazed donuts. I was a little disappointed and didn't consider grabbing a few kolaches instead because I had my heart set on the donuts.

Oh well, they'll be waiting for me on my next visit home.

I Like Meat, I Eat Meat!

Since it's a holiday weekend here in the States, it has me thinking about home and weekends past while I'm enjoying the smorgasbord of college football that been on the tube.

It's Labor Day weekend here, and one of the things we Texans absolutely love doing on a regular basis besides watch football is chow down on barbecue.

Whether it's done over a barbecue pit at home, a friends house or we're dining out at our favorite barbecue place, we consume a lot of beef in the Lone Star State.

My love of beef and other meats such as chicken and fish sometimes brings me into conflict with my vegan friends. While I love hanging out with them and respect their choices they've made for their lives, they also as a condition of having me in their lives as a friend have to deal with my choices as well.

I chow down on burgers, ribs or brisket. I love scarfing down some chicken and enjoy eating seafood.

I'm a Texan who likes meat and I'm not planning on giving it up anytime soon.

Frenchy's Is 40!!

In the process of doing some research on my fave Houston eateries, I discovered that one of my favorite places to partake of the yardbird celebrated its 40th Anniversary on July 3.

Percy 'Frenchy' Creuzot and his wife Sallie opened the Scott Street Frenchy's location in 1969 as a humble po-boy sandwich stand. He's served up his Creole style chicken, Creole seasoned Frenchy fries, po-boy sandwiches and other Louisiana Creole treats and sides to millions of hungry Houstonians.

It goes without saying that Frenchy's founders, Percy and Sallie Creuzot, are extremely humbled by how Houston has embraced Frenchy's over the past 40 years.

"We are thankful to the Houston community," said Mrs. Creuzot on the Frenchy's website. "We have been able to maintain our family business and make good friends along the way."

It was and still is by far one of my fave places to eat. Dad would sometimes stop by on the way home from work and pick up a huge box of Frenchy's chicken for us to eat on Friday nights.

Since the Scott Street location is located halfway between the Texas Southern University and University of Houston campuses, throughout the years myself and other hungry college students along with kids from nearby Burger King High (oops, Jack Yates High) would buy our Campus Specials and get our grub on.

As I keep reminding you peeps, I'm a proud Jesse Jones Falcon. We don't like anything that wears red and gold.

And since the Scott Street location is next door to Wheeler Avenue Baptist Church, be prepared to wait if you hit it immediately after Sunday services conclude.

Frenchy's even went Hollywood for a moment. If you remember the movie Jason's Lyric that starred Allen Payne and Jada Pinkett Smith that was set in my beloved hometown, you can see a glimpse of the Frenchy's Scott Street location because Allen Payne's character's mother worked there.

Frenchy's has become an iconic part of Houston, and has spread its Creole seasoned wings to include seven locations around town. The last time I was back in H-town in 2005 it was one of my first stops before heading to my mom's house.

Yo, can somebody from H-town please FedEx me some?

Congratulations to Frenchy's for 40 years of great eating. May you continue to live up to your ad slogan of 'The Taste That Lasts Forever' and be around for the next generation of Houstonians to partake of your delectable Creole seasoned food.

Whataburger

Every now and then I get a little homesick and start missing all things Houston. While I can always head to the local Walgreen's to get my fix of Blue Bell Homemade vanilla ice cream, there are other guilty pleasures of mine that can only be picked up in the proximity of the Houston area.

One of the pleasures of living in Texas that I most definitely miss is Whataburger. I had one three blocks up the street from my old apartment that I frequently visited.

If I was fiending for a double Whataburger with bacon and cheese at 3 AM I had no problem taking a little walk up Bissonnet or hitting the drive thru lane to indulge myself.

I love their milkshakes, but had to back off of them and the nocturnal Whataburgers for a while when my weight climbed to 275 pounds in the early stages of my transition.



So what's Whataburger? It's a Corpus Christi based slice of Texas that has been around for over 50 years and is open 24 hours to the delight of us party animals, third shifters and night owls.



Damn, I'm getting homesick just thinking about it. Time for some Blue Bell.

Krispy Kreme

They started in Winston-Salem NC in 1937 with a secret doughnut recipe from a New Orleans based French chef. From those humble beginnings, they expanded to become for many peeps who grew up in the South, THE doughnut.

When the 'Hot Fresh Doughnuts' sign gets lit, the stampede is on.

Everyone has a regional favorite food or guilty pleasure unique to where they grew up. You've heard me wax poetic about Blue Bell ice cream on this blog, but as a Houstonian I didn't get introduced to them until 2000.

They are Krispy Kreme doughnuts, but I call them 'Krispy Krack' because once you eat one, you won't stop until the box is empty.

I grew up on Shipley's, a local Houston chain's doughnuts. I loved them so much that when I drove back home in 2005 for my brother's wedding I hit the drive-thru and bought a dozen to eat on the long drive back to Da Ville.

One of my former flight attendant co-workers Lorna Etheridge, grew up in Charleston, SC. She was positively giddy when she heard another flight attendant mention during a conversation we were having at my gate that Houston was finally getting Krispy Kreme franchises.

One of the initial Houston franchises opened up near my old southwest side apartment on the corner of Westheimer and Dairy-Ashford Road, and I was amazed to see peeps standing in long lines at various times to eagerly devour them. Most of the peeps in line were transplants who missed their favorite doughnuts and were happily getting reacquainted with them.

One day I finally decided to see what the fuss was all about and bought two glazed ones to try, and ended up buying a dozen of them to take home.

I have a Krispy Kreme location not far from where I live here in Da Ville on Bardstown Road near the Watterson Expressway. I prefer to get them there even though they are sold at local convenience stores because they taste better when they're hot. Even if they've been sitting around for a minute, I stick them in the microwave before chowing down on them.

Don't look now, but Krispy Kreme is coming to your hood if it isn't already there. They opened their first international store in Toronto in 2001 and are expanding to other countries as well.

On that note, time for me to roll and get some. Maybe I can get there just as the 'Hot Fresh Doughnuts' light comes on.

The Freezer Project

TransGriot Note: Wonderful story from north of the border about a meals project that helps recovering post operative trans peeps

Freezer Project Eases The Transition

By Sarah Fraser
Ottawa
Wednesday May 27, 2009
Xtra.ca.com

Post SRS Trans Folk Get Boost From Program

Now entering its second year, the Freezer Project is an initiative that provides a portable freezer containing 30 homemade frozen meals —and the occasional ice cream bar or eclair — to individuals who have undergone sex reassignment surgery (SRS).

The project, started by trans activist and community agitator Elizabeth Tyler in 2008, is a free service open to both trans men and trans women. It fills a critical gap for people who may not have other options in terms of household support post-surgery.

"The freezers typically go out to folks who are living alone or who are low income."

The project began after Tyler observed an acquaintance recuperating from a bilateral mastectomy. His recovery was a painful and difficult one.

"After the surgery, he couldn't open his pain medication. He couldn't use the can opener to open a can of beans. He even had trouble taking the top off of spaghetti sauce," Tyler says.

"That's how the Freezer Project was born. I thought, 'Hey, someone should do this.' Then I thought, 'I guess that person is me.' It was easy to take action on."

Prior to surgery, Tyler meets with clients to understand their preferences and needs. They discuss whether the individual has any food allergies or restrictions, such as a vegetarian diet, and they work out the month-long menu together.

Tyler drops off the freezer after the client returns from the hospital and then picks it up in 30 days' time. In the meantime, the client simply takes a Tupperware container out of the freezer each night, lets it thaw and the food is ready to be heated and eaten the following day. No additional prep is needed.

When it comes to potential clients, Tyler says that she goes on an honour system and wants to keep it that way.

"If someone wants to be a recipient of [a] freezer and feels that they need it, I do my best to arrange it for them. I would not turn anyone down, and so far, the service has not been abused."

Although Tyler is the one who initiated this project, the wider Ottawa community is now getting involved in the process of cooking and assembling the meals for each freezer.

"The Freezer Project engages the community — it gives folks a chance to help out in a simple and easy way," Tyler says.

How does it work? Tyler typically rounds up seven other volunteer cooks and asks each person to make a large pot of a specific dish, like chili or stew. They each divide their dish into four portions, which equals a month's worth of food. A little bit of effort ends up making a huge difference in someone's recovery.

For the freezer that's about to be assembled, one of Ottawa's roller derby teams has volunteered to cook everything and put it together. Amazingly, the food, the freezer and the Tupperware containers come entirely from donations and the person receiving the freezer does not pay for the service.

Beyond it being free, Tyler believes that the Freezer Project offers benefits that services like Meals on Wheels does not.

"[With] Meals on Wheels...there is not as much choice," Tyler said. "And [they] deliver at lunch time, which is not always the most convenient for people. With the Freezer Project, you create your own menu and have more variety. And we try to keep the contents nutritious."

Given that SRS is now included under the Ontario Health Insurance Plan (OHIP) — a move made by Ontario's Ministry of Health and Long-Term Care in June 2008 — more people will be able to undergo SRS. And the Freezer Project will undoubtedly grow as a result. In fact, in the last year, the project has served five clients in the Ottawa-Carleton region and more are requesting the service. Tyler is working on expanding the Freezer Project beyond Ottawa.

"The hope is to see the project take off in other cities — I'm trying to spread the word far and wide. I think the program could be applied to many different situations: I concentrate specifically on trans men and women because...there is a need for it, and it is close to my heart," said Tyler.

"I'm not aware of any other such projects in the world. It is very simple to run, and it doesn't cost a thing."

So far, the feedback Tyler has received from clients has been tremendously positive. She has received thank you cards in the mail and heartening comments from recipients.

"People appreciate that it is free and think it's a wonderful project."

If you or someone you know is interested in receiving a freezer or volunteering for the project, please contact Elizabeth Tyler at thefreezerproject@ live.com.


©2009 Pink Triangle Press

I'm A PETA Member

No disrespect to anybody who is a vegetarian or vegan, but I'm taking a moment to declare that I'm a card carrying member of PETA.

In this case PETA stands for People Eating Tasty Animals.

Hey, as a Texan I don't pass by any barbecue restaurant without stopping and chowing down on some ribs or brisket. I love burgers and steaks, especially if they're grilled to well done perfection. I enjoy ham and turkey on Thanksgiving and Christmas and have even had a turducken. Living here in Da Ville I have learned to appreciate a good bratwurst and have no problems chowing down on KFC, my mother's, or anybody's tasty yardbird.

Don't get me wrong, I don't like to see any animals mistreated, including human beings. Seeing news film of starving or neglected horses and other animals pisses me off. At various times during my childhood I grew up with cats and dogs as pets in our household. I'm also aware that the common link between serial killers Ted Bundy, Jeffrey Daumer and David Berkowitz was all of them tortured and killed animals in their childhoods.

But I have major problems with PETA the organization.

The cause is admirable in terms of calling attention to the cruel treatment of animals, but their racist tactics through the years have turned me off toward ever supporting them.

This latest case in which they wore Klan hoods while protesting New York's Westminster dog show only solidified my desire to roll up to my nearest KFC restaurant and order a bucket of original recipe.

When you are descended from people who are still disrespectfully compared to primates, and you run campaigns comparing Black people to animals, your message is not only willfully ignorant and racist, it's DOA.

In addition, their anti-fur campaign has my attention as well. You have the First Amendment rights to protest people wearing fur all you want, but defacing celebrity stars on Hollywood's Walk of Fame and throwing paint, blood or flour on people wearing those coats is going too far.

Dissing the Queen of Soul or any other African-Americans for wearing a fur ain't gonna win you any brownie points either given your previous documented racist history. If I bust my ass to make the money to get a fur coat and PETA idiots attempt to throw paint on it, they'll be surgically extracting my pumps from their anus after I beat them down for doing so.

On that note, time for me to head to Famous Dave's and grab some ribs.

What's A Turducken?

John Madden extolled the virtues of it during Thanksgiving Day NFL football telecasts when he worked for Fox. Despite the fact I've lived in southeast Texas for most of my life, last Christmas was the first time I finally got to taste one.

What I'm talking about is a turducken. It's a partially deboned turkey stuffed with a deboned duck which is stuffed with a small deboned chicken. Whatever hollow spaces are left are usually stuffed with either Cajun sausage, dirty rice, or Cajun style stuffing depending on who you get the bird from. The result is a multilayered piece of meat that you cook by either grilling, baking, roasting, or barbecuing it.

The turducken can't be Cajun deep fried because you need the hollow space inside for the bird to cook evenly

The turducken is thought to be Cajun in origin, but peeps in east Texas and northern Louisiana claim it originated there. A November 2005 National Geographic article gives credit for the idea to brothers Sammy and Junior Hebert, who invented them in 1985 at their family meat market in Maurice, LA and have been selling them commercially ever since.

The turducken tradition is growing and the Hebert stores (one in Maurice, three in Houston and one in Tulsa, Okla.) sell over 10,000 turduckens per year. Increasingly they are being sold not just for Thanksgiving or Christmas dinners, but for Easter and other holidays as well.

Whoever came up with the idea, it's tasty eating and I'm looking forward to chowing down on it for our upcoming Christmas dinner.