Cabela’s (Buda, TX)

During our trip to Texas, we were planning on going out to Fredericksberg and the Texas Hill Country but the weather had other plans. It was just too rainy to be frolicking in the wildflowers. So we turned around. Then an idea hit me.

One of our friends suggested we take the kids to Cabela’s in Buda (south of Austin) to see the big aquarium. Even though it was raining outside, it was nice inside. I’ve never been in such a wonderful place before. The kids loved the aquarium and all the stuffed animals, while I drooled over all the outdoor stuff. We even had a turn at the shooting game upstairs (I got a perfect score heheheh :D).

Lunch at the cafe was beef chili with beans in a bread bowl for Annie and a buffalo burger with Provolone cheese and all the fixins for me. Both were good, although my burger was a bit more well done than I like.

Thanks, Kat for the suggestion. We thoroughly enjoyed ourselves at Cabela’s. Maybe one day we’ll go out to the hill country (and Cooper’s in Llano ) when the weather’s better.

Aloha, Nate

Iron Works BBQ (Austin)

I usually don’t like to eat beef ribs for a number of reasons: too tough, too chewy, too fatty, low meat to bone ratio. But my friend Steve in Austin says that he likes the ribs at Iron Works BBQ so we set up a time to meet him and some other friends there one evening.


Deli Bento Lunch (Austin)

We went to the Sunset Valley Farmer’s Market, south of Austin to have a look-see. It’s a great neighborhood farmer’s market, with lots of organic produce. I liked the raw milk cheddar cheese from Full Quiver Farm but they ran out so I couldn’t take a block home.

We picked up lunch from the Deli Bento vendor to bring back home. I haven’t had a bento in ages!


Kreuz Market (Lockhart)

We went on a barbecue pilgrimmage to Lockhart, south of Austin, known as the “barbecue capital of Texas“. Would we find some good ‘cue there?


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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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