Rebecca Rather: Big Hair Tart.
Every winter, I ogle and Google cookbooks and online recipes to refresh my take on Authentic Texas Girls cuisine. My pull-out-the-stops holiday dinner always includes a Dotty Griffith country-chic menu, big-hair tarts from Pastry Queen Rebecca Rather, and my very own version of Chicken Enchiladas. This creation, filled with shredded chicken, mushrooms, condensed cream of mushroom and tomato soup, corn tortillas, Tex-Mex spices, and plenty of melted cheese, is a heavenly detour from all that turkey and ham.
The meal is well received; happy faces and clean plates surround the table. After the guests leave and we finish washing dishes, I wander off toward the bedroom, content from imbibing a set-you-back, handmade margarita on the rocks. Putting boots, jeans and velvet shirt safely away, I pull on pj’s and a t-shirt and pad barefoot into the bathroom to remove my makeup. Popping open my trusted Vaseline jar with the blue lid (the preferred beauty secret of country girls everywhere), I lazily run my finger through the gel and press a little glob of it into my eye, rubbing thoroughly to loosen my mascara.
