Heartbreaking news from the world of high finance and micro-blogging. Tumblr has been sold by founder David Karp to the Yahoo.

Things will never be the same.

For the uninitiated, Tumblr is the wild, wild west of blogging. To some folks it's a photo-blogging platform, others use it as a diary a la Livejournal, and of course there are plenty people who use it to post lol cats and nudie pics from days of yore.

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I have a long and rich history with alligators.

I first sampled this treasured meat via the timeless "alligator on a stick" cuisine offered up at fairs and carnivals in the great state of Kentucky. It's absolutely delicious, and like most foods, it just tastes better due to the fact that a gator can prove to be quite a formidable foe in the wild.

All foods taste better if they have the potential of also being a potent adversary.

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Happy Mother's Day Y'all.

Take your mom to Four Seasons and celebrate this august day in style.

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Our night at Twin Peaks was not a fruitful one. Years back, one of the Scrumptious crew decided we needed to visit the sexy lumberjack-themed Twin Peaks in south Austin for a night of merriment and cage fight-watching.

The joint was absolutely packed on a Saturday night so we retired to the patio where I had a once in a lifetime restaurant experience.

The waitress did not want to accept US currency.

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Leaving the Houston Press for a rumored low 7 figure contract with Houstonia was a no brainer for Katharine Shilcutt, Texas' preeminent woman of food letters.

But with her departure comes an intriguing job opportunity for somebody who can author 300+ food articles per annum-without breaking a sweat.

We never get to Houston unless it's in the dead of night on our way to New Orleans, yet Shilcutt's prose was always so tightly wound that we read her anyway. The list of food writers we read daily is a short one, and Shilcutt was on it.

Over here in the food writing desert known as Austin we're lucky to get 1 restaurant review per quarter out of our daily, and the Chronicle? Dust blowing in the desert wind.

Looking to pull stumps and head over to Houston to get to writing? http://blogs.houstonpress.com/eating/2013/05/food_criti

1831. That was the year that enchiladas were first mentioned in print in Mexico. The book was a landmark in Mexican cuisine titled: "El Cocinero Mexicano" (The Mexican Cook.)

There is no author credit but it was published by Mariano Galván Rivera.

Of course many Texas eaters consider enchiladas to be the epitome of Tex Mex with no roots in old-school Mexican cuisine. They would be wrong.

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Preamble: After a languorous breakfast of fluffy bolillos stuffed with braised carnitas, and a dessert of bolillos slathered with cow's butter and mayhaw jelly, we got to thinking about how some of the best breads and pastries in Austin come out of Mexican bakeries.

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Free lunch?

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Chef Cariño Cortez (alumnus of Jean Georges in NYC and Rick Bayless' Topolobampo in Chicago) is throwing a Cinco de Mayo eve party this Saturday May 4th 2013 at Tamale House East.

Cortez was raised in the kitchen of San Antonio legend Mi Tierra (est.1941,) where her father had her elbow deep in the prep room once she was old enough to walk.

The restaurant industry is in this girl's blood.

Expect whole hog cuisine done Mexico-style with a battery of fresh salsas, deep fried chicharrones, pickled purple onions, charro beans, poblano rice and a salad of fresh organic goodies just plucked from Johnson's Backyard Garden.

7pm

$20

http://pigpachanga-efbnend.eventbrite.com/

6 weeks is a long time, but it goes by in about 20 minutes nowadays. Our Scrumptious Chef cook team should be well rested by mid-June 2013, when we swing back into motion with our latest pop up restaurant (number 11.)

"Origins Of The American Hamburger" will be a fun event.

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