Pieous or “Pious”— Righteous!

(To get the full effect of EatSipSwirl.com, please click this link- it’s worth it!)

Pious – 1. Devoutly religious; 2. Showing reverence and devotion for the divine
Pieous – a new pizza spot on Highway 290


For some time now, Pieous has found its way to the top 10 list on the front page of Urbanspoon.  Lucky for us, our hip friends were dining with us one evening when the word “Pieous” crept into the conversation.  They had good things to say about their “Pieous” experience, and quickly invited us to join them the following weekend for dinner at the Pieous.

We drove way south to Oak Hill and arrived around 7:00pm at our destination.

Our friends quickly ordered a plate of homemade pastrami, the “Pieous Plate,” accompanied by sourdough bread, pickles, onions and mustard. IMG_2016

I will be the first to admit that I have never been a huge pastrami fan – that was until I put the first bite of the Pieous variety in my mouth.  Melt in your mouth and so full of flavor – it would definitely give a slice of Texas brisket a run for its money. IMG_2020

We also enjoyed a plate of fresh mozzarella and arugula.  Simple, yet decadent.

The menu includes several specialty pizzas, along with a create-your-own offering from an extensive (and festive) list of ingredients.  They make a lot of their ingredients from scratch, including the dough and the mozzarella.   We sampled three of their “pre-determined” combos.


First, the Marguerita pizza – marinara, fresh mozzarella and basil.  A classic that did not disappoint.

Second, Italian Sausage – marinara, sausage and onions.  Delicious.



And finally, “the Bacon Bleu” – marinara, mozzarella, blue cheese, arugula and bacon marmalade.   Yes, you heard it right.  The minute I read bacon marmalade my brain said “order that one.”  This pizza was special – one of those moments when your entire being enjoys a moment of magic.  The combination of flavors played beautifully together.

We topped off the evening with a slice of their chocolate pecan pie, enjoyed at our friends home, and paired with a fabulous glass of red wine.

Although it is definitely a trek for us to take advantage of this new pizza establishment, I definitely see us visiting Pieous again.  If Pieous was closer to our home, we could become deeply “pious” towards their culinary offerings.  If you are a pizza lover, I encourage you to visit Pieous – and take the kids!
Pieous on Urbanspoon

Happy Father’s Day

Yes, we have gotten way behind on our blog entries. What I’ve learned from scrapbooking is that it is best to start with the most recent events (hoping that your memory serves you best here), then work backwards.

We spent a quiet afternoon and evening at home for Father’s Day. Marc decided on steak for his special dinner. Since Marc is the king of grilling, he supervised Prince Nick at the grill. Prince Ben was in charge of the secret sauce. I prepared the sides – all veggies from our recent FarmHouse Delivery; fresh green beans, grilled corn and rosemary new potatoes.

The first course – CHEESE! (of course).


From Antonelli’s Cheese Shop (Antonelli’s Cheese Shop) -starting from the top, left corner:
* pecorino riserva, Italy – Sheep
* Bent River Camebert, Alemar Cheese USA – Cow
* Finocchiona
* Coolea, British Isles (Ireland) – Cow
* English Walnuts
* Bayley Hazen Blue, Jasper Hill Farm, USA – Cow
* Straberry Vanilla Bean Jam – Confituras, Texas – Yum!!
The Bayley Hazen Blue cheese is definitely a favorite of the blue cheese lovers in the house. I could not pick a favorite from this plate – each offering was an excellent example of fine cheese making.

WIne Bottle

We accompanied our meal with a Garnacha purchased at East End Wines (East End Wines)
2009 Bernabeleva “Navaherreros” Garnacha Vinos de Madrid

Fruit, Spice, everything nice (once the wine opened up). A lovely pairing with our rib-eye steak. We have also enjoyed the baby brother of this big guy – not as complex, but still a great drink.


Image 1For dessert, Marc requested Lemon Icebox Pie (a recipe that goes back to his grandmother). I’ve only made this pie a few times before – meringue can be a little scary, especially when it is humid. This one turned out great, trimmed in ‘Nilla wafers!

Happy Father’s Day Marc!

A 50th Celebration

On June 1st, my parents celebrated their 50th wedding anniversary.  The Carmack “5” held a special party in honor of their parents at our home.  Besides hosting the open house, I had the great pleasure of planning and preparing the menu.  Since my Mom is from England, and my Dad is from Texas, I thought it would be fun to include favorite foods from both of their “homelands”.  Here is what we served, with a few side comments and pictures of the table.


Norm and Jo’s 50th Wedding Anniversary
Buffet Menu


Cheese Platter

  • featuring Montgomery’s White Cheddar from England, accompanied by English walnuts and Carr’s crackers
  • featuring Birdville Reserve cheese from Granbury, Texas, accompanied by Confituras (Central Texas) Blackberry Jam and Glazed Pecans
  • Once again, Antonelli’s Cheese Shop scores!  I was especially excited to find a Texas cheese made in Granbury, since some of my relatives live there.
  • the Blackberry Jam (with a hint of lime) from Confituras was about the best recipe we’ve tried from them yet.  


Fire-Roasted Salsa with blue corn tortilla chips-  This is the salsa I’ve blogged about before, made from a recipe by Rachel Ray.

Deviled Eggs
Pimento Cheese Sandwiches

  • featuring a sharp Texas Cheddar and a White English Cheddar
  • Both of these dishes were made by my good friend Chef Mike Coughlan.  He runs a personal catering service, Specialty of the House Catering. (specialtyofthehouse@gmail.com).  Both were delicious and well received by our guests.


Roast Beef Sandwiches accompanied by a creamy horseradish sauce.  I enlisted a little help from HEB to prepare these silver dollar sized sandwiches. 

Cornish Pasties with Major Grey’s Chutney- My Dad is a big fan of these “British” hand pies.  He loves to make them as well.  I used my cream cheese pastry recipe for the crust, assembled the pies, then froze them.  The morning of the party, I put them out to defrost, then baked them for about 25 minutes.  A great make-ahead entrée.

Ham on Southern Biscuits – accompanied by a variety of mustards and pineapple preserves.  Homemade biscuits piled high with HoneyBaked Ham – yum!


Texas Caviar– a legendary black-eyed pea salad created by legendary Texas cook Helen Corbitt.  I had never prepared this recipe before, but it is going on my list of go-to side dishes for the summer.  This spicy, cold salad was a favorite of my Aunt Maudene.


Watermelon Basket featuring a variety of fresh fruit.  My Dad showcased his culinary artistry with this dish.  Take a look at the picture – yes, those are watermelon longhorns on top!

Strawberries with Mint Whipped Cream- It wouldn’t be a British spread without an ode to this famous pair.  I especially love my cream thick, but still pourable.  Next time I will increase the intensity of the mint (I don’t think the mint from my garden has the same potency as the mint you can purchase at the grocery store).

Shortbread Cookies- This recipe will also be joining the “make again” list.  With just three ingredients and a long shelf life, it was an easy treat to prepare ahead of time.

Peach Cobbler– made with Fredericksburg peaches.  Chef Mike’s cobbler made our house smell like a little piece of heaven all day!  We were happy to see that there were “leftovers” of this dish, so we could enjoy an extra serving the day after (with BlueBell Homemade vanilla ice cream, of course).

Cake!- My sister did a great job selecting the cakes for our celebration.  Take a look at this awesome cake decorated with a photo from my parents’ wedding:


So sweet!  My Dad told me a few days later that he just couldn’t bring himself to eat the piece with my Mom’s face on it.

We also got a small German Chocolate Cake (my Dad’s favorite). 



Both cakes were fabulous.  Here is a link to the bakery website: Ann’s Kitchen

With over 30 family and friends from all over the state of Texas attending, it was a grand day, and a wonderful celebration for two very special people.

We love you Mom and Dad!!