Trip to Top Water Grill ~ San Leon, Texas

Last month for on "fat Tuesday" we headed south to a little bayside town called San Leon.  We had been patiently waiting for the reopening of a restaurant we loved called TopWater Grill.  It was destroyed (as much of this little town was) by hurricane Ike.  We first discovered TopWater from friends who read about it in Southern Living who ranked it as one of the 10 best "seafood dives" in the south.  That's all it took to get my husband there and the food kept us coming back.  It took over a year for the owners to rebuild but it's back and just as delicious as before.

San Antonio

Meg's first competition was two weeks ago was in San Marcus.  My husband had business in San Antonio the same weekend so we headed there first.

After he spent the morning and most of the afternoon working we headed to the River Walk for an early dinner. First, we stopped at our hotel, The Emily Morgan. Richard hadn't told me he had booked it so I was surprised when we pulled up.  All along I thought he hadn't booked a room and that we would end up at who knows where!  But thank goodness, this is where we stayed. It's a beautiful, historic hotel that overlooks the Alamo.

The rooms are spacious and beds so comfy. 

I love a hotel with a pretty bath and great products!

But the best thing about our room was the view. 

Here is our own personal view of the Alamo.

After dropping off our bags, we got a closer look.

What is he doing?  Looks like he's deep in thought...

The huge trees surrounding the Alamo are nothing like I had seen before visiting San Antonio.

Right across the street from the Alamo is another historic hotel, the Menger Hotel.

An alley beside the Menger leads to where the River Walk begins.  You can catch a boat ride here and get a full tour of the river without dealing the crowds on the sidewalks.  We took it a couple of times when the girls when young.  Since it was just the two of us though we decided to get some needed exercise and walked.

There goes a boat...

Richard would not be fond of this picture but he just happened to be there when I snapped this of Cafe Ole, a restaurant that we took Brittany to on her 16th birthday.  When she turned 16 the Super Bowl just happened to be in Houston on that weekend and everything was crazy so we decided to get out of town and ended up here. 

After an early dinner on the river, we headed back to our room and called it a night so we would be "bright eyed and bushy tailed" the next day for Meg's performances, her first which was early in the morning.

Megan's Last Competitions

For the past two weekends we have been busy traveling to Meg's last competitions as a senior Highstepper.  They first competed in the Showmakers State Drill team Championship two weeks ago in San Marcus and again last weekend in Cypress at the Champions Regional Competition.  In both competitions the Highstepper officers and team were named Grand Champions.  Meg had a total of seven dances to learn and perfect.  Watching her perform each beautifully these past weeks has made us even more proud of her accomplishments over the past four years.  We're are also a bit sad about the whole thing coming to an end so soon.  We have one more competition this weekend and the Highstepper Showoff the following Tuesday.  So basically two more chances to enjoy watching her perform for the last times as a Highstepper.  Wow, how time does fly... 

Here are the team dances performed at San Marcus:

Tour of Hubbell and Hudson

For Valentine's Day last weekend we took my mother to Grimaldi's for lunch.  Not quite next door, but right around the corner from it is a fabulous little market called Hubbell and Hudson.  My hubby loves this place and I have to admit that I do too because it is not your everyday grocery store.   Since my mother had never been we decided to give her a quick tour before lunch. I love that today's phones have cameras because I can discreetly take pictures, which is what I did!

Right when you enter you see the Bistro, which we have not eaten at yet but after peeking inside, I want to soon.  The deli area is to the left.  To the right of the bistro are stairs leading to their Viking Cooking School where anyone can attend and learn how to prepare a variety of meals from experienced chefs.   My youngest daughter, Megan, bought a class for her and her boyfriend to attend in March as a birthday/Valentine's Day gift. I can't wait for them to go and let us know all about it! Hubby and I have wanted to take a class since it opened last year.

Here are a few of the salads that are made fresh each morning.  The homemade mac and cheese caught my eye, yummm...

Around the corner is the deli, which has the best sandwiches.  You can order one to go or take it upstairs along with your favorite beverage and salad and enjoy your lunch in a quaint little eating area that overlooks the store.

There's my hubby and mother.  What are they eating?

Oh, aged sharp cheddar cheese, I think I'll stop and taste too.

So, is it looking like just a typical grocery store?  Well, I thought so to until I saw the homemade pasta...

and the incredible wine selection...

or the many different varieties of olive oils!

So, how do you pick one?  Well you can try each if you want. I tried one plain...

and one with seasonings.

Coffee anyone?  The fresh coffee bar is fabulous.  Every coffee imaginable is available to purchase and have ground fresh.  There are even coffee fire logs!  I have never heard of such a thing but I'm intrigued.

This is my hubby's favorite part of the market. 

Here he is gazing at the aged beef.

They have a large selection or organic fruits and vegetables.

I don't know why I took a picture of the Le Creuset display, I can't afford to buy them, but a girl can dream.  By the way, the tiny little cast iron pot is $55.  We had to look twice to make sure it wasn't a mistake!  Didn't dare look at the price of the large ones.

The bread section is divine, many different types.  We  decided we needed to came back after lunch and buy some to take home.

Just around the corner from the bread are a variety of delicious looking desserts.  I thought the heart shaped pastries looked pretty and tasty.

At this point we were starving so we headed to Grimaldi's for lunch but returned with full tummies and bought some bread, cheese, salami and a greek pasta salad to snack on later.  I love pasta salads, they remind me of summer.  Below is an easy recipe for a tasty greek salad and a gyro sandwich.  Can't wait to make them both for my family on a warm spring day in the near future (crossing fingers)!

Greek Pasta Salad

4 cups penne or other pasta
1/4 cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
Salt and ground black pepper
1 cucumber, peeled, seeded and diced
3 plum tomatoes, diced
1/4 cup chopped green pepper (optional)
1/4 cup chopped sweet red pepper (optional)
1/2 cup KALAMATA Pitted Greek Olives, halved 
3 scallions,chopped
1 cup crumbled feta cheese


Cook pasta according to package directions. Drain and transfer to bowl. Add  cucumber, tomato, peppers, olives and scallions.  In a small bowl, whisk together oil, vinegar, oregano, salt and pepper to taste. Add to pasta mixture, toss to combine.  Add feta just before serving.  


*A helpful tip when making pasta salads is to save a little pasta cooking water to stir into the salad if it needs moistening at serving time.

Crockpot Gyros

1 slow-cooker liner
2 lb boneless beef chuck steak, about 11⁄4 in. thick
1⁄4 cup olive oil
2 Tbsp lemon juice
1 Tbsp minced garlic
1 tsp dried oregano
1⁄2 tsp salt
1⁄4 tsp pepper
pocketless pitas

 Yogurt-Dill Sauce
1 cup Greek yogurt
1 cup diced seedless cucumber
1 Tbsp snipped fresh dill
1⁄4 tsp salt



Line a 3-qt or larger slow-cooker with liner and place beef in the liner.  Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender. Meanwhile, combine the yogurt-dill sauce ingredients, cover and refrigerate.  Once beef is done, remove to a cutting board and slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat, dill sauce, and your favorite veggies.  I like to add a little tomato and sliced purple onion to mine.  Serve with greek pasta salad.