[RKDinOKC]

Every year I usually go visit a friend and his wife in Austin for a short vacation. We always find a really good place for breakfast at least one of the mornings I am there. The next year that place is gone. And it is typically really good and am looking forward to hitting that place again. Just don't understand.

Once the 928 group went to lunch at Salt Lick BBQ south and west of Austin as part of a tour drive. It was really really good, smokey, tender, and juicy. When visiting my friends the next year said I would like to go to Salt Lick. They took me to one closer to them in Round Rock, just north of Austin. It was the worst BBQ I've ever had, completely dried out and leathery with no real flavor. Could understand why my friend and his wife were a bit confused that I wanted to eat there.

Friends and I went on a Saturday evening and the was hardly a soul there. When the group went to the south and west one, it was lunch time and packed when we got there. They still didn't have any problem feeding the 80 928 tour people. The group organizer did make arrangements so they were expecting us. Still amazing as packed as they were fitting us all in and serving everyone no problems.

Have yet to find a good place for Calzone. The ones I really like and have a lot more flavor. They grind the ham and chop the onions and mushrooms to bits. The two places that did that are gone. One changed from grinding and fine chopping all their toppings the making them chunky then went out of business within a year. The other got hit by a tornado and never came back. All that is left are places that think everyone only likes big chunks of toppings in/on anything.

There is a local, owner run pizza place. The owner is a really nice guy, but can't talk him into trying chopping fine and grinding the toppings in his calzone. He says it is too much trouble. Maybe it is that his wife tells him how to make stuff.

Since I worked in a popular pizza place going to college have thought several times about opening a pizza place. One of the things I would offer is 100% whole wheat pizza crust, whole wheat pasta, whole wheat calzone with the ham ground, and whole wheat garlic bread. When I came home from college I often made that whole wheat pizza, pasta, and garlic bread for my Dad who was diabetic. Stuff made with white flour would skyrocket his blood sugar, but he could handle whole wheat. Everyone that tried my whole wheat pizza really liked it. And for convenience I used Ragu spaghetti sauce. Told everyone that was my secret ingredient.