The graduation took place in Dallas, Texas, a frighteningly sprawling city made possible by oil and air conditioning. It was quite a change from life in the slow lane.
Downtown features the concrete canyons popular in major metropolitan areas. Full of business persons, doing business things.
Just outside of the downtown proper, is the new hipster hangout formerly known as skid row. Now instead of winos, one encounters the young and hip. I wasn’t sure if we old people would be allowed in this enclave, but we had money so it was okay.
We ended up at a very trendy (as seen on TV) barbeque place. We even stood in line to get in, which is something I seldom do. They keep serving food until they run out, and we got there before this happened, but just barely.
And this is how it is served. We had smaller trays covered in brown paper to eat off of, which we carried to our table. Pictured is a pile of pulled pork, not pictured was the sliced brisket, hot links (sausages), and fried chicken. Side dishes were served in carry out containers. I will admit that the food was exceptional. A singer was plying his trade out on the patio, but I thought it was still rather warm ( and somewhat smoky) to be eating outside.
Also outside was the area where all of the food magic happens. The picture looks blurry because this shed was full of smoke (pecan wood only). You can see the burning embers that had fallen out of the fire boxes laying on the ground. It was incredibly smoky and hot, just like a vision of hell, but this job is a calling and a religion to those who work here.