Have you met our new General Manager?

Welcome to Daryn Petermann. Daryn grew up in Comfort and is a graduate of Comfort High School and Saint Mary’s University.  She brings energy, professionalism, maturity, positivity and a “can do” attitude  to our team. She looks forward to meeting the High’s family of customers. As Daryn gets acquainted with all aspects of our business, we hope you will have the opportunity to meet and welcome her . We are thrilled she is with us.

We salute our “Employee of the Now”

Bianca De La Torre

Bianca is highly competent. She displays great customer service,

energy and smarts.

We are lucky to have her. Great job Bianca!

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A recent Saturday visit to the Farmer’s Market at the Railyard showed the bounty of nature and a farmer’s pride in providing our most basic needs in a responsible and sustainable manner. ENJOY! And, remember to support your local farmers and artisans.

Alien minstrels landing in a Hill Country Burg spreading their messages of:

Interconnectedness

Home

Reaching out to the other side

What a wonderful world

Cowboy sweethearts

Unspoken assurances

& Simple gifts

Join professional musicians from all over our state as they play and sing their way into your very core. Live updates from Comfort’s own solar-powered radio station will keep you informed of their latest sightings. Your $50 ticket (available at High’s Cafe & Store in Comfort / 830-995-4995) is a 100% donation to the feeding arm of Comfort – The Comfort Table & Pantry. Join us for our 7th annual presentation. Following the concert at Spinelli’s Event Center (formerly Gaddis UMC), a rollicking good time for all will be had at High’s complete with wine,beer, tasty nosh and more music!

Purchase your tickets today. Limited seating. Checks (made payable to The Comfort Table) or cash accepted. We always sell out. Don’t be left out of this alien invasion. 

Tickets should be purchased in advance at High’s. (7 days, 8am – 4pm)

Goose bumps, laughs, misty eyes…all guaranteed.

Let’s gather and remind ourselves of our shared humanity.

See you JULY 25th, 7 PM.

(cue the weird music)

(serves 8-10 with leftovers)

olive oil

3-4 sprigs of fresh rosemary

1 1/2 yellow onions, diced
5 carrots, diced
5-6 celery stalks, diced
8-10 garlic cloves, minced

3 T tomato paste
1/2 C white wine

1 pound Northern beans, soaked overnight and drained

1 t red pepper flakes
4 whole cloves
5-6 bay leaves
2 pieces of parmesan rind, 2”-3” pieces
8 C chicken stock

1 package dried porcini mushrooms, soaked in 4 C hot water

1 package Spanish style chorizo, links cut into smaller pieces

3 ounces sun-dried tomatoes, cut into thin strips
3-4 handfuls of kale

“The Soul of The Soup”:
Place about a 1/4 C of olive into a preheated soup pot. Place rosemary into oil and allow some sizzle. You are perfuming the oil! Add onions, carrots, celery and garlic. Add a generous spritz of salt and pepper. Sauté vegetables until they soften. Add tomato paste and continue to sauté over medium heat. Some sticking to the pot is desirable. Just no burning. Once the color darkens and sticking occurs, add white wine for deglazing. Increase heat and bring mixture to a boil.

Lower heat and add beans, red pepper flakes, cloves, bay leaves, parmesan rinds and chicken stock. Through a fine mesh strainer, add mushroom soaking liquid to pot. Chop softened mushrooms and add to pot. Bring this mixture to a boil. Lower heat and cover. Cook until beans soften.
Once beans soften, add chorizo, sun-dried tomatoes and kale. Continue to cook over low heat until tomatoes soften. Adjust seasoning with salt and pepper. Serve soup with an additional sprinkle of parmesan cheese and chopped fresh rosemary.