Laura Allmon Joins The Nine Bullets Gang


Hey y’all, I’m Laura (pictured above with the famous Mr. Gray); I come from a small town in East Texas where the cows outnumber the people. I’m a wife, mother of one, and a desk slave at a financial firm in the Houston area ‘burbs and I cuss a lot. A lot!

My guilty pleasures include eating junk food, reading naughty books, socializing with friends, and taking road trips to small towns in search of vintage treasures. I am in a never-ending search for the perfect cup of tea. I’m a member of a woman’s only camping club that travels around the south in vintage trailers, an officer of my local Rotaract club and I’m passionate about my volunteer work with the Wild West Brew Fest.

I came into the folds of this great group of people mostly in person at a Matt Woods show one night in the outskirts of Houston a few years back. I met Romeo, we chatted over some beers, mentioned my love for Lucero and how Michelle had turned me onto Matt Woods.  Romeo and I kept running into each other at other shows, where he later introduced me to Scott, another 9B writer, and as they say the rest is just history. It feels that way. It’s been a hard and fast couple of years since I became personal friends with these people. There have been many shows together, lots of bummed rides home, and even more “Can I borrow your lighters?” than I can count. Every encounter starts and ends with a conversation about music. Every single one and I would not want it any other way.

I have zero formal training in music; I cannot play an instrument despite the fact that I have a few guitars and resources to learn said instruments. My one and only guitar lesson actually went something like this “Do you play any instruments?” and I replied very seriously “No, I play with people who play instruments.” Basically to come across as a stereotypical fan girl, I just love music, all types, and I love the passionate people who love music too. It’s as simple and complex as that. I like the emotions a song can evoke inside and I could care less so about any of the technical aspects of the song, though I can tell you if it sounds like garbage or a band looks sloppy and un-rehearsed on stage.

I’ve always liked music. My best memories of my childhood are of me falling asleep in the wee hours of the morning watching my grandfather and his band play to a house full of friends and family on the weekends. I was always fascinated with the way his big hands moved so delicately across the strings and he never once required instructions on what to play but managed to play any song someone threw out to him. I wish I could go back and tell little child me to record those awesome country and blues sounds. In my angsty pre-teen years I would lock myself in my room and listen to my cd-boom box for hours and hours. Relished in the Saturday morning when my mom would take me to Hastings and let me walk around forever carefully selecting the next cd to add to my collection of popular hits, jazzed she would pay for my chosen items only to later realize she’d manage to swipe some of my existing cds to keep in her car for her listening pleasure. Man I liked some things grown me would be ashamed of now. As I grew older and moved in with the man who later became my husband he introduced me to a whole new way of life… independent artist. He brought into my life long road trips packed with music from so many of the bands I still listen to and he further added fuel to my music loving fire. He would talk about the bands, and songs, and I would chime in with my thoughts. It was the first time I realized that I had a real opinion about what I was listening to. It was the first time I felt emotion and passion in regards to the lyrics, and it was the first time I was old enough to relate to the things the songs were about. That was the turning point in my life for music. I was over the force-fed pop tunes. Currently I spend a great amount of my time and financial resources attending live shows of all genres but strongly prefer the bands and music that Nine Bullets represents and supports. I do my best to support the local music scene in Houston where I live, and I try very hard to not ever live up to the stereotypical fan girl no matter how much I may love a song, band, or artist. I choose my friends based on their music preferences and I try to always remain open to giving anything new to me a listen.

So with that being said I am excited to become a part of this great site and a part of a team of people who love whiskey, tacos and unsolicited pictures of body parts as much as I do.

Some of the (sad) songs that are the current soundtrack to my life:


Chorizo, Potato, and Egg Breakfast Tacos

breakfast taco

I love me some breakfast tacos! Here in Texas we are lucky and have Rudy’s BBQ where you can get an amazing brisket and egg breakfast taco. This post isn’t about that fabulous creation, if you want that find a Rudy’s. The chorizo breakfast taco is a much more traditional taco and is a favorite around these parts. It’s pretty easy to make overall and you won’t find a more satisfying breakfast outside of Rudy’s.

2 dozen eggs
1 cup of milk
1 lb chorizo (The Mexican kind not the Spanish kind)
1/2 lb potatoes, peeled and chopped small
1 large onion diced
Shredded cheese of your choosing (Any kind of cheese is good on this)

Cook the chorizo and onions in a large skillet over medium high heat about ten minutes until done.
Take the chorizo and onions out leaving enough of the grease to coat the skillet well, drain the chorizo.
Cook the potatoes in the skillet with the chorizo grease until nicely browned and crispy.
Whip the eggs and milk together well.
Add the chorizo and the eggs to the skillet with a little bit of the chorizo grease and cook until done.
Serve on warm corn tortillas with shredded cheese and garnished with pico or the hot sauce of your choice.

In case anyone was wondering, I have a large family. Some of these recipes may be better halved for a smaller group of people. I’m thinking I’ll have to venture in to more exotic taco recipes as the more traditional taco recipes are slowly running out. Being from Houston there are a lot of fusion restaurants and food trucks to provide inspiration for these recipes. One thing I promise is that I won’t post a recipe I haven’t tried and that hasn’t been vetted by the family. Just like our music reviews you can be sure our taco recipes are of the highest quality. Heck I’d say if you end up not liking one then there’s probably something wrong with you.



This is my all time favorite taco filling! It’s an easy to make Mexican stew dish that only takes one big iron skillet.

1/2 tablespoon oil, lard, or shortening
1 1/2 pounds cubed sirloin (You can use “stew meat” but sirloin has mad flavor)
1 tablespoon of flour
1 onion chopped
1 bell pepper chopped
1 cup of sliced carrots
1 cup of cubed potato
2 fresh jalapeños (Don’t forget to strip the membranes and seeds out otherwise they burn twice!)
2 tomatoes chopped
1 can stewed tomatoes (not drained)
1/2 teaspoon chili powders
1/2 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
1 to 3 cups of water

Put the meat and your choice of fat in to a large iron skillet and brown the meat over high heat while sprinkling with the tablespoon of flour.
Turn the heat down to medium-high and add the chopped onion and bell pepper and cook until the onion is translucent.
Toss everything else in the skillet with enough water to not quite cover everything and reduce to a simmer for 1 to 1.5 hours adding water as necessary.
If the sauce isn’t thick enough add some corn starch to thicken.

Serve on corn tortillas with fresh lettuce and sliced avocado.

(Thanks to BozBros for the picture because my guisada never looks that neat when I am done!)


Since the motto/slogan/catchphrase of our little hole in the wall here is: BOOZE, MUSIC, TACOS AIV thought it would be nice to actually mention tacos every once in a while. This is the first of what we hope to be a monthly series on that wonderful food that is the oft overlooked third spoke: TACOS. I had originally thought I would post about the standard Tex-Mex taco and how a lot of places outside of the obvious just don’t the standard taco but then I remembered I had a great little recipe laying about for fish tacos that was just screaming to be shared. So here’s a little recipe for y’all.

Fish tacos are a light and fresh tasting sort of fare as far as I am concerned. They shouldn’t be heavy or filled with all sorts of craziness. There is never a reason to put mango-anything in a taco shell be it hard or soft! There also seems to be this idea that fried fish is a food meant to be contained in a tortilla but I think that’s wrong on multiple levels so there’s not even any frying involved. My little recipe here is for a very simple taco that brings out the fish and follows through with a little refreshing kick in the form of a fresh salsa.

The fish:

  • 1 lb of any “white” fish – I usually use Tilapia for this but any fish that’s flaky and not considered steak fish would work
  • 1 tbsp real butter
  • 1 whole lime
  • Salt to taste
  • Pepper to taste

The other stuff:

  • Finely shredded lettuce
  • Corn tortillas (if you really want you can use flour but I find them kind of heavy for this recipe)

The salsa:

  • 2 large tomatoes
  • 1 whole lime
  • 1 tbsp fresh chopped cilantro
  • 2 jalapeños (or more if you want)
  • 1 small onion
  • 1 tsp chili powders

Make the salsa first:

Finely chop the tomatoes but not puree. You want them to be chunky. Set them aside in a bowl.
Squeeze the lime on top of the chopped tomatoes
Drop in the cilantro
Clean the jalapeños by quartering and removing the seeds and the white membranes (The seeds and membranes are what makes hot stuff burn you twice if you know what I mean)
Finely dice the jalapeños and add to the bowl with the tomatoes
Finely chop the onion and add to the bowl
Add in the chili powder
Mix all these ingredients very well and move to the fridge for at least two hours

On to the fish:

Grab you a skillet of some sort, pre-heat it on med-high for about 5 minutes, drop in the butter to coat the pan. Cook up the fish in the butter, salt and pepper to taste, until it is flaky but not dry.
Squeeze the limes over the fish once it is cooked.


Warm up some corn tortillas
Place a layer of the shredded lettuce on a warm tortilla
Use a fork to flake off some of the fish and place on the lettuce
Spread some of the salsa on the fish
Fold over the corn tortilla

So there you have it a pretty simple recipe for a damn refreshing fish taco. None of the fancy high highfalutin stuff in this recipe just a down to earth taco that is a treat on a warm summer evening.

If anyone wants to suggest or design a little logo for this monthly feature I would really appreciate it. Just ping me on twitter about it!

AIV Note: A fine pale wrapped in your favorite koozie will serve as the perfect accompaniment to this dish.