Saturday night a few of us went to dinner at the new Knox-Henderson restaurant Horne & Dekker, where the tables centerpieces are a trio of house-labeled peas, carrots, and tomatoes. Kitschy. And useful: servers use the cans to serve the hot pizza pies. After dinner, on the way out the door, I spotted a different kind of can on a serving cart on the patio. A can of Whoopass. I blame the desserts for what happened then: the sugar high from a slice of coconut cream pie, peaches with caramel sauce and ice cream, and peanut butter buckeyes impaired my judgment, and I slipped this can of Whoopass in my purse. And then I couldn’t stop wondering, “What is really in a can of quality Whoopass?” We’re going to find out. But first, I want you to guess. It’s heavy. And it’s kind of sloshy but not too sloshy, not like peas or carrots.
Related Articles
Home & Garden
A Look Into the Life of Bowie House’s Jo Ellard
Bowie House owner Jo Ellard has amassed an impressive assemblage of accolades and occupations. Her latest endeavor showcases another prized collection: her art.
By Kendall Morgan
Dallas History
D Magazine’s 50 Greatest Stories: Cullen Davis Finds God as the ‘Evangelical New Right’ Rises
The richest man to be tried for murder falls in with a new clique of ambitious Tarrant County evangelicals.
By Matt Goodman
Home & Garden
The One Thing Bryan Yates Would Save in a Fire
We asked Bryan Yates of Yates Desygn: Aside from people and pictures, what’s the one thing you’d save in a fire?
By Jessica Otte