I know some of my readers prefer their vegetables (and many other things) battered and fried.  So this post is dedicated to you. It is also dedicated to Texas, which is– for all its independence– also a vast culinary intersection of the Southern U.S. and Northern Mexico.  This may well be my last post for a little while from Texas (though I plan to return on a regular basis, and will definitely blog about it).  A summer southern classic, with sweet and spicy and creamy local flavors trying to steal the show. I will be moving to a city that is apparently a burgeoning center for haute cuisine– known for sushi, Korean BBQ, and much more.  I am excited to find out all the…