The August Edition
Savoring the last drops of this summer's harvest, training days and time by the river before the season turns to opening day.
From the Editor
It still smells fresh when I open the back door in the blue light of dawn to let our setters burst out with the enthusiasm of racehorses at the break. Six months in the Hill Country, and the glimmers of true Texas heat are coming into focus. I’m well-conditioned to heavy, humid summer days from a childhood spent under the canopy of the Space Coast and a recent stint in South Carolina’s salt marshes. But these dry, arid days are revelatory.
They bring me back to my second-grade self walking mule trails down to the base of the Grand Canyon, kicking up red dirt and dust and letting a gnarly sunburn form on my forearms. No moisture. Just the plain ol’ dog days of summer. As foreign as the dry days feel, the heat will always feel like home. Just the way I like it.
There’s nothing like this time of year to make the water seem infinitely appealing. The Pedernales might as well be in our backyard, and somehow I keep finding myself drawn back to the riverbanks, whether it’s for a hike or a quick dip. There’s a peace in it: fresh-cut watermelon, Nicholas Jameson on the radio, and the sun beating down on that cold, flowing water.
As much as I love a summer spent under the open sky, the warmer months also have a way of pushing me back into old hobbies and, oftentimes, indoors. Pottery is back on the docket. I’ve also been spending a fair amount of time back in our makeshift garage gym. Simple routines where I am unplugged from the technological wave engulfing modern life. Early morning walks and evenings on the back porch bookend the week. All that to say, August has a way of feeling transitional. It naturally orients me toward what’s ahead. With bird season on the horizon, I’ve been reminded just how much preparation there is to do for me, Hayden, and the dogs.
For starters, we’ve been conditioning the dogs’ pads and getting them acclimated to the heat and elevation. Gravel roads are our faithful companions. The hills are no different. As a self-proclaimed flatlander, there’s nothing like the rolling hills of Central Texas to challenge me to get back into shape and ready for the field. Add in a weighted vest, and I’d like to think I’ll be ready in no time.
Next up on the agenda is shooting lessons. I didn’t grow up shooting a shotgun, and although I’ve spent a fair amount of lazy summer days on the clays course, I decided it was time for some professional instruction. Hopefully, I’ll have more than one takeaway. Better yet, I hope I’ll be just a little more ready to make the moment count when the dogs do their job right.
We’re getting a slide-in camper for the truck this month. More to come on that later. We’re also rethinking everything from kennel layouts to the camp kitchen, a project I truly can’t wait to dig into. With the new setup comes another list of opportunities to prep, plan, and get my mind right for a few weeks on the prairie. A little slice of heaven on earth.
August is a turning point. It’s when the heat of summer begins blending into the first crisp breaths of autumn air. While we still have the last of summer, I’m doing my best to make it last. From garden tomatoes and herbs, to heading out to Fredericksburg to pick fresh peaches, to getting back to sourdough, this month is just as much about savoring the harvest and abundance as it is about looking ahead. Transitional seasons tend to leave us restless for what’s next. But here’s to soaking up the last days of summer and making them last.
From the Table
The Drink
Topo Chico with a sliced key lime
The Starter
Grilled sourdough, whipped ricotta, stewed tomatoes with olive oil and balsamic glaze
The Main
Grilled flounder with a fresh corn salad
The Dessert
Cast iron peach and cardamom cobbler
The Table
A weathered outdoor picnic table with dishes served in cast iron and pops of lemon and tomato inspired accents.
The Recipe | Whipped Ricotta Toast
A warm, bright summer toast bursting with garden fresh flavors.
Ingredients
1 loaf fresh sourdough bread
1 cup whipped ricotta cheese
1/4 cup fresh cherry tomatoes
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons local honey
1 tablespoons balsamic glaze
a handful of fresh basil sliced
a pinch of sea salt
The Method:
Start by slicing your bread and spreading it generously with butter. Place it on the grill until toasted, then remove it once grill marks form.
Place the cherry tomatoes in a small saucepan with 1 tablespoon of olive oil. Heat until the tomatoes begin to burst and their aroma becomes sweet.
Meanwhile, combine the whipped ricotta, remaining olive oil, honey, and sea salt in a stand mixer. Mix until light and fluffy.
Assemble the toast by topping it with the whipped ricotta first, then layer on the tomatoes and fresh basil. Finish with a drizzle of olive oil, balsamic glaze, and sea salt to taste.
Around the Fire
Coming This Fall: The Sporting Club Podcast
This fall, I’ll be launching The Sporting Club Podcast—a series of conversations with the makers, guides, conservationists, chefs, and storytellers who remind us that the sporting life has always been about more than the pursuit. Together, we’ll explore craftsmanship, stewardship, hospitality, and the traditions that connect us to the places outdoors we know and love.
The first conversations are already in the works, and I can’t wait to share them with you.
If you’d like to follow along behind the scenes as I record interviews and announce new episodes, I’d love to have you join me on Instagram, @thesportingclubpodcast.
The Field & Home Edit
Explore the August 2026 F&H Edit
Read
The Other Fellow in My Health Is Better in November by Havilah Babcock: A collection of short stories about hunting and fishing. This one is dedicated to the joys of staying closer to home.
“I once read the story of a man who wandered over the face of the earth looking for happiness and then returned to find it by his own fireside. Wayfaring sportsmen might ponder that parable.” - Havilah Babcock
Make
A handmade garlic grater: Whether it’s from a local potter or built during your own time in the studio, serving garden-fresh garlic in something made by hand is a beautiful rhythm to begin.
Use
A good tomato knife: A small kitchen tool you don’t realize you need until tomato season arrives. I’m going to attempt some oven-made sun-dried tomatoes, and this tool will be essential.
A shell bag: When I’m out on the clays course, my shell bag is a trusty sidekick I love having on hand.
Visit
A local farm stand or orchard: It’s starting to get late in the season, but it’s the perfect time to stop by a local farm stand or orchard. I’ll be trying to make a quick trip to Fredericksburg for fresh peaches before the season ends.
Listen
Riverbank by Nicholas Jamerson: A song you’ll have on repeat during your next long hot summer day on the water.
The Sporting Club Podcast: Launching this fall wherever podcasts are streamed. Follow along for updates @thesportingclubpodcast.
Looking Ahead
September is the beginning of the most beloved season.
Dove openers. Camping on the open prairies. Good dog work. Long evenings around the fire as the crisp autumn air sets in.
Until next month, I hope you find one more excuse to linger around the table and discover a new fishing hole close to home before summer gives way to opening day.