Minimal to the Max “The only time we ever had to close early was when rain was blowing horizontally into the kitchen,” says Naylene Dillingham-Stolzer. That will happen when your kitchen is a concrete slab with a roof, a few propane burners, two refrigerators, and some prep tables. But scant amenities haven’t stopped Dillingham-Stolzer, the chef-owner of Mac and Ernie’s Roadside Eatery in downtown Tarpley, from turning out some of the best casual cooking in the Hill Country. In fact, she and assistant Kelly Bradshaw thrive under conditions that would have other chefs ripping off their aprons and stalking out. Heat? They drink ice water—about a gallon and a half a day per person in the summer. Flies? They keep the food in the fridge…The post On the Road appeared first on Texas Monthly.