Here is a graph showing oil and natural gas consumption for the United States from 1965 through 2007.

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I-40 bisects Oklahoma City into what are really two distinct towns, the north side and the south side.  Just south of I-40, on Agnew, is a retail neighborhood known locally as Stockyards.  Stockyards is home of Cattleman’s Steak House, the oldest continuously operated restaurant in Oklahoma City.  It opened its doors in 1910 three years after Oklahoma became a state.

The restaurant and Stockyards holds many bittersweet memories for me as I was banking at the now defunct Stockyards Bank when my little oil company, caught up in the eighties oil bust, went “belly up.”  Cattleman’s is still a fixture for oilies, cattle raisers and other risk takers, a fitting legacy as the owner won it in a game of dice.

Many luminaries including John Wayne and Ronald Reagan have graced Cattleman’s doors since 1910.  The restaurant serves stiff drinks and the best steaks in Oklahoma City (no kidding!) along with lamb fries and their signature Cattleman’s Salad.  The recipe for their famous house dressing is a secret, but it’s hard keeping a secret for ninety-eight years.  Try it and enjoy.

8 oz. cream cheese                               ½ pint sour cream

Egg Beater = 1 egg                               1 Tsp salt

1 Tsp garlic powder                              ¼ cup Wesson Oil

¾ cup water

Blend in bowl larger than 2.5 quarts with electric mixer for about 3 minutes.  Add 1/4 cup of Wesson Oil and blend until smooth and well mixed.  Add ¾ cup of water and blend until smooth and well mixed.

Makes a bunch and you may wish to share a portion or two with your friends.

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What’s driving the market, rumor or lack of suppy?

http://www.bloomberg.com/apps/news?pid=20602099&sid=agWVpHWQL5_I&refer=energy

http://www.EricWilder.com