August’s Local Edit: Pablo’s in Richmond, Houston Family Fun & Parmesan Chicken
Adapted from Bryan’s August 2026 newsletter. Seasonal schedules below reflect the original August edition and are preserved as past newsletter content.
The last weeks of summer
August brought the back-to-school rush, last-minute shopping and a busy summer for our real estate team. I wanted this edition to offer the same useful mix as a conversation with a neighbor: a good meal, a local recommendation and a few ideas for family time.
Late-summer Houston outings: August 2026 archive
The original roundup suggested a waterpark day at Typhoon Texas, a Galveston mini vacation with Moody Gardens and Pleasure Pier, an early visit to Houston Zoo, Children’s Museum Houston paired with Discovery Green, a day at Space Center Houston, Astros baseball, an evening at Kemah Boardwalk and a free show at Miller Outdoor Theatre.
The August edition noted Typhoon Texas daily operations through August 10 before a more limited schedule; Houston Zoo’s Mythical Realms through September 7 and Best Friends Day on August 8; museum summer programming through August 9 and a free family night on August 13; Discovery Green boats through September 7; Astros home dates August 1–5 and 14–16; and early-August Houston Shakespeare Festival performances. These are historical listings from the newsletter, not current operating schedules.
Home checkup
The August checklist focused on the AC filter, a clear drain line and unblocked vents. It also encouraged a hurricane-season home inventory, a review of wind and flood coverage, checking the roof and windows, and stocking emergency supplies.
From Bryan’s Table: crispy Parmesan chicken cutlets
This is one of the biggest staples in our house. Everyone loves it, including the girls. Pounding the chicken thin helps it cook quickly and develop a crisp crust.
Ingredients
Boneless skinless chicken breasts, all-purpose flour, eggs, panko breadcrumbs, freshly grated Parmesan, salt, black pepper, garlic powder, olive oil and lemon wedges. This is a flexible family method; the original newsletter did not assign measured quantities.
Method
Slice and pound the chicken very thin. Set up three bowls: flour seasoned with salt, pepper and garlic powder; beaten eggs with a small splash of water; and panko mixed with Parmesan, salt, pepper and garlic powder.
Coat the chicken in flour, dip in egg and press into the Parmesan-panko mixture. Heat a thin layer of olive oil in a skillet over medium to medium-high heat. Cook in batches until golden and cooked through, then finish with lemon.
Serve with mashed potatoes and vegetables, slice over a salad, make a sandwich, or add red sauce and mozzarella for chicken Parmesan.
Local spotlight: Pablo’s Mexican Kitchen
9711 Mason Road, Suite 130, Richmond, TX 77407, as featured in August.
Growing up in Buffalo and later living in California gave me plenty of good food experiences, but Chelsea introduced me to Texas Tex-Mex. Pablo’s became one of our dependable local favorites. I love the warm salsa, pressed tortillas, margaritas and fajitas, especially with the melted butter.
We have enjoyed it for dinner, takeout and catering when family comes to town. My go-to order starts with a Cadillac margarita, guacamole and white queso, followed by chicken fajitas, rice and beans. That is my personal order from the newsletter; check the restaurant for its current offerings.
By Bryan Lillis, LUXE Realty Team | RE/MAX Grand. A personal perspective on life around Katy and greater Houston.
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