The Outpost Restaurant was on top of a small rise; surrounded by an oasis of green foliage Frank figured was goosing the water bill to the max. Kind of thoughts a one-time barkeep with ideas of acquiring his own bar gets.
The restaurant was a low-slung ranch-style structure of dark green painted timber with a slightly peaked roof the color of sand. More western than southwestern. More Old West than Old Mexico.
The inside was simple, basic and elegant in an understated way: Wooden tables with white linen tablecloths. Cylindrical candles burning. Sterling silver flatware. Coffee cups as thick as your hand.
Leaning back in a sturdy wooden chair and taking it all in, Frank was thinking he’d made the right decision. The round of golf went better than he’d anticipated. Some of the weight from the past seemed off his shoulders. Today’s fun wasn’t exactly the type of thing the characters in Kerouac’s book had done—definitely more upscale and mainstream here—but it was something Frank would never have experienced if he’d gotten back on the road.
So he felt he’d done justice to his desires—at least temporarily—and was ready for an enjoyable but light hitting night on the town.
If he stayed disciplined and drank conservatively he’d still be in good shape to hit the highway.
One day’s drive and he’d be in California.
The thought made his gut jump.
He looked around the darkened interior of the restaurant for someone to take a drink order.
He caught the eye of a waitress dressed in black jeans and cowboy boots and a white, Western-style shirt.
Cook, Parker and Larry ordered Stoli martinis. Frank requested a bottle of Dos Equis. “I’m sorry, sir,” the waitress said. “We don’t carry Dos Equis. We have Budweiser on tap and in bottles, also Michelob, Miller, Pabst and Falstaff.”
Frank ordered a bottle of Budweiser and the waitress departed.
Cook and Parker got up to use the men’s room.
Frank glanced over at Richards, the man looking squeezed.
The needling from Cook and Parker—especially Parker, Bryce evidently greatly disappointed his team didn’t win the golf match—had continued on the drive to the restaurant. And just now before he left the table, Cook had stared at Richards like Larry was something stuck on his shoe, shooting Larry a look reminiscent of an overbearing schoolteacher as he extolled Richards to not forget the phone calls he needed to make.
Frank was trying to act as if he were unaware of the dynamic playing out in front of him. Shit was making Larry look like a fraternity whipping boy. So Frank said something meant to be innocent and neutral: “You know, man, I really liked that Dos Equis beer out at Rancho Deluxe. Surprised they don’t serve it here. That shit is good.”
“Take a look around,” Larry said. “They don’t serve any Mexican products here. No south-of-the-border influence whatsoever in this place. No Jose Cuervo, no Dos Equis—not even any Mex food on the menu. This place could be in Montana—and that’s the idea. You see anything tells you we’re close to the border here?”
Frank gazed around the room: comfortable, dark, elegant, and totally USA. Even the wait staff and the bartenders were white; something Frank thought had to be unusual down here. Had to be some kind of federal violation.
Larry said, “The owner of this place fronts a group that vows to never forget the Alamo. They also want to see the Phoenix area maintain its white majority. No “browning of America” fans here. Anti-immigration, anti-minimum wage increases, anti-welfare—anti-anything that might serve to build up the Mexican population. These people are active in regional politics and exert a not-insignificant influence in the Valley.”
Frank recalled seeing an aging sheet of newsprint in a frame on the wall behind the cash register. Headline: Remember the Alamo. “But the Alamo was in Texas,” he said to Larry.
“Doesn’t seem to matter to these people. It’s their cause and they support it with near religious fervor.”
“Didn’t you say that Howard Parker had a fondness for Mexicans?”
“That’s the story that is told. But I suspect old Howie really liked Mexicans when they did work for him at a lower rate than American workers—and not so much in other times. Except for the women. Word has it that the old boy had more than one Mexican mistress over the years. Including one long-term liaison, according to Bryce. And Bryce still seems to harbor some resentment about it, if the way he looked at me the morning after he spilled the beans on that one is any indication. Man gets a little blow up his nose and a bellyful of Stoli and you can’t shut him up. Family and personal secrets come tumbling out like there’s no tomorrow. And then when tomorrow does come and he’s hung over and filled with regret, he wishes he hadn’t told the story so thoroughly.”
“Maybe you should make a recording. Hold it over his head if he starts to give you too much shit. Which, from what I’ve seen, is a real possibility.”
“Hey, Frank, these guys are my friends. I respect their secrets like my own.”
Of which, he has a few, Frank thought to himself.
“And their shit giving is harmless, really. No blood no foul. I give it right back, tit for tat.”
Frank hadn’t seen much of the pushback. But if Larry was cool with it, Frank was too. Although, to paraphrase his old classmate, he suspected Larry liked his two “friends” more when they were investing their money in his projects—and not so much at other times.
And who knew about the other members of Larry’s so-called consortium?
(End of Chapter 21)
PAPERBACK + EBOOK AVAILABLE
Summer Reading Ebook Special $1.99 (June – August)
Bookshop.org: https://bit.ly/3XG682t
Barnes and Noble: https://bit.ly/3sBA5SZ
Amazon: https://amzn.to/3DEFkYz
https://books2read.com/u/mlEM1B
SEE ALL T.K. O’NEILL’S BOOKS HERE: https://bluestonesblog.com/
To contact Bluestone Press or T.K. O’Neill, email bluestonepress@outlook.com or call 218.724.5806








