By Grant McGee: Local columnist
The Lady of the House and I had to leave Clovis and go back to Fort Walton Beach, Fla., last week.
It seems I need to issue a public apology for writing horrible things about their traffic. I’m sorry, I was just kidding!
Really, we had to return to take care of some family matters. This trip I found something else to write about: drinking water.
I started taking notes about the weird liquid blends that come from faucets after having a drink of water in Weatherford, Texas.
“What’s wrong with this water?” asked The Lady of the House. Her face was scrunched up as she held out one of those plastic hotel cups. I took a sip.
“Sulfur,” I said. “Definitely sulfur in there. Maybe the aquifer is near oil wells.”
The next morning at breakfast I was sipping on a big, tall glass of the stuff.
“How can you drink that?” asked The Lady of the House.
“I was in Boy Scouts,” I said. “We’d drink out of all kinds of things. Did I ever tell you about the funny-tasting water and the dead cow?”
She held up her hand.
According to the restaurant manager, Weatherford’s water comes from a nearby reservoir that was in the process of “turning.” Bodies of water do this in the winter when water near the surface is colder than water near the bottom. The surface water falls and churns up the crud on the bottom.
“Now that you mention it, it does taste kind of leafy,” I said, smiling and smacking my lips.
The water in Hattiesburg, Miss., had a similar grungy taste.
“I’ll ask our waitress where their water comes from,” I said.
“She won’t know,” said The Lady of the House. “She’ll say it comes from the tap.”
Soon our waitress was standing by our table.
“Where does your water come from?” I asked.
“Aw, I don’t know,” she said. She rolled her eyes up and giggled, “The faucet?”
The Lady of the House gave me a sideways glance.
I found the water in Fort Walton Beach to be heavily chlorinated. It sorta tasted like pool water. This is why The Lady of the House’s family has one of those filtery doodads in the pitcher thingys by the sink.
The blue ribbon for best-tasting water on this trip across America goes to Shreveport, La. We spent the night there on our way back to Clovis. At breakfast I drank glass after glass of their great-tasting water.
“Do you guys have a filter on your system here?” I asked our waiter.
“No sir, that’s tap water.”
“Really,” I said with raised eyebrows. “Where does it come from?”
“There’s a big ol’ lake about two miles that way,” he pointed out the window.
As we rolled back into Clovis last Saturday I pondered our own tap water. Maybe it comes down to wells, maybe it’s plumbing.
The water out of our faucet isn’t so bad. We like to run it through our own filtery doodad in the pitcher thingy to catch the excess minerals.
I know one restaurant in Clovis that has the best-tasting water, and yet I haven’t asked them if they filter it.
I was surprised to learn that the best-tasting restaurant water in Portales comes straight from the tap.
Yeah, when it comes to the taste of water maybe it is the well, maybe the plumbing. But I’m not going to complain about my Clovis tap water again.
Grant McGee hosts the weekday morning show on KTQM-FM in Clovis.
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