Okra pops in on pumpkin season

Okra pops in on pumpkin season

 

Okra taught me a couple of new tricks this week. A gardener snipped a little pod off the plant and handed to me. You can eat this very southern food raw. On the spot. 

I took it home so my best knife could cut it into sections. I loved it, as is. With vinaigrette it was over the top, crunchy, wholesome goodness. I asked gardener friends if they ate theirs raw. Some were skeptical. One asked how it tasted and I came up with “green and fresh with the essence of crunch.”

Another friend shared a video of how to eat the leaves fresh or bit sauteed. Another success.

Of course this raw experience was with a young, tender growth. If this gardener keeps some on the vine, the okra may end up in gumbo, stuffed peppers, a tomato dish or some rice concoction. 

There's your tip. Now, find an okra plant and get your snack. 

 

 

Granola Memories - Remember making hippie granola in the '70s? You'd toast your seeds and oats and drizzle honey? So good. Nostalgic? Good. Now go ahead and let Alter Eco toast it for you. 

If you've been grabbing overprocessed supermarket bars with the notion that you're doing it all wrong, you might be. Get back to the basics with Dark Chocolate Organic Granola, Cashew Butter and Cinnamon Raisin. It's the best. Sweet, crunchy heaven. I didn't even bother with milk. It's great from the bag, over yogurt or cottage cheese or blended banana. www.alterecofoods.com will connect you to some amazing dark, dark choclates in a variety of flavors. Tropical Fruit Roll Mango is both crunchy and chewy and hard to share. Read how the company works to restore ecosystems and snack on! 

 

Pumpkin Spice Watch – Readers, we’ve been sharing our pumpkin spice season finds over the years and the trend is still strong. Crave it or hate it, it has to make you smile. I love Dawn soap products and just about fell out in the aisle when I saw seasonal versions of Dawn Platinum Plus Powerwash Dish spray. I love the cleaning power. I was going for lemon scent when I noticed there were pumpkin, cranberry and pine versions. No joke. You can see it on shelves for yourself, unless someone has snapped them all up. I stuck with lemon.

 

Darragh Doiron is a Port Arthur area foodie falling for the flavors of this season. Share with her via panews@panews.com.

Doirons take Starks

                   Last summer my sister and I reconnected to Louisiana Doirons at a family reunion. Since I hadn’t seen them in years, I kind of forgot this branch was Pentecostal. The Texas branch was raised Catholic. They welcomed us with joy. But this year I wore a floral dress instead of the denim shorts I had before. They loved on me again. I even got a cemetery tour.

                   A week before I met a woman from Starks and I told her I was headed that way. We got excited and loud.

“I’m going to Starks!” I exclaimed.

“Where is the reunion?” she queried.

“At the Pentecostal Church” I said. all loud like.

“Which one?” she shot back, even louder.

I looked perplexed. She belly laughed at my expression. I know Starks is a small town, but they’ve got TWO Pentecostal churches?

            I found where I was supposed to be, then drove around town. At Dress Like an Angel, I mentioned why I was visiting and a woman said she’d just driven past First Pentecostal and it looked like people were arriving. Got to love those small town connections. More Starks Road Trip highlights here:

·       My old gumbo pot still faintly reads DOIRON in a neat lettering my mother made with Magic Marker in the ‘70s. Good job, Mom, that pot went to countless parties and always got back to you. This time ALL the plates, cups and coolers were all marked DOIRON. There were also LSU serving pieces.

·       Style note: I admired a vintage blue bauble on a relative’s top. She’ fashioned ‘50s era earrings into a new use by clipping them over the neckline.

·       A hostess gifted me a tea-filled mug adorned with pink roses. She asked if I could read the French. De La Feté donne Par La Ville de Paris. She offered me a “life of the party” translation. Fascinated, I later researched the phrase referring to a city holiday in order of a royal wedding or national affair. A related artwork  portrays air balloons decorated with men on horseback floating above the city. That notion makes my tea fancy.

·       Relatives told me they shop for groceries in Orange, as it’s the closest store. When I enjoyed leftovers later, I reflected that ingredients were purchased in Texas, assembled in Louisiana, and sent back home to me in Texas.

·       Dress Like an Angel is a big ol’ fashion shop with a big, big ol’ chandelier. Anyone will tell you there are plenty of churches in the area and there must be an outfit from this place in every pew come Sunday. I asked about chocolate chip cookies by the counter. The pastor’s wife of the church across the street makes them. Saleswomen pointed to Calvary Apostolic Church. We chatted and it turns out both women working the store hailed from Port Arthur.

·       The dress shop women did mention that this area is not as Cajun as people in Lafayette. I asked what they were and one described the area as a “no man’s land” of folks maybe hiding out from the law and that’s why there are so many name variations from this locale. She hastily added that it’s not that way anymore and there are many churches in the Starks area.

 

Wrapping up the day: The relatives loaded me up with leftovers at the end and I turned the car toward Texas. My next stop was Delta Downs, where I read a book until it was time for Catholic Mass in Vinton. Now those are some things that branch of Doirons would probably not do at all. But I turned out okay.

 

I attended Mass at St. Joseph's Church in Vinton, Louisiana. They announced we would pray for hurricane protection. I looked around for the prayer card. This congregation recited it from memory. While there may be variations, areas of Southeast Texas and Louisiana include thoughts such these:

We live in the shadow of a danger over which we have no control: the Gulf of Mexico, like a provoked and angry giant, can awake from its sleep, overstep its conventional boundaries, invade our land and spread chaos and disaster.

During this hurricane season we turn to You, O loving Father. Spare us from past tragedies whose memories are still so vivid and whose wounds seem to refuse to heal with passing of time. O Virgin, Star of the Sea, Our Beloved Mother, we ask you to plead with your Son on our behalf, so that spared from the calamities common to this area and animated with a true spirit of gratitude, we will walk in the footsteps of your Divine Son to reach the heavenly Jerusalem where a stormless eternity awaits us.

 

Darragh Doiron is a Port Arthur area foodie with Cajun roots. Let the good times roll with her by sharing foodie tales via panews@panews.com

Pumpkin photo op at PA educational garden

 

 

Bring your little pumpkin spices to a photo op in a fun fall setting. It's free, and you'll likely learn a little something. The Grow With Me Community Garden could be considered a hidden gem, but if you drive around to the back of the Port Arthur Health Department, you'll find it! 

Broccoli, cauliflower, mustard greens and pumpkins are growing in the WIC garden behind the building at 5860 Ninth Avenue. Between colorful beds of herbs and veggies, the educational garden will feature QR codes designed to get you to nutritional info and recipes for healthy living. 

A garden is my favorite place to be and I enjoyed my lunch at a table in the shade. I eyed a barn setting among the pumpkins just waiting for costumed kids to pose. I even heard a rooster crowing nearby. 

Foodies love learning something new. Go to the City of Port Arthur Facebook page for info on gardening classes. Roots & Shoots sounds like fun. 

 

I’d eat it “Everiday” -  It’s ridiculous how much I love the red pepper chili sauce at Asian restaurants. I even drizzle it onto my empty plate while waiting for my order and create art by dragging my chopstick through the shiny red-orange oil. People have photographed my hot oil sunbursts.

Now you can get that kick from the debut line from the creator of Healthy-ish & Happy and the Clean-in-15™ program. She says Everiday Foods is rooted in a flavor-first philosophy that prioritizes care over convenience.

Can you handle the heat with these flavors?

House Red Chili Sauce with kaffir lime and pitted dates

Sambal Chili with galangal, lemongrass and turmeric

Garlic Chili with chili padi and coconut aminos

Mala Chili Crisp with sesame Sichuan Peppercorn and five spice

Makers say it is free from seed oils, gluten, dairy, and refined sugar. Instead it is created with extra-virgin olive oil and mouth-watering combos. I’m having this on popcorn, eggs, potatoes, veggies, rice and pasta. I love the heat and I must say, a little of these goes a long way. They are wonderfully intense.

Holiday hint: Mix these into dips for party spreads. everiday.us.

Darragh Doiron is happy in the garden and at the table. Share with her via panews@panews.com

Rao's brings the pumpkin spice to Port Arthur

 

Port Arthur welcomes a new stand-alone Rao’s Bakery to Port Arthur. This spacious spot shows why the area has been sweet on Rao’s since 1941. Colorful cakes, fragrant coffees and cookies to go are all pretties ready to tempt. This shop crossed the line from the Nederland site to 3340 FM 365 in Port Arthur. More than a bakery, it’s a gathering place. Meet a friend now. They have plenty of pumpkin spice offerings. I checked.

 

“Brunch Season: A Year of Delicious Mornings from The Buttermilk Kitchen” – I’d have begun with No-Waste Asparagus Grits if this were spring. But it’s Pumpkin Spice Watch season, so I’m flipping to fall in this book. What’s on the seasonal menu? Let’s start with: Pumpkin Scones, Homemade Roasted Pumpkin Puree, Pumpkin Bread French Toast with Homemade Whipped Cream, Roasted Pumpkin, Balsamic Mushroom and Crispy Sage Scramble and Ali’s Pumpkin Coffee Cake with Maple Glaze. Chef Suzanne Vizethann ran into some bland brunches and changed things up. She headed to Maine and spreads tables with this kind of fare all year long. A perfectionist who learned to tone things down, she considers these recipes, by season, as simple, when you get down to the freshness of it all. Take her advice and invest in kosher salt. She prefers Diamond Crystal.

Teriyaki on the Prairie - When I think of pioneers going west, panning for gold and building little houses on the prairie, I don’t imagine them craving a bite of teriyaki jerky.

I was curious why this flavor is popular in the jerky community. It seems a sweet and savory umami blend pairs well with the natural flavors of beef. Good deal. Once a labor-intensive method to create a strip of leathery nutrition to fuel you as you raised a barn or rounded up the herd, jerky is now a gas station favorite.

Old Trapper makes it easy to fulfill your jerky needs that come in many varieties. Today I’m sharing the ease and pleasure of their Double Eagle Coins of Teriyaki Beef Jerky. They are thin rounds that would fit on your breakfast biscuit. Juicy and fulfilling, they taste satisfying and won’t hurt your teeth. This is about the most convenient jerky I’ve come upon. It’s salty-sweet, slow smoked and lean. This snack is a treat on hikes and road trips. The jerky community thanks you, Old Trapper.

Darragh Doiron is a Port Arthur area foodie ready for sweets and snacks and umami. Share with her via panews@panews.com

Here Comes the Son

 

I love the Beatles so much. I'm not the only one. This is the second year I got to attend the Here Comes the Son service at St. Stephen’s Episcopal Church. It seems like everyone has a favorite song that brings a memory to their life. For this service, the congregation brought a spiritual twist to some Beatles classics.

 Listen with a new year to these phrases:

 Help, I need somebody…

Love, love me do, You know I love you…

Whisper words of wisdom, let it be…

 

These songs were woven into readings and the group made visitors feel truly welcome.

And in culinary news, the fellowship followed with a meal offering Beatles-inspired treats such as: Savoy Trifle, Let it Bean Dip & Chips, I Am the Walnut and Strawberry Fields Forever.

I can’t wait until next year.

 

Here comes the sun

Shine the Light – As we observe that it has been 20 years since Hurricane Rita disrupted our lives, we have learned a few things. Do you have a light? Duracell is a trusted brand in my house and I’m loving a Tri-Power Rechargeable Lantern that does solar. Or you got your D Batteries option or a USB-IN Power charger. Ready for some weather? Better yet, use it for your fall festival gatherings by the fire with s’mores. This lantern keeps us stylish and ready. Features:

• 3000 Lumen Duracell Lantern
• TRI Power Charging – Solar, USB & QI Charging
• Dual Battery Source
• Modes High, Medium, Low and Power Save
• USB C In and Out

 

Darragh Castillo is a Port Arthur area foodie always singing a song in her heart. No one wants her to sing out loud. Share foodie tips with her at panews@panews.com

Frito Pie season is open

 

    My pantry is telling me it’s Frito Pie season. I love and respect the Texas connection to this delicacy. I don’t often crave Frito Pie, but when I do, it’s in the fall.

    My first encounter with this was the Eugene Field Elementary carnival in Beaumont. It started right after school so I was aloud to attend it alone, with some pocket money. I saw a sign for Frito Pie and imagined it would look like an apple pie, with chips sticking out. Imagine my surprise when someone’s mom ripped open a little bag of Fritos and ladled some chili on top. It was a match.

    Homemade chili is the best and there are all levels of canned chili. This year I went outside the box with Hormel Cilantro Lime. It was a bit watery if you ask me, but the cheese served as a binder and some chopped onions and pickled jalapenos made it alright, alright, alright in Texas. 

How to keep fermented, sharp and growing:

"Do/Ferment/Gut boosters and foods that fizz" - Have you ever even thought of fermenting tomato water? Served a shrub sour? Matthew Pennington and Nicola Cradock are "that couple" that forage about with their lurcher Lint, filling baskets that will later foam and become syrupy blossoms the delight with flavor and gut health. Imagine shelves filled with jars of Swedekrout, Curtido and Peakles. It makes more sense with the book in front of you, but hey, this is like a fairy tale. They lived with better gut function ever after. 

"Do/Maintain: How to sharpen knives, scissors and garden tools" has some handy tips. I have a whetstone from a grandfather who died before I was born. I use it, but never knew it was supposed to be, wet. Gareth Heaton can fill in for the older wise ones may may have never had. Know how to check the burr? Know how to face a serrated blade? How are your loppers holding up? This is a modern take on the how-to books my parents used to rely on. Get sharp with this book.

Got a Garden? – I’ll be dining on the patio as long as the weather allows. Nature is good for digestion. Here are two products helping my garden grow:

Moon Valley Nurseries has ties to League City, and their Moon Juice mixes into a bucket of water to douse your plants. A proprietary blend of amino acids “makes plants happy” as the product helps create a stronger root system, makers say. Go to https://www.moonvalleynurseries.com/products/fertilizer to learn more.

That Yucca Stuff is an eco-friendly soil conditioner that improves soil structure, promoting sustainable growth. Organic yucca extract is key here. Maybe it is like making your soil feel like it is not “old as dirt,” and become rejuvenated. www.thatyuccastuff.com will have one plant making you see other plants in a whole new light.

Darragh Doiron is a Port Arthur area foodie enjoying pumpkin spice season. Reach her via panews@panews.com

Sushi, pumpkin miso and movement on the menu

Are you one of those diners who sneaks a look at other people’s plates before finalizing your order? At Yuka Sushi it all looks good. I also like to observe that there’s a variety of diners, too. Just a short time ago sushi was still considered an unusual thing. The umami got us. Who can resist the sweet, sour and savory of it all. Did you know that traditional Japanese “sushi” refers to the sour of the vinegared rice, and is not a reference to the fish which may or may not be part of your roll?

Now we’re all maneuvering seaweed rolls of shrimp, eel, crab, avocado, etc. into pools of soy and dots of wasabi with our chopsticks. And we like it. Sushi was unusual around here when I went to high school in the ‘80s. If there’s a reason that it got to be 2025 without your trying it, this Port Arthur restaurant has your thrill seeking handy.

Everybody talks about dining at Yuka Sushi for their birthday special and I sure hope I remember to do so next time around. I recently grabbed lunch there with some friends and enjoyed all the flavors, the colors and textures… and the company.

Pumpkin Watch: Fermenting is trending and fits right into pumpkin season. Read up here:

“Ferment: Simple Recipes from My Multicultural Kitchen” has author Keni Morimoto transporting us into tradition and having us try new ideas. Pumpkin Miso may not be “true,” as it has no soybeans. But it acts like miso, with intense flavor. He avoids seasonal Halloween pumpkins in favor of those with less water content, or cuts them into smaller pieces before roasting. If you start now, you can ferment for 6 months to a year. Start tasting after 6 months.

Get UNbusy - Put your feet up. On the wall. Keep that yoga mat spread out as a visual reminder. Stop! "Move, Rest, Recover: Your Practical Guide to Balancing Mind and Body" is Erin Taylor's workbook, for you to write in. If FOMO, Fear of Missing Out, is keeping you busy in ways it should not, work out how to do the resting part. Here are some of many tips throughout the book: 

*  Acknowledge when you feel the onset of tiredness, fatigue, sleepiness...

*  Notice any resistance you feel acknowledging or responding to fatigue.

* Pause

* Place one hand on your heart or anywhere on  your body that feels intuitive or comforting. 

* Close your eyes and take a deep breath

* Say to yourself, gently, "stop." 

* Stay here for a moment, breathing deeply, acknowledging how you're feeling - and in doing so , momentarily calming your systems. 

Darragh Doiron is a Port Arthur area foodie into fusion, trending and traditional flavors. Share your finds with her via panews@panews.com