Pack a bag and phone a friend

 

Sometimes we just don’t see enough of our friends, even when they live a few blocks over. One of mine texted she had some goodies that she was wiling to share and we made a patio date. When I saw her big monogramed bag, I knew she was going to pull out some choice morsels. They included Greek olive oil, some homemade salsa and a boudain and bean dip that must be tasted to be believed. All that and a bag of chips. I pulled together a garden bouquet and started an estate sale pewter platter of veggies and the contents of that bag became a fiesta. Pack your bag and phone a friend!

Display Me – Here’s an idea for your kitchen. Display Buddie arrived and I was ready to hang a “difficult thing.” It’s like those wires you put behind plates to hang on the wall, but there’s a cord to make it highly adjustable so you can display grandma’s baskets and 3-D items. For just a moment, I was intimidated, and wished I had extra arms. But the fixer-upper in me said challenge on. I harnessed a large abalone shell I acquired at one of Michelle Bruno’s estate sales and tackled that baby in less than 20 seconds. The Buddie has a lock button to help you adjust that cord and my shell looks “popping” on that wall. www.displaybuddie.com has customer show-offs. Somebody got a skateboard up there. Pardon me while I look for more décor to hang.

 

Foodie Luxury – Foodies who enjoy wine and cheese from the boudoir, get this atmosphere note: Ēla Lane has some king-sized perfection including Signature Sateen Hemstitched Sheet Set in Quiet Gray and Classic Percale Embroidered Sheet Set in White. The No. 1 wow factor is the fit. I’ve not had to tug the corners once. But let’s get to softness and feel. The stitching is a beautiful extra that reminds me of smocking my mom lovingly added to my childhood clothes. What a lovely memory to lull me to sleep. Their mission is to “Create the softest, finest linen without compromising the health of our planet.” The crisp percale reminds me of being tucked into a puff pastry sheet. That’s just where my mind goes.

                               These organic sheets are made with 100% long-staple organic cotton. Ela is a Greek word that means “come.” The word lane means “path.” The people of Ela Lane say their path  includes respecting the makers, honoring the earth and those who choose the bedding ethically-crafted in Portugal. Ela Lane is a proud member of 1% for the Planet, with 1% of its sales supporting environmental initiatives and helping communities in need. Affiliated with Awin.

Darragh Doiron is a Port Arthur area foodie who prefers to do many things just a bit differently. Share your tips at darraghcastillo@icloud.com

Chex fix for a Chex mix

Chex Fix – The food rescuer strikes again. A friend had purchased way too much cereal for holiday Chex Mix. She was making regular and gluten free versions. Months later she asked if I wanted the rest of her myriad boxes of product. I’ve got an air fryer, I was in. I grabbed a scoop full to toast in the air fryer dry, as I didn’t have time for the buttery real thing, as in a big batch toasted in the oven. I realized I had spray oil and jar of spice mix handy, and made an improvised mix that was good to the last crunch. Let’s call this another variation of Texas Trash, Nuts and Bolts, Chex Mix, Puppy Chow and Reindeer Mix. Sweet or savory, we can’t wait for some to show up on a party table near us.

Amuny’s Liquor and Deli – Let me take a moment to again talk up one of my favorite flavors of Port Arthur, Texas. An Amuny’s Original poorboy is a simple pleasure of complex flavor and unique to our area. If you get a sandwich tray, you can share this pleasure with dozens of your closest friends. I still run into locals who didn’t know there’s a thriving sandwich shop in this Gulfway Drive store. But most of us simply nod our heads knowingly at the very mention of an Amuny’s poorboy.

 Take a Shelfy – Come over here and look at these photos of rotting vegetables. Then imagine your future fridge with Shelfy, a plug-in that improves your shelf life, reduces waste and food cost and even odors in your fridge. Charge it up, plug it in and rinse off the filter when you need to. Soon Southeast Texas refrigerators will be full of figs picked from grandma’s tree; zucchini from neighbors and watermelon. Savor every serving with this sleek device that simply charges and does the job of scientifically keeping gross stuff from making your food go bad. I’m enjoying the use of one at home because food waste is much more than a pet peeve for me. Is Shelfy a diet aid? Well, the notion of juicy grapes, fragrant garden herbs and crunchy apples is making me shop down the green aisles. See some videos and you’ll want one, too. www.vitesy.com has other unique products and they all look like they’ll make your life more simple. 

 

Darragh Doiron is a Port Arthur area foodie trying to snack sensibly. Share with her at darraghcastillo@icloud.com

If you like Cinco de Mayo

 

Cinco de Mayo fans, get ready, our day is coming. Have Taco Tuesday a day early, or enjoy some Mexican food two days in a row. You can do a lot with beans and rice. We sure have a lot of great restaurants in our area. If you are celebrating at home, try the candy idea below:

POV Salad Pop? Cocktail Candy? – Imagine you’re a kid and someone is trying to offer you candy flavored like cucumber and tamarind. I’d have been running away already. Toss in some coconut and “chamoyada yada yada” with chili lime and sea salt and add some decades of maturity. Where are we going with this? To Cinco de Mayo with Tamalitoz Chili Pops Chamoy by Sugarox. What a fiesta in your mouth. Other flavors are bits of straight up pineapple, etc. But these pops… I’m seeing them as some sort of adult beverage swizzle stick. Buc-ee’s is one place to get some of these flavors. Churros and Chocolat Caliete is a FLAVOR? That’s on Palomitaz Popcorn, a new addiction. Cinnamon sugar magic, but I didn’t notice the “fuego” of guajillo chili powder so much as I gobbled it down for breakfast. Just the fiesta, as promised. www.tamalitoz.com

Alchemy [al-kuh-mee] noun: any seemingly magical process of transforming elements into something new. I love this bit on the Alchemy Spice Company’s site noting what two brothers are thinking as they blend the freshest of flavors from Chattanooga, Tenn. Hey Cinco de Mayo fans, they have a new taco blend. But I’m focusing on their Blackening Powder, which turns any night into a total bayou Cajun experience. Potatoes, eggs, shrimp, fish and popcorn are some immediate uses that came to mind. I love the ease this jar of spices brings to the kitchen. The Curry Blend is also making me smile. It’s amazing what a little shake of this yellow powder can do for meals and snacks. Maybe it’s magic. Maybe it’s intuition. www.alchemyspicecompany.com

Kawaii Artists, try Elsewhere Watercolors to Go. A fine set of wrapped colors, a tilted stand for your brush and water and spiral of watercolor paper all fits into a plastic case that fits into your bag and prop on your restaurant table. Maybe you are a skilled artist, an aspiring one, or someone not above setting out a magnificent prop to attract inquiries. This kit is up for any skill level. I’m inspired just looking at it. Art does happen on the go, after all. FYI Kawaii is a Japanese concept extending beyond cute, adorable and lovely to charm and innocence. Think foodie art of winking tacos, blushing condiments and sushi rolls with little smiling faces, like they can’t wait for you to enjoy them. Actually, you can paint aggressive asparagus, wiley watermelon or coy kale if you like. 

 

Darragh Doiron is a a Port Arthur area foodie ready to fiesta at the drop of a sombrero. Share your foodie fun with her at darraghcastillo@icloud,com

Can Bacon Unite Us? Some of us?

Culinary Thrill Seekers, you could call this, right here, a gratuitous mention of baking. I don’t do this for ratings, or clicks. It’s just always good to remember bacon is there for you. Maybe you gave it up for Lent. Then you smell it. It’s time. I have lots of vegan friends and many are often tempted by this one aroma.

            As for the term gratuitous, the definition includes “lacking for a good reason; unwarranted.” Make of that what you will, but fry me up a few slices. Or better yet, air fry or bake it. My aunt stretches it out in the oven for photogenic pieces that are crispy perfection Another aunt used to coat hers in flour for a bit of a crust.

            Truth be told, I very rarely purchase bacon myself, I don’t like messing with it. But I sure like it when someone else has gone to the effort. You don’t want to get to my friend’s house late when she’s making “critters.” This is the family name for chicken in a jalapeno half, wrapped in bacon and cooked. Sometimes there’s cheese in there, I think. They barely make it to the table. I believe bacon unites us.

“Mammals of Oklahoma” – Among the Even-toed Ungulates, cute coyotes and myotis dental pics from our northern neighbors, there’s some Texas mentions. That’s the Texas deermouse, Texas kangaroo rat and Texas marsh rice rat.

Look for photographs and drawings of bicolored tails and ears extending from pelage. This book is extremely detailed, and I’ve learned a lot. Maybe I’m ready for field work? William Caire, Lyna Samanie Loucks and Michelle L. Haynie present this second edition.

Darragh Castillo is a Port Arthur area foodie craving some bacon right now. Share your tips at darraghcastillo@icloud.com

Get in my Easter Basket

 

Flowers are telling us it’s spring and it’s my Lenten/Easter season. It’s humble and reflective and generous and social. I serve modest beans and rice and later enjoy fish, figs and abundance. Joy to all!

This past Sunday I enjoyed a Palm Sunday Mass and got my sprinkling. Later in the day I was invited to a Christian-based Seder meal with much beautiful symbolism.

Our area has many traditions and each one comes with family and friends and food to be savored. Sometimes that nourishment is also a lovely learning experience. Enjoy your holidays.

Here are a couple of things I’d enjoy in my Easter basket:

Alter Eco may have you at heirloom quinoas. If you want to just gobble up some organic dark chocolate truffles and toss the wrappers in the backyard compost, you’re on your way to making every day Earth Day. Okay, you get some regenerative farming and Fair for Life-certified chocolate. Read up on that, because this space is for sharing how bars of Orange Crème, Mint Crème and Salted Caramel Truffle Thins. Talk to me! To learn more about Alter Eco, visit them online at www.alterecofoods.com.

Time to Get Saucy - Saucy Rascals has many entry points to the story, but I’ll start with the season. Stefan Nicodemou grew up with Greek family Easter parties featuring family, and roasted lamb, on Long Island . With Sebastien and Rafael, S and R, are the Saucy Rascals on the label. And they help cook. Their dad has created crazy-good sauces with balanced flavor profiles and the rascals just say NO to excessive preservataives and high-fructose corn syrup. I’m favoring Everyday Black Garlic Teriyaki (Oooh…Mami) for fish, chicken, dipping, eggs, etc. I have just about used it every day for a week. In between I’ve enjoyed Everyday Ketchup, BBQ Sauce, Mayo-BBQ and Hot Sauce. The Hot Sauce is labeled A Party In Your Mouth. Born in Long Island, Made in America. Long Island not where my mind goes to when I think Hot Sauce. I noted a site review that someone thought it was too spicy, but I think Southeast Texas folk can handle it. I’ve enjoyed samples of this line and award the Teriyaki as my No. 1 Everyday! Check out the video to meet see this family inaction at www.saucyrascals.com

Darragh Doiron is a Port Arthur area foodie highly anticipating the Easter season traditions, which include a viewing of “The Ten Commandments.” darraghcastillo@icloud.com

Alter Eco may have you at heirloom quinoas. If you want to just gobble up some orga

Setzer Hardware is in the crawfish spirit

 

It’s Crawfish Time!

If you haven’t needed nuts and bolts lately, it may have been a minute since you stopped by Setzer Hardware in Nederland. Foodies, come on down. The window announces it’s crawfish time in this area and here is where you can get your accoutrement. From pots to boil ‘em in and crustacean-adorned plates to serve them upon, this is party central. Cute little dishes for any season, cast iron for your corn bread await. Also grab little garden trinkets and jewelry for the hostess. Grab an extra ladle for dishing out maw maw’s gumbo.

Cajun Foodie Passport –  Here’s another Nederland hot spot: La Maison Acadienne, by the Windmill Museum in Tex Ritter Park, is a stop on the Cajun Foodie Passport from the Cajun Heritage Fest, which was Saturday, April 6, 2025, at the Robert A. “Bob” Bowers Civic Center. If you didn’t get one there, pick one up at several participating restaurants from the area and get it stamped. Fill it out and you could win a gift basket with gift cards for more good eating. The museum will give you a stamp and Museum of the Gulf Coast will, too. The idea is to enjoy some of the experiences this area has to offer.

How do You Cajun? – Culinary Thrill Seekers, are you ready to share some of your favorite Cajun foods, traditions, sayings, etc. My relatives in Lafayette served me coffee milk as a child and I thought that was the best ever. That was until a relative in New Orleans whipped up a Shirley Temple for me. Cherries!

Let’s get some memories going and keep them alive.

Darragh Doiron is a Port Arthur area foodie who is about to fix herself a mug of coffee milk. Share your Cajun stories at darraghcastillo@icloud.com

Mushroom read and a "cave" for your cheese

 

I’d just settled down to read a book on mushrooms, cracked it open, and jumped out of my seat. I remembered that I’d got some beautiful mushrooms to nibble on while I read. I knew I’d get a craving. Author J. David Holt had contacted me to relate how special this story is. That’s unusual, and I noted how I’d grown a kit of blue oyster North Spore mushrooms on my kitchen counter. I was anticipating this story, a beautifully illustrated youth book about Taylor, who’s moved to the country and meets Aunt Nell and Uncle Hat, some kind neighbors who encourage Taylor to create a personal garden within their spread.

“The Mystery of Mushroom Valley: A Tale about the Magic of Mother Nature and the Power of Kindness” has a lesson of not being greedy. That sure looks like a leprechaun peeking from the forest on the cover. Uncle Hat coaches Taylor on how to spot and collect those tall morel mushrooms from the leafy forest floor. The key is to not take too many, so that more will come back. What happens when you collect all you can see? That’s the page-turner in this one.

Get your Jammies! – Spoiler alert: The best part is you get the flavor without the work of deseeding all those sunflower seeds.  SunButter uses sunflower seeds, not nuts, to get that smooth creamy addition onto your crackers, celery, etc. Free from the top 9 allergens, it’s a to-go dream in no-stir individual cups of creamy and chocolate varieties. Just this chocolate spread on a crisp green apple is a heavenly thought. Now they’ve brought us Jammies, little sunflower and strawberry sandwiches with crimped bread edges. School friendly and fun, I went the extra step of popping one in the freezer. Thaw and eat on the go and bring enough to share. www.sunbutter.com

Formaticum – Cheese paper… honor the cheesemaker… sac de fromage… There are so many entry points to get to a short video of how to use Formaticum cheese storage bags. Cut the cheese, put it in the bag and fold it over. That’s really about it. But Formataicum (a word relating to forming cheese) is about that simple. These bags, and some are reusable, breathe and create a cave-like experience for your fine cheeses. If you are a cheesy sort of guy, like my husband, you don’t want to open the fridge to find your cheese has gotten moldy (ha ha). Extend the shelf live with the bags, manufactured in France and Germany. Now I’m imagining elves guarding the “cave” bag to keep my cheese fresh. Good imagination is likely how www.formaticum.com got started.

Darragh Doiron is a Port Arthur area foodie always looking to try new things. darraghcastillo@icloud.com