Sunday, April 24, 2016
Sunday, April 17, 2016
Cake or bread?
I ate some cornbread so rich and sweet that people at the table debated if it was cornbread or pound cake. It came from Anna’s Mexican Bakery, where you walk in and grab a tray and tongs and pick your fill of colorful breads, cookies and other sugary delights.
It is at 2570 Calder Avenue in Beaumont.
I went back the next day and snapped a photo to prove that beautiful bread was cornbread. When I say beautiful, I mean that literally. Some breads are decorated with floral designs.
Beat sweet poison one meal at a time
Juice Lady advises you to go cold turkey and cut out the sweets. After some detox time, she say’s you’ll feel better and get all kinds of more healthy. Don’t worry. You can still have fruity desserts that satisfy, and she includes recipes.
The book is “The Juice Lady’s Sugar Knockout: Detox to Lose Weight, Kill Cravings, and Prevent Disease.”
I like her style, even though she presents some hard challenges for most of us. But you know author Cherie Calbom is right. Can you do it? I don’t even have a juicer, but I’d be up for something with a name like this:
You are Loved Cocktail
From the Juice Lady’s Anti-Inflammation Diet
3 carrots, scrubbed well, tops removed, ends trimmed
2 ribs of celery with leaves
1 cucumber, peeled if not organic
1 handful of spinach
1 lemon, peeled if not organic
1 half beet, scrubbed well, with stems an leaves
Cut produce to fit your juicer’s feed tube. Juice all ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1-2.
Tuesday, April 12, 2016
Pineapple sage was one of my favorite finds at the Jefferson County Master Gardeners plant sale at the airport. My friend picked me up and we went as a trio with her daughter. They went nuts with the hanging baskets while I headed toward the herbs.
They were first timers and then we hit the test gardens at the airpor.
Then we had some more fun at the Beaumont Botanical Gardens, where I again, headed for the herbs. As usual, the grounds were full of photographers and fresh-faced graduates.
Those with green thumbs are out there spreading their seeds of knowledge and anyone willing to learn will be beside them, digging in the dirt.
I got a little misty listing to the Pantano red onion cooking wine pitch. It’s for cooking, not drinking, and there’s no salt, a woman in the family of this Sulphur, La.-based company told me.
There’s a bayou scene on the label. That’ got me, too.
Then I saw a painting in their booth at a merchant show. The bayou sene, painted by a relative, had a pirouge boat with a tiny scripture verse painted on it. This story was like they where fishers of men, or fishers of cooking fans, like me. I took the bottle home and am using it with a variety of meats. Get their story at pantanocookingwine.net