Sunday, August 13, 2017

Crazy Cajun patio experience and hummus overload


                     
Shona Chesterman gave me a hug when I left Crazy Cajun. Maybe everybody gets such great attention. Maybe everybody was extra congenial due to a sunny day, live band and grand opening samples of bread pudding, boudain balls, fried pickles, catfish and more.
                      My cup runneth over.
                      I’d been hearing about this new place at 2310 North 11th Street in Beaumont, where most recently Starvin’ Marvin’s was. A Facebook post caught my eye and I showed up for Saturday’s grand opening and took home a door prize of Crazy Cajun hot sauce, with “A Product of Louisiana” branding.
                       I behaved as I would in Louisiana and ordered an oyster poor boy, a very favorite of mine. On my second bite I was still raving about how lovely it was that the bread was toasted and I’m thinking that the insides are so big I wonder if I hadn’t received fried chicken nuggets. But those fried oysters were that big and soft and savory. The fries were golden brown like I love them and while I normally just taste the tartar sauce to save calories, I dipped all those fries in this good sauce.
                      A Mr. Worthington from the Cajun band outside recognized me from Knights of Columbus dealings in the Port Arthur area and I’m pretty sure he said his band just started calling themselves the Recyclables. They dished up some Beatles and rock classics between their Cajun sounds making a relaxing Saturday by the patio my new favorite thing.
                      It was just luck that all the free samples were circulating. I also loved the praline chicken. I saw eggplant on the menu but I’ll have to get back to Crazy Cajun to sample that one and take advantage of the free hamburger card I also won.
             
              Hummus overload?
                      A pool-party hostess specifically requested ‘finger foods” be brought. I asked about a curry rice salad I make and still got the vibe of “more fingery.”
                      I had all the ingredients for hummus and decided it would hit the spot. Then I started thinking about the people invited to this party tended to be healthy-minded people who gravitated toward natural foods. I began thinking “what if everyone brings hummus?” Turns out, nearly everyone did. They were all different and all enjoyed.
              darraghcastillo@icloud.com

Saturday, August 5, 2017

Try it with cucumbers; fruit with a secret


                      I got my culinary thrill seeking from my mom, who read up on foods from other lands way before the Internet made it a daily hobby.
                      I was not into tabouli when she first introduced it. This Lebanese salad fashioned from bulgur wheat seemed grainy, and the parsley was too sharp. Decades later it seems like a healthy taste of adventure.
                      Still, tabouli was maybe something we crossed every three years or so. Mom just heard of adding cucumbers to it, but it sounded like a natural to me. I suggested, perhaps not too subtly, that she make a batch for us and try it out.
                      The plan and the recipe worked, and she served up a refreshing salad with bits of cheese and drizzles of olive oil. To go with that were rounds of sweet potato that melted in one’s mouth, but also came with a crunchy topping.
                      Mom is in her 80s and I thank her for still for taking culinary adventures.
                 

                             Do your peaches have a secret?
                      In “Fruit,” Nancie McDermott” takes a serious look at fruit as we Southerners do, sharing recipes for pies, preserves and pickles.                
                      I learned about cantaloupe pickles and actually made and enjoyed watermelon rind pickles. It was easy. Hauling the big old melon home was the hardest part.       The author writes  that she was “brand new” to mayhaws as she set out to write this book, but was now ready to have a gathering-from-a-boat adventure. We’re all about the jelly, but try it in Mayhaw Jelly-Glazed Shrimp with Zucchini or in meatballs served with potatoes or egg noodles.
                      I was amused that mayhaws were new to her, but what do I know of scuppernong grapes? The drunken chicken recipe flavored with these fruits sounds appealing.
                      One pie in the book looks like a custard, but has a surprise layer of peaches. Rather than the traditional title of hypocrite pie, McDermott prefers to call it peaches with a secret.
                      Here’s one from the book:
                      Sherri Brooks Vinton’s Cantaloupe Pickles
                      1 cantaloupe, to yield 4 cups of 1-inch chunks
                      2 cups apple cider vinegar
                      1 cup sugar
                      2 tablespoons peeled and grated or very finely chopped fresh ginger
                      2 cinnamon sticks, broken into halves
                      1 bay leaf, torn in half
                      3 whole cloves
                      Wash the cantaloupe well, and then peel it, removing all the rind and seeds. Cut it into 1-inch chunks - you want about 4 cups. In a large non-reactive saucepan, combine all the remaining ingredients. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat and stir in the cantaloupe chunks. Cover and let stand for 1 hour.
                      Place the pan over medium-high heat and bring to a boil. Lower the heat and cook gently, simmering for 1 hour. The fruit will be come translucent. Transfer the pickles and their cooking liquid to a bowl to cool to room temperature. Then scoop the pickles into jars and add enough cooking liquid to cover them. Cover and refrigerate for up to 3 weeks.

                  darraghcastillo@icloud.com

Sunday, July 30, 2017

Habanero hits the spot

 
Habanero hits the spot
         I'm told Habanero Bar & Grill serves a more Mexican style of Mexican food. That is to say, less Tex-Mex. Not that there's anything wrong with that.
         My mom has been bragging about the restaurant at 6685 Eastex Freeway in Beaumont and now I can vouch for it myself. I enjoyed my grilled chicken and sides and scooped up every bite with chips and salsa. And more chips and salsa. I even eyeballed dishes arriving at other tables and got jealous of their orders. So, we'll have to head back.
         Habanero is in the sit of the old J&J Steakhouse. Remember that? Apparently a lot of people do, because this info is printed right on the the business card of Neno Chavez. 

  Com     Community  Coffee and the Big Game
                      Does Community Coffee put you in the mind of football, brisket sliders with spicy slaw, sweet and spicy chicken wings and cream cheese swirled mocha brownies?
                      Want to win a trip to Minneapolis for the Big Game? Get  a specially-marked bag of Community Coffee from our friends in Baton Rouge and enter Tailgate Traditions. Also look for Community® Porch Breeze™ tea at participating locations where Community, while supplies last. Specially-marked bags or boxes contain Code on the package. More information here: www.tailgatetraditions.com
                            My mornings have been starting off smooth with Private Reserve Brazil Santos Bourbon, that smells very, very exotic. Study up on the contest rules with Signature Blend Dark Roast and  Extra Bold French Roast, the stuff that fuels offices from Louisiana to Southeast Texas. We love those red labels. Now look for the ones with Tailgate Traditions markings. The link features game day recipes, like Smokey Maple-Glazed Nut Mix, with coffee, rosemary and pepper. What a wake up!

                             Krups
                            
                             The Savoy Turbo sounds like an English race car. But Krups, the trusted name in coffee appliances, is behind this sleek, programmable coffee maker that brews up to 35 percent faster. Need 12 cups of your favorite? You’re ready for the day. It’s easy to work and looks good in the kitchen. This model will rev you up. There are so many choices out there these days. If you want a dependable product, get a trusted name that will last a good, long while. I expect to work with this Krups for the long stretch.


                             Just a little schmear
                        Did you ever hear a friend say she didn’t want to hit the grocery store because she didn’t want to put on makeup? A little Dermelect is all she needs to brighten her look. It’s my favorite pick-me-up. America just celebrated National Lipstick Day (you did, right?) and Dermelect Cosmeceuticals4-in-1 Smooth Lip Solution and Smooth + Plump Lipstick was on the scene. The 4-in-1 combines the luminous properties of lipstick, lip stain, lip balm, and lip gloss, all in one, so just one step for a great look. I tried Smooth + Plump Lipstick with peptide-infused pigments and a plumping technology for smoothing. You get what you pay for in lipstick, so I’m taking good care of a tube of Adorned, pinkish coral full of keartin peptide, vitamins A, C  & E, hyaluronic acid and shea butter. www.dermelect.com.


              darraghcastillo@icloud.com
 


 
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Saturday, July 22, 2017

The 'usual suspects' at Monica's

 
              The ‘usual suspects’ at Monica’s
                      Chef Monica Cobb is famous for pop-ups, Vietnamese sandwiches and the freshest of produce to create meals to be enjoyed and remembered.
                      Other than standard hours had prevented me from experiencing Monica’s Restaurant, 6385 Calder Ave. in Beaumont. But some time off and an invite from my mother rectified that. I was thrilled to get to the counter and choose Blackstrap Molasses Pork Loin and The Elvis. But it was tough to pick those over other selections such as Ghandi and Lemongrass Chicken.
                      Mom pointed out that these options can come as a banh mon sandwich or a salad, so we did the pork as a sandwich and The Elvis as a salad that came with almond-hoisin glaze, fried plantains and “the usual suspects.” We traded off so we could share all the flavors.
                      The suspects are on several dishes and are grouped as soy aioli, cucumber, seedless jalapeno, Asian slaw, pickled carrot-daikon, chili-mango vinaigrette and sriracha with red curry honey glaze. I’m all about it.
                      There’s art on the wall and diners who love to experiment and I can’t wait to try more. As we waited for a nut bread dessert, I heard others arriving and some noting “I’ve never been here before!”
                      I’ll bet their introduction to Monica’s was as fun as mine was. Thanks, Mom.

                      Gaea does EVOO
                      Gaea’s Extra Virgin Olive Oil with a dash of lemon seems a natural for fish and salad. But my first thought was to drizzle some onto popcorn. Now that was a fresh taste.  
                      Subtle flavors in high quality olive oil delight me more as I learn more. I never pass up the opportunity to dip my bread at sampling stations and I know how just a little makes such a great difference in your meal.
                      Gaea’s Estate Grown Sitia is from Crete and the label is a work of art, explaining a fruity and slightly peppery aroma. An egg breakfast comes out as tasteful art with a drizzle of this “100 percent natural & authentic” EVOO.
                      One more surprise, the top comes off and pouring spout pops out to direct your flow.

         darraghcastillo@icloud.com

Sunday, July 16, 2017

Fair foods beyond the sticks



                      There’s a photo of Triple Cheeseburger Doughnuts on the cover of “Fair Foods,” Thank you, Iowa State Fair.

                      “Fried Everything” is a chapter title, going all out on Deep Fried Butter and Fried Coca-Cola. Thank you, Texas State Fair.
                      Sure I’ve heard of crazy fair food, but I’ve never been to a fair with pesto coleslaw, Violet Soda (made with flowers) and I don’t know who thought of a dill dipping sauce for fried oysters.
                      George Geary tells us how to make all these delights in “Fair Foods: The Most Popular and Offbeat Recipes from America’s State & County Fairs.” Thank you, Mr. Geary. He’s also responsible for “The Cheesecake Bible.”
                      If you need to know how to deep fry a Snickers bar, assemble a doughnut sandwich or fry something else, like butter, this is the place. The chocolate bacon recipe below is one on which I’m willing to splurge on calories.

                      Chocolate-Encased Bacon
                      (Most fair vendors serve this bacon frozen, since the chocolate melts fast in the heat of the day.)
                      12 strips applewood bacon
                      1 pound chocolate candy coating
                      sea salt
1.   Preheat oven to 400 degrees.
2.   Thread bacon strips onto skewers and place on two baking sheets lined with parchment paper. Bake for 20 minutes, turning bacon strips halfway through.
3.   Drain and pat excess oil away with paper towels. Meanwhile, melt chocolate coating in a bowl over a double broiler.
4.   Using a pastry brush, coat bacon strips evenly with chocolate on both sides. Place strips on a clean baking sheet lined with parchment paper.
5.   Refrigerate until ready to serve.

                     
                      Meaux’s Gumbo
                      I’d been hearing about Meaux’s Gumbo and I finally got to try what the family served up at the State Fair of Texas. It was as dark and rich as I expected. I loved it.
                      Leah Ambrose is the woman behind the recipe. This is a traveling “food truck” affair caught around Port Arthur.
                      Seafood nachos is also a good bet, and I heard good talk about their beans and rice. If you find them and get to try their food, make sure you strike up a conversation with these friendly folk.
                      darraghcastillo@icloud.com

Saturday, July 8, 2017

Did someone say chocolate?


                      Chocolate tasting party? Who wouldn’t give a quick and positive R.S.V.P. to that?
                      Blocks and rounds and rubs and sauces are in the pages of The Cocoa Exchange order catalog. A table spread out with nibbles of dips and spreads and for bread and chicken all paired well with chicken salad croissants and wine the hostess served at a party I attended.
                      Debbie Henagan of Suphur, La., represented the products that spoke for themselves. She gave a few sentences on how she became involved, the perks of being in control and then the guests were on their own to browse the pages of her book. Women kept dashing back to the serving table to check what was that little bite of heaven called. Did I mention the evening began with a chocolate martini, topped with chocolate shavings?
                      I’ve attended parties for candles, baskets, stamps and jewelry. This was the most low-pressure and pleasant experience of all. I mingled with women happy to discuss the pleasures of cocoa beyond the popular bags at the grocery store checkout line.
                      I’m anticipating delivery of a jar of white chocolate raspberry honey mustard for dips with pretzels, braised vegetables, glazing chicken or pork or used as a marinade.
                      I expect my bottle of fig balsamic vinaigrette with white chocolate will be with me a long time, as a little bit goes a long, luxurious way.    Why have  a party? Micha Katherine Leigh, a Port Arthur hostess, shares her motivation:   "When I first met Debbie at the LiveWell conference, I was intrigued about her in-home chocolate experience. I signed on immediately! It was great fun and the products are delicious!"

                      Get in touch with Henegan at debbiehenagan@me.com or www.mytcesite.com/Debbie Henagan to organize one of these fetes.

              The Little Kernel

                      Little Kernel looks is an adventurer who popped to toe top of his class because of his insatiable desire for exploration.
                      Like snack foods to have a back story? Little Kernel is also into altruism, and makers of this character's popcorn support Generation Rescue, for families affected by Autism spectrum disorders.
                      Snacking is the kernel's first order, so let me tell you, these tiny, flavorful pops are made with olive oil and you just kind of feel good after eating them. They are very tiny and perhaps a bit more crunchy than your typical popcorn. And light.
                      It's a kinder, gentler snack in the sense that I consider popcorn as a good-for-you food that could be taken to the extreme. The Little Kernel keeps everything in healthy balance. Follow his orders.
                      darraghcastillo@icloud.com

Saturday, July 1, 2017

Mom's yellow production


                      I had it made when a friend dropped off garden gleanings and my mom offered to come up with a meal with it all.
                      Yellow corn and yellow squash were the stars, with shrimp nearly taking the background in a buttery, seasoned presentation. Some potatoes were in the supporting cast.
                      I support this situation happening again. Readers, share what you’re doing with your garden goodies.

                      How does your inner priestess kitchen look?
                      Your kitchen is the heart of your home and connected to your health, well-being and even your sensuality, writes Asa Soltan. I was into her book and didn’t even realize Bravo’s hit show “Shas of Sunset” is about her family. I like the way she thinks and writes, with a “babe” and “lover” thrown in when she’s relating to the reader. She shares some hard times her family has been through, including losing everything a couple of times. That’s made her a fighter who wants to represent her art and style and help others get their groove. Her book is “Golden: Empowering Rituals to Conjure Your Inner Priestess.”        
                      So that’s why you need to clean out rotting food and replace it with what nourishes your body. That kitchen clutter could be blocking the flow of love into your life, she writes. Example: If you have salad dressing that entered your home when you moved from your last apartment, it’s time to let it go.
                      Soltan wants to help you love your self more and clean out the “junk” of your life.
              darraghcastillo@icloud.com



Sunday, June 18, 2017

Al T's calls with cracklings.

 
    
  Winnie was a halfway point when my daughter wanted to meet us for Father’s Day. Al-T’s was suggested and I immediately began planning for cracklings.
                      These Southern bites of heaven are both crispy and soft, fat with fat and a true indulgence. They’re pricy but worth it.
                      Sometimes when I know I’m going to drive through Winnie, I lament that my source will be closed when I’m nearby.
                      Since it was Father’s Day, my husband agreed to this plan: I’d buy them and kind of hide them. Then I’d dole out a few pieces in the mornings to eat with eggs. Maybe there’d be a few for a snack now and then.
                      It was to be a don’t ask/don’t tell situation, so we wouldn’t eat the whole bag at once. He agreed. No contracts necessary.
                      It’s a good plan that hasn’t failed yet.
                      Remember, if you heat them slightly, they get even more soft and tempting.
                      As for the rest of the meal, we shared an “oinker,” which was meat with a blend of crawfish, corn and sausage on top. My daughter had a shrimp poboy and son-in-law ordered fried shrimp. Boudain balls all around preceded this feast.
                      Al-T’s has a new look and new management. If you haven’t been in a while, try it out and then head to the Anahuac National Wildlife Refuge for an afternoon of birding, etc.
                      When we arrived at Al-T’s, I was tickled to see a beautiful brown horse in a trailer in the parking lot. We went over to talk to the horse. But we could not get it to respond to our conversation. We were sincerely hoping this horse would give a little winnie, in Winnie.

              darraghcastillo@icloud.com

Sunday, June 11, 2017

Whipped honey for brekfast, hemp pesto for lunch



          Whipped honey: Do you already enjoy the handiness of mixing peanut butter and honey? Try your whipped honey with another nut's butter, say almond or cashew. It will go straight to gourmet. Add something crunchy like walnut crumbles or sunflower seeds, or maybe chocolote nibs and you've hit the top. I accidentally got some red pepper flakes mixed in with my walnuts and that worked, too.

                     
                      Hemp pesto
              Haven’t tried hemp? Here’s a new reason, inspired by a recipe on the back of Carrington Farms’ Ready to Eat Organic Flax Hemp Blend. While the health benefits are printed all over the package (rich in proteins and omega 3’s, easy to digest, etc.) you may be stumped as to how to use it.
                      Everybody does smoothies, what else? I amended the pesto recipe to use the seeds, olive oil and Parmesan cheese, with a friend’s dried basil, to make a thick paste for a bread and egg meal. The seeds replace your pine nuts or walnuts to make a very nice new thing. You can call it a substitute, or simply an new and wonderful thing. Of course, it’s a natural for pasta dishes, too.



             
                      Good Fortune
                      “In loving one another through our works we bring an increase of grace and growth in divine love.”
                      Where did I get this message? In a bag of popcorn at my credit union. Free snack and free advice. I love the unexpected.
              darraghcastillo@icloud.com

Sunday, June 4, 2017

Boudain all day long


                     
Has boudain always been a breakfast food in my mind.
                      My Aunt Mono in Lafayette had a pan of it in little links served on the kitchen table. Of course there was sweet coffee milk for me. I don’t remember other items, besides homemade fig preserves from the giant fig tree out in the yard. I’m sure that fig production area covered an area the size of a New York apartment. I don’t even recall what we put the figs on at that breakfast table.
                      One of my earliest memories of realizing I really liked to eat was as a small child at this table. I took my mom aside and mentioned that the boudain on this visit tasted different than the kind usually served, and I didn’t care for it as much. Mom pointed out that I’d had several servings of this “lesser” boudain anyway.
                      In the ‘80s I noticed boudain being sold more often on a bun, at festivals and other types of events. So boudain became a later-in-the-day treat food.
                      I’m told some people must have their boudain with crackers and I think it’s pretty handy to serve it in a tortilla that just naturally folds around the contours of a link.
                      Then some smart somebody started smoking boudain, producing a crispy skin that I just can’t resist. More festival flair.
                      When my sister comes from Alabama, she arranges to buy boudain in large quantities and get it back home. She bought some and put it in my freezer and reminded everyone to not eat it. Repeatedly!
                      We got a text that she made it home safe, and a message that she had forgotten some of the boudain in my freezer.
                      She told us to enjoy, and my mom said she’d serve it up for our dinner. I understood her to say boudain omelet, meaning boudain folded into the eggs. But she presented boudain and omlet. Just as good.
                      It made a great meal, which we referred to as “breakfast for dinner.”
                      Readers, if you have a passion for how your boudain is best enjoyed, let me know at:
                      darraghcastillo@icloud.com

Monday, May 29, 2017

Shrimp boils are easy with Zatarain's in the kitchen


                      The Port Arthur area offers an opportunity for seafood everywhere. We love it. Out. But we never think of a shrimp boil at our house. It looks complicated.
                      Zatarain’s, your secret is out. The company sent an array of spices that demonstrate how easy it is to get your shrimp, crab and crawfish on at home. You basically rip open a box or screw off the lid to the liquid stuff and you’re set.
                      It was almost embarrassing how many compliments I got from boiling a pot of water and dumping in corn, potatoes, shrimp and spices. Almost embarrassing. I could handle it.
                      I loved spreading newspaper all over the table and wrapping up the shells and cobs. Cleanup was done, except for shrimp leftovers that my sister and daughter peeled and worked into rice. I got shrimp fried rice for breakfast the next day.
                      And about the rice. I seasoned it with some of the liquid flavoring. It didn’t change the color of the rice much, but that flavor made it pop. My mom has heard of seasoning green beans with the liquid boil. I’m keeping some at the ready.
                      Zatarain’s offerings include Fish Fri; crawfish, shrimp & crab boil with nothing to add; the boil in bag version of the boil; and liquid shrimp & crab boil in a bottle with variations of lemon and garlic. Find at www.zatarains.com such as zesty bacon-wrapped shrimp and slow cooker chicken and shrimp jambalaya.
                             Gather friends and share that Southeast Texas Cajun culture flavor.
                  darraghcastillo@icloud.com

Sunday, May 21, 2017

Twist on the peach


                  So apparently Laura Sorkin is a mixer as well as a sugaring expert. She is co-founder of Runamok Maple and responsible for an idea sure to sweep across patios as the weather warms. This line of organic pure, infused, barrel-aged and smoked maple syrups is fancy from conception to packaging in beautiful bottles. Today I’m not even going into recipe cards featuring curried maple cashews with sausage crumbles or maple syrup and cheese paring ideas (try it on sturdy crackers). But I’m closer to the Tears of Joy idea for butter pecan ice cream with Rye Barrel-Aged Maple Syrup over sliced bananas.
                             It would be worth a Texas road trip to Fredericksburg for a peach to play with Sorkin’s Peach Sangria idea. It’s sure to pair well with the Cambridge, Vermont syrups. I tried the cardamom syrup over fruit and cheese and French toast crisped in coconut oil. Even though the sample was provided to me for the following, I’ve yet to find the perfect peach it deserves. The sample will be closely guarded in my pantry while I seek, but y’all go ahead and try the following:



1 cup red wine
1 peach or nectarine, sliced, pit removed
Juice of half an orange
1 tablespoon of Cardamom or Cinnamon + Vanilla Infused Maple Syrup (or to taste)
Add all ingredients together and stir. Let the mixture sit in the fridge for an hour to blend the flavors. Serve in a large glass over ice with orange rind garnish.


                      Clean it up
                      Austin residents are proud of their “greenness” and I’m sure they’re loving that Austin-based Lemi Shine is boasting “Clean Freak Approved” powerful formulas and safer products. They’re making cleaning a kitchen as fun as creating a gourmet mess. New to me, they’ve been at it since 1994. I’m loving the concept, the way my countertops look clean and the pleasant aromas. Look for dish soap and dishwasher pods as well.
                        According to the Austin-based company, which makes products powered by 100 percent natural citric extracts and no harsh chemicals, these are the top five cleaning fails:

  • Appliances: The insides of the dishwasher and the washing machine see a lot of dirt and germs – but people rarely clean the appliances themselves. Lemi Shine’s Appliance Cleaners for laundry and kitchen handle the problem with powerful citrus extracts.
  • Knobs, handles and faucets: Clean them once, but they’ll be dirty again as soon as they’re used again – probably about two minutes later. Lemi Shine’s new Everyday Cleaner with GunkGuard™ features a natural polymer that creates an invisible protective layer that actually prevents buildup for a long-lasting clean, plus citrus extracts that add polish and shine.
  • Toothbrush holders: These can collect high levels of bacteria over time. Hot water and a few drops of Lemi Shine Concentrated Dish Soap are strong enough to tackle the area with no harsh chemical residue that can be transferred to brushes.  
  • Laundry hamper liner: All the funk that’s on laundry – especially that workout wear with wicking technology that makes clothing retain sweat – is on the oft-overlooked hamper too. Lemi Shine’s new Laundry Booster with FunkGuard™ not only removes the odor, but also prevents it between washings.
  • Sponges: When used in tandem with the heat dry cycle, the top rack of the dishwasher is ideal for sanitizing dirty sponges. Lemi Shine’s safe, powerful dual-chamber Dishwashing Detergent pods have no toxic chemicals that could soak in and spread throughout your house every time you clean.
 Lemi Shine’s line of nontoxic household cleaning products, including kitchen and bathroom cleaners, appliance cleaners, detergent boosters and more, can be purchased at grocery stores and mass retailers nationwide or online at Walmart, Target, Lowes and Home Depot.
 
Other goodies
SinkShroom is new, since TubShroom. This is a smaller version bathroom sink version of the flexible drain insert that collects hair and jewelry from clogging your sink. Just take it out and use a paper towel to collect all the hair that’s wrapped around the sink. Just imagine how this tool eases the burden and adds to the efficiency of no one’s favorite task.

A “Toast”
Servers have come to instinctively help diners photograph their meals before digging in. It’s a thing. You want to look stylish while making style at Toast Tech Covers is offering wood veneers from the Pacific Northwest that “cover” you. It’s a peel-and-stick package that puts me in the mind of the “wood” strip on ‘70s station wagons. That’s a compliment, young techies. I stuck a wooden peacock feather onto my phone and I’ve had several inquiries. Toast is available in all manner of personal styles.
Toast Tech Covers is offering wood veneers from the Pacific Northwest that “cover” you. It’s a peel-and-stick package that puts me in the mind of the “wood” strip on ‘70s station wagons. That’s a compliment, young techies. I stuck a wooden peacock feather onto my phone and I’ve had several inquiries. Toast is available in all manner of personal styles.