Read this and you could be inspired to create a Mardi Gras brunch before heading out to the grounds in downtown Port Arthur. There’s enough menus to get you through the festivities, Feb. 8-11.
Spiced bacon twists, hearts of palm dip, Champaign cocktail and Cajun meatloaf are a few bites I’d love to try.
This book takes a diner throughout the year and makes things seem very doable, and edible.
“Well-Seasoned Inspirations” placed throughout the book are photos of friends and family whose ideas and methods have formed her experience. Several are noted to cook to taste instead of using precise measurements. That’s how I do it. Her husband, Robert, works backwards by imagining the outcome and adjusting for flavors and textures.
His quote: “If you know where you want to end up, it’s a lot easier to get there.”
Here’s a quickie sample from this book that is sure to inspire. The Pecan Shortbread Bars recipe is in the book.Butter-Rum Glaze for Pecan Shortbread Bars
2 tablespoons butter, melted
1 tablespoon rum
1 cup powdered sugar
A dough ball of ice cream
My/mo is Mochi ice cream that invites you to pinch, poke, roll, stack and share it. The green tea, chocolate and sweet mango flavors of premium ice cream I tried pop out of what looks like an ice tray.
Let them thaw a minute or two and start playing. The deal is, each ball of delicious ice cream is surrounded by sweet dough.
Unusual, to say the least. Can you get used to it? I sure want more of the premium ice cream part.
When I got a coupon for an Epic bar, I thought I’d pick a chocolate one for a quick breakfast. On the shelf, I saw bars with pictures of animals. What? I chose bison and unwrapped a snack of 100 percent bison, uncured bacon, cranberry. It was sweet and filling and certainly a conversation piece. Check around the nutritional bars for other selections of animals.