Create with kids for the holidays

               

              Holidays have hit Port Arthur

                      Foodies are festive this season, making the round and finding what’s trending at fabulous spreads. Remember bread bowls full of spinach dip? That’s still good. Boudain dip? I’ll still take some.

                      It’s also fun to return to time-honored events where you expect certain bites to always be there, and they are. Port Arthur Historical Society hosts holiday fellowship at Pompeiian Villa with silver service, mixed nuts, tiny sandwiches and fancy fare. It’s lovely to mingle with people who support Port Arthur’s history now, and also imagine how many holiday guests this home has hosted in decades past.

              Pumpkin Update: Pairs well with peanuts

                      Some would say the humble peanut needs nothing more than to be stirred with its oils and scooped out of its  jar. Then there’s that “vintage” commercial where an innocent bump gets peanut butter mixed into chocolate. So, let’s play.

                      PBfit, billed as peanut butter without the love handles, now comes in pumpkin spice. Peanut flour, coconut sugar, spices and salt mix into smoothies and pancakes. Mix it with water to make a fruit or pretzel dip. Your imagination is the limit here. Thank you, versatile peanuts.

                      On the more indulgent side, bNUTTY rich gourmet peanut butter ready for that swirl and scoop from the jar, but with suprises: the 100 percent creamy pumpkin & holiday spice jar is a standout, blueberries and milk chocolate is a totally different twist, cinnamon sugar cookie is a “why didn’t I think of that” and peppermint brownie with white chocolate is just right for the holidays. They’ve got more where that came from. But it’s the totally toffee with milk chocolate and almonds that is just a nut beyond. I’ve met some peanut butter nuts before. They need to bNutty.

              Baking season:

                      Remember dirt cups made with chocolate wafer cookies? Years ago we served them in flower pots with plastic flowers and it sure looked like a patio plant. Today’s kids get an environmentally conscious update by creating Earth Day Dirt Cups with unsweetened cocoa powder, serving in glass jars and “planting” a sprig of fresh mint. “The Ultimate Kids Baking Book” takes young folks through the seasons, birthdays and milestones with presentations that “cook up” fun learning projects. Splashy photos bring Grasshopper Torte and Maple Spiced Pumpkin Pie into focus. Tiffany Dahle makes us believe in sugar… in a good way. Reindeer Munch is a great one for Christmas. Make sure you save some for yourself. Santa’s guys get plenty of  goodies along their route.

                      Chai Spiced Monkey Bread does sound approachable, but newbies could shy away from Sun-Dried Tomato Pesto Pinwheel Rolls and Barbecue Bacon Cheeseburger Stuffed Rolls could intimidate. Trust Rebecca Lindamood and her book “Ready, Set, Dough! Beginner Breads for All Occasions.” You can do it, and won’t everyone be thanking you for it? Bread making is not a lost art for the everyday cook when you have a photo-friendly guide like this one. Don’t worry. They don’t all call out for rich and creamy butter. Others are topped with icing, cheese and seeds.

                      Darragh Doiron is a Port Arthur area foodie who is not technically counting calories this season. Share you ideas at darraghcastillo@icloud.com

Holiday road trippin' may end with keto future

                      Mules escorted me to a holiday spread featured two hallway tables of  just desserts. This made for a festive day in Warren. I’d just been wondering if I’d run into anyone I know when a stroll around the wrap-around porch revealed a passel of Port Arthur notables.

                      You can mix and mingle as much as you want during the season. If one of your regular events conflicts with another or has been on hiatus, there’s always one or two more that pop up. That holiday spirit is great for hospitality.

                      My mom died in November, and we’ve been blessed with several offers to make up for her Christmas Eve gumbo that we’ll miss. Family and ingredients are expected to meet in League City, then road trip to Sour Lake and then to Port Neches for midnight Mass.

                      I can’t imagine Christmas without gumbo and I was tickled to stop at a Brookshire Brothers grocery store in East Texas to find a big display of what we need to make our gumbos. There was roux and rice and seasoning and boxes of saltines all at one spot.

                      I’ll dot the map of Southeast Texas and I hope that translates into walking steps to work off those hospitality calories.

                      This will all wrap up

                      Why would I be bringing up a “health” cookbook at this time of year? Don’t worry. “Weeknight Keto” by Kristy Bernardo offers 75 quick and easy low-carb meals that I’m all about now. A platter of what looks like decadent fried chicken fooled her husband. That crunch comes from pork skins. What? And Buffalo Roasted Cauliflower turns into “nachos” just right for football game snacking.

                      The Port Arthur area’s flavor profiles of Mexican, Cajun and Seafood are all covered in this book with creamy, seasoned creations. I’ll be trying a Mexican Cauliflower Casserole, Cajun Jumbo Shrimp & Sausage Skillet and Cajun Chicken Alfredo.

                      This is the book that will make believers out of those who haven’t linked healthier versions of foods with great taste and presentation.

              Darragh Doiron is a Port Arthur area foodie who wants to hear about your holiday indulgences as well as your plans for eating healthy in 2020. Reach her at darraghcastillo@icloud.com

Give me onions for Christmas

                     

 I’m getting onions for Christmas, because I got the Radical Pan.

                      It’s the high-rise lip on this non-stick pan that’s built to gift you “lift” as you sauté and toss those onions like a pro. Put on some background music and enjoy some wine (see below) and you’ll feel like those cooks in the magazine spreads.

                      I’m all about keeping your gear in pristine shape, but I’m impatient in the kitchen. I’ve set off alarms from cooking on high heat. But I pledge to keep this Radical Pan on the low side to keep it looking fine. I’ve been all about the onions and peppers, ingredients I desire daily. I’ll soon branch out into recommended uses such as crisping bacon, roasting squash and reducing jus from gravy. Bake a cornbread in there, they suggest to appeal to us southerners. Just wipe it out with a towel for clean up, though it is dishwasher and oven safe and has a Cool Stealth Handle so it feels good and cool in your hand. I love this pan.

                 

                      To your door

                      A gift you can eat is my kind of gift. There are so many people to thank this time of year and there’s a company here to help. A coffee break GourmetGiftBaskets.com gift box will perk up the recipient with a fancy blend and muffins. These guys were ranked No. 1 in a food category in a recent Newsweek list of top online shops. Check out what’s in the Charcuterie Lovers Picnic Basket. A few clicks will deliver different combos to whatever recipients crave. I tried and enjoyed smaller basket options with sea salt and cracked pepper kettle corn, pretzel twists, stoned wheat crackers, almond cashew with pumpkin seeds, blueberry pomegranate clusters and (a personal fave) J&R Gourmet roasted and salted peanuts that were crunchy enough to deserve the label “Virginia’s Finest.” Here’s a challenge. Do you know what soppressata is? Read up here and you’ll want to try it yourself.

                      The wine referenced above

                      If you like a long and spicy finish, Légende Médoc is your holiday find. Maybe you just like the poetry associated with reading wine labels. The land and grapes of Bordeaux do their thing to create the wines flowing from Légende bottles. These are the holidays of splurging, yet this line is in a reasonably-priced category for hostess gifts that pair with anything you’re likely to find on a Southeast Texas seasonal table, including barbecue: Légende Bordeaux Rouge 2016 is suggested for that, with “structured, round and easy, nicely oaked with firm, silky tannins, and a long, fresh and fruity finish.”

                      Darragh Doiron is a Port Arthur area foodie with an eye-out for what’s new out there. Reach her at darraghcastillo@icloud.com

Garth House's greatest show and holiday beverages

 

Garth House celebrates The Greatest House on Earth

Sparkles, clown noses, hoops and a lion-dog with a magnificent mane greeted guests to the 29^th annual Pour Les Enfants the huge under-the-tent gala to benefit Garth House Mickey Mehaffy Children’s Advocacy Program in Beaumont. In addition to serving great food, several foodie packages were available in the silent auction, including a “Mid-County Madness” set of gift cards from area restaurants. Clever title, huh?

         Executive Director Marion Tanner’s program notes indicate the group has interviewed more than 13,000 victims over the past 28 years. The goal is to help abused children to share their story in a safe space. Of course, the goal is that children wouldn’t have such stories to tell. This social affair helps keep the agency running. The program also included a fitting quote to match the circus theme:

“I am braved, I am bruised, I am who I’m meant to be… This is me.” – The Greatest Showman         

         Who’s your nana?        

         Wissotzky Tea (since 1849) has been playing with nana, a variety of mint that I have not grown or tried or even heard of. Did you think it was a banana thing? I did. It’s not. Their Nana Mint teas are promoted as “mint like no other.” I tore into Ginger & Citrus first as this is a sooth-the-throat season. I went into instant relax mode with the steam and the flavor. I’m saving the lemon for after I enjoy all the homegrown lemons I’ve come into and slipping the black tea into evening rituals because this is also the overeating season. A mug of hot tea is a much better alternative to that extra cake ball. Chamomile has flowers from Poland, Germany and Egypt; Green Tea “adds layers of subtle earthy sweetness for a mint experience. Wissotsky is a trusted name in tea, so please, meet their Nana.

         Drinking up roses

                  “Drink and Be Beautiful” H2rOse encourages. A cool beverage based on rose and saffron is light, as you’d imagine. Maybe the mere 40 calories a bottle is another hook, or maybe the label note that this 2000-year-in-the-making product is hinting at history that Cleopatra and Michelangelo would enjoy it as much as I did. Flavors within flavors include an apple variation. A healthy pour of this water into your fluted glasses would “clearly” impress guests. You’ll be getting that stemware out for New Year’s Champaign anyways, right? H2rOse is difficult to type and easy to savor. Think hostess gifts, too.

         For your honey

         They say Vermont is for lovers. How about a holiday gift pack of gin and raw honey to love all season long? We’re a margarita bunch down here in Texas. Enjoy the warming mingling of flavors that come in a cute boxed set that would be a great gift. Tom Cat gin is barrel aged 4-6 months with whisky-like notes of oak, spice and a finish of juniper and raw honey. Contrast that to Barr Hill Gin, a pure-grain spirit to showcase juniper and raw northern honey, makers say. Gin is something that just doesn’t seem to come up too often in these parts. See what you think about the Vermont way.

Darragh Doiron is a Port Arthur area foodie who is ready for the holidays. Tell her what you’re serving at darraghcastillo@icloud.com

Big in Dallas and rustic joy for the holidays

 

Plant swaps are the best. I heard on KVLU that Beaumont’s Seventh Day Adventists were having a plant and craft swap at their church on Major Drive and began thinking of the shrimp plant and succulent cuttings I could gather. Members had a beautiful fall Sunday for this fun time in their parking lot. I came home with a bromeliad, rosemary, dusty miller and… did that guy say “eternal” spinach? A woman under a lace parasol distributed jars of “faith” seeds and snacks. I got a prayer and a hug from her.

         I just loved how proud people were of the plants they brought and how happy everyone was to learn about new things to grow. Dawn, swap contact, said to look for another one of these days in the spring. Can’t wait.

                      Clean up at breakfast

They do things big in Dallas, but creative blogger Lacey Baier isn’t suggesting you eat a big chunk of carrot cake for breakfast or sneak risky globs of cookie dough.

                      In “Clean Eating Breakfasts and Lunches Made Simple” our heroine tackles two rushed/neglected meal slots and makes them possibly the best part of your day.

                      Carrot Cake Quinoa Bowls are flavored and fortified with coconut milk, grated carrots, cinnamon and ginger and topped with a Greek yogurt-maple drizzle. Could that get you through the morning to a lunch of Miso-Glazed Salmon Sesame Soba Noodles and Bok Choy? Seeing the beautiful photos in this Page Street Publishing Co. production, I hope Baier, creator of A Sweet Pea Chef, opens a restaurant. But she gives you confidence to make low-carb pizza waffles and overnight oat parfaits your family will love at home. She may be the one to convince readers what I’ve always said, eating cleaner and healthier is easier than people think. It’s more fun, too.

                      “Rustic, Joyful Food: My Heart’s Table” – To feed someone is t o love them, Danielle Kartes writes, and lives. Family, love and God are discussed in an intro where this joyful cook shares the very sentimental ups, and the realistic, cash-flow and high-stress downs of owning Mineola, an organic bistro in the heart of Tacoma’s theatre district. Somewhere in all that, she realized that it was joy and not “accomplishments” that made life and now she and her husband and two sons live a more full life, with the added bonus of ham and brie sandwiches and herbed couscous with avocado and slivered almonds.

                      It’s all good and all delicious with her. I’m headed to the store for a can of hominy, which I plan to toast in to seasoned corn nuts and I’m for sure going to puree some white beans. The fall season is just right to get all “hearty” with your plant-based foods.

                      Culinary Thrill Seeking annual pumpkin alert: Her Cream Cheese Pumpkin Pie Bars are a swirly work of art. Let’s go serve up some joy with Kartes.

             

                  Darragh Doiron is a Port Arthur area foodie who loves to grow, cook and eat. Reach her at darraghcastillo@icloud.com

Jubilee season: Pass the Gravy and Sit on Santa's Lap

 

               It’s jubilee season; pass the gravy and sit on Santa’s lap

                             If I had to pick just one holiday to spend with Charles Phoenix, I suppose I’d ring in the new year with him. This Ambassador of Americana would have a shiny suit, a dish of his Fruit Loops and Lucky Charms-based Fried Confetti and lots of energy on the big night, then…. There’s the Rose Bowl parade.

                             Showman, crafter and fun guy Phoenix is into classic and kitschy. He had me at “Addicted to Americana” featuring roadside attractions. This colorful book, “Holiday Jubilee,” brings memories on every page merging vintage photos with his new creations to inspire those days of consumerism. You’ll remember grandma, mist up and get a good laugh in, too.

                             But first, Thanksgiving with Charles: Begin the festivities with guests admiring your turkey-shaped assemblage based on a meatloaf festooned with scores of cocktail weenies and cranberries. The tail is a hotdog fanfare and the wattle is, well, breathtaking. Or platter your cheese anc crackers into turkey with a Cheez-It’s breast. Or maybe go Hawaiian with a pineapple chunks and cherries making a face on your Tiki Turkey Dinner Party.

                             Then we head into the author’s most wonderful time of the year with tales of Santa villages and candy cane lanes. While the Light-Up Jell-O Christmas tree is a tribute to the season, I’m loving vintage photos of regular American families enjoying their holidays in the ‘50s and ‘60s. Frosty the Cheeseball Man will leave your guests with a nostalgic taste in their mouths. See what he has in store for Valentine’s Day and the rest of the calendar.

                  From this book we have our regular “pumpkin update.” Phoenix has informed me pumpkin is a superstar of the squash family, but no one wants to eat “squash pie.” Also, Reddi Whip, pumpkin pie’s best friend, is pressurized aerosol technology at its finest, originally invented for bug spray. In 1948 canners replaced insecticide with cream.

                             What the chairman reserved

                             I just call the holidays rum season. Sure, it’s great around Halloween for talking like a pirate, but the rest of the year deserves serious contemplation and reflection. Saint Lucia Distillers presents Chairman’s Reserve in original and spicy varieties that will help you give thanks in late November, get through political discussions and Christmas mixers and enjoy company gathering to honor the new year. Ripe raisin fruit, tobacco and vanilla are “on the finish” of the original. This is “fancy,” but pairs well with another of my favorite holiday treats, Chex mix, heavy on the cayenne. It’s the spicy blend, steeped with local Caribbean tree bark, spices and fruits, most notably cinnamon, clove, citrus peels, orange and vanilla, that make me not mention this Chairman’s Reserve to the guests. It’s for alone time.

                 

            Wonder Melon

            A bottle of Wonder Melon addresses your unanswered questions, but won’t necessarily answer them. Why does it taste so great? They wish they knew. How do makers get the melon into a drink and into the bottle? They’ll never tell. Why does watermelon have more lycropene than tomato? Weird, right? But they will tell you how to enjoy the melon all year long. Hint: look at the bottle. I just enjoyed the watermelon, lemon and cayenne version so much that I went into the watermelon, cucumber basil batch sooner than I intended. But why hold back from good stuff?

They’re making cake with it

  Things have come a long way since Woodstock. The Port Arthur News just wrote about a local CBD shop and here is Koi Naturals CBD with cooking tips. Read up and you’ll know the oil is a far stretch from other products made from the same plants, so no need to plug in your favorite ‘60s rock. Unless you cook to those tunes anyway. The company sent a strawberry tincture and a recipe for a cake along with some tips for the oil: 

• Use fat - For better binding, infuse into a fat or oil-based ingredient like butter, ghee, or coconut oil in order to increase bio-availability and receive full benefits.

• Avoid heat - Be careful when it comes to applying heat as excessive temperatures can cause it to evaporate and lose potency. Use as a finishing touch: try drizzling the oil over avocado toast, pizza, eggs, or mixing into pesto.

                             Darragh Doiron is a Port Arthur area foodie keeping up with trends and flavors. Reach her at darraghcastillo@icloud.com

Talking Texas in books and seafood

                    

  Two Texas books merging into two seafood finds are in the news.

              “Big Wonderful Thing” is Stephen Harrigan’s whopper history of Texas that everyone’s been talking about. You can get it for yourself for Christmas and still be enjoying it next year. Port Arthur has some mentions, including the Janis Joplin link. You like photos of young Lady Bird and diving just a little deeper into what you were taught in school? Get to reading this Texa-sized book.

                      “Texas Seafood Cookbook and Comprehensive Guide” – Maybe you’ve been wondering about fish tongue, or pepperweed’s radish-like bite, or more about that fish behind the Pompano Club. This is the book that will take you deep into the waters of what you’re eating and what you should have been eating on the fish. There’s recipes for the fish you already love, but honor the homely alligator gar by cooking him as a pot roast or consider that frog skin could create a superior crackling.

                      Fishmongers P.J. Stoops and Benchalak Srimart Stoops were chefs at Foreign Correspondent, a farm-to-table Thai eatery named Bon Appetit’s Best New Restaurant in 2015. Stoops was the driving force behind Total Catch Market, a program selling bycatch seafood from the Gulf in Houston. This book is both technical and humorous at once. You’ll learn a lot and then you’ll want to experement a lot.

                      Safe Harvest, a SafeCatch brand, has released jars of seafood soups that will bring a delecate touch to your winter meals. Easy prep is what you need in this early-to-dark season and these soups will be ready for you with mild flavor that pairs well with crusty French bread and your best butter. Close your eyes and you could be in a restaurant with white linens instead of in your warm sweatshirt, cuddled up on the couch.

                      Some of this good stuff comes as clam chowder, salmon chowder and shrimp bisque and all are Whole30 and Paleo approved as well as grain, gluten and dairy-free.

                      It’s smooth and creamy. We Cajuns down here will have our sprinkle of cayenne ready for topping, just in case.

              Darragh Doiron is a Port Arthur area foodie who thinks Texas lives up to all the hype. Reach her at darraghcastillo@icloud.com

Pumpkin getting a bit seedy

              Let’s lead with your Pumpkin Update for the week. Beyond the Equator has released 5 Seed Butter varieties that are nut free. Then what is in there? I pick the crunchy and rich flavor of chia, flax, pumpkin, sunflower and hemp as my top fave.

              Unsweetened comes with a green label and creamy goes blue. All three have been fun and filling on apples, crackers, bananas and even some rice. After farming in Louisiana for years, makers went beyond the equator to Bolivia for pure soils and got into Andean superfoods. So there. These are labels to read, because you’ll be carrying your 5 Seed Butters around with you. Hope you love your pumpkin as a health food, too. More holiday finds:

              * Bailey’s Red Velvet is a natural for those who already love this flavor, so closely related to fall and perhaps childhood. Here’s your adult version in a pink pour labeled Georgetown Cupcake, limited edition. Have your cupcake and drink it to, they say, as they swirl Red Velvet into Irish Cream for your holiday hostess presentation. No calories, right? For those of you who serve French toast to your holiday guests, you’re gonna want a bottle of this for “marinade.”

              * Austin Cocktails – Grandpa Fred liked his 5 p.m. on-the-dot cocktail, and his granddaughters Jill and Kelly figure you might, too. On National Sister Day the two were inspired to create a ready-to-serve cocktail line and Austin Cocktails has blends perfect for sisters – and other relatives – to enjoy while hashing out the day or planning the next adventure. Got to give it to these women. Their New School Gin Mule with ginger, lime, spice, tonic flavor, agave and premium gin bottle of naturally-flavored goodness hit the spot. And my sister was states away when I enjoyed this convenient cocktail. Perfect Bergamot Orange Margarita, Peppered Maple Blood Orange Bourbon Cocktail, Ruby Red Cocktail and Cucumber Vodka Mojito are other flavors this Texas-based company has dreamed up through sister power.

                      Darragh Doiron is a pumpkin spice supporter, craving it baked, savory and  sweet. Bring on the season with her by contacting her at darraghcastillo@icloud.com

Mighty Sesame meets Caulilini

            Confess: have you ever played with sesame beyond the hamburger bun topping? What do they taste like by themselves? How many of those tiny little suckers would it take to feel satisfied? I have a jar in the pantry that could last for years. When I do remember to toast some a pan with a little olive oil I love to experiment with eggs and vegetables. But then I forget again. Tell me you have tried tahini to top your foods. This rich, nutty sesame sauce now comes in squeeze bottles thanks to Mighty Sesame. The convenience and possibilities are there before you. Open Sesame. (I’m sure all the food reviewers just have to go there.)

            Traditionally this stuff would squeeze right on carrots, falafels and sandwiches. Now it’s an easy squeeze into exciting dips and marinade and salad dressing… Let’s keep going. Try it for your next PUMPKIN season fix.

            How easy is it to keep around to squeeze onto crackers or apples? If your lunch is a Bento box, reserve a space for this tahini. You can quickly whip up hors d’oeuvres for a party now, too. I love the flavor alone and how you can altar it with lemon, pepper, etc. into something new and fun. (vegan, keto friendly, dairy and gluten free) The company has TahiniBars, that are also in amazement to me. Little snack bars have a delightful sandy texture that melts in your mouth and get this: Flavors are vanilla, pistachio and cocoa nibs. It is very much on the healthy side but does not come off like health food.

Caulilini

CAULILINI® baby cauliflower is dinner and a show, as it the stems go very green when cooked. But I like this Asian-style variety raw. It’s flashing uslong edible stems and blonde, open florets that are sweet. I get that they'd put you in the mind of broccoli. Some people love their veggies, especiallly when they're this fun. Mann Packing reps sent me  CAULILINI® Baby Cauliflower to promote a variety of prep options, including plant-based tacos for your next Taco Tuesday. Why wait? Try them as soon as you can with tahini.
Darragh Doiron is a Port Arthur area foodie deep into the pumpkin spice season. Share your ideas and questions with her at darraghcastillo@icloud.com

Pecans deserve a festival

 

Pecans get to play in Groves

                      It’s the big 50 for the Groves Pecan Festival and we’re all ready for some pecan pie, and fun.

                      I turned straight to the pecan section when I received the book “Cork and Knife: Build Complex Flavors with Bourbon, Wine and Beer and More.” Matt and Emily Clifton, founders of Nerds with Knives blog, have done a little science – and genius contemplating -  to create some flavors that won’t quit. She’s from the Upper West Side and he’s from Britain, so, they’re open to a whole wide world of goodness.

                      A twist that caught my eye is Bourbon Sloppy Joes with Cheddar and Pickled onions. Don’t stop there. Gaze at photos and recipes for pears poached with hibiscus and rose, plum and rosemary galette with red wine syrup, chicken thighs with white wine, Meyer lemon and fennel and seared scallops in gin with brown butter and tarragon. Learn to cook with brandy, rum, tequila, wines, beer, sake, gin and more. They view the liquor cabinet as an extension of the pantry.

                      Back to the pecans, please. Turns out this couple would make Bread Pudding with Cinnamon-Whiskey Apples, and that sounds just like what we’d do with them in Southeast Texas. Now, they make Cheesecake Bars with Pecan Crust and Bourbon Caramel for the holidays. They claim that holiday gifts of the bites will make your neighbors forget about all the times you put out recycling while dressed in less than your best.

                      Get the book and make some of these delights to celebrate the Groves Pecan Festival, Oct. 24-27 in Groves.

                      More delish:

         * Jarlesberg Cheese Snacks – You know how there’s real, simple yogurt, and that conveniently packaged, sugary and colored stuff geared to kids? You really have to read the labels. Now cheese can be cheese, and go easily in your lunch. Jarlesberg has added individually wrapped mild, mellow and nutty cheese sticks to their line. I’d pack one of these to go anywhere. They taste a little more gourmet than you may be used to in this format.  There’s a 60 year old Norwegian recipe that makes it taste so good. I read up on this cheese, which has holes like cheese from other countries. Now I’m on board with the Norwegians. Remember, just as in a fine wine, it’s good to read your product’s tasting notes. That’s where I got the nutty note. Once you read about it, the “nutty” really comes out. Learn more at www.jarlesberg.com

                      * Borden Kid Builder -  I still don’t know if Mom ever knew my lunch money was going to chocolate milk. That was a little carton of fun for a stretch of elementary school. If you still crave it, Borden how has little packable bottles of Kid Builder, which is 2 percent reduced fat, no sugar added milk with 50 percent more calcium and protein. Parents and kids should love that in glorious chocolate. I’ve tried it and it’s so rich and creamy I made 1 12-ounce serving last three days in an attractive juice glass. Felt classy drinking chocolate milk from a glass in the morning. Like I was on vacation. And guess what? There’s strawberry, too!

                      Darragh Doiron is a Port Arthur area foodie who is on board with kid foods and big-kid gourmet foods, too. Reach her at darraghcastillo@icloud.com

Not so hard to get into a pickle; Tuesday desserts

 It's not that hard to get in a pickle.

                      Okay, so maybe they’re not real pickles, but they sure look good in a fall kitchen display. And they could impress visitors. Just look how much time you must have spent growing, harvesting and pickling your produce. Or not.

                      I like the idea of pickles more than eating them. There’s such a thing as quick pickles but the ones I just “put up” are even quicker. I raided my mom’s condiment pantry and found a jar of “fire and ice” pickles she made some time ago. That’s the sugar and hot sauce trick on store-bought pickles. Love them.

                      There were only two pickles left in a jar of spicy liquid. I further consolidated other jars of capers, peppers, etc. and then cut up a store-bought squash my sister brought over. I packed the yellow slivers into the “new” liquid and have a jar full of fresh something to admire before I crack it open to enjoy.

                      If you have more faux pickling ideas, share them with our readers.

                     

              It’s Tuesday. How about desert?

                      For 20 years Mary Younkin has remembered how a berry sauce concocted of nothing but frozen berries and sugar transformed bowls of ice cream. She shares Five-Minute Berry Sauce for your own pleasures, including cheesecake, brownies, cakes and yogurt.

                      She follows up her book “The Weeknight Dinner Cookbook” with “The Weeknight Dessert Cookbook” giving readers a grip on coconut lime cookies, brown sugar peach cobbler and pretzel avalanche fudge. Need something to take to all those school and church dinners? Younkin can make you popular. But tell everyone where you got this recipe. It’s a Page Street Publishing Co. book subtitled “80 Irresistible Recipes with Only 5 to 15 Minutes of Prep.”

                  Darragh Doiron is a Port Arthur area foodie who loves pickle and other ideas from readers. Share with her at darraghcastillo@icloud.com

How hard is it to get some cereal?

 

Shopping for my mom

She had a list of three ingredients. How hard could that be?

I joked that I had “issues” with every single item of her longer list, but this was for cereal, cheese and SPAM. What is my gourmand, cookbook author mother going to do with SPAM? I dunno. But I was IN this thing.

I had to call her twice and seek professional Walmart help for the third thing.

Cheerios came in a dozen varieties, but not the one she wrote down. Something about clusters. I thought they were just Os. The shelf offered frosted, chocolate, peanut butter, regular, peach, honey nut this and that, multigrain, maple, oat crunch, blueberry, apple cinnamon, very berry, gluten free and some other things.

I called Mom. We worked something out.

She actually wanted some Kashi, too, so I kept her on the line and we went through those many varieties.

Then there was SPAM, of which I’m not a fan, but can tolerate being innovative with whatever is left over from hurricane season. SPAM comes in jalapeno, turkey, hickory smoke, bacon, hot and spicy, classic, reduced sodium, lite and more.

I called her a second time, and we chose the reduced sodium. Win-Win?

There was a wall of cheese offerings, but I didn’t see the little individually-wrapped ones she asked for. Thankfully, an employee passed by and directed me to deli.

“Thanks, I was about to cry a little bit,” I told her.

“That’s what we’re here for,” she cheerfully responded.

                     

                             “Cultural Insurrection: A Manifesto for the Arts Agriculture and Natural Wine” may require that you have two things nearby as you ingest Jonathan Nossiter’s writing: a glass of wine and a dictionary. I haven’t heard some of those terms since Dr. Roth’s film genre class at Lamar University. Nossiter is in the cinema business and this book relates film to wine and “cultural wine” of our society. He discusses the threat of an ecological apocalypse, both environmental and cultural and he has rekindled and interest in my viewing some classic films I’ve not yet studied. He has also made me aware that my $7 supermarket wine isn’t cutting it. Here’s an FYI. He mentions the movie “Paris, Texas.” I’ hear they filmed a segment at the Keyhole Club in Port Arthur. Anyone here have a story about that?

              Darragh Doiron is a Port Arthur area foodie ready for more pumpkin spice updates from readers. Reach her at darraghcastillo@icloud.com

Have a bog this rice month

             

                      September is National Rice Month. You may have already celebrated that 100 times already this month. This is where we grow it and love it. What do you think they might be doing about it in South Carolina? Make a chicken bog. Never heard of that? Me either and the book with the recipe explains it is relatively unheard of outside of the Carolina region. They call it kind of a gumbo but the thickness makes me think of kind of a jambalaya. Get the book and you can make it and tweak it to your heart’s desire.

            The book is Smoked: One Man's Journey to Find Incredible Recipes, Standout Pitmasters and the Stories Behind Them.” Ed Randolph, owner of Handsome Devil Barbecue took on this task. Are you kidding me? This book could be torture to read if you were hungry or could serve as a heavenly travel wish list because you’ll want to go to all the places mentioned. Texas sites include Truth Barbecue in Brenham. Are the cows happy about this place? Salt Lick Barbecue in Driftwood it's a place I've had the good fortune to try and love. Black’s Barbecue in Lockhart tells how they do giant beef ribs.  How about that with some creamed corn? Hardcore Carnivore in Austin deals with Texas smoked tri-tip steak in a deep mahogany color. Leroy and Lewis Barbecue in Austin has Smoked Confit Beef Cheeks. I don't want to see that I get made but I sure want to eat it. And they share a cucumber salad marinated in rice vinegar with sambal. Lockhart Smokehouse in Dallas does smoked lamb chops and puts blue cheese in the cole slaw. The author managed to go from California to New York so you can eat all the way across the country. Be sure to enjoy the rice along the way.

Are you a Hueligan?

What do you have in common with people in 80 countries who want to be healthy?

Maybe you never heard Huel, said to be the fastest growing nutrition brand in the world, that has sold over 50 million meals in 80 countries. The bottle is attractive and the people drinking it in the advertisements are beautiful. So what if I cracked a joke that was like a famous meal drink for much older people. This stuff, especially chocolate, has my attention. I gave a sample bottle to someone and he ended up buying a case of it in a day’s time. Get it in bottles or get it in powder to save more dollars. Your biggest question maybe why is it called Huel. That's a funny name. It stands for human fuel. See what they did there?

So what if you're not a straight up drinker? Just like I would do, people get all gourmet and cook with that stuff. I mixed it with egg and made a nice French toast. Lovers of this product pice it up with cinnamon, nutmeg and allspice. Why here is your perfect opportunity for a annual pumpkin updates. Add pumpkin spice into some vanilla Huel. 

Here is more on Huel. You already know if you are into this kind of thing:

-      Nutritionally Complete: Huel Powder is a nutritionally complete food that is high in protein and fiber, low in sugar and salt, rich in phytonutrients and contains all 27 essential vitamins and minerals

-      Plant-based and Lactose/Soy/GMO-Free: It contains no lactose or any animal products, no soy and no GMO

-      Huel is Food:  Huel can replace any meal or even as a between-meal snack. In this way it can be an add-on improvement to your diet to ensure you’re giving your body what it needs.

-      Vegan/environmentally friendly: Being vegan and producing zero food waste means Huel has much less of an environmental impact on the planet than many other food products

You can also get more information at Huel.com.

            Darragh Doiron is a Port Arthur area foodie who is into rice month, or any and just about any other celebration of  food and the people who get it to the table. Reach her at darraghcastillo@icloud.com