You know what Mom wants. Give it to her! It’s always a good time to give chocolates and some designer truffles have Mom written all over them. It’s a sweet word you can savor, designed right into Delysia Chocolatier’s limited edition “Love you, Mom 16-piece chocolate truffle collection. I teased this topic before in hopes you’d check them out online. Here’s the payoff. These truffles taste so fine they’ll make mom happy all year long. Don’t panic. Just order. Peeking from the ribbon-wrapped box like colorful blooms, they’re hand-crafted and infused with flavors including lemon curd, raspberry rose petal, apricot and decadence, if that is actually a flavor. Visit www.delysia.com and remember, in addition to the lovely chocolates, Mom may also like you to help her with some computer issues before you leave.

More of what Moms like: Oh Mommy! Umami Craving a different kind of vegetarian meal? If you ever thought to pair pomegranate with eggplant, you still might not have hit on macadamia oil as your medium. Milkadamia cold-pressed Pure Macadamia Oil offers the highest content of healthy monounsaturated fat and lowest percent of inflammatory omega 6 of any nut or seed. And that’s Keto, baby. The pure oil is both subtle and flavorful. Next try the sprays that fat out a spritz of pure oil or Oh Mommy! Umami noted flavor. Of course there are recipes and ideas. But I’m going simply as possible with these flavors. I spray the pan for simple egg dishes and pour it on to roast spring veggies. It’s soooo indulgent. www.milkadamia.com Carrot It doesn’t even make sense how amazingly cute a little orange cat can be. “Diary of the Cat Named Carrot” will melt the hearts of moms to furballs and human babies. I’ve even gotten a dad smiling has he flipped through Erin Merryn’s photo book of Carrot enduring/loving three little girls dressing her up, stuffing her into mobile toys and celebrating a birthday with… carrot cake. For this book we also thank Bailey, an orange tabby who went before. Carrot’s story is one of healing, mischief and life lessons. Health Communications released the book. Join Carrot on Facebook: @thecatnamedcarrot Darragh Doiron is a Port Arthur area foodie currently wearing two pieces of Mother’s Day jewelry she’s purchased for her own self over the years. Reach her at darraghcastillo@icloud.com

Coffee Time… or, NOT coffee I recently counted my coffee mugs and I think I could nearly use one a day and not repeat. Some had to go, even though I had some serious sentimental value attached to a couple. May they serve others just as well. Now, here’s some things to put in your abundance of mugs. Words that don’t go with coffee? Salted… cold… skinny… Would these words fly with your grandma’s morning coffee? Would she have stood in line for an expensive blend? Now grandma and her younger generation can chill, literally, with a box of sweet lovin’ that dispenses from your fridge. Jordan’s Skinny Brew sugar-free Salted Caramel Cold Brew is on tap and ready to drink from a box with a spigot. Black and chilled is 10 calories a pop and my top pick. Add the milk of your choice for a treat even grandma would call “extra.” I could go on, but I’m ready for another glass of this good stuff. Bottoms Up: www.skinnymixes.com

Cowffee When I dream of a cold, sweet, creamy coffee brew, I’m imagining what I get with Pursue Happiness Cowffee. Bonus: They’re working toward the highest nutrition with the lowest environmental footprint. Human health, nutrition and disease prevention go into this CLA whole milk, beverage with cane sugar, monk fruit and cold-brewed coffee from upstate New York. Spruce Haven Farm, Cayuga Milkkk Ingredients, Beak & Skiff and Paul De Lima Coffee have worked together to sweeten your day. An 11-ounce box was so rich I divided it into two delicious servings. Read up on Conjugated Linoleic Acid and health benefits and visit www.PursueHappiness.Farm Or NOT coffee: NuJo is billed as something like coffee but without the buzz, crash or upset stomach. Drink this roasted root brew hot or cold. It’s dark and goes in a mug, but the gluten- and caffeine-free classic grounds are this, as proclaimed by makers: “100% organic roasted chicory, quinoa, orange peel, allspice, and cloves, along with MCT coconut oil providing the perfect finish for a soothing full-mouth feel and mellow flavor.” Is that what you were expecting? Roasted quinoa, huh? My husband caught me with a sample bag and I brewed him a hot cup, which he deemed “pretty good.” That’s high praise from him, I’d tell Carmen Wagner, the Tennessee mom entrepreneur who set out to brew a better cup of Joe. If you miss coffee because of health issues, try out her “joe” at www.drinknujo.com Darragh Doiron is a Port Arthur area foodie ready for a 10 a.m. coffee or anything break. Reach her at darraghcastillo@icloud.commailto:darraghcastillo@icloud.com

French Blue Bordeaux French Blue is the new millennium pink, announced my online search. Turns out that was for paint, not wine. But it still makes sense for Stephanie Rivin’s American twist on French rosé. She likens the Bordeaux to a mental vacation and suggests the fresh-cut flavors of watermelon, strawberry and cherry offer a dry, crisp and refreshing finish in any season. It’s simple and familiar, though I’ve never enjoyed scenic France in person. Pink highlights shine through clear bottle with a vintage label. A barefoot worker pauses with a bushel of grapes on his shoulder. Perhaps he’s about to stomp a batch for Toulouse-Lautrec to enjoy with his friends. Buy extra to keep on your counter. We crave a mental vacation. Ghee Whiz Sorry ‘bout that headline. I’m sure they’ve heard it before. The AHARA Ghee people began their organic, grassfed, cultured ghee business in Oregon. My Indian brother-in-law introduced me to ghee, as in a clarified butter that’s simply rich and special. You can use it as you would butter, but you’ll feel your dish is more fancy, no matter how simple your ingredients. Online you can get Fancy Niter Kibbeh with an Ethiopian take or experiment with Brown Butter Ghee with your morning eggs or spread on bread. I’m enjoying the experience of Chia Spice Ghee that begins with a deep inhale when I open the jar. It’s like dessert for breakfast when spread on a dab of bread. Contact orders@iloveghee.com if you want to go whole hog (and now I apologize to the cows who provided for the butter) and order the big ol’ $64 can of something called Gir Cow. Teaser for Delysia Chocolates Start planning for Mother’s Day with a peek at delysia.com for chocolate fantasies you can make real. I’m told a sample is on the way to me. If Mom likes poetry, she’d even enjoy the descriptions of these attractive creations. “Enrobed in buttery white chocolate, our Lemon curd apricot truffle is a blend of intense citrus balanced with the golden sweet flavor of apricot at the center.” I’m excited. Think teacher gifts, too. Darragh Doiron is a Port Arthur area foodie and also a mom who would appreciate a culinary offering come Mother’s Day. Share your ideas with her at darraghcastillo@icloud.com

Treat yourself to fun, colorful, flavorful finds

Don’t let that cat who waves at you and little cartoon characters on the label fool you. Fun Wine’s new Hard Bubbly is an adult beverage. Carbonated wines in new flavors, Peach Passion Moscato, Cappuccino Chardonnay and Espresso Cabernet come in colorful bottles and offer low-calorie indulgence. If you’re ready for spring/summer flavors that pop, try Coconut Chardonnay. Wine snobs stay away. This is Fun Wine. I think this pairs with girlfriends and adult coloring books. Look into light, fizzy, fruity flavors at www.funwine.com Simply Good While Simply Good Bites are named PB Cookie Dough, they put me in the mind of a dense Fig Newton. These cookie bites are just 100 calories and satisfying with 8 grams of protein and one gram of sugar. Deana Karim, Dee, wanted to get healthy after delivering a baby and wanted to get sugar out of her life. She’s worked to make a collection of mixes that bake up like higher carb counterparts and I’ve shared their goodness here. But these babies are ready to hit the road with you. www.gooddees.com gets you to the merch. Cool Cups, made locally Enticed by a good beverage holder? Want one that is Handmade With Care? The cool cup in this photo illustration is a Saria Sanchez original. Share your ideas with her and she can design something for your team, special day and other occasions. Her designs literally sparkle in the sun. This Southeast Texas creator can be found at s_sanchezb@icloud.com; sariacreates on Etsy and sssaria on Tik Tok. (409) 937-0077 Darragh Doiron is a Southeast Texas Foodie ready to get in the garden and grow some herbs. Reach her at darraghcastillo@icloud.com

Fear This hot sauce; beware this ‘thrill’

This Culinary Thrill Seeker has established I like it hot. Raw jalapenos top my breakfast eggs and two men from India recently cautioned little green hotties on my plate that were not phasing me on the heat scale. Don’t even get me started with over-the-counter so-called hot chips, etc. I can take it. And I love it. But I never said I never said I’d never meet my match or enter the danger zone. It’s taken me literally months to write about Hellfire Hot Sauces. They taught me few lessons. 1. Pay attention to your “pour.” 2. You shouldn’t be fussing with your husband as you deal with controlled substances. 3. Read labels thoroughly. Get your magnifying glass if you have to. Let’s establish that there are skulls, threatening creatures and intimidating names in this line of all-natural, award-winning artisan gourmet hot sauces for a reason. We tried Blueberry Hell, with berries to balance a mean mix of peppers, and were not overpowered. The next time we skipped Fear This, featuring Carolina Reaper, “the world’s hottest pepper.” I was for sure planning to work my way up to Fiery Fool, labeled “The Hottest Sauce in the world without extract.” So I went for Doomed. Later, I noted this blend features Habanero and Trinidad Scorpion Pepper, is spiked with 6.66 billion Scoville heat units, was made for the “Hellboy” movie and labeled “Our Hottest Sauce Yet.” Chronologically, I was debating a point with my husband, not paying much attention as I put a test drop on my plate that turned into more of a blob and tasted a bite over something like potatoes that was bigger than I’d intended. Time stopped, until I got up from the table and ran in small circles, headed to the fridge for yogurt to help quench the inferno on my tongue. How could we be out? I basically had to lick a stick of butter. That was my last bite of my meal, but at least I knew not to spread the fire around by drinking water. For the next several hours I felt the substance move through my body and considered packing a small bag in case I had to head toward the ER. The bottles have since been on a shelf, mocking me. I have ideas on how to more safely incorporate their aromas and flavors into other meals, but I’d be dining alone. I’m not sure I personally know anyone who would enjoy such intensity, and I’d certainly have them sign a waiver before they indulged. Sometimes a warning serves as a challenge. You have been warned. To learn more about this product out of Lake Geneva, Wisconsin, go to sales@hellfirehotsauce.com On that note This seems like a good place to mention Zombie Peter Rabbit, from the same Sugar Plum Chocolates. Yes, they make delightful, colorful treats you’d expect from a group with a name like that. They also have a wicked sense of humor with this green rabbit you can’t unsee. www.sugar-plum.com is where you can pair your chocolate with your mood. Let’s talk about ice. Too soon? Wreck Beach Boozie Freezie’s line of premium vodka very adult ice pops are the nice kind of ice that will help you recover from our rare Texas snow show this year. Sunshine on the Rocks, featuring pineapple and mango, has a guy surfing on the label. Brisky Frisky Daiquiri’s white rum with strawberry and lemon natural flavors is a keeper. Vodkaberry Snow invites raspberry to the party. These are intense, convenient and a refreshing treat for grownups who need some quick tropical flavors. Glacier Margarita? We can take it. The calorie contents, in the 70 to 120 versions, are printed on the front, so a relatively low count is part of the treat factor. Very cool. www.wreckbeachspirits.com Darragh Doiron is a Port Arthur area foodie who will stick to the chiles she knows for the foreseeable future. Share you foodie stories with her at darraghcastillo@icloud.com

Make some "me" time

Jukes What if your apple a day was served in a wine glass? You could carry it by the stem, put your hand on your cocked hip and ponder the art on your own walls as you sip your daily apple cider. It would be Jukes Cordialities enabling you this simple grace of non-alcoholic beverages blending the finest, natural fruit, vegetables, herbs and spices with organic apple cider vinegar. It comes in tiny bottles with simple labels in sturdy small boxes that you’ll immediately plan to repurpose once you’ve consumed all your Jukes. Bottles come in red or white and you mix the contents with sparkling or tonic water. There, you have something like wine, but it’s not. But it is a cider luxury. It took me a second try to get the blend balanced and then, I became a believer. The trick is, your experience will be enhanced by imagining you are enjoying Jukes on some sort of wine tour and you should for sure have a stemmed glass and you may want to spread out some nibbles on your best platters so as to relax the way creators intended. Don’t consider it faux wine, but real “me” time. Tea Runners Tea Runners are Jewel and Charlie who bring you the best and even let you create your own. You may have heard there is Turmeric Ginger and flavors beyond your basic supermarket bags, but have you dared to dream of Carrot Cake Rooibos? Most importantly, did you realize you are “worth it” when you brew up a pot of Cinnamon Plum with licorice root and hibiscus flower, producing a hue matching purple tones in your most comfy sweat shirt as you follow the sun set? I gifted an herbal root beer blend to a tea afficionado hoping he’d have me over to taste it. The aromatic body impressed us all. I can’t even describe Scarlet, with rosehips and blueberries right now… But take a look at the subscription boxes at www.tearunners.com, a site that looks like a magazine spread. This can be you as you smell the fragrances and sip that tea, wrapped in your own soft throw. See, the very thought of Tea Runners gets one’s inspiration brewing. Chocolatier de Miami Miami is a big city. Of course they have a chocolatier, and that is Garcia Nevett. Tupelo Honey and Cardamom, Anis y Papelon with fennel seeds and Brown Butter Crunch are some selections that brighten a little box of treasures. Sisters Isabel and Susana have perfected skills in France and Venezuela and celebrate Latin American chocolate with an array of beautiful shapes, colors and textures. This is the kind of chocolate that needs to be savored, but is also difficult to put aside once sampled. Florida Sea Salt and Passion Fruit are some show offs from their award-winning blends. Garcianevett.com will get you to the celebrated sisters of Miami. Darragh Doiron is a Port Arthur area foodie insistent on more “me time” to recharge this spring. Share your Culinary Thrill Seeking finds with her at darraghcastillo@icloud.com

Matcha made in heaven, a reason to be bitter and books to get you thinking

Matcha Gelatin The two long forgotten packets of Knox Gelatin from my mom’s pantry beckoned me. Opening the fridge door to have the light shine on cool blocks of refreshment sounded like an afternoon delight. I didn’t have fruit or juice as suggested on the package, then my eye scanned a blue bottle of matcha green tea powder and it was Culinary Thrill Seeking time. I did the one cup hot, one cup cold deal with some powdered tea and honey mixed in. When I set it to chill, Runamok Maple’s Strawberry Rose Infused organic syrup looked to make the perfect “topping.” A drizzle over the formed gelatin presented itself like a very fancy, and pricy, bistro dessert for a few cents a serving. What a “cool” idea. More running amok: Go ahead and be bitter What if you saved a step making a simple syrup and maple came to save the day. Runamok must have a huge Vermont fan base with beautifully packaged and creatively named spread of syrups. It’s not as cold here in Texas, and we gravitate toward frozen ‘ritas. Yet we don’t mind sitting by a fire with friends with a “hint of smokiness.” Try it in a whiskey with the flavor of real orange essence. That’s the Maple Old Fashioned, one of several in their line of cocktail syrups. This bottle will help you elevate both your beverage and your creativity. Our gin friend will love experimenting with the “aroma of citrus atop an elixir of complex aromatics and a subtle maple base.” That’s from adding a dash of Orange Maple from the bitters collection. It’s a “fine addition to vodka and gin, but a particularly good friend to bourbon. The sweetness has a burst of several flavors that will make you ask for the bottle to peruse or ask your host to elaborate. Dried lemon and orange peel, dried juniper berries and angelica root flavor these bitters. Again, www.runamokmaple.com will show you the whole, enticing line. “Whole Person Integrative Eating” You may be consuming “foodish” substances instead of the fresh, real food your body deserves. Ditch the preservatives, slow down and enjoy, authors Deborah Kesten, M.P.H. and Larry Scherwitz, Ph.D., write in this book, offering “A Breakthrough Dietary Lifestyle to Treat the Root Causes of Overeating, Overweight and Obesity.” Easy to read and easy to follow advices includes the “raisin meditation,” where you pause to think the feel and flavor of your food and also appreciate how it got to you. What’s your best meal memory? Probably not a cold bite over the sink or a burger while stuck in traffic. The WPIE method asks us to enjoy food with family, collect relatives’ recipes, experiment with cultural traditions and even include your pets in dining time. Some of us don’t even know how to eat real food so recipes for wild spinach omelet, Thai basil rice, and fig fruit salad can help in a journey that should change us for the better. “Naked Grace” Lucas Kitchen is funny guy, and regrets he found that nekkid lady photo in the mystic woods behind his house. Humor, sincerity and conviction accent this book, subtitled “A Quest for Clarity in a World of Confusion.” Kitchen still looks young, but this story starts when he was a kid in East Texas and wanting to be strong about his religion. It’s a good Easter season read. He takes the question “What do I have to do to be saved?” and sets on a life’s journey to get it answered. If you’ve been involved in teen ministry and music, you’ll be familiar with some of his emotions. Darragh Doiron is a Port Arthur area foodie who wakes up ready for more Culinary Thrill Seeking. Reach her at darraghcastillo@icloud.com