Hibiscus is the new pomegranate

 

 

  

            A pomegranate concoction became the signature cocktail of a role-playing party I enjoyed. The rich red represented life-giving elixir. This fruit, dubbed “pom” in foodie shorthand, has been enjoying its time in the sun. I concede, it is glorious. But now, I am shifting to a new hot topic, hibiscus. This flamboyant flower has brightened patios and Hawaiian shirts for years. Not it is showing up in teas and cocktails and I’m on board.

My first experience with hibiscus tea had me roaming the streets of downtown Austin during South by Southwest film festival, with celebrities all about. I brewed a bag from a hospitality stand and headed out on a cool morning. My cup steeped into a warm, red blossom of flavor and I’ve associated the flavor with both calming sensations and invigorating adventure.

I consider it a treat, but I currently have a supply in a big glass jar. It’s delicious décor. Heavenly Tea Leaves means business, as you can see with packaging that can yield from 50 to 200 servings of loose or bagged teas. There’s commitment to flavor and low carbon footprints, etc. They want you to watch the tea’s personalities unfold. Hibiscus, Organic Jasmine Green and Organic Lemon Ginger all personalities in my kitchen now. Another hook is that when you meet the makers at www.heavenlytealeaves.com, they’ve posted info on their  “current” favorite teas. I also reserve the right to change. But hibiscus has had me for decades.

on their individual pages.) When you pour water over our tea leaves, you’ll immediately sense the Crackling with Flavor - A Culinary Thrill Seeking reader and I appreciated the irony of someone working in the heart health industry asking about where to get some good cracklings. Like the meat on one side and the fat on the other. I sent this fan to Ancelet's Cajun Market and Big Doobie's food truck straight away. Bliss Box is rather new in town and I had an amazing sample from someone else’s bag. Hey, I say everything in moderation. It's a basic Cajun food group around here and sometimes you've gotta have it. 

“Mobb Cookbook & Diet” – Part scrapbook, part cookbook and some cautionary tale, this book offers tips to “Savor and Slim the Italian Way.” Teflon Don’s Original Salad Dressings, Nona’s Mouthwatering Minestrone Soup” and “Gnocchi Tuscan Style” are in here. I had no idea Colorado had such a history with some famous and infamous Italians. Frankie “Spice” Morelli is not joking about his family history. But now MOBB stands for Mercy and Optimism Beyond Borders. This group is about second chances and supporters offer testimony.            Dr. Sandra Frank, nutrition luminary, is along for the ride in this oversized book with great photos and some newspaper clippings and family photos of the Morelli family tree. It’s packaged in a cardboard box, like a pizza. Frankie says use fresh ingredients and don’t use nonstick pans for most cooking. Know that like the Cajuns down here, Italians make a roux. Pick up a copy to see why The Holy House Salad is “good enough to make the Pope smile.”

Darragh Doiron is a Port Arthur area foodie sippin’ pretty and awaiting spring blooms. darraghcastillo@icloud.com