Broth beats "The Pollening"

 

Gumbo and Asian-inspired broths are my healing meals when Southeast Texas turns dusty from pollen. Use some flavor when opening up those sinuses!

I was dealing with our pollen, then I went off and got into some other Texas allergy zones that hit hard. Here are some products that I came across just in time to flavor some broths and boost my energy:

Big Tree Farms soy and gluten free products include organic lime & ginger marinade and sauce as “two happy bedfellows for Bali Delicious cooking. Organic Original Coco Aminos upgrade veggies, tofu, etc. The Organic Less Sodium Coco Aminos use coconut flower nectar and Balinese sea salt to hit the sauce. These are new go-tos to make a meal fancy with just a few shakes.Bigtreefarms.com

Organic Vanilla Coconut Sugar is another Big Tree Farms delight that is unrefined and low glycemic, certified fair trade. I put some in a broth and will soon try these flavorful crystals over yogurt. Use it for baking and beverages and impressing guests.

Let me know what goes in your feel-better broths. Here are some ideas:

·       Rice

·       Egg: crack one whole or let it drizzle in like a stream

·       Green onions

·       Carrots, sliced super thin, in case you don’t have the energy to chew.

 

Share your garden:

I love when neighborhood ap users announce they’ve dug up something in their garden and have plenty to share. I’d texted people I was in for the night on a recent Sunday. But when monkey grass shout-out popped up, I was on the streets headed toward a grass grab. It’s always good to share!

 

Darragh Doiron is a Port Arthur area foodie who travels the world through her kitchen. Share your tips via panews@panews.com

Movie Night: Spaghetti and Spaghetti Western

We love pairing movie nights to dinner themes. I may even dress the part. My husband brought home “A Fistful of Dollars” from an estate sale and that $1 purchase inspired a good time.

            We researched the background of this Clint Eastwood film, including the term Spaghetti Western, so there you go. Spaghetti became the menu. Though my husband may have preferred a red sauce, we didn’t have any. Just like our pioneer ancestors, we “made do.” An olive oil and fresh-from-the-garden herb sauce was no sacrifice at all.

Fun Fact: Clint Eastwood still has the iconic poncho from this movie and says it has never been washed.

 

Find Your Rind: Cooking with Pork Rinds – Nothing says “road trip” like a bag of pork skins. Prep ahead with Southern Recipe, who brings us “small batch” flavors including a hot honey. I took my time with this bag and it’s been “crunch time” for more than a week. Still good. This stuff is so crunchy, I ate some in a hallway so I wouldn’t be heard crunching and make anyone else jealous.

But, have you ever tried cooking with your pork rinds? This thoughtful company goes there.

The Pineapple and Ancho Chile flavor come with a recipe for Elote Street Corn. Coat your corn with these sprinkles.

With Sweet BBQ you can make Savory Pub Mix and Spicy Dill chicharrones become a tipping for Fried Green Tomatoes.

Need to work in your veggies? Make Loaded Mashed Potatoes from the recipe on the Sea Salt and Cracked Pepper bag.

Thanks for the tips, guys. We’re ready to crunch.www.southernrecipesmallbatch.com

Darragh Doiron is a Port Arthur area foodie who loves to match the food to the mood. Reach her via panews@panews.com

How to Easter: Candles burn with family love

 

Ask about the 100 % happiness and smiles guarantee when you visit Becky Murray’s Vintage Cottonwood shop.

               This scented shop full of faith all came about because “God knows what he’s doing,” Murray says.

Foodie find scents include mixtures of strawberry, bourbon and her best-selling Blueberry Barn Pie. Murray mixes the scents, including Spoiled & Boujee, into her own blends of candles, room sprays, car diffusers and laundry detergent. Look for scripture or stories on labels.

Family is tops for Murry and she may get emotional sharing her stories. Her deep passion and love goes into her craft. Family members got scents including her dad’s Sawdust. They’re inspired by her grandfather’s campfire stories and her grandma’s cooking. Grandma’s gets a cherry note.
               She says God put it in her heart to create this venture after doing a “360” turn around on her life.

Personalized labels for weddings, etc. are one of her offerings. Shop for Easter goodies, caps and some good smelling happiness at Vintage Cottonwood, 2002 Magnolia Ave. 2A in Port Neches. I felt refreshed after stopping by.

 

Celery Nests for Easter?

A friend passed an early ‘70s diet book to me that had some attractive selections that I’d love to try. The following is not one of them.

“Great Easter Sunday breakfast to delight overweight children,” is the intro to eggs in celery nest.

You boil some chopped celery or drain a can of bean sprouts to make the nests. Feel free to tint them brown with red and green food coloring. Parsley and onion flakes flavor the nest you form. Crack an egg into the nests and bake.

Do you know anyone of any age that this would delight in 2026?

Darragh Doiron is a Port Arthur area foodie happy to share fun finds. If you have some, send them her way via panews@panews.com

Beach Life upscales yogurt & cocktails

 

I hope I can continue a “beach life” series, because my experiences are by invitation, and I want to keep on this list. My hostess serves breakfast in stages, each one with more treats than many enjoy in an entire day. Everything’s better at the beach. It’s no surprise that yogurt, layered into a parfait with crunchy things and berries, becomes an impressive showstopper. Try this at home!

Meditative reflection time often meets fun with friends and family time at the coast. Catch a sunrise, collect some shells and talk into the night. We’re lucky to live along the Gulf. Read on for a new book that mixes flavor into your beach date.

 

“Beach Cocktails”

You’re going to need a bigger blade.

Surely you’ll be blending fruits and crushing ice all the more after perusing this handy guide.

Let’s talk garnish. If you’ve got lime slices or wedges, edible flowers or cinnamon sticks, you’re prepped to enjoy “Beach Cocktails,” edited by Allyson Reedy. But have you tried a pineapple frond garnish? Just snip off a green stalk and stick it in your glass. Presentation is everything, maybe, but the flavor is in these recipes, too.

Get fancy, then get relaxed with guests with tips from this book. There’s a beauty on every page, from famous resorts, etc. I’m impressed that so many come from Colorado.

            Mix up Dark Sea Scoundrel, Pink Sand Citrus Sunset, The Curse, The Pasadena or The Little Tiger. Make Szechuan Peppercorn and Five Spice-Infused Tequila.

There are also snacks to encourage you to eat like you’re on vacation every day. Remember to sprinkle cotija cheese on your guacamole. Chipoltle powder bakes into plantain chips and Area 31 Hummus in Miami comes with a tropical topping that includes grilled pineapple.

Eye-catchers include:

·       The Eye of the Storm, from Angel Horta Lupiac, Kimpton Surfcomber: Bacardi Superior blanco rum, strawberry puree, passion fruit puree, lime juice and lime slice for garnish.

·       Spirit of Aloha, Royal Lahaina Resort & Bungalows, Maui: Ubi syrup makes this coconut rum and lime drink purple enough become a Port Neches favorite. Of course it has pineapple. It’s from Hawaii.

·       Bog Cutter, Jake Powell, Death & Co., Denver: Four Pillars navy strength gin is new to me, and it’s just one libation in a drink with “more layers than a wedding cake.” Orgeat syrup makes it creamy almond.

 

Darragh Doiron is a Port Arthur area foodie whose white noise is tuned to “ocean waves.” Reach her via panews@panews.com

Ancelet's on Wednesdays; Cajuns are Coming!

Ancelet’s Cajun Market makes some of the best cracklings around. The trick is to get there before they run out. Wednesday is the day to get them. If you are a big fan, I apologize for letting others know. Now you may have more competition. Treat yourself to a little paper sack full, and check out their other delicious offerings.

 

Cajun Hertage Festival – Get ready to pass a good time in the Cajun Capital of Texas. The next Cajun Heritage Festival rolls into Port Arthur on April 4. The bands, the food and the dancing is booked for the Robert A. “Bob” Bowers Civic Center and you don’t want to miss it. Cajun Sounds Internet Live is the host and they always have fun ready for the whole family, including the kids. Get your tickets at www.csir.live

 

Depression Eats

“Don’t throw it away, it’s still good!” My dad lived through the Depression and he saved bags, jars and rubber bands, just as described in a cookbook my friend Missy passed to me. “Depression Era Recipes” offers some recipes and tips that folk back in the day used to round out the budget. Some recipes sound delicious and we still love them today. Other’s sound “out of place” in a world of drive-throughs and home delivery.

Entries include: Eggs in Prison, How to Render Lard, Oatmeal Sticks, Good Cake Without Frosting, Prune Whip and Dyspeptic Bread.

 

Surprises included:  

·       Stuffed Roast Racoon started with ingredients of sweet potatoes and raisins and apples. The final ingredient was really a “young racoon.” It’s not a dessert. It’s stuffed and sewn shut.

·       Stuffed Calf’s Heart includes pineapple juice. Tropical touch?

·       Oysters and oxtails were considered budget items. Now they high-dollar delicacies!

·       Liver Pudding. Not going there.

Finally, here are some tips that you may not find on Pinterest!

 

Hair setting Lotion

1 cup flax seed

3 cups water

Simmer seeds and water together for a few minutes. Strain and thin to desired consistency.

Vinegar Hair Rinse

1 tablespoon cider vinegar

1 quart water

Mix together. After shampooing, use as a final rinse to make your hair shine.

 

Darragh Doiron is a Port Arthur area foodie savoring all things Cajun. Share your family faves with her via panews@panews.com.

Leave what you can this Lenten season

I haven’t met the neighbor down the road, but I’ve been enjoying the thoughtfulness of the little library in this yard. A recent addition is an old newsstand painted red that is now a donation box.

“Take what you need, leave what you can,” it reads in white letters. I noticed it before Thanksgiving and enjoy rounding the bend to see if there’s been any action. Sometimes it looks full of canned goods. Later it’s bags of beans and rice. It’s a joy to leave items there and say a little prayer for whomever will finally open it and get some nourishment.

Lent is a season of almsgiving. Leave something positive wherever you go!

Chutney Mojo –Cashu and Tan are a mother and daughter who ask fans to Stay Zesty, Sweet, and Spicy! It's easy with a jar of  Elephant Green Chili Chutney.

It’s hot on my radar, but not in the spicy way. It actually seems “cooling” to my palate. I love it. They do it with green chili, dried coconut, cilantro, vinegar, sugar and kosher salt. 

I’m lifting this sentence from their PR because I couldn’t write it better: “Our chutney chronicles kicked off when Cashu (a former recipe columnist, culinary enthusiast and talented home chef) was persuaded by Tan (an economics-driven foodie on a mission to share her mom’s chutney mojo) to bring their cherished green chutney to every table.”

I think a fine Lenten meal could simply be this sauce over a bowl of rice. The women sum it up like this: “We believe food is more than just sustenance—it’s a way to express love, celebrate life, and connect with one another.”

Darragh Doiron is a Port Arthur area foodie who loves the heat. How hot do you like it? Share with her via panews@panews.com

Time to get saucy: chili oil, chutney do the trick

People know I love hot sauces and peppers, but it’s not like they call me “hot girl.”

Hotgirlsauce chili oil samples were already on their way to me when I coincidentally ran across a little trinket dish reading “Hot Girls Read Books.” I couldn’t resist and purchased the dish with a particular reader on my radar. Who wouldn't love some spice with their Nancy Drew or Edgar Allan Poe? 

Then the oils came, bless their hearts… in the best possible way. I love them. There was actually no question that I would, but let me state for the record that I do. OG, Crunch and Habanero are the flavors. They’re out of sight and just right. Not too hot for this hot girl. Of course there are recipes. My test for spices is popcorn. I loved a spicy drizzle of all the flavors, and a squeezable version, on several nights of popcorn. Don’t make me pick a favorite. Then I saw a photo on the website of women doing the same thing. Go popcorn. Go Hot Girls. The site also says the sauces ae so insanely good they might be possibly addicting. I’m addicted. Join the Hot Girl club at www.thehotgirlsauce.com

Chutney Mojo – And now for something equally delicious. Cashu and Tan are a mother and daughter who ask fans to Stay Zesty, Sweet, and Spicy! It's easy with a jar of  Elephant Green Chili Chutney.

It’s hot on my radar, but not in the spicy way. It actually seems “cooling” to my palate. I love it. They do it with green chili, dried coconut, cilantro, vinegar, sugar and kosher salt. 

I’m lifting this sentence from their PR because I couldn’t write it better: “Our chutney chronicles kicked off when Cashu (a former recipe columnist, culinary enthusiast and talented home chef) was persuaded by Tan (an economics-driven foodie on a mission to share her mom’s chutney mojo) to bring their cherished green chutney to every table.”

I think a fine Lenten meal could simply be this sauce over a bowl of rice. The women sum it up like this: “We believe food is more than just sustenance—it’s a way to express love, celebrate life, and connect with one another.” www.elephantgreenbrand.com 

Darragh Doiron is a Port Arthur area foodie who loves the heat. How hot do you like it? Share with her via panews@panews.com

Doing the Dew with a twist

 

Were you ever so sure you wouldn’t like something that you tried it to find out for sure? Mountain Dew, aka Mtn Dew is something I never got into. With all the hype over a HARD Mtn Dew, I was tempted to pop a top, still confident of the ensuing displeasure. Weird flex.

I met a woman who was talking southern history and doing the Dew came up. I asked if she tried the hard stuff. She had and deemed it to her liking. She even made some art work to commemorate it. Maybe like Andy Warhol’s soup can? I inquired but she said she didn’t show her work. But she was fine with continuing the conversation. We talked about girls who made prom dresses from Dew labels and other tributes. I asked where she purchased the drink, if it was at a gas station. It was, and we laughed. Then I asked the proper sort of glass in which to serve this elixir. She scrolled on her phone and I asked are you going to show me a… Correct. She showed me a Mason Jar mounted on a pedestal. These are often called a hillbilly wine glass. We laughed again.

The hard version comes in a zero sugar, Livewire orange and a Baja Blast. I tried the regular and it was not bad. But I’ve satisfied that urge and feel no need to try the other flavors. I’ve DONE the Dew. This brand is about as Southern as you can get.

More Southern flavors:

Ready to eat a lot of fish during Lent? Alchemy Spice Co. says “It’s Not Magic, It’s Alchemy.” Chattanooga is where they’ve been handcrafting artisan blends since 2003. You may not even know there is such a thing as blackening powder. They blend it, and it sure makes it easy to spice up that fish on Fridays!

Mrs. Renfro’s as we know that salsa lady’s line started in 1940 in Fort Worth, After surviving the Great Depression, George and Arthurine sold spices and vinegar from their house. She didn’t care for her first name and preferred to be called Mrs. Renfro. Well, that tidbit just makes me love this line even more. It is still family run.

Darragh Doiron is a Port Arthur area foodie who loves Southern food stories. Share yours with her via panews@panews.com

Christian home away from home

 

Welcoming the stranger is a mission of the Port Arthur International Seafarer’s Center. The iconic building at the end of Houston Avenue hosts sailors from around the world who dock here. It takes volunteers and funding to keep this mission rolling. Capt. Michael and Mrs. Tamara Thomas invited supporters to an annual cocktail party. The Feb. 5 event drew a packed house.

Doreen Badeaux, board member, says the center is a Christian home away from home for seafarers visiting from around the country and around the world.

“We visit ships in port, to “welcome the stranger” and assess the needs of the seafarers onboard.  We provide safe, reliable TWIC escorting in and out of ports and other maritime facilities, and provide safe transportation to area stores, churches, and recreational venues,” she said.

“ Most ships today operate professionally and responsibly, but when an individual company does not properly provide for their crews, we intervene. Thus, we advocate for seafarers who are not paid, have contract issues, visa issues, or who are being unfairly denied shore leave,” Badeaux said.

At times, the group has advocated for fresh stores of drinking water for the men and women onboard.

The cocktail event funds the year.

“These funds go toward gas expenses, maintenance and insurance for our fleet of vans. The funds also enable us to hire our seafarer welfare agents who visit the ships and assist the seafarers while they are in port,” Badeaux said.

As for the culinary thrill seeking aspect of the evening, I was hooked on the muhammara dip. I didn’t get to chat with busy Chef Carly, but I looked up the general profile of this Middle Eastern concoction from Syria. Roasted red peppers, walnuts, pomegranate molasses and bread crumbs mix with olive oil and spices such as Aleppo pepper and cumin. It’s smoky, sweet and nutty. This one came with vegetables and na’an.

          Pork belly dirty rice put in a great showing, too. Here’s the full menu from Chef Carly Oubre and her team at Chic Chef Catering & Events:

·       Lobster & Gulf Coast Seafood Salad Mini Rolls

·       Roasted Asiago Stuffed Gnocchi Antipasto Skewers

·       Pork Belly Dirty Rice Cups with Peper Jelly Pipettes

·       Spicy Sweet Potato Muhammara Dip with Crudites, Crackers and Na'an

·       Winter Fruit Salad with Citrus Dressing

 

     If you didn’t make it to enjoy Chef’s nibbles, here’s how you can volunteer and support the center: Call Dr. Keith Jones at 409-982-4504 or email paisc@paisc.org

Darragh Doiron is a Port Arthur area foodie who knows sailors from around the world are enjoying Port Arthur hospitality. Share your foodie experiences with her via panews@panews.com

Style it like a foodie: fork ring

 

Foodie Styling – I’ve always admired pendants and rings made from vintage silverware. Of course a fork necklace is perfect for a foodie like me. A birthday party at Neches River Wheelhouse connected me Rochelle Perrio Jeane, owner of Strands Hairspa and Boutique in Port Neches and her husband, Mike Jeane. Turns out he fashions beautiful pendants and rings from flatware. Check them out at the salon on Nall Street. I’m looking through my collection of  spoons, cocktail forks and butter knives to see if the “just right” piece can be transformed into a very local conversation piece. Imagine how family would react to pieces designed from grandma’s silver set.

Something Delicious – Sometimes I call my husband to the breakfast table by asking “Are you ready for something delicious?”  The other day he answered me that this invitation means I put my heart into something good.

Or, it could mean some trick with hidden cottage cheese.

After “The Young and the Restless,” cottage cheese and sliced weenies were in the lunch rotation of my youth. Mom and grandma liked it. Me, not so much. But a kid didn’t get a vote.

I asked my computer what was the “cottage” in cottage cheese, and it said the name came from American colonists living in small cottages making this cheese using milk left over from butter churning. So, dine on some history.

Lent’s Coming – Do you have some meals that appear on your table each Lenten season? I’ve heard of rice and eggs for one. Share your memories with Culinary Thrill Seekers!

Darragh Doiron is a Port Arthur area foodie ready for some spring blooms. Share your foodie experiences with her via panews@panews.com

Let them eat king cake…

 

 

Don't hate. I love the colors, festivities and flavors of Mardi Gras, with the exception of King Cake. I love the symbolism of the circuitous route of the Three Kings on their way to Baby Jesus. Love the baby, except for the choking hazard. But baby, king cakes are often dry. "Dry as all get out" is one quote I saw. If they are out on a table, tempting me with their thick frosting in purple, gold and green, I can still usually resist. I want to save those calories for shrimp, crawfish and boudain. 

It's okay. That just means more for you. 

So when a friend sent be a big chunk of the Mexican version, I was cool with that. I soaked it over night with egg and coffee creamer and, KITCHEN MIRACLE, enjoyed some French Toast the next morning. 

Cajun, foodie ingenuity at work! 

Famous Eats – “Texas Highways” follows a local boudain trail in “The Missing Link,” a feature in the January/February issue. Redbird BBQ and The Boudin Hut get photos and Judice’s 1927, are also mentioned. I didn’t know The Boudain Hut offers a pattie version for sandwiches. I aim to try some Redbird version with roasted garlic and jasmine rice soon as I can. We know we have good boudain around here, so be prepared. Don’t read this while hungry.

Look to the ‘Shrooms – I’d intended some January pieces to be about getting healthy and those well-intentioned resolutions. Today we lead with cake. But let’s move on to Truwild and the medicinal mushrooms, herbs and roots packed into the jar of adaptogens. Infused with maca, ashwagandha and cordyceps, these capsules are designed for stress and mood support. So think seasons and when you could use some mood support. We’ve got Mardi Gras, Valentine’s Day, Lent and tax season.  www.truwild.com will fill you in.

Darragh Doiron is a Port Arthur area foodie prepping for Fat Tuesday. Share with her via panews@panews.com

Thumbs up to Goodwill shopping

 

Thumbs up to Goodwill shopping  - Attention thrifters, collectors, quirky dishware fans, crafters and those who like warm feet. Groves has a brand-new Goodwill store ready for your exploration. Everybody loves a good find and your purchase will help locals via Goodwill programs. It’s near Bruce’s Market Basket.

Right when I walked in I noted new socks still in the packaging then headed to my favorite department, kitchen goodies. This includes funny mugs and often, things grandmas had in their house. Nostalgia speaking, here. Find goblets to toast, platters to share cookies with friends and curiosities that can't be left behind.  Of course there's lots of clothes, purses, hats and.... books, books, books. 

There’s different merchandise every time you shop. If you can see this photo with the ceramic thumbs up sculpture, you won't find it on the shelf. It came home with me, for reasons I can't altogether explain. But everybody needs to get a thumbs up now and then.

Goodwill Industries of Southeast Texas is at 5901 39^th Street in Groves.

 

January is National Soup Month – Soup month is a thing, and the cool month of January is the time to do it. In my head I don’t care for soup. That’s because I think of some canned, cafeteria style vegetable soups that were some unfavorable memories of my youth. But soup can make us grateful for a hot and simple meal. I have no issue with cheesy potato, savory onion and creamy French soups. Throw in some crusty bread and butter and that’s a great meal. Gumbo and chili are not considered soups so much, but they’re comfort in a bowl and I think January would be proud to count them in. Readers, if you have soup stories, share them here.

“The Continuous Vegetable Garden” -  Does the chop and drop method in a no-dig garden appeal to you? Sounds kind of Ninja to me. But this is from Charlie Nardozzi, who grew up by his Italian grandparents’ farm in Connecticut. All the family lived nearby and had gardens. He’s evolved his techniques to have good stuff cropping up all year round, and teaches us how. I know the feeling of a “compost surprise” and I’d love to have a kale patch at the ready. The mapped-out beds give insight to the concept of “less time, less effort, more food!” Those of us on Southern Soil seem to have the advantage.

Darragh Doiron is a Port Arthur area foodie who loves thrift shopping and estate sales just to find treasures her Cajun grandmother would have displayed. Reach her via panews@panews.com

Are you in the mood for some Janis?

 

If you hung out with Janis Joplin in Port Arthur, you may recognize some scenarios in a graphic novel. If you’re getting the urge to soulfully sing “Ball and Chain,” maybe it’s because it’s Joplin’s birthday season. Born Jan. 19, 1943, she charted her own path from Port Arthur, to Austin, to San Francisco and beyond. She took on the world, and it’s all here in the book “Love Me Please: The Story of Janis Joplin.” If you’ve read any one of the many books on this singer’s life, you’ll get all the references in this page turner from Nicola Finet, Christopher and Degreff. See her on stage, on the streets and on top of the world. Spoiler: Her deep lows are also recounted in this colorful book on a colorful personality. Where to get yours? See Becky at Museum of the Gulf Coast. She’ll set up with a Janis T-shirt as well.  

Is Squid Jerky in the Cards? – Picture this: Thai Chili Lime or Italian Herb Calamari Jerky with a tarot card theme? Squeamish? Skip this. Adventurous Culinary Thrill Seeker? Join The Hermit fan club. Packets adorned with a red-hooded squid traveling through themed landscapes hold your nourishment. Have you ever even heard of squid jerky? The founder experienced this in the night markets of Asia. It’s chewy and tangy and I’m so glad I tried it. I even paired it with apple slices for a most unusual on-the-go lunch. You know right now if you’d like this or if you think a thrill-seeking friend would. Check out this squid at www.thehermit.com

“Your Natural Garden” – Drama, good bones and desire lines. Does this sound like a formula for a steamy romance? Could be. It’s a garden plan. Study the masters’ paintings. We know good things happen in gardens. Kelly D. Norris even provides an epilogue in “Your Natural Garden,” imagining the beauty of neighbors working together to create a sustainable, beautiful landscape. This “practical guide to caring for an ecologically vibrant home garden helps readers understand what works where and that “hyperplanting” could be for you. I love the Creature Features section, reminding that bare ground can help amphibians breed; bees may love your rock cover; and tree-dwelling mammals need those trees for nesting and foraging. Get “natural” and go wild in your garden. Bonus: I even learned a saying that applies to much of life: If you stumble, make it part of the dance!                              

Darragh Doiron is a Port Arthur area foodie loving that Mardi Gras season is headed our way. Reach out to her via panews@panews.com

Get a kumquat contact!

 

I know a woman who calls me when her kumquats area ready. I go pick them. In fact, I have a Groves and a Beaumont contact. Ironically, many people who grow the little orange rounds don’t quite know what to do with them. I pop them in my mouth as soon as I can. The skin is sweet and the inside is tart. The little seeds can be annoying, but every rose has its thorn. This year I actually cooked some in sugar and cinnamon and had a ball spreading this concoction on toast. Sometimes I mixed it with syrup and topped pancakes with it. It’s a southern thing to be proud of. Know your kumquats. And know who can supply them. Thanks to my fruity friends.

 

Wintering –  How about getting with a friend to select a word of the year? Maybe it’s “Adventure.” It’s now a goal you can manifest into action, or even needlepoint onto a bookmark. And you can mark ideas from “A Year of Garden-Inspired Living, Season by Season.” Using a tension rod to deck your halls with greenery, calling a former teacher who inspired you and setting up Sunday Dinners with fun friends are just a few inspirations from this book’s Wintering section. Linda Vater, author of “The Elegant and Edible Garden” wrote this heartwarming book that’s perfectly illustrated by Briana Kranz. I didn’t know velvety green wisteria pods pop open and spiral, and that’s now a décor idea. I plan to put colorful glass marbles into a bowl as a pen holder and enjoy when the sun passes over the collection. Maybe your gift to someone is to get techie with say, grandma, and help her learn how to enjoy screen time with the grands. This is a book you’d like to read a page a day from on quiet mornings. While I can’t wait to see the Springing ideas, I’m trying to be in the moment with Wintering and be patient for life’s next season.

 

Keep Karma Ready – Where do you keep your probiotics? Karma Energy Water keeps them in the lid, dry and potent, until you’re ready for their patented Push Cap technology. That means you push your melon dragon fruit, or some other flavor, down into the bottle to activate your natural caffeine drink. This one has adaptogens of Yerba Mate and Maca extract, vitamin B-Complex and C. This line tastes good, does good stuff and if you recycle the bottle, it may come back to you as a dog toy. That’s fun. Peel, push and shake to www.drinkkarma.com

 

Darragh Doiron is a Port Arthur Foodie ready to walk off those extra holiday calories. January is her birthday month. It has its indulgence challenges. Commiserate with her via panews@panews.com