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.