Plants grow drama

Plants grow their own drama Someone called us new parents as we bragged about keeping an eye on little zucchini developing on our patio. While we’re not sitting around talking to our succulents, we consider that plants “grow” on you, and often have dramatic tales. In “The Nation of Plants,” plants create the first Universal Declaration of Rights of Living Beings. They want respect in this earthly world of climate change. Stefano Mancuso is a leading authority in plant neurobiology, which explores plant signaling and communication. Don’t dismiss this. Of course we want plants to thrive. They feed us. Consider some of the anecdotes within: Did the fortunes of England depend on cats? By nourishing themselves on mice, cats increased survival of bumblebees which pollinated shamrocks that nourished beef cows for British sailors, permitting the British Navy to… Get it? Then there’s the prickly pear which attracted an insect that the Aztecs used to make a carmine red. Spain guarded the process even as the English used it to make their red coats. Someone thought about reproducing the cactus-insect climate in Australia to get more dye, but the prickly pear went wild, invading cultivated land. Burning, rabbits and mustard gas were considered to stop the spread. Each added more problems. Plants deserve respect, and here are two products that will help us respect the gift of plants on our plates: Orga Super Crisps, in Vegan Cheese by Orga Foods, is the kind of snack that is versatile, but they can’t seem to last longer than a rip and a munch. Rip open the bag and try to control yourself. Addictive seed crisps with chia, sunflower, sesame, flax, etc. can be cracked onto salads, spread with guac and hummus and served with soup. It’s a good thing they put the serving size on there or else you’d be tooooo tempted when you unleash the contents of that bag. Garlic & Onion is my second fave. The seed clusters look like an edible mosaic. The cracker itself is artistic Guava Pie

Rosa’s Guava Pie from Porto’s Bakery & Café is simply a sweet and flaky mystery. How could it get from this Echo Park, California bakery’s classic original menu, be “shelved” for 30 years in favor of individual guava strudel and come back to arrive on your doorstep? It doesn’t end there. Pull this flat pie from the box and aim your phone’s camera at the code to get the specs on baking it. I was impressed to the heights this flaky crust rose. It at least doubled in size. The flavor was so good that my husband and I each had a piece as an appetizer. Then we had a main course of rice and veggies and went in for a second piece of Rosa’s creation. That left some for breakfast and the next day’s coffee break. Pie gone. Thanks Rosa, that was a treat. www.portosbakery.com/bakeathome Darragh Doiron is a Port Arthur area foodie who is rewarded with herbs, and floral beauty when she plays in the dirt. Reach her at darraghcastillo@icloud.com

Are Those for me? How sweet is that?

Sugar Plum Chocolates You may feel like you’ve spent a greater portion of 2020 in front of a computer screen. Make sure you take a break. White chocolate anything is my holiday treat and The Signature Chocolate-Covered Cookie Sampler from Sugar Plum, a monther-and-son team making the world sweet for us. Nine milk, dark and white chocolate-covered super crunchy sandwich cookies come in a simply elegant golden tin with a chocolate-colored ribbon. There are peanut butter blends and this family also knows its way around bars and pumpkin spice. From all their offerings, this is the box that will get you hints of coconut, cranberry, toffee and drizzles that make your screen time break memorable. They’re on Dilley Street in Forty Fort, PA, but go ahead to www.sugar-plum.com to get yours.

Missing your Beignet? If you know what it means to miss New Orleans, you may get a longing for that aroma, flavor and puff of powdered sugar in your head. Heidi and Micha Stampley have launched authentic beignet mix through Orleans Foods and Walmart is offering it. No standing in line in the French Quarter for a long wait. I thoroughly enjoyed the batch I made at home though they didn’t come out like the picture. How could they when I subbed oils and cooking methods using a wee skillet instead of a fryer, etc. I never claimed to possess frying skills, but I turned out a lovely batch of warm batter on a cool December morning and sprinkled on that mandatory sugar. The process is easy, as the bag claims. Just add water and let that dough proof a bit. But make sure you have the powdered sugar, too! Milk ‘N Berries Rosa Porto’s original Tres Leches Recipe is the basis for more than a million of Porto’s Bake At Home Milk ‘N Berries cake, which can arrive at your door seemingly too beautiful to eat, It’s not. Do it. Eat those sweet berries, moist cake and rich, sweet cream but know your shipment is designed to thaw a day in the fridge. Can you resist? Some of the excess may collect and in a funny prep note, consumers are told to feel free to scoop it up for added richness or to “pour excess out before serving.” Guess which one I did? If this LA bakery’s creation is your one treat on the way out of 2020, please indulge. Porto’sbakery.com will guide you. Darragh Doiron is a Port Arthur area foodie getting her holiday vibe. Reach her at darraghcastillo@icloud.com