Sisters who Snack together...

 

  My sister arrives with snacks, which have fueled her long drive to Texas. We shop while she’s here for fruits and cheeses. We enjoy them here until she packs up what’s left for her trip home. This time she included some nuts and her special carrot spread. Here’s are some highlights:

 

Jewels Under the Kilt – My sister assembled a “snack” for a visiting friend and centered these jewels on the table. Jewels Under the Kilt maker Lis moved to Canada and found their famous maple syrup too sweet. Over time, on a farm, she grew and roasted nuts and found that authentic maple flavor could soak into her products for something she found so good, she wanted to share it with the world.

I didn’t find why Lis chose the funny name, but got to try some salty, spicy and sweet versions including the Party of 6 tray featuring:

 * Original Pecan

* Ceylon Cinnamon Walnut

* Dry Roasted Salted Almonds

* Plain Roasted Hazelnuts

* Dry Roasted Salted Mixed Nuts (almonds, hazelnuts, pecans & walnuts)

Take a peek under the kilt at what Lis has to offer in the artisan nut world at www.jewelsunderthekilt.com. It’s cool that the box labels are in English and French.

 

Debbie’s Delights – My visiting sister is a hostess who loves a spread and her yearly visits include an H-E-B run. She has to bring back certain Southeast Texas flavors back to Alabama. She got a block of Neufchatel cheese and grated carrots into it for an easy and attractive spread. It was so simple I kept asking how she did it. Carrots and cheese, that’s it. It’s attractive enough for any spread. Pro Tip – She puts the grater on its side and the carrot shreds stay inside for easy collection into the mixing bowl.

 

Need taming? - Have you matured since you started drinking coffee and wine? This is another way of saying "aging." No worries. Acids in coffee and red and white wine can lessen your enjoyment and makers of Coffee Tamer and Wine Tamer have a little something to get you sipping again. Sprinkle a packet of alkalizing granules on acidic foods and to reduce coffee acids by up to 90 percent. Squeeze some into wine for the same effect. Neither affect taste or aroma. Just saying that as people mature, they savor those wine and coffee moments. www.coffeetamer.com 

 

Darragh Doiron is a Port Arthur area foodie who can call enough “snacks” dinner. Share your ideas with readers at darraghcastillo@icloud.com

Doirons unite in Starks

 

A little postcard invited me to a Doiron family reunion at Alligator Park in Starks. What a perfect setting on the water. My sister and I arrived just in time for the prayer and serving. These relatives on my dad’s side had prepared Louisiana-styled chicken, ribs; three kinds of chicken and dumplings; pasta with crawfish; chicken spaghetti; rice dressing; potato salad and more. There was boudain, though we figure they spell it boudin on that side of the river. All good, cousins!

Tony Chachere’s on the buffet table was a natural. I was surprised I didn’t see my No. 1 go-to, Tabasco, nearby. There was Frank’s Red-Hot instead, but nothing I tried needed extra anything. There were great cooks at this gathering.

Then, there was the dessert table. Classics included Butterfinger Cake and all sorts of bundt temptations. Visits with relatives went with door prize call outs, which seemed to last for an hour. I’m sure EVERYbody went home with something.

There hasn’t been a Doiron reunion in 11 years, and I had to miss that one. My parents, Burton and Jeannette, would have loved this gathering that was big enough that we may be placed out of Alligator Park the next time.

 

The Journey

Louisiana trips are an adventure, no matter where you end up.

My sister is old-school at mapping, plus my phone was broken and hers was nearly out of power as we approached Louisiana at the Deweyville Swing Bridge. After a lifetime of scanning the view from the Interstate 10 bridge by the Texas Travel Information Center this quiet, flat entry to The Pelican State was a sweet surprise. Also called the Deweyville-Starks Swing Bridge or Sabine River Bridge, it is a Depression-era project designed to rotate for boat passage. It’s the oldest surviving swing bridge of its design in Texas and one of three in the state.

Hackberry

After the hugs goodbye, we meandered over to Lake Charles. The next stop was Hackberry, where my sister looked for places she’d visit with the folks before I was born. “It’s all so different now” was the quote of the hour. Marsh views make a beautiful drive. But we didn’t spot a gator all day. Sure we have those in Port Arthur, but we wanted to see our Louisiana cousins.

Holly Beach

I used to hear Cajun Ambassador A.J. Judice joke that Holly Beach, Louisia is the Cajun Riviera. Now there’s a wayfinding sign proclaiming this so. We spread out a blanket and joined other families enjoying the surf. We’ve always associated this beach with pigs, but we didn’t spot any of those either.

Back home to Texas

As any summer trip my sister makes from Alabama to Texas, we made a pass through the scenic views of Pleasure Island, enjoying Port Arthur, The Cajun Capital of Texas. We didn’t think we’d be hungry, but I couldn’t resist a bite from all the vittles our Louisiana relatives made sure we took. We’re planning what to bring next year.

Darragh Doiron is a Port Arthur area foodie and proud Cajun. Reach her at darraghcastillo@Icloud.com

Getting 'messy' in The Valley

 

Frito Pie is a Texas classic that never gets old. Your Texas-based Frito bag is slit open on the side and layered with chili, cheese and lots of chopped onions and jalapenos. That’s how my fantasy goes, anyways. This scenario takes me back to the Eugene Field Elementary School carnival. Tastes like fall.

Visiting my husband’s family in the Harlingen area of The Valley yielded a new-to-me treat.

Enter the “Marranada.” In Rio Hondo, Cousin E. directed us to a “hole in the wall” eatery painted bright yellow. Just walk up to the window. The menu is painted on the wall. Cheetos are a favorite of mine, but I went for big, round corn chips this time. The bag, slit on the side, had creamy white cheese and corn ladled onto the chips. Just get a fork and dig in there.

What does this name mean, Cousin said it translates into “messy,” because you can easily drip this goodness all over you. But, YOLO, in The Valley. You Only Live Once, so get messy

 

Icy Donuts – Jennifer Chang Icy Donuts in Groves makes me smile. So does her breakfast eggrolls. This Groves eatery is a popular hit I hope you’ve tried. Ms. Change was discussing her fresh ingredients and how they heat up the sausage to bring out the flavor. She gave me a comment about their business technique and said I could quote her: “We never do lazy.”

Come over for a …. Do you go grilling or to a cookout. Or a barbecue? I read a trend report that found Texas leads in use of the term barbecue. That’s no surprise, but Hawaii came in second with New Mexico and California next. I’d pack up for a barbecue in Hawaii. They grill in Minnesota, South Dakota, North Dakota, Wisconsin and Michigan. Cookouts are likely in the Carolinas, West Virginia, Tennessee and Georgia. It’s all good to me if there’s onions, peppers and pickles set out in each state.

 

Darragh Doiron is a Port Arthur area foodie who’d love some barbecued SPAM in Hawaii. Reach her at darraghcastillo@icloud.com

Valley Guacamole served to your taste

Guac or salsa? Do we have to pick? What about queso and pico de gallo? And green sauce?

If guacamole is your thing, you may be open to anything that whomever else is doing the cooking blends in there. If you’re the cook, try the way I find in the Rio Grande Valley, when visiting my husband’s relatives. It’s a form of deconstructed cooking, I suppose.

 

A plate with a serving of mashed avocado is surrounded by separate smaller piles of chopped tomato, cilantro, jalapeno, pepper, etc. It’s an attractive presentation brought to your restaurant table. Diners blend it themselves. If someone doesn’t want to add the jalapeno, then there’s more for me. Worked in my favor!

 

 

Pro Tip: Here’s an extra thought for your Mexican fiesta. Thick and creamy nonfat Greek yogurt is an excellent substitute for sour cream. Save calories here and use them for more queso!

 

 

Where have you BEAN? - What's with all the "alternative" food out there? Sometimes switches are better for you and taste, meh. Sometimes they are wicked good. Harvest Snaps has added to their bags of baked green pea crunchy stuff to Crunchy Puffs, made with navy beans. Join this navy for great flavors such as Loaded Taco, White Cheddar Jalapeno and Honey Dijon. These puffs are big and would hold a nice dip. These are new items at www.harvestsnaps.com and I'm all about 'em. 

 

Darragh Doiron is a Port Arthur area foodie traveling Texas for culinary adventures. Share with her at darraghcastillo@icloud.com

Cowboy

 

Of all the stand-out dishes at a graduation party I attended in Trinity, off a cove of Lake Livingston, there was one new-to-me. Fajitas, layered dips and multiple cakes tempted. Then I spotted the large round pan on the stove covered with foil. I figured it would be paella but the hostess revealed discada, a Mexican dish of grilled meats.

          Chicken, sausage and peppers were some of the ingredients in a rich, red juice. I tried it and loved it and tried it a few more times. The big round pan is sometimes called a disco, cowboy wok or plow disc cooker. Farmers in Mexico at one time used old plow discs as griddles over a wood fire. I’ve seen these modern versions sold at Port Arthur markets. Other flavors to put in your disco include beef, pork, chorizo and vegetables. Finishing touches could be Mexican beer, Clamato juice, Worcestershire sauce and the Jugo Maggi of Micheladas. I’m ready for the disco.

 

Have a Heart – The hemp heart is the most nutritionally complete food source in the world, according to Evo Hemp, so the put them in nutrition bars with cashew butter and chocolate chips. Consider the variety pack because I can’t pick a favorite from lemon, brownie chip or cookie dough. There’s a crunch in there. I cut them up so they last all day. www.evohemp.com explains why they’re so good. But I believe it is overall my favorite product of this nature so far.

 

“Love Earth Now”

– Ignorant hipsters and befriending a pigeon in a parking lot are just two topics in a book that make you work. Cheryl Leutjen writes some funny stuff on serious topics, and then there’s the exercises that make you think about things, like trees you have planted, or breathing deeply. These writings are collected in “Love Earth Now” with the subtitle “The Power of Doing One Thing Every Day.”  If you think about where your almond milk comes from or put on a sweater instead of immediately turning the heat up, this funny lady’s ponderings could be for you.

 

Darragh Doiron is a Port Arthur area foodie ready to try the flavors you throw at her. Share your experiences at darraghcastillo@icloud.com

Market to HOPE offers sustenance, opportunity to volunteer

 

Market to HOPE (Help Other People Eat) has been making an impact. I’ve heard volunteers share their experiences and organizers speak on how groups around Southeast Texas donate, collect, distribute and accept food for those who need it.

I finally got my chance to serve for a bit of time when my church group had an early Saturday shift. I was impressed with the set up, the offerings and mission of this Catholic Charities project. Miranda Creech, program coordinator, said Port Arthur residents are among those who can fill out paperwork to see if they qualify for this assistance. Sometimes people come in and “shop” through the space, set up a like a store on the grounds of Our Mother of Mercy Catholic Church, 3390 Sarah Street in Beaumont. In addition to produce and canned foods, there were sundries from spices to diapers.

It was drive-through service the morning Ladies of St. Jude served. I had cart duty. Cars were lined around the block and volunteers simply loaded food from the carts that continuously rolled out to the sidewalk. Those accepting the food, who had their paperwork handy, didn’t even have to get out of the car.

I got the perfect assignment on a day I had my step counter on. We’d get a little shopping cart and roll it through stations in the store. When I got there the first stop was milk, then a few feet later bags of bread were hooked onto the cart’s side, then came bags of apples, then a roll to peaches. Next came a bag of frozen meat and I’d take the cart to the sidewalk. More boxes of fruit followed and then we lined up for people to unload into cars and trucks. I’d steer the empty cart back and start all over. The supplies would change as, for instance, milk or watermelon would run out and be replaced by something else, like raisins galore or some new surprise.

               Creech says to call her for your chance to volunteer, or if you need food! She’s at (409) 924-4435, mcreech@ccsetx.org

Food Triggers - While I love the notion of generations of women bonding over kitchen experimentation and family recipes, there are other aspects to the love of food. How did you feel about eating as a child? Did anyone try to change your relationship with food? Does food ever make you feel unhappy? These are journal prompts in a new book by Leslie and Lindsey Glass, a mom and daughter who were not in contact for a long stretch. Imagine turning that around in a way that allows a book collaboration to benefit other. Good job. "The Mother-Daughter Relationship Makeover: 4 Steps to Bring Back the Love" covers a variety of topics and situations we've all experienced, in addition to the food thing. It's good to heal at the table. 

Darragh Doiron is a Port Arthur area foodie ready to hit all the summer grills. Share your crazy ideas with her at darraghcastillo@icloud.com

Squirrel away some snacks

Squirrely Shirley is what I’ve been calling our nightly visitor. You might hear a leaf rustle as she pokes around a flower pot, or catch movement above if she approaching from the awning. Then comes that look. “What have you got for me tonight?” Cute as can be, I made a platform for her with a little half brick as a step. No steps needed, she’s a leaper. If I can get her to nibble at a raw nut from the flat piece of marble, it’s like her stage. Hey, if I’m providing snacks, no fair if you haul them off to enjoy. I’d like to have a little cuteness show. I’ve really come to anticipate her antics, but my husband draws the line at her hopping up onto the metal swinger while he’s sitting right there. A little “shoo” gets her back on the ground and inquiring about the next handout.

We like our snacks, too. Our friend is careful to give squirrels on his walk unsalted, raw peanuts. Too bad humans tend to reach for more sugary, fatty goodies. But I’ve heard of “ingredients-only households” as a term. This means your pantry doesn’t have bags of chips and boxes of cupcakes ready to rip open and devour. You have to work for your snacks a little, such as: open a jar of nut butter and spread some on an apple you had to cut up. Or shred some cheese and melt it onto a tortilla. This isn’t too much extra work in my thought, but just way too difficult for some snackers. A note is that healthy options are often more expensive and less accessible to those in a food desert.

What are your snacks? – As a kid, I’d never have guessed celery and hummus would be a favorite. Hated the stuff in my youth. Popcorn is a snack, or a dinner. Fruit is the tops. If you figure that some snacks make you more healthy and others drag you down, it gets easier. Readers, share what you go to. Here’s an example, below:

Snack Attack - I met a man eating from a beat up bag that looked bleached by sunlight as though it was in the far corner of a parking lot the past decade. I wondered if it was actually "chew" the way he was moving his jaws. Fascinated, this foodie had to ask. He willingly held out a hand of what looked like super-coarse sand, or cornmeal. Well, it was nearly cornmeal. Turns out he's “addicted” to corn nuts and his dentures can't deal with it. He says he tapes up bags of his fave snack and takes a sledgehammer to them, pounding those corns into near dust. Could I make this up? Foodies are everywhere!

Darragh Doiron is a Port Arthur area foodie headed for “ingredients.” It’s snack time. Got snack ideas? Share them to darraghcastillo@icloud.com