Stocking stuffers for the Gilded Age and now

 

Mark Twain coined the phrase "The Gilded Age" and encouraged Americans to copy his list of foods he was homesick for when he traveled Europe. Hot biscuits, frog, fried chicken and hot buckwheat cakes made that list. As railways allowed culinary access, Americans became acquainted with pottage puree, spinach a la creme blueberry cake. I'm getting this from the elegant "The Gilded Age Cookbook: Recipes and Stories from America's Golden Era." Becky Libourel Diamond reports patrons would have expected oysters on their menus. By chance, I recently heard that Arthur Stilwell, Port Arthur's rails man, came up with car to get oysters to diners in a fresher state. So fried, scalloped stewed and half shell oysters noted in this book would be perfect for observing Port Arthur's Quasquicentennial. It was another time, where monkey's were the guest of honor and lobsters were elevated from fertilizer and inmate food. Holiday menus included steamed halibut with egg sauce and peas served in turnip cups. If you are concerned your crystal, silver and linens do not meet these gilded standards, the author suggests that plates, etc., gleaned from second-hand stores will make a festive arrangement. Here, here. A toast....

Here are some other gift-worthy items to slip into a stocking or something bigger:

 

·       Don’t tease vegans when you know they are enjoying Jenkins Jellies little jars of Sweet Heat with varieties such as Hell Fire, Fiery Figs and Passion Fire. Pepper jellies with notes including smoky caramel are a favorite fusion of mine. These come packaged in little jars, so fill your stocking first and share with your gluten-free foodies as well. A backyard of pepper vines and fruit trees inspired this California treat. www.jenkinsjellies.com

 

·       I’d been enjoying “scrub-dub,” a loofah alternative, in Glacier Blue for some time without fulling enjoying its full superpowers. The little nubbins that clean and exfoliate your skin in the shower are on a palm-sized palate of not silicone, but Thermoplastic elastomer (TPE). That’s a step up and keeps the nasty mildew away from this tool. Flip it over and the taller nubs massage your scalp for additional body benefits. Pump your body wash on it, flex, squeeze and feel like you’re getting the salon treatment. www.scrub-dub.com

 

Darragh Doiron is a Port Arthur area foodie who has already addressed most of her holiday cards. darraghcastillo@icloud.com

Gratitude Now!

 

                             Gratitude is a daily endeavor, and worth it. Even finding pennies make my day. This year Thanksgiving will be at a new place to our family. A relative has downsized into a complex and she’s cooking dinner. My assignment is cranberries, and I’m recreating my mom’s relish with orange peel, jalapenos and nuts. The turkey salt and pepper shakers at my aunts’ and uncle’s house that used to intimidate as a child are proudly displayed on my own table. With gratitude, I’m appreciating all the blessings that come to me in the way of people I know.

 

                             Now, let’s plan some holiday flavors:

 

Squashed - Go out of your gourd with a jar of butternut squash Zoup! I had some creamy, golden savory vegetable broth with brown butter and sage for breakfast and bam, I was in the holiday spirit. Fall leaf colors would make a fitting centerpiece with a bowl of this, or any other prepared soup or broth. www.zoupbroth.com delivers big jars of beef bone, chicken bone and seafood broth as a complete meal or a starter for other recipes. Bone broth is as trendy as it is ancient. A pantry full of their finished soups, such as chicken pot pie or portabella bisque, would look as fetching as decades-past display of Mason jars.

 

Small Batch – Pop Quiz: What small-batch, big taste red spread in a cute recyclable jar goes as good with porkchops and burgers as it does brownies? I wouldn’t have thought of this myself, but I’m on board with the suggested uses of Small Batch Kitchen’s Cherry Bourbon Chipotle Fruit Spread. Picture this: Brunch, and you impressing guests with the sweet, smokey “je nais sais quoi” on their French toast. However, their paring of Beet & Ghost Pepper Hot Sauce must be announced to the taster beforehand. I’m on the record for loving heat. A warning stiff from the bottle screams “beware.” Earthy, sweet and spicy are the notes, and they are LOUD. Labeling suggests chili or breakfast sandwiches. Next time I’m adding a few drops to Greek yogurt so I’ll have a dip with cooling dairy reinforcements built right in. www.thesmallbatchkitchen.com uses organic, close-by products to mix their magic, and they’re cutting down on shipping waste.

 

 “101 Things to Do With An Air Fryer” offers Sheet Pan Breakfast Hash as No. 1 and Air Fryer Banana Boats as No, 101. In between Donna Kelly suggests twists and fresh ideas for this trendy appliance. Black Bean Melts is an intriguing hoagie. Try healthy options such as cheesy kale chips and some indulgences like Mexican Street Corn Dip. Temptations, yes, but remember why you bought this air fryer. I used to dread brussels sprouts at holidays, as a kid. Now Kelly guides me through a spicy-sweet version with honey, red wine vinegar and gochujang or other thick, spicy sauce.

 

Darragh Doiron is a Port Arthur area foodie planning a gumbo with soon-to-be-leftover turkey. Tell her why you’re grateful at darraghcastillo@icloud.com

Plant Moms, native gardeners, unite!

My ideal garden would draw birds and bees to native plants, keep me in constant supply of oregano and chives and include playful focal points to gaze upon from shady seating. But, I’ll take what I actually have… a flourish of container plants that make me happy. This week’s subject is all about plants, from single desk plants to tucked-in cottage gardens. Let’s play in the dirt:

Don’t hate Alocasia Polly if she ghosts during cutting seasons. She goes dormant. But after a season in a warm spot with reduced watering, she’s good to go in spring. Spider Plant is a good tipper with the secret talent of purifying the air. Golden Pathos is into personal growth. We’re reading from “Houseplant Hookups: All the Dirt You Need to Find the Perfect Match.” Funny and practical, Agatha Isabel (through Maily Degnan’s very mod and uplifting art) shares how to match your wants to a houseplant’s needs in date-ap style. So that’s I “get” that Fiddle-Leaf Fig’s three words to describe self is “big, beautiful and bossy.” In addition to cracking up and thinking of friends, you learn some of these guys are very easy to hang with.

“Happy Plants, Happy You”

– Meditation, decoration and friendship are a few ways Kamili Bell Hill uses plants. This is billed as a plant-care an self-care guide for the modern houseplant parent. Plants, you want this mom. The photos of this book show how your little crispy brown nub in a plastic container could shift into creative planting arrangements that can breathe life into a room. Learn how to care for your baby beauties, fill in spaces on bookshelves, gaze at them to focus your energy, propagate them to share with friends and just generally thrive. Water yourself and your plants, writes Hill. She’s learned her lesson on that… and on Boston ferns.

"What Makes a Garden"

- Among glorious images of plants, notions of color and sound play, the high art of age-old vegetable gardens and even a section on dung, is a picture of Dolly Parton. Curious? So is she. The topic is intellectual curiosity, as she and successful gardeners would have. Jinny Blom has approached this book in a unique way and I suggest you peruse this book and plant yourself your own, individual garden, as you wish.

 

You’ll never have that dream garden with cascading ivy, cheery blooms, secluded benches and perhaps even grazing sheep… until you plant the first thing. “The Cottage Garden” will give you photographic inspiration from around the world, thanks to Claus Dalby. Fancy the hen house in Germany or the story behind “chocolate box cottage?” Lose yourself in these pages, then get digging.

Darragh Doiron is a Port Arthur area foodie whose ideal garden would be mainly edible, entirely colorful and seasonally aromatic. Share ideas with her at darraghcastillo@icloud.com

Is cranberry the new pumpkin?

 

 

 

            If you follow “Friday Night Cocktails” by the page, you must wait until week eight for Pumpkin Pie Cocktail, featuring a puree and maple syrup with a cinnamon stick for garnish. Fall’s fave gourd has been trending for years. Let’s give cranberry some room. Ginger beer and voka gives you a Cranberry Mule, and a cozy feeling, no doubt. A.J. Dean’s handy book offers “52 Drinks to Welcome Your Weekend.” Barkeeps may love this book as well as photographers and those who follow estate sales seeking classic vintage glasses. An image of the cranberry drink resembles an old-world painting rich in color and drapery. Sure cocktails take us back in time. This book shares that some popular ones are actually recent blends.

 “Drink Mixy”  gives adventurous and even “lazy” culinary thrill seekers jars of dried fruits and spices with instructions to fill blend with the prescribed alcohol and to wait three days. Three days? Imbibers will be rewarded. The “Tejas” craft cocktail kit has orange jalapeno, lime and turbinado sugar cube. Add tequila and later make a spicy margarita. Oh, there are other concoctions. But let us skip to “Joy,” for bourbon. Cranberry, orange, rosemary and turbinado sugar will make your Thanksgiving “old fashioned.” See how cranberry is doing that thing? Little red berry? welcome you to pumpkin spice season. www.drinkmixy.com

  Ethics of shopping – I’ve been introduced Purposer.com, a marketplace to shop and sell ethically produced products. You can wear or eat many of them. I felt extra good when I tried these goodies below. Let’s take a peek:

               B’s Gourmet Nuts are labeled “A little bit of perfect,” and I’d add, perfect for all this cocktail talk. Bags of “Decadent Cashews” come in flavors such as black truffle. Consider some for you and some for holiday giving. The endeavor blossomed from a “healthy love” of sharing drinks, food and conversation in a small, intimate setting, their site reads. Does intimate mean “leave me be with these nuts” or must you share? All good. A portion of proceeds benefit cancer wellness, so cheers to good causes.  

            Ground Up – Snickerdoodle Cinnamon Almond, Cashew + Coconut Butter had me mellow with a pretzel stick snack. Then I took the quiz based on my vacation and pastime preferences an learned Ground Up has me pegged as an Oregon Hazelnut fancier. But I’m pretty sure they’d let me in on a Salted eggnog coconut and cashew blend. Their mission is helping women lift up.

Cafetinto – Resembling tiny biscotti or something to carry in a silver Victorian snuff box, Cafetinto is a dainty formation of coffee beans processed with panela sugarcane. Drop one for espresso and two for coffee into a cup and add hot water. Stir and you’ve got an extremely flavorful Columbian favorite. The flavor is unusual for us and the red tint has been said to refer to ink or a common man’s red wine. It’s coffee straight up, easy and exotic all at once. It’s really different and good. A little video of a man simply enjoying is coffee is a soothing watch. This company creates jobs. 

Darragh Doiron is a Port Arthur area foodie not ready to let go of the pumpkin spice craze, but still, open…. darraghcastillo@icloud.com

 

Dish obsessions and getting the chicken's finger

 

                    Small plates are my thing right now. They make my serving seem bigger. I never wanted fancy formal wedding china, or special Christmas plates to be hauled out, treated with extra care and stored again until next year. In the ‘80s I thought I’d never want plain white plates again, but now I think they highlight the food’s colors and textures. But I also like colorful Fiesta ware. When I visited a dish-forward estate sale, I got it. Dishes packed shelves, counters, cabinets and were stacked along the floor. Saucers, platters, mugs and cups seem to sneak in and take over. I’m sure most families around here could use a different cup every day for month and still have more to go. Got a favorite dish at home? A least favorite? Share your stories.

                    Chicken or space travel? Spoiler Alert: This is Texas, so there is gravy. Astro Chicken wears a helmet as a mascot for Layne’s Chicken Fingers. This new hot spot on College Street in Beaumont has cups reading “Giving the finger since 1994.” Born & Breaded in Texas means they began in College Station. Any wonder they wear maroon? There’s no question these fried bites alone or tucked between Texas toast are satisfyingly delicious. You’ll gobble them up like I did, with fries and signature sauce, or a range of other sauces or gravy. The Club Sandwich is extremely popular for a reason. I loved hearing their philosophy. You can be laid back like a chicken, as long as you are precise about something as important as flying through space, or making their stand-out chicken fingers. Yeah, I like that. I like those fries, too.

REDUCE – Bento lunch boxes have been an obsession and I’ve found a new fave. Not only is it a BPA free food-grade silicone in a peaceful green, this baby is leak-resistant, great for portion control and a match for the dishwasher, microwave, and freezer. Foodies wanting to do their part to reduce waste usually have to give something up. We’re not even sacrificing style, here. Take it anywhere. It will softly store your bites. Replenish Home Goods has more in the food-keeping and Swedish dishcloth arena. I’m scrubbing up the kitchen with a feather-patterned towel that replaces 17 paper towels, again, with style. Toss them in the dishwasher. Read up on this black, woman-owned business at www.replenishomegoods.com

 

 

                  Darragh Doiron is a Port Arthur area foodie getting in the holiday mood. Share your finds with her at darraghcastillo@icloud.com

Garbanzos get trendy, again

 

Garbanzos are hip again. Hummus was not my thing in the ‘80s and now I panic if I don’t have three cans in the pantry. This type of chickpea gets blended into dips or used whole in salads.  I see them showing up more at catered events. I used to think they had no flavor, but now I love to enhance their subtle quality with garlic and such for some healthy snacking and meal planning. Side note, I just heard of a cat called Tahini. I should keep more of this sesame blend on hand for the hummus. When I don’t use that to keep it more authentic, I call my concoction bean dip. So when you’re asked to bring something to a holiday party, consider a big bowl with some deep maroon paprika sprinkled on top, and garnished with peppers and fresh herbs. Remember, dipping veggies in your blend is an option to fried chips or crackers. Then you have more “room” for dessert.

 

                  Get MALLOW with me– Far be for me to tell you how to enjoy your s’more, but once you’ve tried Creekside Mallow Co.’s Mallow Bags, you’ll get ideas of your own. Chocolate Chip Mint and Salted Caramel are big squares of small-batch, handcrafted gourmet marshmallows that are blowing minds. My desserts this week have been to savor one skewered mallow, toasted via a chiminea, and enjoying the crispy gooeyness. They’re so big I can reapply the heat and enjoy several rounds from the same mallow. Now get this: they also make round marshmallow “toppers” that go right on top of your cocoa. Hold still. There’s cocoa mix and other yumminess at www.creeksidemallow.com

 

The Spice Girl Kitchen – Kelsey grew up in New Orleans, so I’d trust her Cajun blend. It’s the Okie Rub that got my attention. This pretty jar is her go-to for grilling meats and vegetables and suggested for beans and rice. It smells wonderful and I’m loving it on popcorn and eggs. I can’t wait to get to know it better on a slab of meat. So my sister introduced me to “Reservation Dogs,” set in Oklahoma and these characters keep saying “Catfish is life.” I’ll bet Okie Rub would make the catfish jump, too. This registered dietitian and accidental private chef has blogs on dishes such as sheet pan nachos and gingerbread overnight oats. It’s like when two awesome worlds collide when some foodie is working toward delicious food that is also better for you. See how a visit to www.thespicegirlkitchen.com will inspire you.

 

 

                  Boards – Charcuterie board are still hot and here are some tips on cheeses I’ve tried. It’s amazing how a small bite of a really good cheese can satisfy. White cheeses with nutty nuances are what I’m craving.

                  The Cheese – Rembrandt: A Dutch Masterpiece is 12-month aged Gouda cheese that pairs will with strong ales and fig jam. Are we done here?

                       Let’s continue. Maybe you’ve seen Gayo Azul® at Sam’s Club. Did you know it’s from a renowned Hispanic cheesemaker with a Dutch influence? To me, they are enjoy-alone cheeses, but Celebrity Chef George Duran honored Hispanic heritage month by using these cheeses in Birria Tacos and Open-Faced Honey & Ham Sandwiches. Cow’s milk gives a firm texture and “subtly salty, mild flavor profile.” A tip is that it is so “rich” tasting you just need a bite to feel luxurious. Up your cheese game with these selections:

- Cotija: A firm and crumbly Mexican aged cow's milk cheese with a sharp, slightly salty flavor, perfect for enchiladas, tacos, and street corn toppings.- Dutch Edam: A firmer cousin of Gouda, with a rich flavor and smooth, creamy texture, ideal for cheeseboards, baking dishes, and salads.- European Swiss: A semi-firm cheese boasting a sweet, nutty taste and iconic round holes, suitable for burgers, cold, and grilled sandwiches.

-Queso Blanco: A fresh, white cow’s milk cheese with a slightly salty and mild flavor. Its young age creates an irresistibly creamy yet crumbly texture that holds its shape well, making it ideal for grilling.

- Queso Para Freir: A fresh, white cow's milk cheese with a slightly salty, mild flavor, known for its higher melting point, perfect for frying, sandwiches, and baked dishes. www.gayoazul.com  

 

                   

Darragh Doiron is a Port Arthur area foodie who would love to hear of your food “experiments.” darraghcastillo@icloud.com

Around the world in bites and books

 

Gumbo, cornbread, beans and rice and Esther’s Cajun Cake were some popular flavors at this past Saturday’s Cultural Heritage Showcase, a Quasquicentennial celebration at the Robert A. “Bob” Bowers Civic Center. So many of Port Arthur’s diverse cultures were highlighted with dance, music, art and more. You know I loved the “flavors” part. Hey, everyone else did, too. The Italians included cookies from Rao’s Bakery in their corner. Vietnamese representatives offered colorfully packaged candies in fruit flavors such as lychee. Gail Pellum, who coordinates Juneteenth in our area, served up sweet potato pie bites.

An interesting one came from the Philippines. Cristy Burnham served cassava cake from yucca root and said it was her personal favorite. I loved it, but I was even more attracted to ube (considered a purple yam) that was fashioned into candies and cookies with white chocolate. This food was purple, my favorite color. The group displayed a bowl of the actual yams next to the beautiful cookies. All this purple food ought to go over well with Port Neches-Groves fans. I spoke to several people really enjoying themselves at this Port Arthur “birthday” event.

 

Speaking of global topics, here are some fun books that feature flavors and/or travel:

 

“Cake Mix” – Remy’s new classmates ask “What are you?” Baking a cake with her mom leads to “Learning to love all your ingredients.” This book offers a delicious way of explaining mixed ethnicities to children. Her cake includes flour, eggs and flavorings that make it her own. Her mom explains to Remy about her parents’ backgrounds mixed to create her. Then Mom guides her through a lesson that later the whole class can enjoy. Mikki Hernandez wrote this book created the MixedKids&Co blog.

“The Sun and the Planets” is a supernova kind of cool pop-up book with “wow-grade” tidbits on every page. Patricia Geis is the author. Inside is a 3-D Solar System with Pop-Ups for kids to “investigate like a real scientist with interactive models and mechanisms.” So they’re all paper, but the pull-out star chart is crazy helpful to little scientists. In my school days I’d have wished for a fun book like this for every subject. If the recent eclipse boosted interest at your house, look to these pages for facts that are certainly not “trivia,” such as: Our solar system is a tiny part of the Milky Way, which is just one of two trillion galaxies that make up the universe. Mind blown.

“Brooklyn Bound: A Coloring Book” – You might expect a bagel and deli reference in this adult color book. I found them. Building fronts and street signs guide you through these pleasant pages. Other signs in windows or on buildings are for Peppa’s Jerk Chicken, Fisherman’s Cove, Pete’s Candy, Cold Beer Store, Love Dough Pizzeria. Mikayla Sherfy takes us through Bedstuy, Brooklyn Heights, Vinegar Hill, Coney Island and more. So don’t worry, you can almost feel yourself walking off the calories. Let’s head to NYC!

Darragh Doiron is a Port Arthur area foodie who loves trying new things from everywhere. darraghcastillo@icloud.com