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