Christian home away from home

 

Welcoming the stranger is a mission of the Port Arthur International Seafarer’s Center. The iconic building at the end of Houston Avenue hosts sailors from around the world who dock here. It takes volunteers and funding to keep this mission rolling. Capt. Michael and Mrs. Tamara Thomas invited supporters to an annual cocktail party. The Feb. 5 event drew a packed house.

Doreen Badeaux, board member, says the center is a Christian home away from home for seafarers visiting from around the country and around the world.

“We visit ships in port, to “welcome the stranger” and assess the needs of the seafarers onboard.  We provide safe, reliable TWIC escorting in and out of ports and other maritime facilities, and provide safe transportation to area stores, churches, and recreational venues,” she said.

“ Most ships today operate professionally and responsibly, but when an individual company does not properly provide for their crews, we intervene. Thus, we advocate for seafarers who are not paid, have contract issues, visa issues, or who are being unfairly denied shore leave,” Badeaux said.

At times, the group has advocated for fresh stores of drinking water for the men and women onboard.

The cocktail event funds the year.

“These funds go toward gas expenses, maintenance and insurance for our fleet of vans. The funds also enable us to hire our seafarer welfare agents who visit the ships and assist the seafarers while they are in port,” Badeaux said.

As for the culinary thrill seeking aspect of the evening, I was hooked on the muhammara dip. I didn’t get to chat with busy Chef Carly, but I looked up the general profile of this Middle Eastern concoction from Syria. Roasted red peppers, walnuts, pomegranate molasses and bread crumbs mix with olive oil and spices such as Aleppo pepper and cumin. It’s smoky, sweet and nutty. This one came with vegetables and na’an.

          Pork belly dirty rice put in a great showing, too. Here’s the full menu from Chef Carly Oubre and her team at Chic Chef Catering & Events:

·       Lobster & Gulf Coast Seafood Salad Mini Rolls

·       Roasted Asiago Stuffed Gnocchi Antipasto Skewers

·       Pork Belly Dirty Rice Cups with Peper Jelly Pipettes

·       Spicy Sweet Potato Muhammara Dip with Crudites, Crackers and Na'an

·       Winter Fruit Salad with Citrus Dressing

 

     If you didn’t make it to enjoy Chef’s nibbles, here’s how you can volunteer and support the center: Call Dr. Keith Jones at 409-982-4504 or email paisc@paisc.org

Darragh Doiron is a Port Arthur area foodie who knows sailors from around the world are enjoying Port Arthur hospitality. Share your foodie experiences with her via panews@panews.com

Style it like a foodie: fork ring

 

Foodie Styling – I’ve always admired pendants and rings made from vintage silverware. Of course a fork necklace is perfect for a foodie like me. A birthday party at Neches River Wheelhouse connected me Rochelle Perrio Jeane, owner of Strands Hairspa and Boutique in Port Neches and her husband, Mike Jeane. Turns out he fashions beautiful pendants and rings from flatware. Check them out at the salon on Nall Street. I’m looking through my collection of  spoons, cocktail forks and butter knives to see if the “just right” piece can be transformed into a very local conversation piece. Imagine how family would react to pieces designed from grandma’s silver set.

Something Delicious – Sometimes I call my husband to the breakfast table by asking “Are you ready for something delicious?”  The other day he answered me that this invitation means I put my heart into something good.

Or, it could mean some trick with hidden cottage cheese.

After “The Young and the Restless,” cottage cheese and sliced weenies were in the lunch rotation of my youth. Mom and grandma liked it. Me, not so much. But a kid didn’t get a vote.

I asked my computer what was the “cottage” in cottage cheese, and it said the name came from American colonists living in small cottages making this cheese using milk left over from butter churning. So, dine on some history.

Lent’s Coming – Do you have some meals that appear on your table each Lenten season? I’ve heard of rice and eggs for one. Share your memories with Culinary Thrill Seekers!

Darragh Doiron is a Port Arthur area foodie ready for some spring blooms. Share your foodie experiences with her via panews@panews.com

Let them eat king cake…

 

 

Don't hate. I love the colors, festivities and flavors of Mardi Gras, with the exception of King Cake. I love the symbolism of the circuitous route of the Three Kings on their way to Baby Jesus. Love the baby, except for the choking hazard. But baby, king cakes are often dry. "Dry as all get out" is one quote I saw. If they are out on a table, tempting me with their thick frosting in purple, gold and green, I can still usually resist. I want to save those calories for shrimp, crawfish and boudain. 

It's okay. That just means more for you. 

So when a friend sent be a big chunk of the Mexican version, I was cool with that. I soaked it over night with egg and coffee creamer and, KITCHEN MIRACLE, enjoyed some French Toast the next morning. 

Cajun, foodie ingenuity at work! 

Famous Eats – “Texas Highways” follows a local boudain trail in “The Missing Link,” a feature in the January/February issue. Redbird BBQ and The Boudin Hut get photos and Judice’s 1927, are also mentioned. I didn’t know The Boudain Hut offers a pattie version for sandwiches. I aim to try some Redbird version with roasted garlic and jasmine rice soon as I can. We know we have good boudain around here, so be prepared. Don’t read this while hungry.

Look to the ‘Shrooms – I’d intended some January pieces to be about getting healthy and those well-intentioned resolutions. Today we lead with cake. But let’s move on to Truwild and the medicinal mushrooms, herbs and roots packed into the jar of adaptogens. Infused with maca, ashwagandha and cordyceps, these capsules are designed for stress and mood support. So think seasons and when you could use some mood support. We’ve got Mardi Gras, Valentine’s Day, Lent and tax season.  www.truwild.com will fill you in.

Darragh Doiron is a Port Arthur area foodie prepping for Fat Tuesday. Share with her via panews@panews.com

Thumbs up to Goodwill shopping

 

Thumbs up to Goodwill shopping  - Attention thrifters, collectors, quirky dishware fans, crafters and those who like warm feet. Groves has a brand-new Goodwill store ready for your exploration. Everybody loves a good find and your purchase will help locals via Goodwill programs. It’s near Bruce’s Market Basket.

Right when I walked in I noted new socks still in the packaging then headed to my favorite department, kitchen goodies. This includes funny mugs and often, things grandmas had in their house. Nostalgia speaking, here. Find goblets to toast, platters to share cookies with friends and curiosities that can't be left behind.  Of course there's lots of clothes, purses, hats and.... books, books, books. 

There’s different merchandise every time you shop. If you can see this photo with the ceramic thumbs up sculpture, you won't find it on the shelf. It came home with me, for reasons I can't altogether explain. But everybody needs to get a thumbs up now and then.

Goodwill Industries of Southeast Texas is at 5901 39^th Street in Groves.

 

January is National Soup Month – Soup month is a thing, and the cool month of January is the time to do it. In my head I don’t care for soup. That’s because I think of some canned, cafeteria style vegetable soups that were some unfavorable memories of my youth. But soup can make us grateful for a hot and simple meal. I have no issue with cheesy potato, savory onion and creamy French soups. Throw in some crusty bread and butter and that’s a great meal. Gumbo and chili are not considered soups so much, but they’re comfort in a bowl and I think January would be proud to count them in. Readers, if you have soup stories, share them here.

“The Continuous Vegetable Garden” -  Does the chop and drop method in a no-dig garden appeal to you? Sounds kind of Ninja to me. But this is from Charlie Nardozzi, who grew up by his Italian grandparents’ farm in Connecticut. All the family lived nearby and had gardens. He’s evolved his techniques to have good stuff cropping up all year round, and teaches us how. I know the feeling of a “compost surprise” and I’d love to have a kale patch at the ready. The mapped-out beds give insight to the concept of “less time, less effort, more food!” Those of us on Southern Soil seem to have the advantage.

Darragh Doiron is a Port Arthur area foodie who loves thrift shopping and estate sales just to find treasures her Cajun grandmother would have displayed. Reach her via panews@panews.com

Are you in the mood for some Janis?

 

If you hung out with Janis Joplin in Port Arthur, you may recognize some scenarios in a graphic novel. If you’re getting the urge to soulfully sing “Ball and Chain,” maybe it’s because it’s Joplin’s birthday season. Born Jan. 19, 1943, she charted her own path from Port Arthur, to Austin, to San Francisco and beyond. She took on the world, and it’s all here in the book “Love Me Please: The Story of Janis Joplin.” If you’ve read any one of the many books on this singer’s life, you’ll get all the references in this page turner from Nicola Finet, Christopher and Degreff. See her on stage, on the streets and on top of the world. Spoiler: Her deep lows are also recounted in this colorful book on a colorful personality. Where to get yours? See Becky at Museum of the Gulf Coast. She’ll set up with a Janis T-shirt as well.  

Is Squid Jerky in the Cards? – Picture this: Thai Chili Lime or Italian Herb Calamari Jerky with a tarot card theme? Squeamish? Skip this. Adventurous Culinary Thrill Seeker? Join The Hermit fan club. Packets adorned with a red-hooded squid traveling through themed landscapes hold your nourishment. Have you ever even heard of squid jerky? The founder experienced this in the night markets of Asia. It’s chewy and tangy and I’m so glad I tried it. I even paired it with apple slices for a most unusual on-the-go lunch. You know right now if you’d like this or if you think a thrill-seeking friend would. Check out this squid at www.thehermit.com

“Your Natural Garden” – Drama, good bones and desire lines. Does this sound like a formula for a steamy romance? Could be. It’s a garden plan. Study the masters’ paintings. We know good things happen in gardens. Kelly D. Norris even provides an epilogue in “Your Natural Garden,” imagining the beauty of neighbors working together to create a sustainable, beautiful landscape. This “practical guide to caring for an ecologically vibrant home garden helps readers understand what works where and that “hyperplanting” could be for you. I love the Creature Features section, reminding that bare ground can help amphibians breed; bees may love your rock cover; and tree-dwelling mammals need those trees for nesting and foraging. Get “natural” and go wild in your garden. Bonus: I even learned a saying that applies to much of life: If you stumble, make it part of the dance!                              

Darragh Doiron is a Port Arthur area foodie loving that Mardi Gras season is headed our way. Reach out to her via panews@panews.com

Get a kumquat contact!

 

I know a woman who calls me when her kumquats area ready. I go pick them. In fact, I have a Groves and a Beaumont contact. Ironically, many people who grow the little orange rounds don’t quite know what to do with them. I pop them in my mouth as soon as I can. The skin is sweet and the inside is tart. The little seeds can be annoying, but every rose has its thorn. This year I actually cooked some in sugar and cinnamon and had a ball spreading this concoction on toast. Sometimes I mixed it with syrup and topped pancakes with it. It’s a southern thing to be proud of. Know your kumquats. And know who can supply them. Thanks to my fruity friends.

 

Wintering –  How about getting with a friend to select a word of the year? Maybe it’s “Adventure.” It’s now a goal you can manifest into action, or even needlepoint onto a bookmark. And you can mark ideas from “A Year of Garden-Inspired Living, Season by Season.” Using a tension rod to deck your halls with greenery, calling a former teacher who inspired you and setting up Sunday Dinners with fun friends are just a few inspirations from this book’s Wintering section. Linda Vater, author of “The Elegant and Edible Garden” wrote this heartwarming book that’s perfectly illustrated by Briana Kranz. I didn’t know velvety green wisteria pods pop open and spiral, and that’s now a décor idea. I plan to put colorful glass marbles into a bowl as a pen holder and enjoy when the sun passes over the collection. Maybe your gift to someone is to get techie with say, grandma, and help her learn how to enjoy screen time with the grands. This is a book you’d like to read a page a day from on quiet mornings. While I can’t wait to see the Springing ideas, I’m trying to be in the moment with Wintering and be patient for life’s next season.

 

Keep Karma Ready – Where do you keep your probiotics? Karma Energy Water keeps them in the lid, dry and potent, until you’re ready for their patented Push Cap technology. That means you push your melon dragon fruit, or some other flavor, down into the bottle to activate your natural caffeine drink. This one has adaptogens of Yerba Mate and Maca extract, vitamin B-Complex and C. This line tastes good, does good stuff and if you recycle the bottle, it may come back to you as a dog toy. That’s fun. Peel, push and shake to www.drinkkarma.com

 

Darragh Doiron is a Port Arthur Foodie ready to walk off those extra holiday calories. January is her birthday month. It has its indulgence challenges. Commiserate with her via panews@panews.com

Andy's Kitchen is familiar comfort food

 

 

 

Culinary Thrill Seekers, let’s dive into 2026 with vigor! If you’re resolving to eat more healthy, know that this can   an exciting challenge. Try new ingredients, new restaurants and dine with friends! I recently tried Andy’s and wonder why it took me so long.

       It’s kind of like “Cheers,” but with eggrolls, soup and crab Rangoon. Familiarity of flavors and aromas is what I find comforting at Andy’s Kitchen Chinese Restaurant. Like Cheers where everybody knows your name, Andy’s knows what you crave in a good chicken, pork or seafood dish. Super-red sweet and sour sauce, soup as yellow as the sun and greens of broccoli fill platters at this restaurant on Jimmy Johnson Boulevard in Port Arthur. Andy came to my table to ask how everything was, and he got my two thumbs up. Maybe it’s the fortune cookies, but I love Asian food this time of year.

Toast the New Year with Tequila – I had no problems watching a couple of mini movies from the makers of Pezuña Blanca. A beautiful woman in silver jewelry enjoys her stunning horses. Later there is surely this tequila in the works, poured from a unique, off center bottle inspired by earthenware and Brutalist architecture. It is “concretely” a positive experience. Hoof it to this organic Tequila Blanco and other varieties in this line, where even the water used has a higher calling. It’s really more high class than the joke I could not resist. The name means “hoof” and the site recalls this saying regarding horses:

 “One white foot, buy him; two white feet, try him; three white feet, look well about him; four white feet, go without him.”

I say it’s delicious. Makers say “Pezuña Blanca, inspired by the legend and good fortune of a horse with a single white hoof, reflects the resilience and heritage of the charros who embodied the spirit of Mexico. Born in the volcanic, red soils of the Amatitán Valley and crafted under at the NOM 1480 distillery, Pezuña Blanca celebrates rich tradition and artisanal excellence.” www.pezunablancatequila.com

Pancakes are Back on the Menu – Because of my GF friend, I’m into trying gluten-free products. Eban’s Bakehouse announces pancakes are back on the menu. Flip some yourself or try some of this line’s ready-made goodies. A loaf of Flaxseed Oat drew me in with the little seeds on top. There’s oat and seeded loafs and cinnamon raisin for breakfast. These are dense and heavy. I don’t know if that’s the proper baking term but I like that hefting a loaf feels a bit like holding a baby. Bring on the sandwiches!

As for their cookies: Crispy Pecan Shortbread, Peanut Butter, White Chocolate Cherry Oatmeal and Cranberry Walnut Coconut Oatmeal hit all the spots.

Ready to get Eban’s into your own kitchen? I made a nice pancake with the “no gluten, no regrets” all-purpose flour blend. I think a quick bread will be next. www.eban'sbakehouse.com

Doiron is a Port Arthur area foodie who will join in those who welcome 2026 as a positive new beginning. Reach her via panews@panews.com