Falloween brings pumpkin alerts

 

It’s Autumn. Have you fashioned your wheat wreath and arranged dried flowers in a hollowed-out pumpkin yet? Bit much? A book below will inspire you.

So Southeast Texas brings fall colors from construction paper instead of the leaf peppers hunting color changes up north. We just are happy for a few days of sweater weather.

These calendar pages bring little names suitable for your next Instagram: PSL for pumpkin spice latte and spooky season. Falloween is when you’re ready to bring out your décor ranging from little orange lights and cats in hats to cornucopia and turkey salt and pepper shakers. Around here, with throw in sugar skulls for Dia de los Muertos.

When pumpkin spice everything began showing up on shelves, I started posting Pumpkin Alerts in this column. Here's the first of 2027. Hallow them out for holding flowers, an idea from the book mentioned here.

The book discussed below covers all seasons in a French way that Texans in the Cajun Capital can adopt. Dive in to this fall feeling. Before you know it, we’ll be ready for another mood and celebration. Mardi Gras Port Arthur is coming Feb. 5-7, 2027!

A fall flavor with some spice – I met the Michelada Man giving samples of Mandolada Michelada Mix. There was a bit of a line for this local product and I’m glad I made it through. His tip is this mix will work in Topo Chico. Nothing stronger needed for this fall kick.

Micheladas are often called a Mexican Bloody Mary, made with beer and lime juice with a savory addition of tomato or Clamato juice. Not for everyone, but Southeast Texans and Valley Texans can sure relate. A salt-rimmed glass and maybe some celery or jalapeno on a stick makes a presentation.

Visit www.mandoladamix.com to learn where you can get the mix in Port Arthur. Treat yourself, don’t cheat yourself, the page suggests.

 

“French Country Cottage Seasons” is a book about your house and garden. Or how your house would love to look in each season.

      Fall festivities? Let’s go. Have you thought of arranging dried grasses with your best crystal? Or in an old wooden work chest? Topping your chocolate cake with chamomile blossoms? Wouldn’t that look smart?

            Courtney Allison had me at “foraged bits.” She’s taken grocery store blooms and foraged for sticks and leaves in such in the yard to make a personal and spectacular presentation. If you’ve found some natural wood sticks, go ahead and whip up some caramel-drizzled apples with almonds and make those sticks the handle.

            Other seasons, don’t get jealous. Here’s what this lovely picture book offers for the rest of the year:

·         Winter – Wrap gifts in “old” newspaper for a sentimental look and imagine the color in a butternut and beet salad. Warm up with butternut soup in baked pumpkins.

·         Spring – Create an outdoor spread near old-grown camelias that appear to drop pink blossoms like fallen snow. Adorn a homemade pie with roses. Gather bouquets to leave on chairs as a backdrop.

·         Summer – Do you remember to gather blossoms in teapots and such in bathrooms when you entertain? Herb cuttings drying upside down long a planked wall is a favorite aesthetic. Try a spaghetti squash bake.

Darragh Doiron is a Port Arthur area foodie ready to share pumpkin alerts. Share your tips with her via panews@panews.com

Fabled Grounds gives fall vibes

 

Gowns Galore, a fiesta and Louisiana classics

 

 

Need a dress connection? Gowns Galore has the white dress you can wear after Labor Day!

            A recent donation of several formals - in white and off white - may be rented and worn for the CavOILcade coronation, Blue and Silver Ball, Cotillion, Neches River Festival and maybe even Mardi Gras!

Headed down the aisle and don't want to spend thousands on a dress you wear for a few hours? Check out the wedding dresses.

Rent these beauties for a fee. Return them within 3 days of your event and you'll get $25 back. Browse the racks at Texas Artists Museum in Port Arthur. Designer names, several sizes and plenty of sparkle await. Make an appointment with Pam Trosclair by calling (409) 719-7828.

Mexican Heritage Fiesta – This year’s fiesta was packed with people and excitement, great food and music. It’s one of those Port Arthur experiences where you can see everyone you know. I shared a flavorful torta with my husband. I rarely order this sandwich because I’m usually about the chips and salsa at a Tex-Mex restaurant. We can’t have ALL the starches in one day… I chose wisely. 

With Mexican culture on my mind, check out this new cookbook on the topic:

 Comemos: Plant Forward Recipes Celebrating Contemporary Mexican Cuisine – Cactus, avocado, tomato, onions… Theres no reason “meat lovers” have to avoid any recipe from this book. In fact, chorizo – real or vegetarian – is optional on some dishes. It’s plant “forward,” and we here in Southeast Texas are familiar with the Tex-Mex version of these foods. Alejandra Graf goes in deeper and comes out lighter. These recipes are friendly and healthy. There’s no doubt they look delicious. How about kimchee pico de gallo, potato chorizo tostadas and beef mushroom stew in tomato sauce? They had me at Frijoles Puercos, or loaded Piggy Beans. For dessert, try candied pecans (the cayenne is optional).

Guess the cuisine -  Figs from the back  yard accompany Creole Cream Cheese for breakfast. Tacos have fried oysters and chicken livers. There's beer cooked into the beans and rice.

Do  you know where you are? It's where I'd like to be.

"Louisiana Life" magazine put out a Culinary Louisiana Calendar that would have your mouth watering into 2028.

Some very state-specific recipes include Louisiana Satsuma Vinaigrette and Mirliton Quick Pickles. I'll take some of those quail eggs, too.

 

Darragh Doiron is a Port Arthur area foodie wishing you all the flavors! panews@panews.com

The pantry gifted with friendships

 

Flamingos are a thing with me. They symbolize fun, relaxation and a beachy, palm feel. My kitchen is full of them, because people keep giving them to me! My pink pals help me cook and guests always comment on my flamboyance of flamingos.

Pickle earrings, a Yellow Submarine tea maker and other foodie gifts come my way and I love it. Later, I’ll share more about how they fit into my pantry and other décor. Today, remind yourself that little presents and notes that fit into the theme of both the sender and the recipient can truly make someone’s day.

Cooking like Wes - There is no way one could browse through “The Wes Anderson Cookbook: Whimsical Recipes Inspired by the Director and His Films” and not begin to plan a party. Or several parties.

The director known for palates, framed portraits, quirky defined, the Wilson family and Bill Murray roles, is from Houston. “Rushmore” was filmed in Houston and Baytown. Anderson is a delightful enigma who who brought us “The French Dispatch,”  “Bottle Rocket,” “The Royal Tenenbaums” and many more.

            His films make us laugh, and wonder what exactly he may have meant and make us hope that we “got” it. No need for alarm. We can watch them again and again.

            This book is from Chris Peterson with Recipes by Michelle Anderson and illustrations by Heidi Peel. It is unofficial and unauthorized, and pure fun.

            Be prepared to watch these movies as research and then make and serve the food to understanding film buffs and enjoy the whole process again. Do this with every movie mentioned. Bonus points if you experience a film for the first time which you may have missed.

A quick peek of selections from this beautifully illustrated Harvard Common Press book include:

• Motel Room Margaritas as inspired by Anthony Adams’ bucketful from the ice machine.
• Lime Mocktail to cool the Indian heat from “Darjeeling Limited”
• Hibachi Chili,  a restorative memory of “Isle of Dogs”

 

“The Art of the Clash” – Permission for tension is Sophie Oertzen Willilamson’s gift in a coffee-table sort of design book. Anything can be curtains if you want them to be. Color is your statement. If someone gifts you a trunk, you have a coffee table or book stand. “A Manifesto Against Mundane Design” is the subtitle. She says your mix is like having a chocolate chip cookie with salt flakes, and then having the classic without the salt. Something is just missing after that experience, and it’s the tension of your creativity. You are your own closest friend, her mom taught her. Show off your books, use your colors and create your tension.

 

Darragh Doiron is a Port Arthur area foodie surrounded by sentimental trinkets and making art clash. Share with her via panews@panews.com

Burton's back from the bayou meal

 

French bread, Steen’s syrup and rat cheese.

I’d say this was my dad’s favorite meal when we would return from Louisiana, but he usually tore into the hot bread before we hit the border to Texas.

         Loaves of French bread were gifts to neighbors who checked our mail and otherwise missed us on the block when we’d visit grandma’s kin in Lafayette.

         Dad would also get a can of dark, fragrant Steen’s 100 % Pure Cane Syrup and a hunk of yellow cheddar, which he called rat cheese. Mom would drive home and he’d nibble. When we parked he was off to deliver the bread and unpack Betsy, the blue Plymouth.

         Naturally, we loved boudain with that meal. It may have been “boudin” when we purchased it in Louisiana, but the spelling changed when we crossed the Sabine. The flavor remained intact.

         My daughter just celebrated a birthday and that was her birthday brunch. I have a photo, but full disclosure here. The can in the photo is a prop. My mom used it as a pencil and art brush holder for decades. It matched her yellow kitchen office theme.

Shoes like Feathers

The Weitman family is new to me, but they’ve been bringing a philosophy of comfort, quality, and fashion since 1984. Wonder what the styles were then, because the current selections online are spot on for comfort with much more style than comes to mind with that word. Weitman folk are bringing good foot feelings and good looks together.

Here’s a phrase they say they hear from customers: "These are the only shoes that I can wear!"

I can relate. Shoes are manufactured in northern Italy and get shipped from New York State.

My Southeast Texas fall farmers’ markets excursions will benefit from Eric Michael Liat Cork Platform Sandals that are… like feathers on my feet. They’re just basically two black straps over a wedge overing a timless look. Easily adjustable, I expect to rock this look for several seasons. Check out the styles atmwww.laplumeshoes.com

Darragh Doiron is a Port Arthur area foodie whose meals come with back stories. Share yours via panews@panews.com

Bowled Over by Curry Bowls

 

Bowled over…

 

            Trends come and go. When restaurants started promoting “bowls” I was intrigued. It seems like they could charge more because it sounded more fresh and modern than a “platter.” How about a yogurt, berry and chia seed bowl with slivered almond topping? That will be $12.99 please.

            Mexican bowls of chorizo over beans and rice were a hit, and the list went on. I thought I’d try a week of bowls at my house, but I didn’t run the dishwasher and eventually went back to plates.

            My totally-not-authentic-but-really-good-bowl was a Curry Bowl, with rice and greens and raisins with yogurt topping. Served outside in Southeast Texas, one would imagine it was as hot as the temperatures in India.

 

“Every Bite Counts”  - Spoiler, it’s good for you. This may come as a shocker to some of us, but there are people with lower appetites who struggle to stay nourished. Rob Hobson’s book is about smaller portions and smart nutrition for eating with low appetite. Look for 100 easy, nutrient-dense recipes, the cover notes. 

Recipes include: Chicken and Fennel Pork Stew with Tahini Drizzle; Marinated Tofu and Sweet Potato Skewers with Lemony Yogurt Dip; and Lentil, Chicken and Roast Carrot Protein Bowl. If the long titles still overwhelm you, check out the photography and you’ll see how temptingly it all comes together.

I love these meals and a tip about blending cottage cheese with a little yogurt as a creamy thickener. It adds drama and sneaky nutrition to a plate. If this was at a restaurant instead of your home kitchen, it would be a significant upgrade. Got to love the do-it-yourself mode.

The first part of the book offers tips on nutrition, such as adding mashed chickpeas and avocado and lemon to tinned tuna for a nice spread. The second part is all delicious recipes. Flip through and dig in!

Darragh Doiron is a Port Arthur area foodie who loves a meal out of bowls, plates, cups, paper boats, napkins, etc. Share your finds via panews@panews.com

Eugene Field Cook Book busts open the nostalgia

 

            I can’t imagine I’ll ever part with my two editions of Field’s Cookbook. Eugene Field Elementary teachers bonded in the ‘70s and typed up their recipes on old school typewriters. These were copied and stapled, with the cover being a hand-drawn scene on construction paper. Maybe it was a PTA fund raiser and mom sent me with a completed form and a dollar or two to take them home.

            Eugene Field in Beaumont was named for the “children’s poet” noted for nursery rhymes such as Little Boy Blue and  Wynken, Blynken, and Nod. I liked the one about the gingham dot and the calico cat (side by side on the table sat).

Some classmates recently gathered for beach time and I pulled out the books. We remembered the teachers and the food of the era. Times have changed. Convenience products ruled and calories seemed to not be a thing. Even writing styles have changed. A recipe calls for a 10 cent-sized bag of marshmallows. How many would that have been? We laughed because you can’t find that anymore.

            Dump food, so called because of their method and ease of preparation, were hot topics, so stay tuned for two “dumps” below.

            One of my Camp Fire friends would bring Mississippi Mud to our group meetings. Her mom’s recipe is in one of these books and would still rock any potluck today.  That casserole dish looked like a flowing river of chocolate and marshmallow cream. We’d scrape the chocolate out of the corners of the dish and return it empty.

Many “salad” recipes could also double as a dessert. They were not low-cal options. Forbidden Fruit Salad involves a jar of commonly obtained fruit salad, berries, nuts, sour cream and marshmallows. I can’t figure what made it so forbidden in the ‘70s.  

            Side note: A friend brought a salad full of fruit and creamy stuff to a potluck and it went over extremely well. These are classics.

Field’s Cookbook in the 1976 version features a green construction paper cover with hand lettering, inked in with a ballpoint. An onion girl wears a dress and a bow on her sprout head. She’s waving a hoe at a little bunny who is connecting with a carrot who smiles down at him. I don’t know why they would be friends. I think that carrot is about to get munched upon.

Featured here:

Sombrero Dip featured butter, green onions (tops and all) chopped with garlic, bell pepper, green chilies and a can of chili con carne with pepper sauce and American cheese.

Tiny Sausage Balls, Cucumber Party Sandwiches, Bisquick Pie, Chicken Loaf and Western Meal In-Oven are among the ’76 selections.

The red-covered book is undated and I believe the drawing is a shoe about to be boiled on the stove. Can’t quite tell. But containers marked SALT and P are at the ready.

 

So nostalgic cooks, get some kids into the kitchen and try some of these comfort foods:

 

Dump Cake

1 medium can crushed pineapple

1 can cherry pie filling

1 box yellow or white cake mix

1 ½ sticks oleo

½ cup chopped nuts

Dump pineapple over entire bottom of well-greased 9- by 13-inch pan. Dump the cherry pie filling evenly over pineapple. Dump the box of cake mix evenly over cherries. Slice the oleo evenly over cake mix. Sprinkle nuts. Bake 45 minutes to 1 hour at 350 degrees.

J. Williams

 

Dump Salad

Put 2 cans of Mandarin oranges in bowl (drained) and 1 small can of crushed pineapple (drained).

Add 1 large cottage cheese (small curd).

Add 1 large Cool Whip.

Sprinkle 1 small box lime Jell-O  (dry) over all and mix well. Chill and serve.

Lois Rogers

 

Darragh Doiron is a Port Arthur area foodie who’s never in the “dumps” when cake is around. Share with her via panews@panews.com