My
mission to completely rotate the pantry, including every powder and spice, has
stalled at beans. Peas actually. The black-eyed variety, highly celebrated on
New Year’s Day, then less remembered when more flashy beans get transformed
into dips or beans and rice meals dotted with sausage.
I
soaked some dried peas from my stash and it seemed I simmered them two solid
days before they softened. Then there was the dejected half-bag I found in my
late mom’s freezer. I reconstituted them with love. Then I found one more half
package hidden in there, and also a can on my shelf.
Somewhere
through these quarantine discoveries, my husband scowled and announced he does
not “care” for black-eyed peas.
Well,
I’m on a “making do” mission, and I couldn’t let a little setback like that
discourage me. I began to hide the peas. There was BEP hummus. BEP dip. BEP
sauce. He’s on to me, but I’m really moving product here and I give myself gold
stars for creativity.
What’s
the fizz?
My
first taste of Perrier in the ‘70s was underwhelming. Now I can’t get enough of
the bubbly. It’s so…. satisfying. It’s calorie-free. It’s fun. It’s pretty in
your glass.
I
call it fizzy water and it’s a real treat. I don’t abuse the pleasure. I relish
it. SodaStream came into my life. I resisted it, but it has become a daily
perk. I avoided this machine for years until the makers offered to let me try
it. My mom would have been cautious of the canister you must insert into the
back. She was also had a ban against canned biscuits and microwaves, for safety
purposes.
I
could not believe how easy it is to use. Plug it in and put the bottle that
comes with it into the right slot and select your level of fizz. Lots, please.
I punched the button and got a woosh and a show. The bubbles look amazing going
in and last while you pour out our concoction.
As
for flavors, when I treated myself to cans, I went for lemon and lime. Now I’m
playing with a drop of vanilla, ginger juice or a rosemary infusion. The thing
is, there are plenty of recipes for homemade syrups to add coffee, fruit,
chocolate and other flavors to your water. Guess what. The bubbles are enough
of a treat for me. I still want it calorie free. Unless of course, I get to
play with gin or wine or something.
I learned that people were carbonating the cheapest of wines and calling
it “shampaign.” Get it? Sham? I simply added some bubbly water to some red wine
and guess what? Wine coolers are officially back.
Wine
wins
It
started in 1887, and in 2020 I’ve learned a new word: perlage. It’s to do with
all the bubbles that bring aromas of exotic fruit, apple and white pear to you.
Valdobbiadene Prosecco Superiore DOCG has creamy perlage, good with refined
appetizers, risottos, white meats, fresh cheeses and light pastries. I believe
it would go well with Mother’s Day. We all are craving something extra special
these days. Why, Mionetto Prosecco and Rose are released as the “Prestige
Collection” and are even packaged in attention-getting curvy bottles.
All
the fruity flavors a delicate and the bubbles are what you came for. Relish
them. In these times, make every day your special occasion. Please do give
these Italian sparkling wines your attention (you don’t really have to involve
your mother here).
The
Wand
Little
disposable tools called The Wand and The Pour are out to help the (studies
show) 75 percent of wine drinkers who get headaches from histamines and sulfite
preservatives found in red and white wine. Maybe you’ve seen what looks like
little flyswatters for a glass or bottle filters demonstrated on popular news
shows. A father and son team of scientists spent 5 years developing Phoenix
Technology to alleviate headaches, congestion and flushing without affecting
the aroma, taste or color of the wine. I have been sensitive to this in the
past so I tried this product with pleasant results. For more information, go to
drinkpurewine.com
Darragh
Doiron is a Port Arthur area foodie in the middle of this with all of you Port
Arthur News readers. Contact her at darraghcastillo@icloud.com
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