You
can join in an epic road trip with three Lone Star travel professionals
trekking the Texas perimeter, clocking about 3,100 miles.
That
total is longer than the 2,907 miles from New York City to San Francisco. Diann
Bayes knows it’s 852 miles from Orange to El Paso, but she was thinking
“bigger.” So she rounded up Morgan Taylor and Debra Bustos to travel the
outline of Texas, which includes the coastal beauty of Port Arthur. The stretch
between Orange and Galveston hit at lunchtime, so the group enjoyed alligator
bites and pistolettes at Tia Juanita’s Fish Camp to refuel, and got a table visit
from singer Hunter Courts.
Texas
is a state of mind, these women agree. They know people all along the way and
naturally everyone wants a visit. They’re even taking Flat Bob and Flat Kelli
from Texas Country Reporter on their journey.
They’re
packing a lot of fun into their trip and you can follow along at
HowBigisTexas.com
Cast
Iron Keto
“One
Pot” does not need equal mushy meals. Cast Iron Keto: 75 Low-Carb One-Pot Meals
for the Home Cook authors/bloggers Alex Lester and Lauren Lester prove it with
photos of succulent shrimp posed atop paella and a fully, white side of
cauliflower rice next to ginger-spiced Classic Indian Chicken Curry. I wish
they could prove it to me in person with a plate of crispy pork belly collards
with kimchi. They update everything with a little savory twist, as if subbing
rice for cauliflower and Portobello mushroom caps for burger buns was not
already enough shakeup for some cooks. I embrace it all and I’m only past the
Land section and into the Sea pages. Nut-free pesto and Reuben casserole just
make me want to get into the rest of the pages.
I
appreciate that authors note they will not pretend that their Southern Gumbo
stew remotely comes close to the read deal in flavor or texture – what with
that pile of riced cauliflower in the middle of the bowl – but I sure would
gobble up a serving of the rich broth with andouille, chicken thighs and
shrimp. You’ve got to give and take for the keto lifestyle.
The
bowls, such as ahi tuna poke salad and surf and turf Caesar salad, that could
be my favorite. It’s possible that I’ve tended to eat this way with some
unexpected combos and garnishes (think edamame and shredded greens) but I’ve
just failed to assemble them so attractively into a bowl. It’s very appealing
to the eye and also makes it look like you have even more delicious food for
your meal. And please, don’t knock walnut chili until you have tried it.
Darragh
Doiron is a Port Arthur area foodie ready to enjoy Southeast Texas and beyond.
Reach her at darraghcastillo@icloud.com
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