Recycle some joy this spring

 

 

 

Bottled Up and Bottled Out – Flowers make people happy, and recycling makes me happy. I found someone who mirrors my sentiments. I got into the habit saving empty jars that once held everything from yogurt to pasta sauce. They’re handy to snip garden blooms and brighten someone’s day. Neighbors, friends, bank tellers, dry cleaner clerks and estate sale organizers have received these bouquets. Since they often include shrimp plants stems that can be replanted, they are conversation starters as well. Some jars are lovely on their own and others get a decorative band to go over a label that just won’t be removed. So, recently I received a bouquet from someone who does the exact same thing. My gift in a long-necked syrup bottle showed off yellow blooms of a mustard plant. What a perfect gardener-to-foodie presentation. Culinary Thrill Seekers, share some of your stories like that with us!

Flippin’ – Just in time for January’s self-improvement motivations, Rob Cross of Sugar Land offers “Flip Your Thinking: Ignite Your World.” I must read this over time, as there are useful quips on every page. Your house would be covered in sticky notes if you jotted them all down. His topics can boost your harmony in career, marriage, relationships and life purpose. Here’s a taste from the beginning pages:

·       Life happens for you, not to you.

·       Life’s not out to getcha. It’s out to enricha!

·       Go within or you’ll go without.

Mr. Cross, I’m flipping over your book.

Cut Cord Clutter – Snap, Wrap, Trap & Release  is Cord Brick Nick’s steel-weighted, yet squeezy solution to problems you may have not realized you had. Colorful bricks keep your charger cords organized and in place near your desk, bed, etc. OCD much? Kitchen drawers can be cleared of tangles when you wrap cords around this brick and you can even prop up your phone with it. Carry with confidence from www.cordbrick.com

 

Darragh Doiron is a Port Arthur area foodie anticipating turnings of new leaves this spring. darraghcastillo@icloud.com

Nothing corny about loving this

 

Corny – Southeast Texas is rice country, but I also have a long love affair with corn. When I “found” a box of Jiffy cornbread mix in the pantry, a corn pudding became the basis of a friend’s birthday meal. I used Green yogurt for sour cream and we all loved the tang. My latest discovery is corn cobs done up in a West Bend air fryer drawer. I simply can’t get over how easy this is. You can flavor with Cajun, Mexican or Italian spices, and go from there. It’s crunchy and sweet and I can’t get enough. So here’s a tip: When I first realized how mayo-heavy Mexican street corn can be, I balked. I found that a smear of mayo from those packets we all collect will cover many mini cobs for a little flavor that goes a long way. Then pop them in the air fryer.

 

Once Again – Once Again just came out with sunflower or PB graham cracker sandwiches that are great for break time, breakfast or with, one reviewer’s pick, wine. The PB is simply the best I’ve had and I would not be surprised if the sunflower version was even better, as it is “different.” But this line with the racoon mascot will open up your eyes to various nut butters. www.oanb.com

 

                            Keep Going First Aid -  The Pepper family is making safety cool with stylish first aid kits with rainbows, playground and sports aesthetics. In addition to this wrist-band, zipper bag simply feeling good to grasp, imagine the confidence of knowing it’s jam-packed with animal character bandages, packets of balm, burn gel and antibiotic plus little tools. So this goes in cars, diaper and sports bags and bathrooms to help with little boo boos. Getting a scraped knee when I was a kid seemed like a mini doctor visit. We didn’t have cool packs of just-what-you-need-when-you-need it that were so darned cute. I think kids will be happy knowing a Keep Going product is within reach. Check out www.keepgoingfirstaid.com to survey this impressive selection. Totally giftable, too.

 

Darragh Doiron is a Port Arthur area foodie headed into all the flavors of February. Did someone say chocolate? darraghcastillo@cloud.com

How to love Brussels sprouts

 

 

Soup Month Faux Pas -  I’m not afraid to share a culinary mishap. January is National Soup Month, so maybe anything goes. This mess-up was a Culinary Thrill Seeking experience. It was Taco Tuesday and I was going to transform some leftover beans into a soup by adding some Tex-Mex spices. And some spinach, just for good health. A little rice was going to make this a warm meal. While stirring, I realized the brown liquid was my leftover gumbo, not the beans. By this time I’d added the other seasonings! Guess what. It was not horrible. It was just not what I’d expected. Yet, I won’t repeat it. Don’t try this at home.

Frying High – Words I’d never thought I’d utter: “I love Brussels sprouts.” To be clear, I love them with olive oil and balsamic vinegar from my new West Bend 5 quart air fryer with a drawer that delivers crispy goodness. This little investment of dollars – and counter space – can improve your veggie game. As a kid, I hid from boiled vegetables, but with this appliance, I can gobble them up as if they were party appetizers.  If you’re the frugal sort, know that I’ve also used it to bring new crispy life to faded chips, nuts, etc. I’m late to this trend and totally on board.

New Pepper In Town – This pepper fiend has discovered a new-to-me pepper and it’s only January. Marupi Pepper is from the Amazon Rainforest. Amazontella offers it in a blend with habanero, salt, dried garlic and (something else rather unusual) chicory. It’s spicy and savory and a bit sweet. So far I’ve savored it over boiled egg, avocado and popcorn. This company also makes Cupacu Pepper fruit spread that’s perfect for boards, pairing with Manchego, warm toast and even cheesecake. Now that’s a culinary adventure. Take it.

 

Darragh Doiron is a Port Arthur area foodie ready for new words, new flavors and new challenges. darraghacastillo@icloud.com

Sort through those spices for National Soup Month

Spiced – The holidays is when I organize the spice supply. No kidding. It’s all good for January, National Soup Month. Any little dabs go into the Cajun, Tex-Mex or other categories and go into soups, or even yogurt tips. Estate sales find headed to kitchens for vintage jars and shakers. It will surprise you every time when you start processing what you’ve collected in a year. The spice cabinet should be an appealing source of inspiration. If one place in my home looks like a magazine, it’s the spice area in my kitchen.

 

 

Serving Your Gut: Food as fuel and positive self talk may not be radical new topics, but January’s resolutions often remind us to take care of ourselves. “Why Am I Eating This” has Sandy Robertson updating her book with a focus on nourishment. Remember to eat slowly, show gratitude, consider if you are really hungry and if a smaller portion would do.  These reminders have been serving me well as I serve myself fresh veggies.

 

 

Nuts to Baking – PB Fit has a multipurpose peanut flour baking blend that’s a 1 to 1 swap for white AP flour that has 80 percent less fat than almond flour. I’m not a baker, but I sure wanted to try this stuff. It cranked out one of my most attractive pancakes ever. People maybe have an expected taste for pancakes, so I think the cookie and muffins made from this stuff will be the best format for experimenting. www.pbfit.com

 

Darragh Doiron is a Port Arthur area foodie serving the soup in January, National Soup Month. Share your tips at darraghcastillo@icloud.com