What’s in a LaBove
mug?
Listen to this
tale of a perfect sunrise date.
Remember Jim
LaBove of Cotton’s Seafood? He wrote all those books about catching seafood
from Sabine Pass and getting it to restaurants? He’s been updating his
illustrated Cajun Christmas cards with recipes and such, and he’s got his and
her mugs in his line. That’s just because they are cobalt blue and pink. I’m a
cobalt girl myself.
These mugs debuted
at Port Neches Art Walk and the hottest cards were a Cajun Christmas Tree,
Mosquito Elf, Santa Alligator and a baby racoon. He’s illustrated them all.
Look for a recipe on the back of some.
Now, here’s how
LaBove would fill a mug at sunrise.
What’s in Jim’s
cup?
“For
me, there is only one brand and type of coffee - that would be EIGHT- O-CLOCK
brand and their 100% Colombian variety. When I am feeling like doing
something a little different, I will sometime put a teaspoon of hazelnut
flavored coffee (again Eight-O-Clock) in with the 100% Columbian. It
gives the coffee a little touch of mysterious. I was taught by my father,
Cotton, to drink and appreciate black coffee but on days when we go crabbing,
Dodie and I will bring along a thermos full of hot, Eight-O-Clock, 100%
Columbian and a bottle of Carolins
Irish Cream. Just as the sun is rising over the marsh, we
will pour ourselves a cup of coffee and a (big) glug of Carolins and
somehow it makes the morning's splay of pinks and blues more vivid. The
marsh is home and having a good cup of coffee at daybreak brings back some of
my best memories.”
Are you kidding me?
I want to go along
for sunrise and this special coffee, but it sounds too romantic to crash an
on-the-water morning date with his wife, Dodie. I take every opportunity to
mention that she was a cheerleader for the New Orleans Saints.
Want your own mug?
Next chance to visit with this family and purchase your haul is Nov. 14 at the
famous St. Mark’s Chili Supper & Bazaar. www.cottons-seafood.com is your Christmas Cajun connection.
King of Peppers
– And now, to a field of
peppers where Racha is growing gold. Racha means king in Thailand and I went
for Gold Racha Sauce, the hottest in the line. Organic purple skin garlic and
phulea pineapple is high on even my heat level. Makers say it “starts smoothly
and builds to an exhilarating heat.” www.kingofpeppers.com will heat up the line for you. It goes
“beyond.”
Loving Foods,
Planet – When you want mango salsa and a low carbon
footprint? It’s time for a new book that shows you it all starts with your
fork. Our choices can help cool the planet, says Cathy Katin-Grazzini. This plant-based chef has a book that
should be savored slowly. “Love the Foods That Love the Planet” is full
of thoughts and recipes, including: Asparagus Recoup Soup with Crispy Croutons,
Salad with Baby Roasted Beets and Citrus, Pretty Apple Packets and things that
are new to me and very exciting. Let’s enjoy everything around us.
Darragh Doiron is a Port Arthur area foodie
filling her cup with stimulating coffee, warm pumpkin tea and cozy thoughts. darraghcastillo@icloud.com
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