Doirons take Starks

                   Last summer my sister and I reconnected to Louisiana Doirons at a family reunion. Since I hadn’t seen them in years, I kind of forgot this branch was Pentecostal. The Texas branch was raised Catholic. They welcomed us with joy. But this year I wore a floral dress instead of the denim shorts I had before. They loved on me again. I even got a cemetery tour.

                   A week before I met a woman from Starks and I told her I was headed that way. We got excited and loud.

“I’m going to Starks!” I exclaimed.

“Where is the reunion?” she queried.

“At the Pentecostal Church” I said. all loud like.

“Which one?” she shot back, even louder.

I looked perplexed. She belly laughed at my expression. I know Starks is a small town, but they’ve got TWO Pentecostal churches?

            I found where I was supposed to be, then drove around town. At Dress Like an Angel, I mentioned why I was visiting and a woman said she’d just driven past First Pentecostal and it looked like people were arriving. Got to love those small town connections. More Starks Road Trip highlights here:

·       My old gumbo pot still faintly reads DOIRON in a neat lettering my mother made with Magic Marker in the ‘70s. Good job, Mom, that pot went to countless parties and always got back to you. This time ALL the plates, cups and coolers were all marked DOIRON. There were also LSU serving pieces.

·       Style note: I admired a vintage blue bauble on a relative’s top. She’ fashioned ‘50s era earrings into a new use by clipping them over the neckline.

·       A hostess gifted me a tea-filled mug adorned with pink roses. She asked if I could read the French. De La Feté donne Par La Ville de Paris. She offered me a “life of the party” translation. Fascinated, I later researched the phrase referring to a city holiday in order of a royal wedding or national affair. A related artwork  portrays air balloons decorated with men on horseback floating above the city. That notion makes my tea fancy.

·       Relatives told me they shop for groceries in Orange, as it’s the closest store. When I enjoyed leftovers later, I reflected that ingredients were purchased in Texas, assembled in Louisiana, and sent back home to me in Texas.

·       Dress Like an Angel is a big ol’ fashion shop with a big, big ol’ chandelier. Anyone will tell you there are plenty of churches in the area and there must be an outfit from this place in every pew come Sunday. I asked about chocolate chip cookies by the counter. The pastor’s wife of the church across the street makes them. Saleswomen pointed to Calvary Apostolic Church. We chatted and it turns out both women working the store hailed from Port Arthur.

·       The dress shop women did mention that this area is not as Cajun as people in Lafayette. I asked what they were and one described the area as a “no man’s land” of folks maybe hiding out from the law and that’s why there are so many name variations from this locale. She hastily added that it’s not that way anymore and there are many churches in the Starks area.

 

Wrapping up the day: The relatives loaded me up with leftovers at the end and I turned the car toward Texas. My next stop was Delta Downs, where I read a book until it was time for Catholic Mass in Vinton. Now those are some things that branch of Doirons would probably not do at all. But I turned out okay.

 

I attended Mass at St. Joseph's Church in Vinton, Louisiana. They announced we would pray for hurricane protection. I looked around for the prayer card. This congregation recited it from memory. While there may be variations, areas of Southeast Texas and Louisiana include thoughts such these:

We live in the shadow of a danger over which we have no control: the Gulf of Mexico, like a provoked and angry giant, can awake from its sleep, overstep its conventional boundaries, invade our land and spread chaos and disaster.

During this hurricane season we turn to You, O loving Father. Spare us from past tragedies whose memories are still so vivid and whose wounds seem to refuse to heal with passing of time. O Virgin, Star of the Sea, Our Beloved Mother, we ask you to plead with your Son on our behalf, so that spared from the calamities common to this area and animated with a true spirit of gratitude, we will walk in the footsteps of your Divine Son to reach the heavenly Jerusalem where a stormless eternity awaits us.

 

Darragh Doiron is a Port Arthur area foodie with Cajun roots. Let the good times roll with her by sharing foodie tales via panews@panews.com

Pumpkin photo op at PA educational garden

 

 

Bring your little pumpkin spices to a photo op in a fun fall setting. It's free, and you'll likely learn a little something. The Grow With Me Community Garden could be considered a hidden gem, but if you drive around to the back of the Port Arthur Health Department, you'll find it! 

Broccoli, cauliflower, mustard greens and pumpkins are growing in the WIC garden behind the building at 5860 Ninth Avenue. Between colorful beds of herbs and veggies, the educational garden will feature QR codes designed to get you to nutritional info and recipes for healthy living. 

A garden is my favorite place to be and I enjoyed my lunch at a table in the shade. I eyed a barn setting among the pumpkins just waiting for costumed kids to pose. I even heard a rooster crowing nearby. 

Foodies love learning something new. Go to the City of Port Arthur Facebook page for info on gardening classes. Roots & Shoots sounds like fun. 

 

I’d eat it “Everiday” -  It’s ridiculous how much I love the red pepper chili sauce at Asian restaurants. I even drizzle it onto my empty plate while waiting for my order and create art by dragging my chopstick through the shiny red-orange oil. People have photographed my hot oil sunbursts.

Now you can get that kick from the debut line from the creator of Healthy-ish & Happy and the Clean-in-15™ program. She says Everiday Foods is rooted in a flavor-first philosophy that prioritizes care over convenience.

Can you handle the heat with these flavors?

House Red Chili Sauce with kaffir lime and pitted dates

Sambal Chili with galangal, lemongrass and turmeric

Garlic Chili with chili padi and coconut aminos

Mala Chili Crisp with sesame Sichuan Peppercorn and five spice

Makers say it is free from seed oils, gluten, dairy, and refined sugar. Instead it is created with extra-virgin olive oil and mouth-watering combos. I’m having this on popcorn, eggs, potatoes, veggies, rice and pasta. I love the heat and I must say, a little of these goes a long way. They are wonderfully intense.

Holiday hint: Mix these into dips for party spreads. everiday.us.

Darragh Doiron is happy in the garden and at the table. Share with her via panews@panews.com

Rao's brings the pumpkin spice to Port Arthur

 

Port Arthur welcomes a new stand-alone Rao’s Bakery to Port Arthur. This spacious spot shows why the area has been sweet on Rao’s since 1941. Colorful cakes, fragrant coffees and cookies to go are all pretties ready to tempt. This shop crossed the line from the Nederland site to 3340 FM 365 in Port Arthur. More than a bakery, it’s a gathering place. Meet a friend now. They have plenty of pumpkin spice offerings. I checked.

 

“Brunch Season: A Year of Delicious Mornings from The Buttermilk Kitchen” – I’d have begun with No-Waste Asparagus Grits if this were spring. But it’s Pumpkin Spice Watch season, so I’m flipping to fall in this book. What’s on the seasonal menu? Let’s start with: Pumpkin Scones, Homemade Roasted Pumpkin Puree, Pumpkin Bread French Toast with Homemade Whipped Cream, Roasted Pumpkin, Balsamic Mushroom and Crispy Sage Scramble and Ali’s Pumpkin Coffee Cake with Maple Glaze. Chef Suzanne Vizethann ran into some bland brunches and changed things up. She headed to Maine and spreads tables with this kind of fare all year long. A perfectionist who learned to tone things down, she considers these recipes, by season, as simple, when you get down to the freshness of it all. Take her advice and invest in kosher salt. She prefers Diamond Crystal.

Teriyaki on the Prairie - When I think of pioneers going west, panning for gold and building little houses on the prairie, I don’t imagine them craving a bite of teriyaki jerky.

I was curious why this flavor is popular in the jerky community. It seems a sweet and savory umami blend pairs well with the natural flavors of beef. Good deal. Once a labor-intensive method to create a strip of leathery nutrition to fuel you as you raised a barn or rounded up the herd, jerky is now a gas station favorite.

Old Trapper makes it easy to fulfill your jerky needs that come in many varieties. Today I’m sharing the ease and pleasure of their Double Eagle Coins of Teriyaki Beef Jerky. They are thin rounds that would fit on your breakfast biscuit. Juicy and fulfilling, they taste satisfying and won’t hurt your teeth. This is about the most convenient jerky I’ve come upon. It’s salty-sweet, slow smoked and lean. This snack is a treat on hikes and road trips. The jerky community thanks you, Old Trapper.

Darragh Doiron is a Port Arthur area foodie ready for sweets and snacks and umami. Share with her via panews@panews.com

Here Comes the Son

 

I love the Beatles so much. I'm not the only one. This is the second year I got to attend the Here Comes the Son service at St. Stephen’s Episcopal Church. It seems like everyone has a favorite song that brings a memory to their life. For this service, the congregation brought a spiritual twist to some Beatles classics.

 Listen with a new year to these phrases:

 Help, I need somebody…

Love, love me do, You know I love you…

Whisper words of wisdom, let it be…

 

These songs were woven into readings and the group made visitors feel truly welcome.

And in culinary news, the fellowship followed with a meal offering Beatles-inspired treats such as: Savoy Trifle, Let it Bean Dip & Chips, I Am the Walnut and Strawberry Fields Forever.

I can’t wait until next year.

 

Here comes the sun

Shine the Light – As we observe that it has been 20 years since Hurricane Rita disrupted our lives, we have learned a few things. Do you have a light? Duracell is a trusted brand in my house and I’m loving a Tri-Power Rechargeable Lantern that does solar. Or you got your D Batteries option or a USB-IN Power charger. Ready for some weather? Better yet, use it for your fall festival gatherings by the fire with s’mores. This lantern keeps us stylish and ready. Features:

• 3000 Lumen Duracell Lantern
• TRI Power Charging – Solar, USB & QI Charging
• Dual Battery Source
• Modes High, Medium, Low and Power Save
• USB C In and Out

 

Darragh Castillo is a Port Arthur area foodie always singing a song in her heart. No one wants her to sing out loud. Share foodie tips with her at panews@panews.com

Frito Pie season is open

 

    My pantry is telling me it’s Frito Pie season. I love and respect the Texas connection to this delicacy. I don’t often crave Frito Pie, but when I do, it’s in the fall.

    My first encounter with this was the Eugene Field Elementary carnival in Beaumont. It started right after school so I was aloud to attend it alone, with some pocket money. I saw a sign for Frito Pie and imagined it would look like an apple pie, with chips sticking out. Imagine my surprise when someone’s mom ripped open a little bag of Fritos and ladled some chili on top. It was a match.

    Homemade chili is the best and there are all levels of canned chili. This year I went outside the box with Hormel Cilantro Lime. It was a bit watery if you ask me, but the cheese served as a binder and some chopped onions and pickled jalapenos made it alright, alright, alright in Texas. 

How to keep fermented, sharp and growing:

"Do/Ferment/Gut boosters and foods that fizz" - Have you ever even thought of fermenting tomato water? Served a shrub sour? Matthew Pennington and Nicola Cradock are "that couple" that forage about with their lurcher Lint, filling baskets that will later foam and become syrupy blossoms the delight with flavor and gut health. Imagine shelves filled with jars of Swedekrout, Curtido and Peakles. It makes more sense with the book in front of you, but hey, this is like a fairy tale. They lived with better gut function ever after. 

"Do/Maintain: How to sharpen knives, scissors and garden tools" has some handy tips. I have a whetstone from a grandfather who died before I was born. I use it, but never knew it was supposed to be, wet. Gareth Heaton can fill in for the older wise ones may may have never had. Know how to check the burr? Know how to face a serrated blade? How are your loppers holding up? This is a modern take on the how-to books my parents used to rely on. Get sharp with this book.

Got a Garden? – I’ll be dining on the patio as long as the weather allows. Nature is good for digestion. Here are two products helping my garden grow:

Moon Valley Nurseries has ties to League City, and their Moon Juice mixes into a bucket of water to douse your plants. A proprietary blend of amino acids “makes plants happy” as the product helps create a stronger root system, makers say. Go to https://www.moonvalleynurseries.com/products/fertilizer to learn more.

That Yucca Stuff is an eco-friendly soil conditioner that improves soil structure, promoting sustainable growth. Organic yucca extract is key here. Maybe it is like making your soil feel like it is not “old as dirt,” and become rejuvenated. www.thatyuccastuff.com will have one plant making you see other plants in a whole new light.

Darragh Doiron is a Port Arthur area foodie enjoying pumpkin spice season. Reach her via panews@panews.com

Sushi, pumpkin miso and movement on the menu

Are you one of those diners who sneaks a look at other people’s plates before finalizing your order? At Yuka Sushi it all looks good. I also like to observe that there’s a variety of diners, too. Just a short time ago sushi was still considered an unusual thing. The umami got us. Who can resist the sweet, sour and savory of it all. Did you know that traditional Japanese “sushi” refers to the sour of the vinegared rice, and is not a reference to the fish which may or may not be part of your roll?

Now we’re all maneuvering seaweed rolls of shrimp, eel, crab, avocado, etc. into pools of soy and dots of wasabi with our chopsticks. And we like it. Sushi was unusual around here when I went to high school in the ‘80s. If there’s a reason that it got to be 2025 without your trying it, this Port Arthur restaurant has your thrill seeking handy.

Everybody talks about dining at Yuka Sushi for their birthday special and I sure hope I remember to do so next time around. I recently grabbed lunch there with some friends and enjoyed all the flavors, the colors and textures… and the company.

Pumpkin Watch: Fermenting is trending and fits right into pumpkin season. Read up here:

“Ferment: Simple Recipes from My Multicultural Kitchen” has author Keni Morimoto transporting us into tradition and having us try new ideas. Pumpkin Miso may not be “true,” as it has no soybeans. But it acts like miso, with intense flavor. He avoids seasonal Halloween pumpkins in favor of those with less water content, or cuts them into smaller pieces before roasting. If you start now, you can ferment for 6 months to a year. Start tasting after 6 months.

Get UNbusy - Put your feet up. On the wall. Keep that yoga mat spread out as a visual reminder. Stop! "Move, Rest, Recover: Your Practical Guide to Balancing Mind and Body" is Erin Taylor's workbook, for you to write in. If FOMO, Fear of Missing Out, is keeping you busy in ways it should not, work out how to do the resting part. Here are some of many tips throughout the book: 

*  Acknowledge when you feel the onset of tiredness, fatigue, sleepiness...

*  Notice any resistance you feel acknowledging or responding to fatigue.

* Pause

* Place one hand on your heart or anywhere on  your body that feels intuitive or comforting. 

* Close your eyes and take a deep breath

* Say to yourself, gently, "stop." 

* Stay here for a moment, breathing deeply, acknowledging how you're feeling - and in doing so , momentarily calming your systems. 

Darragh Doiron is a Port Arthur area foodie into fusion, trending and traditional flavors. Share your finds with her via panews@panews.com

Give Peas a Chance

 

a culinary thrill seeker, I’ll try nearly anything. But I’m not a fan of peas. Not the mushy ones in cans. But when a friend said she got a pallet full of peas and would share, I thought “Challenge On.” I was on a pea mission.

Disclaimer: Decades ago I was trying to impress a woman in my husband’s family who announced she was serving peas. I got a spoonful and voiced enthusiasm. She asked my sister-in-law if she liked them and sis proclaimed confidently and firmly how the cook knew she hated peas and would not be eating them. There was no way I would have said that then or now. So, I have this thing about peas. But, one can always be open minded.

               Disclaimer 2: I have a more open relationship with frozen peas, which can add color to a cool salad or rice dish. I actually am quite fond of snow and sugar snap peas. It’s just canned peas, mushy in my childhood memory, that challenge me.

Here's how I opened up cans of opportunity and gave peas a chance:

·        I passed a can to a friend who avoids canned food, but gifted food is another matter. He soon sent a photo of his lentil, rice and pea concoction.

·        Avocado Thing – It used to be blasphemy to sneak mashed green peas into guacamole. I did a bit of this simply to stretch an avocado and bring the calorie count down. I like a lot of spice in there, so I actually didn’t notice anything amiss. More importantly, neither did my husband.

·        I happened to be invited to a series of summer potlucks. I made big batches of pea salad for each one. They seemed to go over well.

·        Some blended peas got cooked into some soups, etc. with no cause for alarm.

·        Curried Peas – When I found a curried peas with coconut milk recipe I thought it would smell wonderful over jasmine rice. Turns out, I’d used up all the peas. Then, guess what! My friend gave me a few more cans. When I was shopping for coconut milk, I figured a touch of pina colada mix my husband had in the fridge would work just as well. Let me tell you, if you are gifted peas, make this dish.

For pea lovers and pumpkin hoarders: “Homemade*ish: Recipes and Cooking Tips That Keep it Real” is funny and brilliant Lauren McDuffie shows how to transform some quickie grocery into gourmet triumphs. You’re in control. You’re the chef and you’re loving these results. Evry page is a delight as you fashion canned biscuit dough into Citrus Crunch Doughuts and crisp cornbread into a base for butterbeans and tomatoes.

Try these timely delights.

Pasta Rags with Peas, Burrata and Crisped Prosciutto calls for frozen peas. A picturesque layered dish uses torn lasagna noodles as the “rags.” It’s a conversation piece before you even take a bite.

Pumpkin Watch: Our seasonal lookout finds this author hoarding canned pumpkin in season. She mixed one can of unsweetened pumpkin with a box of spice cake mix for Pumpkin Patch Muffins with Salted Honey Butter. Before baking, she showers crunchy, sparkly turbinado sugar on top for a bakery look and addictive texture. The salted butter combines cinnamon and honey.     

Darragh Doiron is a Port Arthur area foodie who gave peas a chance and liked it. Share your pumpkin spice latte season finds with her via panews@panews.com

Texas: Read All About It!

Texas titles could fill a library. We’re proud of our state an it’s no surprise authors continue to add to our state’s stories. When I take a road trip, finding regional food is part of the adventure. Check out these recent releases that take a different route.

 

“Texas Takes Shape: A History in Maps from the General Land Office” – Sabine Pass is dubbed “ A Door to the World,” with a drawing of Uncle Sam welcoming potential business to the “Deep Water” port in Patillo Higgins’  1890 map of Beaumont. Higgins was said to have “insane notions” about the existence of oil along the gulf coast. We know what happened at Spindletop. University of Texas Press has published a cartographer’s dream of a coffee table book. It’s heavy and full of fascination with pages of Texas maps. I can vouch for this, as I’ve been hauling it around to peruse. It does belong on a coffee table. It’s both art and history and should be enjoyed.

 

"Chasing the Tide" - Sea Rim and McFaddin Beach are mentioned in an epic book featuring the waters, shells, birds, grasses and glory of the Texas Coast. "Chasing the Tide: One Couple's 370-Mile Trek Across the Barrier Islands of Texas"  is also a PBS series. It's by Jay Kleberg with Chrissy Kleberg with journaling and joy and discovery. This is just a teaser. Check it out yourself, Texans.

 

“Detour Texas” – Billy Bob’s Texas in Fort Worth, Selena statue in Corpus, Monahans Sandhills, The Alamo? That’s all checks. Austin bats is a sort-of check. Those are some of the great Texas adventures in “Detour Texas: Peculiar Places and Historic Destinations” by Raegan Scharfetter. Nasa excitement is about as close as she gets to the peculiarities we experience in Southeast Texas. This author did the dream. She tasted and experienced her way across the state to share it all with others. I love that after all these years of living here, I still have some Texas to discover. Okay Palo Duro Canyon and Painted Churches… I’m coming for you.

 

“Ghosts of Beaumont, Port Arthur and Beyond” – Some people I know may be surprised their work  places are noted in a new book.  I’d never heard some of these stories about whispers and cold spots. Rita Cook’s Arcadia Publishing release features tidbits on Sabine Hotel, Sabine Pass Lighthouse, McFaddin Beach, etc. I asked a leader of the Port Arthur Historical Society about “The Model Prison Now Port Arthur State School” and “Island of the Dead” where yellow fever victims were supposedly buried. He was not familiar with these and several people could only find references to places named this way in Port Arthur Historic Site in Australia. Several people I spoke with had not heard of many of the area references. It’s a mystery. Some are more familiar, such as Bragg Road,  and the Saratoga Lights.

 

Not a Texas focus, but still interesting:

“Park Lands” – It’s possible to be proud of a place you’ve never been, just because it’s part of America. The mountains, glaciers, hot lava, and sands Jacob W. Frank has photographed in this book are a part of us. “Park Lands: America’s National Parks and Public Lands” shares some history as well as views, flora and critters I’m having to look up. Know in advance not every bit of beauty can fit into one book and I was looking for and did not find a Texas reference. Don’t fret. It’s stunning book that covers much of this land that’s our land.

 

Darragh Doiron is a Port Arthur area foodie and lifelong Texan. Share your Texas foodie finds and traditions with her at panews@panews.com.

Craving queso? It's Fiesta - and pumpkin - season

 

If you’ve ever craved a mango dipped in spices, never-ending avocado or some cactus for breakfast, La Vaquito in Port Arthur is at your service. A pinata, tortillas or bakery bread? This market has it.

If you’re planning to head out to the Mexican Heritage Society Fiesta, Sept 13 at the Robert A. “Bob” Bowers Civic Center, you might be craving some of these flavors. Start cooking them at home, and eat some more flavors at the festival. This area is always craving some authentic Mexican or Tex-

Mex foods. We have Taco Tuesday, and nearly every day is queso day. As the weather gets cooler, beans, rice and chili are on the menu. Here’s a book that may come in handy:

 

Calling Tex-Mex Lovers – Does Chorizo Spanish Rice Soup sound good about now? We love our Mexican and Tex-Mex foods in Southeast Texas and some tempting suggestions are mentioned in Eliza Cross’s cute and handy little book, “101 Things to Do with Pork.” A spiral perfect for college students and beginning cooks, it has some dishes we could relate to around here, including:

·       Sausage and Green Chile Breakfast Burritos

·       Chorizo Scrambled Eggs

·       Pulled Pork Breakfast Tacos

·       Chorizo Queso Dip (I love that this includes corn)

·       Pulled Pork Nachos

·       Southwest Taco Salad (with my fave go-tos of black beans and corn)

The Ultimate BLTH implies H is for ham. Into the pickle craze? Ham-Dill Pickle Dip features sour cream and cream cheese, ranch seasoning, deli ham and dill pickles. Also look for fun stuff like BBQ Pork Burnt Ends, Warm Bacon Potato Salad and Hog-Wild Wedge Salad.

          Calling Pumpkin, and Chocolate Lovers – Pumpkin season approaches and Culinary Thrill Seeking readers are again finding a plethora of pumpkin flavors. Some have had enough and others can’t get enough. I can’t believe anyone could resist Pumpkin Chocolate Chip Cookies made with a box of yellow or spice cake mix, a can of pumpkin and a cup of chocolate chips. This and most all of the recipes in “101 Things to do with Chocolate” are super easy and sure to fit the bill for school projects and fall gatherings. It’s in the line with the pork-focused book mentioned above. Stephanie Ashcraft gives us old favorites and new twists. Remember the classic Hello Dollies and Butterfinger Sheet Cake? I like the titles with “No Bake” in front. Rolo Surprise Cookies also start with a box of cake mix and have a gooey candy surprise center.

Darragh Doiron is a Port Arthur area foodie ready for fall festivals and Frito pie. Share your cravings with her visa panews@panews.com.

Cush Cush - That’s what Cajuns do…

Who remembers A. J. Judice’s “cheer” as a crawfish ambassador?

Hot boudain and cold cush cush.

Come on crawfish, push, push push.

My grandma loved cush cush. Whenever she made cornbread, she would save some crumbles in the lid of the rice pot by the stove for her supper. She’d simply add them to a bowl of milk, with sugar, I guess. I was NOT interested.

I’m also told this is not exactly authentic cush cush, couche couche or coush coush. There’s more ways to spell this dish than boudain/boudin.

I know this staple is part of the Cajun heritage. I’ve never had the occasion or particular desire to try it. Yet, I love hearing stories about it.

Charlene, a reader from Port Neches, shared some Cajun foodie memories, because “that’s what Cajuns do.” As a kid she hated the smell of roux and had to go outside when her momma made it, which was pretty often.

“My mom used to make cush cush for me,” she continued. “She would fry cornmeal and maybe a little salt, in a cast iron skillet. I had my bowl of milk, and the cornmeal was hot and crunchy and would sizzle when it hit the cold milk. You had to eat it quickly before it got soggy. I was never a fan of cornbread and milk... too mushy.”

 Wait, there’s more!

“My dad would get a slice of fresh white bread (Evangeline Maid was sooo good), put cracklins on and top it with syrup for a fold over sandwich.”

“So many other memories, like fish courtbuillon (coobeeon), jambalaya and gumbo. When I was in elementary school, my mom started making boudain and selling it from home now and then, just to make a little extra money. I remember thinking it was a lot of work for not much profit,” Charlene shared.

“My daddy would get sacks of oysters and the men would sit outside with gloves and paring knives to shuck them to be cooked. Cocktail sauce, crackers and beer was involved. I think less than half the oysters made it to the house to be cooked. I can remember my mom commenting that that big bunch of oysters didn't yield very many to cook.”

The secret is out about those oysters, Charlene. Now, I have GOT to try that fold over sandwich.

She ended her memory with this:

“I didn't mean to make this so long, but I guess my whole childhood was lots of food memories. That's what Cajuns do.”

Area author Jim LaBove, a Cajun artist and ambassador hailing from Sabine Pass, stresses cush cush is not simply cornbread in milk. He spells it couche-couche and pronounces it coosh-coosh.

“In Cajundom, couche-couche is a cornmeal batter cooked in a cast iron skillet, often with a lid. It seems like this was kinda used as a breakfast meal, but I’m sure others have served it at other times,” he said.

I figure he’s a good source, having written a whole book on gumbo, available from www.cottons-seafood.com.

On my mother’s bookshelf, I found a copy of “Simply Cajun,” a hand-written book by Judi Benoit of China, Texas. She included the following three-line recipe:

Coose

Mix a tiny bit of water with 2 cups of corn meal. Fry in an iron skillet ‘til crisp. Serve with cream and sugar!  

What’s your cush cush story?

Cush Cush is another open debate.  Variations I’ve heard about include crumbling up your cornbread mush into a bowl of coffee milk… This one is very new to me.

Keep those memories flowing.

Darragh Doiron is a Port Arthur area foodie who would can’t decide if she likes seafood or chicken and sausage gumbo best. Share with her via panews@panews.com

Chia Pet is fun as it ever was

Chia pudding is a big deal now, but I wonder if these influencers remember the Chia Pet. I got some chia seeds and have been playing with them in salads, on peanut butter and in drinks. Results vary.

But I did remember I had a three-legged chia ram as garden décor. It’s been in the family for decades. He grew a nice chia coat and went returned to guard the garden. Good times!

Chia looked great in the kitchen. Now here are some books that will inspire you to create the kitchens, gardens and homes of your dreams:

“The Vintage Farmhouse Garden” - A silo bar in the back yard might be nice. Maybe I’ll adorn the dining room lighting with evergreen and ribbon next Christmas. Now, that garland fashioned from vases and ribbon I can do. Rhonda Kaiser attended Texas A&M University, found her flower expertise in Bishop, Texas and became a Master Gardener. Then she and her husband bought a farm. Now Kaiser is the “Southern Home and Farm” expert and she should be proud of her new book. A rose arch, petrified wood water feature and raised beds are some visuals that make you want to go dig in the garden. She shares how to work with plants, make botanical candles by pressing flowers into pillar candles, guides you to entertaining and color schemes and throws in some recipes I aim to grow enough product to make Easy and Authentic Jalapeno Salsa by boiling peppers and blending them with avocado oil and salt. That’s what I need.

 “Slow Style Home” – Find your style, add. Houseplants are handy… Display something from your heritage… You get it. Like the slow food movement, slow style considers the time involved developing the right stuff as kind of the point of it all. Maybe it means you’re never done, and I like that, too. Zandra Zuraw offers great tips throughout this book showing exactly what she means and how your “old” stuff can be considered in a new light as you continue to define your style. I love some pages that allow you to test your vignette skills. This justifies my own “style mash up.”

“California Beach House Luxury” – Disco balls – plural – in the kitchen? Breeganjane had me there. I’m into graffiti and rock-climbing walls for a boy’s bedroom and a beaded book nook for me. Pet snake? Your family do you all, Breeganjane. You don’t have to live on the coast to enjoy clean lines and gold fixtures. But who wouldn’t mind planning décor for your rooftop sitting area?

“Embracing Southern Homes” – Color can open up a room, décor size matters and calm and luxury are ideal bedroom themes. Some of this is instinct, but Eric Ross can guide homeowners toward grand scales in this book. He shares how the jobs described benefitted his clients and the photos enhance his description. Sometimes we haven’t even asked ourselves how we came to choose the furnishings we’ve lived with for decades. Here’s a revelation. Decorating requires math. But this one was easy. Strive for the amount of seating in living areas that would accommodate the number of people your home sleeps. Now, you’re ready to entertain in your Southern home.

“Iconic Rooms: Kips Bay New York Decorator Show House at 50” – I got an education and a back-in-time flashback to animal print rugs, fabric-heavy drapes, torch lamps and twiggy branches. Before perusing this coffee table book, I was not aware of the Kips Bay Boys & Girls Club or the fierce competition to design a showcase to benefit its cause. Comments from decorators and photos of these spreads are inspiring as the décor changes over time. I’d live in any of these. Funny to us down here in neighborhoods, as elegant as these NYC interiors are, there are still views of neighboring brick buildings right outside the windows.

Darragh Doiron is a Port Arthur area foodie who thinks a Pet Rock could contribute to any home’s nostalgic décor. What’s your best decorating tip? Share with her via panews@panews.com

Buggy or cart? How do you roam the aisles?

 

 

The Good Buggy - I walked into a grocery store and a woman handed a cart off to me, pronouncing it, "the good buggy." She was right, that was one smooth ride. What are the chances I'll get it next time? 

I'd been in the same store earlier in the week, and very early in the morning. "Footloose" came on. I was a tad disappointed by how few shoppers broke into dance. It was just one. Just me. 

Right after that I’ve seen all kinds of queries regarding if people shop with a cart, buggy or basket. That thing on the wheels… It seems like southerners of a certain age are going with “buggy.” Thoughts? Share ‘em.

Unite – I love this different approach. A world tour in a breakfast bar? Unite can back it all in a bag. Churro, Mexican Hot Chocolate, Bubble Tea and Baklava are flavors of nutritional bars to get you out of bed. If  you’re a classic, go with PB & Jelly. Protein is a trending topic. Flavor is always my topic. These are fun, healthy and tasty. Put some in your buggy. www.unitefood.com

Alter Eco has a Classic Blackout  – Can you relate to this chocolate adventure? I just melted a chocolate square onto a roll I’d pressed in a mini waffle iron. I used one of these:

Branded as “The Cleanest Greenest Chocolate,” I’d start with Crème Brulee Truffle Thins. They get creamy stuff into squares of organic dark chocolate that indulges the nibbler and restores forests. Burnt Caramel, and Brown Butter, both at 70 percent cacao gets your motor revving. But let’s go deeper. Classic Blackout at 85 percent cacao is something I wanted to investigate. Intense. This bar will last a long time. I’ll break off a square when I’m feeling sophisticated. Raspberry Crème Truffle Thins had the opposite effect. This bar vanished in a hurry. All good. All with a cause. Get tempted at www.alterecofoods.com 

Darragh Doiron is a Port Arthur area foodie roaming the aisles to fill that buggy with good eats. Cart or buggy? Share with her via panews@panews.com

 

There's a new chicken in town

There’s a new chicken in town and she’s golden.

Golden Chick is now serving from Port Arthur and I predict they’ll be popular for a host of reasons, from the friendly staff and fried fish and chicken to the “pillowy” rolls and salads. I even love the old-fashioned ceiling tiles giving this place a cozy feel. Raj and Karan Korpal are the brothers who own this new place. My first bite was of a limited menu item, the Pimento Crunchwhich. My sampling took me to fish, dirty rice, okra, Wicked Wings and more. I couldn’t pick a favorite. They’ve got breakfast and brownies, too. Once you try this new place, you’ll likely come back for what you didn’t get the first time.

Pro tips:

·        Raj knows southerners love pimento cheese. Some customers order a serving on the side.

·        Sam Mercer, a smiling personality also heading up the team, says the roasted chicken in a best-kept secret of the restaurant. He said I could let the secret out.

·        Raj also says the Honey Butter Tender Roll is a breakfast favorite. The name says it all.

·        Darragh’s tip: Ask about Lotta Zing spicy seasoning.
See the gang on FM 365 in Port Arthur. 

Ladies who Razzle and Dazzle - Some area women are sparkling with attention because of the good works they do.  Pioneering Women's Annual Luncheon, Ladies Who Razzle and Dazzle! is in the big middle of throwing some dazzle on this year's honorees:

Yvette Borrero, Michelle Brewer, Alicia Doss, Naomi Doyle, Gwendolyn Lavalais, and Sheree Pierce.

If you buy a ticket to the Aug. 7 luncheon at the Holiday Inn Beaumont Plaza, you'll be supporting the group's causes. If you somehow haven't heard of this group, learn now. In 2003 sisters Georgine and Morline Guillory fromed the group to respond to community needs.  Students were unable to continue their education due to a lack of resources, so the sisters decided to do something about it. They formed Pioneering Women, which started as a organization that provided funds to students to be used on school supplies and books. Now they include programs for homebound residents, women in crisis, and a GED reimbursement.

"Purpose Under Heaven" - The sisters, staff and clients of St. Mary Hospital are collected in a book to make us all proud. Port Arthur News clippings and photos tell a story in this book, subtitled "A Legacy of Service at Christus Southeast Texas St. Mary." Of all the medical breakthroughs, expansions and personal stories, a particular photo caught my eye. A sister is peeking through a giant concrete planter shaped like a basket and covered in seashells. the cutline reads: 1936 Sister Reginald's garden basket. She's smiling, but I'm also wondering if her everyday look was a bit more stern... Thank you, sisters, the people of Port Arthur have loved St. Mary's. For your copy, ask for Becky at the Museum of the Gulf Coast gift shop. 

Darragh Doiron is a Port Arthur area foodie who will enjoy all things Texas for the rest of her days. Share your foodie lore with her via panews@panews.com