The pantry gifted with friendships

 

Flamingos are a thing with me. They symbolize fun, relaxation and a beachy, palm feel. My kitchen is full of them, because people keep giving them to me! My pink pals help me cook and guests always comment on my flamboyance of flamingos.

Pickle earrings, a Yellow Submarine tea maker and other foodie gifts come my way and I love it. Later, I’ll share more about how they fit into my pantry and other décor. Today, remind yourself that little presents and notes that fit into the theme of both the sender and the recipient can truly make someone’s day.

Cooking like Wes - There is no way one could browse through “The Wes Anderson Cookbook: Whimsical Recipes Inspired by the Director and His Films” and not begin to plan a party. Or several parties.

The director known for palates, framed portraits, quirky defined, the Wilson family and Bill Murray roles, is from Houston. “Rushmore” was filmed in Houston and Baytown. Anderson is a delightful enigma who who brought us “The French Dispatch,”  “Bottle Rocket,” “The Royal Tenenbaums” and many more.

            His films make us laugh, and wonder what exactly he may have meant and make us hope that we “got” it. No need for alarm. We can watch them again and again.

            This book is from Chris Peterson with Recipes by Michelle Anderson and illustrations by Heidi Peel. It is unofficial and unauthorized, and pure fun.

            Be prepared to watch these movies as research and then make and serve the food to understanding film buffs and enjoy the whole process again. Do this with every movie mentioned. Bonus points if you experience a film for the first time which you may have missed.

A quick peek of selections from this beautifully illustrated Harvard Common Press book include:

• Motel Room Margaritas as inspired by Anthony Adams’ bucketful from the ice machine.
• Lime Mocktail to cool the Indian heat from “Darjeeling Limited”
• Hibachi Chili,  a restorative memory of “Isle of Dogs”

 

“The Art of the Clash” – Permission for tension is Sophie Oertzen Willilamson’s gift in a coffee-table sort of design book. Anything can be curtains if you want them to be. Color is your statement. If someone gifts you a trunk, you have a coffee table or book stand. “A Manifesto Against Mundane Design” is the subtitle. She says your mix is like having a chocolate chip cookie with salt flakes, and then having the classic without the salt. Something is just missing after that experience, and it’s the tension of your creativity. You are your own closest friend, her mom taught her. Show off your books, use your colors and create your tension.

 

Darragh Doiron is a Port Arthur area foodie surrounded by sentimental trinkets and making art clash. Share with her via panews@panews.com

Burton's back from the bayou meal

 

French bread, Steen’s syrup and rat cheese.

I’d say this was my dad’s favorite meal when we would return from Louisiana, but he usually tore into the hot bread before we hit the border to Texas.

         Loaves of French bread were gifts to neighbors who checked our mail and otherwise missed us on the block when we’d visit grandma’s kin in Lafayette.

         Dad would also get a can of dark, fragrant Steen’s 100 % Pure Cane Syrup and a hunk of yellow cheddar, which he called rat cheese. Mom would drive home and he’d nibble. When we parked he was off to deliver the bread and unpack Betsy, the blue Plymouth.

         Naturally, we loved boudain with that meal. It may have been “boudin” when we purchased it in Louisiana, but the spelling changed when we crossed the Sabine. The flavor remained intact.

         My daughter just celebrated a birthday and that was her birthday brunch. I have a photo, but full disclosure here. The can in the photo is a prop. My mom used it as a pencil and art brush holder for decades. It matched her yellow kitchen office theme.

Shoes like Feathers

The Weitman family is new to me, but they’ve been bringing a philosophy of comfort, quality, and fashion since 1984. Wonder what the styles were then, because the current selections online are spot on for comfort with much more style than comes to mind with that word. Weitman folk are bringing good foot feelings and good looks together.

Here’s a phrase they say they hear from customers: "These are the only shoes that I can wear!"

I can relate. Shoes are manufactured in northern Italy and get shipped from New York State.

My Southeast Texas fall farmers’ markets excursions will benefit from Eric Michael Liat Cork Platform Sandals that are… like feathers on my feet. They’re just basically two black straps over a wedge overing a timless look. Easily adjustable, I expect to rock this look for several seasons. Check out the styles atmwww.laplumeshoes.com

Darragh Doiron is a Port Arthur area foodie whose meals come with back stories. Share yours via panews@panews.com

Bowled Over by Curry Bowls

 

Bowled over…

 

            Trends come and go. When restaurants started promoting “bowls” I was intrigued. It seems like they could charge more because it sounded more fresh and modern than a “platter.” How about a yogurt, berry and chia seed bowl with slivered almond topping? That will be $12.99 please.

            Mexican bowls of chorizo over beans and rice were a hit, and the list went on. I thought I’d try a week of bowls at my house, but I didn’t run the dishwasher and eventually went back to plates.

            My totally-not-authentic-but-really-good-bowl was a Curry Bowl, with rice and greens and raisins with yogurt topping. Served outside in Southeast Texas, one would imagine it was as hot as the temperatures in India.

 

“Every Bite Counts”  - Spoiler, it’s good for you. This may come as a shocker to some of us, but there are people with lower appetites who struggle to stay nourished. Rob Hobson’s book is about smaller portions and smart nutrition for eating with low appetite. Look for 100 easy, nutrient-dense recipes, the cover notes. 

Recipes include: Chicken and Fennel Pork Stew with Tahini Drizzle; Marinated Tofu and Sweet Potato Skewers with Lemony Yogurt Dip; and Lentil, Chicken and Roast Carrot Protein Bowl. If the long titles still overwhelm you, check out the photography and you’ll see how temptingly it all comes together.

I love these meals and a tip about blending cottage cheese with a little yogurt as a creamy thickener. It adds drama and sneaky nutrition to a plate. If this was at a restaurant instead of your home kitchen, it would be a significant upgrade. Got to love the do-it-yourself mode.

The first part of the book offers tips on nutrition, such as adding mashed chickpeas and avocado and lemon to tinned tuna for a nice spread. The second part is all delicious recipes. Flip through and dig in!

Darragh Doiron is a Port Arthur area foodie who loves a meal out of bowls, plates, cups, paper boats, napkins, etc. Share your finds via panews@panews.com

Eugene Field Cook Book busts open the nostalgia

 

            I can’t imagine I’ll ever part with my two editions of Field’s Cookbook. Eugene Field Elementary teachers bonded in the ‘70s and typed up their recipes on old school typewriters. These were copied and stapled, with the cover being a hand-drawn scene on construction paper. Maybe it was a PTA fund raiser and mom sent me with a completed form and a dollar or two to take them home.

            Eugene Field in Beaumont was named for the “children’s poet” noted for nursery rhymes such as Little Boy Blue and  Wynken, Blynken, and Nod. I liked the one about the gingham dot and the calico cat (side by side on the table sat).

Some classmates recently gathered for beach time and I pulled out the books. We remembered the teachers and the food of the era. Times have changed. Convenience products ruled and calories seemed to not be a thing. Even writing styles have changed. A recipe calls for a 10 cent-sized bag of marshmallows. How many would that have been? We laughed because you can’t find that anymore.

            Dump food, so called because of their method and ease of preparation, were hot topics, so stay tuned for two “dumps” below.

            One of my Camp Fire friends would bring Mississippi Mud to our group meetings. Her mom’s recipe is in one of these books and would still rock any potluck today.  That casserole dish looked like a flowing river of chocolate and marshmallow cream. We’d scrape the chocolate out of the corners of the dish and return it empty.

Many “salad” recipes could also double as a dessert. They were not low-cal options. Forbidden Fruit Salad involves a jar of commonly obtained fruit salad, berries, nuts, sour cream and marshmallows. I can’t figure what made it so forbidden in the ‘70s.  

            Side note: A friend brought a salad full of fruit and creamy stuff to a potluck and it went over extremely well. These are classics.

Field’s Cookbook in the 1976 version features a green construction paper cover with hand lettering, inked in with a ballpoint. An onion girl wears a dress and a bow on her sprout head. She’s waving a hoe at a little bunny who is connecting with a carrot who smiles down at him. I don’t know why they would be friends. I think that carrot is about to get munched upon.

Featured here:

Sombrero Dip featured butter, green onions (tops and all) chopped with garlic, bell pepper, green chilies and a can of chili con carne with pepper sauce and American cheese.

Tiny Sausage Balls, Cucumber Party Sandwiches, Bisquick Pie, Chicken Loaf and Western Meal In-Oven are among the ’76 selections.

The red-covered book is undated and I believe the drawing is a shoe about to be boiled on the stove. Can’t quite tell. But containers marked SALT and P are at the ready.

 

So nostalgic cooks, get some kids into the kitchen and try some of these comfort foods:

 

Dump Cake

1 medium can crushed pineapple

1 can cherry pie filling

1 box yellow or white cake mix

1 ½ sticks oleo

½ cup chopped nuts

Dump pineapple over entire bottom of well-greased 9- by 13-inch pan. Dump the cherry pie filling evenly over pineapple. Dump the box of cake mix evenly over cherries. Slice the oleo evenly over cake mix. Sprinkle nuts. Bake 45 minutes to 1 hour at 350 degrees.

J. Williams

 

Dump Salad

Put 2 cans of Mandarin oranges in bowl (drained) and 1 small can of crushed pineapple (drained).

Add 1 large cottage cheese (small curd).

Add 1 large Cool Whip.

Sprinkle 1 small box lime Jell-O  (dry) over all and mix well. Chill and serve.

Lois Rogers

 

Darragh Doiron is a Port Arthur area foodie who’s never in the “dumps” when cake is around. Share with her via panews@panews.com

Popcorn love spans generations

 

                        My mom had a metal canister of Orville Redenbacher’s popcorn with a general store theme. She loved that brand “gourmet popping corn” as it was considered the best. The namesake with the bowtie was a food scientist who worked with hybrids and became the “face” of popcorn.

         Orville Redenbacher’s General Store is pictured in one panel of the container. Two men are playing checkers with a large bowl of popped corn on the table. One vested gent looks on and a dog is resting under the table. The brown tin’s other side shows two children sharing a bag of popcorn just served up at the counter while a mother and daughter enter the store in the background. You can smell that fresh, just-popped batch.

                        Mom made popcorn in a pan on the stove the way my Aunt Gladys taught her. We had it rarely. In college the microwave bags were popular and that was a go-to.

I skipped the whole Jiffy Pop era.

                        Now I love my air popper. For my best healthy version I eat it dry or maybe with a light spray of olive oil and a dusting of cayenne or garlic. Try sprinkling it with red wine vinegar if you dare.

                        I decided I was finally willing to pare down my kitchen décor and put the Redenbacher’s tin in the church garage sale. Of the thousands of items spread out on tables that day, a most esteemed – and stylish – lady of the church came up to me with that tin and asked if I remembered the brand and the containers.

                        Mom, I hope you heard that!

                        “The Gingerbread Party” – Did your last cookbook come with blueprints? Prep for the holidays with Courtney Dial Whitmore’s book (with Phronsie Dial). The author’s family has created gingerbread houses, trains and edible communities that will turn heads. She’ll convince you to try your hand at these photogenic creations. Maybe a gingerbread martini will give you some motivation. Most projects are for the family, or maybe for a few adults to head up and little ones and neighbors to marvel upon. Here’s one thing I know you can handle: Tie long red ribbons to your chandelier for a holiday look.

A spread shows little Christmas tree bites on a tray with a crystal bowl of a white spread in the middle. It resembles shortbread and a creamy spread, but I love this: We’re looking at Rosemary and Parmesan Shortbread with Whipped Goat Cheese. Drizzle that spread with Hot Honey seasoned with red pepper flakes and apple cider vinegar.

Darragh Doiron is a Port Arthur area foodie who would eat popcorn for breakfast, lunch and dinner. She hears it makes a great snack, too. Share foodie tips via panews@panews.com.

Plant a mojito garden

 

 

I’ve been telling everyone to plant mojito gardens and I didn’t think I even liked them. Then a friend brought over a batch and I had to admit, it was an attractive libation. I’ve been sharing bouquets of my neighbor’s mint and my friend grows her own.

When I give it to someone, I jokingly tell them they can root the mint in water, then plant it to grow their own mojito garden. Many seem to consider this option seriously.

This Cuban cocktail is named from “mojo,” a citrus marinade and -ito to mean little. It’s “a little wet,” is what I understand. White rum, sugar, lime juice, soda water and mint make it wet and flavorful. I liked what my friend served up. Good thing I’ve got more mint.

Getting Saucy

 Prune Sauce, Cucumber Sauce, Avocado Sauce and Lemon Mustard Sauce sound straightforward and the directions are easy. “The Book of Sauces,” by Gordon Grimsdale, makes it all look easy in a tall, slim 1986 book. It was on my Mom's shelf and I took it down for inspiration. I'm sharing this writing before I play around with some recipes: 

I'm sure Sauce Poulette is famous, with mushrooms and dry white wine. I was not familiar with it, nor an ingredient, a cup of Chicken Veloute sauce. It looks easy enough, but I’m not used to putting a sauce into a sauce. 

Parsley Sauce also calls for Bechamel Sauce as an ingredient.

 

Spicy Honey Sauce caught my eye. It actually calls for two thirds of a cup maple syrup and a third cup honey, with flavor from ground allspice, ground cinnamon and caraway seeds. This sounds like a classic brunch twist, suggested for pancakes, bananas or waffles. Serve it hot for that or cooler for an ice cream topping. 

 

If you’re into “plating” your meals, you’ve got to admit, a little sauce makes for a grand presentation. If you have a sauce to share, let me know!

Moyle Manor offers tea steeped in history

 

How about some tea steeped in history? Port Arthur’s placement in the Diocese of Beaumont is tied into what is now Moyle Manor. The Beaumont Heritage Society recently hosted a happy hour full of socializing and remembrance at a home on Broadway, in Beaumont’s Old Town, that was home to four bishops.

Matthew and Kimberly Moyle have placed their own stamp on what was formerly known as the Brown estate, built in 1915. Family members were at this gathering and recalled family gatherings. The Moyles now have a tea room that can also serve as a conference meeting site. Savory bites at this happy hour included an egg salad served in what resembled a tiny ice cream cone. It was a crowd favorite.

An alcove with floral wallpaper was once an altar, family reported. Now it’s a cozy place to chat. Outside, at 2090 Broadway, is a sprawling live oak George Washington Brown is said to have planted more than a century ago. You get the idea, a visit to this manor has some history behind it and a space to make future memories.

            The property was eventually donated to the newly-created Diocese of Beaumont in October of 1966. An internet search shows these bishops lived there:

·        Bishop Vincent M. Harris (First Bishop of Beaumont, served 1966–1971)

• Bishop Warren L. Boudreaux (Second Bishop of Beaumont, served 1971–1977)
• Bishop Bernard J. Ganter (Third Bishop of Beaumont, served 1977–1993)
• Bishop Joseph A. Galante (Fourth Bishop of Beaumont, served 1994–2000, though the residence use changed around 1995)

 

Reddy Kilowatt

My dad worked the bucket truck for Gulf States Utilities and Reddy Kilowatt was part of my youth. I just learned the cartoon fellow, with lightning-bolt bolt arms and legs, a lightbulb nose and outlet ears was create in 1926 and licensed to several companies. He adorned several amenities. My mom had a collection of GSU recipe cards designed to be inserted into binders. I just looked through them and enjoyed some nostalgic trends:

·            A yellow 3-ring binder with pages with electric typewriter selections featured a large microwave category. I recall this new microwave technology made my mom nervous and she never had one, ever.

·            The usual appetizers, including cocktail wieners, were featured. Also: Prune Cake, Eggs-Tremely Good Dip and Jiffy Venison Spaghetti Sauce. After you’ve gone through the time and trouble to get and clean venison, you deserve a jiffy sauce.

·            Here’s quickie for Parsley Butter. Combine 4 tablespoons of butter with 2 tablespoons finely chopped parsley and a teaspoon of lemon juice. I would have hated it when these books came out, but I’d love it now.

From the green binder:

·            Catch phrase: Each recipe’s a tried, true treasure; Cooked electric’ly, double pleasure.

·            Booklets and sheets yielded ideas such as hamburger chop suey, a blind date cake made from dates and aluminum foil fashioned into canoes for a party food.

We  sure get our recipes differently today. I hope folks are hanging on to the “old ways” from the kitchen. Some of them are still practical and delicious.

Darragh Doiron is a Port Arthur area foodie ready to go “back in time” for a taste of the past. Reach her via panews@panews.com

Foodies are ready for A Tasting for Some Other Place

  

Here’s your sign

Foodie Hetty Brown wants you to eat up to help others. She is toting yard signs to promote A Tasting For Some Other Place. This event draws the community in for tastes from area groups in support of SOP helping area needy.

Hetty Brown and Yolanda Avery created Best Bites Facebook group, where locals share news about great meals they’ve had at area restaurants or even at home. Food memories and adventures are the best and these women have given us a place to connect over them.

The Tasting is set for Aug. 18 at the Beaumont Civic Center. To learn more, call (409) 832-7976.

Another reason reading is “cool”

Remember heading to the library and loading up your summer reading card as a kid? I hope you're still doing it! 

The Port Arthur Library has an Adult Summer Reading Program. Visit the library at least 5 times this summer and fill in your log. Learning and enjoyment is your reward. But wait! Share some notes on the materials and ask about the "super cool car sun visor." Read fast to get yours early. I got mine and it has come in handy on a Southeast Texas hot one. 

Love your library! 

How to eat the salami

Want to get ahead in the corporate world? Dress for it, know your value, learn to negotiate and be confident. But how? Lois P. Frankel, PhD, who has ties to the Friendswood area, has tips in an update on a previous book. “Nice Girls Don’t Get the Corner Office” offers “Unconscious Mistakes Women Make That Sabotage Their Careers.” This is a good one to read a chapter at a time and read again and again to keep those tips in mind. For instance, speaking louder could put your whole body into a better position for communication. It’s a posture thing. If you put all these little steps together you can make positive changes. As a foodie, I tuned in to certain references. She suggests a candy jar on your desk could make you seem more “nurturing” than businesslike. Note your “carbonation” level to become just the right amount of effervescent. You don’t eat the whole salami at once, you cut it to size for proper consumption. Tackle your tasks wisely. You get the idea. This New York Times, Wall Street Journal and Businessweek bestseller has got some wisdom for women.

 

Darragh Doiron is a Port Arthur area foodie tasting everything this summer. Share foodie finds with her via panews@panews.com

Game Night snacks not so trivial

 

Next Question!

Games night at my house could be Scrabble, every single time. 

I love the challenge of setting those tiles down to spell fancy, unusual, tight-fitting and big-scoring words. I'm pretty good at it. Much better than I am at sports.

Many board games at my house came from the church garage sale over the years. This year I'm giving them back to the same sale. Turns out, I love Trivial Pursuit, but don't have the patience for a board game. My family indulges me as I just hold the cards and ask questions to the general population. No scoring, no competition and we all learn something and have a laugh.

This month I'm speed reading questions from several varieties of the game. I’ve got to read them all before the sale! Here’s some versions I have:

• Original - Some of these topics and answers seem very old and outdated. They’re hard to play with “younger” folk.
• 80s – I’d like to say these are my specialties, but some of them are tough! If they deal with pop culture, I’m on it. Game pieces look like a computer, CD and Mead notebook.
• Saturday Night Live – These pieces are fashioned like famous characters, including Land Shark, Mary Katherine and Mango. I remember some of the sketches way back to Gilda Radner, and I’ve had fun looking up sketches I’ve missed over the show’s more than 50 seasons.

Pros and cons of “vintage” boards

• You can really tell your age by recalling when some of these subjects actually happened. 
• This is actually learning in disguise.
• Learn more about friends when they share their experiences behind the questions and answers. It's a "Where were you when" kind of thing. 

About the game

            Canadian journalists released this game in 1981 and created it after discovering they were missing pieces from a Scrabble set. Categories played to different strengths. Sports fans could play with movie buffs. They were:

·        Entertainment

• History
• Arts & Literature
• Science & Nature
• Sports & Leisure

THE SNACKS

Culinary Thrill Seekers want their snacks. On a board game night, try dry popcorn and pretzels so no one gets their greasy hands all over your nice clean game.

If you are a frequent game night kind of host, you’ve got this down. When I hold the cards, we might be snacking on the following:

* Sprite and wine punch, with frozen cubes of fruit floating around in the bowl

*  Chips and dip, but make it “extra” like blue corn tortilla chips and your own salsa.

* Hot and spicy pickles on a crystal platter

* That go-to of pepper jelly over cream cheese and good crackers

* Mixed nuts

* Roasted chickpeas

* Edamame

* Cheese tray

* Veggies and hummus

* Fruit tray

 

Game Night Pasta Ideas

“101 Things to Do With Pasta” is for any level of cook. Donna Kelly has beginners covered. Skilled cooks will love the reminders and ideas. If you’re ready to host a game night or any other type of gathering, You’ll be pasta perfect with this read.

Everything Bagel Spaghetti is in my lineup. I have a jar of Everything Bagel spice that has more flavor than I have ideas for. It’s going on my pasta with bacon and eggs, cream cheese and Parm.

Confetti Pasta Salad will come together quickly as a meal before game night. Try tiny shells with frozen peas, diced carrot, red bell pepper, onion, cheddar, mayo and Italian salad dressing. You’ve got color, texture and taste for the masses.

Cheesy Pasta Crisps with Pesto Dip is warm delight with help from Greek yogurt. Mason Jar Asian Noodles is a good-to-go peanut butter and sriracha mixture you can make ahead to take to work the day after your gathering.

Every page in this book has ideas and they come from all regions of the globe. Pasta is an easy fix everyone loves!

Darragh Doiron is a Port Athur area foodie who thinks if it’s about food, it’s not trivial at all! Share your foodie fun facts from your own game of life via panews@panews.com

Grab the Tony's

 

In the Cajun Capital of Texas – that’s Port Arthur if you didn’t know – there’s likely a green can of Tony Cashere’s at the ready for just about anything we cook. It’s one seasoning that is probably used once a week or more to pair with the Cajun Trinity. That’s Tony Chachere’s.

This Creole Seasoning, also big with Cajun cooks, is a fast favorite we don’t want to be without. My mom kept “Tony Chachere’s Cajun Country Cookbook” on the shelf  T.C. was from the Opelousas, Louisiana area. His line is familiar to us all in this region. The first printing was in August of 1972 and Mom’s was the 23^rd printing of October, 1990. It’s time to pass it on. My nephew is getting the book.

            This doesn’t fall into the category of Millennial Inheritance. He wants this book and is eagerly awaiting its arrival. Likely it will be delivered to North Carolina with some boudain that he always requests. I’d say he misses “Southern” cooking, but he’s doing well up there with the ingredients he has.

Tony C. had many careers, including drug rep and insurance salesman. He hunted and cooked enough to become famous for it. Now, with a little shake from the green can, we cook like he did. In this book, some suggested uses include Tony’s on hogshead cheese, liver, lamb fries and tripe.

Here’s some of the book’s recipes that could use some Tony’s:

·       Fried Frogs

·       Turtle Stew

·       Fish Croquettes

·       Tony’s Nutria Sauce Piquante

·       Tony’s Barbecued Alligator

·       Baked Juicy Swamp Rabbit

·       Broiled Brandied Shrimp

·       Coot in Soy Sauce

·       Dove Casserole

 

No Need for Tony’s:

Not every dish calls for the seasoning. Her’s an exception: Louisiana yam, coconut and orange casserole.

 

Lagniappe from the book

·       Filé – Make your own by breaking sassafras branches in an August full moon.

·       Cucumber Soup, made with margarine, flour and egg yolk.

·       Crawfish Crepes, from Executive Chef Hans John of the Shamrock Hilton  in Houston.

·       Basic roux is one of the first recipes in the book. The final page offers a deviled ham dip that calls for pimento cheese spread, mayo, deviled ham and grated onions. It doesn’t even call for Tony’s, but I’d put it in there, me cher.

 

 

Footnote

I recently passed a billboard for Tony’s company store in Louisiana, but it was not on my way. I have to save that for later. When I got to my hotel in Baton Rouge, there was a display of Tony’s seasonings for sale in the lobby, near a big stuffed to a big stuffed toy of Mike, the LSU tiger.

 

Darragh Doiron is a Port Arthur area foodie craving some Cajun and Creole flavors right now. Share you memories with her via panews@panews.com

Doiron crosses state line for family; food

 

This third edition of Doiron Family Reunion in Starks, La., was Culinary Thrill Seeking across the state line. There was some praying, some eating and some visiting.

It’s important to remember that I was raised Catholic over here in Texas. The Starks Doirons meet at First Pentecostal Church, where many of them attend. This town has two Pentecostal Churches. A relative of my said Starks folk even has Baptists, and welcome everyone, as we’re all trying to get to the same place. This year, they welcomed my husband, who finally got to attend.

I again visited Dress Like an Angel, a shop where church ladies of any denomination will find fancy, modest attire. There’s a huge crystal chandelier and even a playpen area so mama shoppers are free to peruse racks of ruffles.

The Doirons met in the gym, across from the church. When got another load from the car,  I noticed people with signs along the road, inviting drivers to pull over and pray. I walked over, sat in folding share in the shade, and got a whirlwind of prayer from three people. They gave me a cloth with oil and spoke all at once. I felt like I could make out words like “gratitude,” “family” and “abundance” as they gave me their all. 

Door Prizes:

Back inside, women were setting up a massive door prize area. I came home with a hummingbird feeder and a garden sign. I’d left copies of cookbooks my mother had written and sundry items to make a fair trade.

What was on the tables: Potholders, scented lotions, puzzles, candles and such

What I shared: Mint plants, vintage cookbooks, nice wooden cigar boxes, Mom’s clip-on earrings for wearing or crafting and such

            I dubbed a relative “The Crafty Lady” after she told me all the lantern centerpieces were from her stash. She also collected grapes, including the décor around the main table. One bunch had an international family story connected to it. Later I asked if she’d made one of the grape salads on the table. I was told the grape salad nearly didn’t make it to the event, as it was so tempting in her kitchen. I made sure she went home with my “craft box” door prize.

Let’s Eat!

The potluck table was set with venison sausage, brisket, shrimp pasta, chicken spaghetti, dirty rice and more. I brought a corn, bean and cranberry relish concoction.

Desserts: Oreo pudding concoction, banana pudding, bread pudding (I mean I hear it was there but I didn’t catch it), peach cobbler and cupcakes. On this hot day, I was grateful for watermelon.

On the Path

We also enjoyed the cypress and waterside at Alligator Park and Niblett’s Bluff. Someday I may get an invite to cruise on one of those boats with the country music tunes streaming out in the wake.

When locals say they have to go to town to shop, they mean Vinton. The Market Basket Smokehouse is well known, and we returned to Texas with some smoked boudain.

The vigil Mass at St. Joseph Church in Vinton was the next stop. Everybody knows I love finding pennies. I found a $20 bill in the parking lot. The Spirit moved me to leave it in the collection plate. We all prayed for blessings during hurricane season.

Small World

Last year I'd told someone I was going to Starks before I went, and she happened to have lived there and told me tidbits about the area.

               After this year’s reunion, I mentioned to table full of people that I'd just been to Starks. A set of twins told me they had attended school there.  It is a small, southern world.

Darragh Doiron is a Port Arthur area foodie willing to cross borders for a good visit and good eats. Share with her via panews@panews.com

Judice family a part of Port Arthur tradition

 

Since 1927 the Judice family has called this area home. Their hearts have been full of Louisiana tradition and Texas innovation. Word spread quickly when Judice’s 1927 in Nederland recently announced their closing. Al Judice IV announced that a chapter is closing.

I reminisced about the Cajun Ambassador A.J. Judice that I knew from crawfish races, all the boudain we shared and the deli hamburgers I’ve enjoyed while parked along the seawall. I loved watching from all over the world pass by while enjoying a juicy local burger.

Then I thought about the Nederland restaurant and all those family photos on the wall sharing those family memories. Where they will go next?

 I pulled out my copy of “Cajun Cookin’ with Maw Maw Judice” and got all emotional flipping through the pages. Lariza Judice, who came here in 1927 with the family that opened Judice Grocery on Seventh Street. Boudain, seafood and Cajun staples made them famous. Her son A.J. became a Cajun Ambassador celebrity.

Lariza, or Maw Maw, wrote a book that sounded like her. Take the following as an example:

“Cajuns catch or trap anything that doesn’t eat them first.”

             This little binder book has some treasures.

Flip open to pages 44-45 and I’d take any one of the offerings that look easy to make and easy to enjoy: Sweet Potato Fluff, Cornbread Salad, Okra and Mushrooms, Maque Choux and Bacon Coleslaw.

I can imagine her family asking her to make that “good corn dish” with cans of creamed corn, flour and egg. She included it in the book and it’s called Good Corn Dish. Her extra note: “Especially good with fried chicken.”

Do these sound good?

·       Cow Bayou Cream of Crab Soup

·       Cajun Venison with Currant Jelly

·       No Fail Divinity

·       Frito Squash (the chips are a topping)

·       Blackeye Pea Casserole with rice and cream of mushroom soup

·       Acadian Couche Couche

 

Maw Maw Took Some Shortcuts

No Worry Jambalaya is made in a rice cooker and Kitchen Bouquet is in the gravy.

 

Something Old

Lots of life advice, remedies and tips are featured as “odds and ends.” Here’s one:

Leftover coffee makes a great addition to many foods: ice cream, chocolate sauce, spice or chocolate cake, icings or any chocolate dessert.

Something New

Do you know about benne pralines? I can’t say that I did. Benne is an African word for sesame seeds and can be substituted for pecans. I may have gobbled some up without realizing it.

From Lariza

Near the end of this collection is a note.

“Do things in moderation. Don’t overdo anything. Don’t over work, over eat or get over tired.”

Sounds good to me, Maw Maw.

Darragh Doiron is a Port Arthur area foodie embracing her Cajun heritage. Share your foodie adventures via panews@panews.com

Jason's lets the pickles speak for themselves.

 

Why should you get to Jason’s Deli in June? Let the pickles speak for themselves.

The Dillicious Meal Deal is going on in June and elevates the moment pickles are having. The national deli that began right here in Southeast Texas has this ready for fans: pickle pasta and a pickle wrap. I got myself to the Port Arthur restaurant to try those out, so, more on those later.

Now, about Jason’s Deli in general:

I love sharing with people that this big chain started right here. That’s the Gateway Shopping Center in Beaumont, to be exact. I wonder what the most popular item was that opening day of Nov. 30, 1976.

Joe Totorice Jr. opened the first restaurant that seated 60 and offered 12 menu items. Now there are hundreds of locations. Recently I was at an airport and inhaled a familiar aroma. I looked up to see a Jason’s and it smelled like home

In the early ‘80s, Jason’s was a hot spot for my high school classmates and we loved a big old baked potato. We called them loaded spuds and they were enormous. It was a lot food and their toppings made it seem gourmet. When they opened a bigger restaurant in Beaumont’s West End and we felt fancy.

 My mom treated us to many a meal after Saturday evening Masses and I’m sure I got the salad bar every time. I considered myself an expert at layering and loading all those tempting toppings. Can’t beat those little toasts and muffins as lagniappe.

I have established that I love Jason’s and I’m not alone.

 

So, here’s some of what’s new, with details straight from the company:

 

“Jason’s Deli continues to roll through its spring lineup with menu items that extend into early summer, alongside its signature Garden-Fresh Salad Bar experience.

            The salad bar remains a defining part of the guest experience, featuring more than 50 ingredients that support a wide range of builds, from protein-forward combinations to lighter seasonal mixes with fruit, feta and vinaigrettes. Seasonal additions continue to keep the format fresh for returning guests and first-time visitors alike.

            The current lineup also includes Caprese and Chicken Caprese on herb focaccia, plus the Dill Pickle Club Wrap and Dill Pickle Pasta Salad, both made fresh in-house daily and available through June 30. These items reflect the brand’s continued focus on bright, tangy and herb-driven flavors across the menu.”

Also on an act-now basis:

Cheesy Chicken Truffle Pasta features grilled chicken, fresh spinach, and mushrooms tossed in a creamy truffle cheese sauce, all served over penne pasta and topped with Asiago cheese. My thought is if the word “cheesy” is part of the title, they better deliver. Jason’s does.

I tried these new things “with relish” and remain a happy Jason’s customer. New is good and I still love the classics.

            Let it be known, that if you come across one of those people who say they never eat anything green, treat them to the great expanse of a Jason’s salad bar and see if they accept the challenge.

Darragh Doiron is a Port Arthur area foodie down for a Jason’s salad bar any time. Share your foodie adventures via panews@panews.com