Is hodgepodge my aesthetic?

 Is hodgepodge my aesthetic?

In the ‘70s, my mom taught me the Japanese notion of taking care and pleasure in slicing carrots on the diagonal and arranging flowers and branches to flow from the vase. Every detail makes something more attractive and meaningful. I appreciated and incorporated these values.

               Yet, I rarely seem to slice those green onions or mince that garlic as carefully as I used to and the hodgepodge/jumble effect seems to work pretty good. Some of my favorite meals are fashioned by transforming “leftovers” into something better than how it started out. A stir fry of rice, fresh vegetables and “whatever” hit the spot on a busy night. A little bit of everything is has become my décor preference as well.

It’s when I’m alone with more time on my hands that I get into “aesthetic,” a word that Pinterest seems to have brought back into vogue.

               Aesthetic is said to focus on nature’s beauty, style and “visual cohesion of an environment,” by one definition. I call it “the look.”  In this column let’s  look at a wine and a style book ready to help you achieve the look and the feel. Be sure to note those tips about designing a home to reflect how you live in it!

Pour a glass of Aesthetic Chardonnay – A cool,  green bottle of a brand actually named Aesthetic Wines is inspirational. The background: Kora Franco built the California label “on the belief that great wine should be both crafted with intention and accessible for everyday celebration.” Franko was a banker working with a Big Four Firm in NYC who made a pivot to a “portfolio that is elegant, balanced and deeply versatile at the table.” That’s some fancy writing for a fancy flavor.

I love that wine labels help me understand exactly why I’m enjoying a pour. I loved the chardonnay from this line. I could share how I imbibed a cool sip and leaned back on the patio to hear the birds singing and gazed upon the cool purple and pink of a Southern sunset. But let me again let the good PR for this firm tell it in their poetic lingo:


AESTHETIC CHARDONNAY
Bright lemon-yellow in the glass with aromas of apple, pear, lemon, and white peach, this wine is elegant and uplifting with a smooth texture and a long finish. It moves effortlessly from a weeknight seafood dinner to a spring brunch spread — the kind of bottle that earns a permanent spot in the rotation once someone tries it.

"Storied Homes" - What's your signature drink and favorite room in your house? What are your go-to meals? 

Is your home designed around these preferences?

I loved the FAQ format of "Storied Homes: Designs from Banner Day Interiors." Beautiful homes are designed to live in. This is inspiration for being happy at home. Here's the PR on the book: 

 

Clara Jung’s design is known for its signature balance of playful patterns and a minimal aesthetic. Her work balances traditional interiors with signature color, pattern, and whimsy. With the underlying belief that home environments should both spark joy and reflect the personal style of those who live there, Clara creates spaces that that evoke a sense of happiness and wellness, creatively incorporating her clients’ sensibilities and personal style. The work of her design firm, Banner Day Interiors, has been featured in Architectural Digest, Domino, Design Sponge, Apartment Therapy, and many more.

 

I feel comfort, family, solitude and joy flipping through these pages of various homes. Each segment begins with questions the homeowners have answered about their favorite foods, music, and how they unwind or entertain at home. 

 

Vampire Weekend, barbecues with friends and New Year's Eve gatherings are some of the answers from these quizzes. Answers may explain why big garden rooms, abundant bookcases 

 

More fun house quiz answers from various clients: 

Banana bread, The Beatles on a record player, travel to Switzerland, watching kids be imaginative, Tom Petty and Diwali parties. 

 

Darragh Doiron is a Port Arthur area foodie appreciating the aesthetics. Share your foodscapes with her via panews@panews.com

Salads today and casseroles in the '60s

 

Welcome to salad season! Haven’t you been craving the crunch of fresh greens? Bonus points if you’ve grown your own salad.

Vinaigrette is all I need at home. The creamy stuff is great, but I’m telling myself my homemade vinaigrette is more “healthy.” I do go for the Green Goddess and honey mustard when I’m out, though…

Pro tip: Crunchy stuff is more than croutons. Toast some nuts or crumble some potato chips over your greens. If you have tortilla chips past their prime, know you can crisp them up in the air fryer or in a pan on the stove.

Readers, if you’ve got a favorite or unusual salad you’d like to share, let us know!       

Here’s some goodies that go in salads:

·       Strawberries

·       Crunchy onions

·       Raisins

·       Cheese. Even cottage cheese

·       Coconut

·       Radishes

 

Let’s do Casseroles! – Mock Goose, Mock Enchiladas Baked Liver and Wild Rice and Chicken Liver Casserole are just some of two pages worth of wonders in a spiral cookbook I ran into recently.

The Beta Sigma Phi International Cookbook of casseroles (including breads) offers 2000 favorite recipes of Beta Sigma Phi members. Let’s see what else they were eating in 1969.

·       Mustard Chops is simply a spread of prepared mustard and evaporated milk over loin pork chops.

·       Wagon Wheel Bake begins with Cheez Whiz and tuna… let’s skip to the pretzels and call it a day.

·       Creole Chicken Gumbo from a Colorado woman includes Worcestershire sauce and brown sugar.

·       Amid pages and pages of tuna casserole, there’s a recipe for Mock Chicken Casserole. Surprise! It’s tuna. This one came from Tucson and I wonder if her family learned the secret when the book came out.

All this is fun stuff and I’d probably try most everything in this book. That is, if someone else made it. Times and tastes change. The people who made cream of mushroom soup in cans must miss the days.

Darragh Doiron is a Port Arthur area foodie down for a casserole. Share your adventures with her via panews@panews.com

Lagniappe: Get some, give some

        

    Lagniappe – We know what “lagniappe” means around here, in the Cajun Capital of Texas. It’s “a little something extra.”

This promising phrase was my Dictionary.com word of the day recently and I love that the definition noted this is a “Chiefly Southern Louisiana and Southeast Texas” phrase. It is defined as a “small gift given with a purchase to a customer, by way of compliment or for good measure; bonus:

·         a gratuity or tip.

·         an unexpected or indirect benefit.

 

I’ll take my lagniappe in food, thank you. But you never know when or where you’ll get some, so I’ll always be open to receiving extra blessings and treasures. And I try to give plenty of it, too.

Here’s more from the definition: “A lagniappe is a little something extra a customer receives with a purchase. It could be a brownie slipped into the takeout bag or a handwritten thank-you note. In Louisiana, giving a lagniappe is a cherished tradition that shows how small gestures can make a big impression.”

This word also means “cook book” around here. Everybody had one of those local books and I see them at estate sales even now. The following bits are from a little book of cards, bound together with rings and memories:

“Lagniappe at The Tower Club: A Collection of Menus and Recipes 1989-90” from The Junior League of Beaumont, Inc.

               My mother would often be a guest at these luncheons and enjoyed every bite and conversation. I flipped through her copy and this is some of what stood out:

October’s Menu: Chinese Nachos, Glazed Stuffed Chicken Breasts, Thai Spring Rolls, Snow Pea Salad, Monkey Bread and Grand Marnier Cake.

The Chinese Nachos are friend wantons served with a sauce made from plum jelly, mango chutney, red wine vinegar, dry mustard, Tabasco and chopped green onions.

Here’s the breakdown for Snow Pea Salad: Fresh pea pods, water chestnuts, cherry tomatoes, scallions, ben sprouts and red cabbage. Toss with vinaigrette.

January’s menu headlines with Pesto Topper and Spinach Elegante. What make the spinach so elegante? It’s a stick of butter and cream of mushroom soup.

 

                  Lagniappe: Tip on The Schooner - Jalapeno Refresher at The Schooner – Dishes I like at The Schooner could make me thirsty. Think that delicious fried seafood. I notice all the colorful adult beverages on other tables and now I know what some of those red ones could be. One of their spring cocktails is called Watermelon Jalapeno Gulf Refresher. They were willing to share a recipe that includes tequila, agave, a pinch of sea salt and one thin jalapeno slice. The Schooner has been in business since 1947. I trust them on this combo.

 

Darragh Doiron is a Port Arthur area foodie who loves to get – and give- a little something extra. Share your lagniappe with her via panews@panews.com

Italy: And now, cookies?

 

Italy: And now cookies?

Of all the reasons I’ve dreamed of traveling to Italy – scenery, history, art, pasta, wine – cookies were not topping my list.

Domenica Marchetti discovered that myriad cookies reflect the many cities and villages of this country. Good luck trying them all, but boy, would I like to give it a go. Her book is “Italian Cookies: Authentic Recipes and Sweet Stories from Every Region.”

There are more variates, with their own regional shapes and fillings, than could fill a grocer’s aisle. But these bites of delicious history are made in traditional bakeries and home kitchens.

I’m simply going to leave you with verbs, shapes, creatures and ingredients reflected in beautiful photographs:

Cookie verbs: Dunked, filled, dipped, spiced, rolled, rippled, candied….

Cookie shapes: Knots, kisses, rings, pockets, waffles, twists, ribbons, giant meringues…

Cookie creatures: Little snakes, snails, birds, dolls…

Cookie ingredients: Honey, almonds, wine…..

 

Wine and Whine - What the punt is going on in this book? "A Wine Lover's Guide to Parenting: The Fine Art of Wine and Whine Management" offers some lessons, and artwork of some frazzled parents and spirited children. Danielle Frank's release looks a bit like a children's book, but I'd call it more of a nod to the challenges parents face. 

 

"Don't let your child leave a bitter taste in your mouth" is Lesson 5. Acidic bite, aftertaste and astringent are words that could apply to both wine and how some kids can get a rude attitude. Skip to Lesson 9. Here it goes on to look at life through rose colored wine glasses. I've never seen anything like this one. Wine-loving grown ups are likely to learn a few new words out of this read. 

A punt, by the way, is the indentation found in the base of a wine bottle. Better wines have a deeper punt.

 

Darragh Doiron is a Port Arthur area foodie who remembers walls of actual cookbooks mothers collected, before the internet age. Reach her via panews@panews.com

Joy begets joy at Providence parade

Song of Solomon 2:12

 Flowers appear on the earth; the season of singing has come, the cooing of doves is heard in our land.

 

This column is opening with Song of Solomon, as quoted on spring luncheon table cards. Women dressed in floral patterns bloomed at a “Parade of Tables” at Texas Artists Museum. The “parade” was the women circling auction baskets to support Ladies of Providence. This 18^th annual parade raised funds for local charities.

          Naturally, I noticed the foodie finds, including baskets themed around cookies, tea and even butter. A Debbie’s Delights collection was a hot topic, as were some creations dedicated to feeding the birds.

          Riverside Grill, Texas Road House, McAllister’s Deli and Jason’s Deli played roles in the luncheon, and I loved hearing how some attendees were enjoying the museum as a venue. A couple said they’d never visited before. Local art on the wall is a perk when groups rent TAM for events.

          Mary Peterson, senior pastor of Providence Church, asked attendees to “know that God is good” as she began the luncheon prayer.

          “Celebrating is something that God wants us to do,” she said.

          Celebration begets celebration, joy begets joy and laughter begets laughter was the message sent to reverberate in one’s soul.

          It’s a good time any group gathers for the benefit of others. This room full of women from Providence Church of Southeast Texas and their guests represented those who created and assembled the baskets and those who bit on them to benefit others. Peterson asked that celebrations be an ongoing way of life.

“May we be the people who notice God’s goodness, and celebrate,” Peterson said.

Darragh Doiron is a Port Arthur area foodie who loves hearing about clubs, churches, social groups, etc. work to support all that’s good about this area. Reach her via panews@panews.com

Stick with your seasonings. Poot does.

 

     Culinary Thrill Seeking fans, I know you hear me on this week’s topic, sticking to your seasonings. We’ve all got our favorites, and I grew up with Tony Chachere’s. I’m sentimental about anything TexJoy, made locally in Beaumont. Slap Ya Mama is big now in restaurants.

     I have a question for y’all! Where does Old Bay Seasoning fit in the Cajun Capital? I consider it a very Baltimore thing, and just researched a German immigrant developed it! I was in college when I discovered this tin. As a waitress at Bennigan’s, it was in some popular recipes. So, I’m asking if readers down here on the Gulf have incorporated it into their seafood boils, because I sure am seeing it out there.

     This, leads me to Poot, a fellow I met this week at the Cajun Heritage Festival, in the Big Doobie’s trailer. I love those little brown bags of cracklings that have just the right amount of grease spotting through. You know that’s good, and it was.

     Before social media, we didn’t always take photos of our food, but times have changed. I asked Poot if he’d mind using his scoop to move around the cracklings in a tub to show motion in a video. Poot declined, as that would tend to make his spices come off the product.

     Wel, we can’t have that. The flavor needs to stick. I respect that in a cook. Keep it up.

 

Here’s another stick-with-what works tidbit.

     I went to a covered dish and asked where can I set my corn and bean salad. A woman who had just said that the Facebook algorithm said we should be friends exclaimed that she, too, and brought a corn and bean salad. I used garbanzos and I recall she went with black beans and added avocado. The salads looked completely different.

     The next day I saw a Texas Monthly feature that corn and bean salad is a classic dish for us in the Lone Star State. Called it.

 

Darragh Doiron is a Port Arthur area foodie all about the spices. Tell her your favorites via panews@panews.com

Ramen, why can't I quit you?

 

Ramen, why can’t I quit you?

It was years since I had any  in my house. It seems those dry blocks of curly noodles have risen in price since my college days. They’re still pretty cheap.

But now there are new options. They include some with oils and sauces and pictures of the Saja Boys, that cute boy band from “K-Pop Demon Hunters.” My friend has shared some with me and they are easy and fun. They could introduce young folk to cooking.

Back in the day I’d love to jazz them up by adding broccoli and topping them with nuts. It’s more satisfying and marginally more healthy that way. Ingredient label readers may get a shock by studying packaged ramen. I’ll be homemade is better for you.

Pro tip: I try to season with just half the packet of the basic brands. Less sodium, I hope.

               Someone in the house got sick a while back and that’s how the ramen got back into the house. Instead of cans of chicken noodle soup, this became the comfort food of choice. Now there is a small wall of noodle blocks on a back shelf.

               A few decades after my initial love affair with ramen noodles, I’m sharing a new list of add-ins. If you have more drop me a note to share with readers.

 

Ramen Noodle Extras:

Make your little package of basic ramen noodles go the extra mile with some of these ideas to add in or make a variation:

·       Black beans. Open a can and rinse some off to drop in your soup.

·       Shredded cabbage

·       Crack in an egg and stir.

·       Canned chicken

·       Use fish sauce instead of the included packet

·       Serve the noodles strained and with your favorite cheese melted onto the top.

·       Green onions, white onions, purple onions

·       Strain them and serve over lettuce or salad of your choice.

·       Sliced Brussel sprouts

·       Top soup or noodles with bean sprouts.

·       Hot chili oil at any stage of serving

Broth beats "The Pollening"

 

Gumbo and Asian-inspired broths are my healing meals when Southeast Texas turns dusty from pollen. Use some flavor when opening up those sinuses!

I was dealing with our pollen, then I went off and got into some other Texas allergy zones that hit hard. Here are some products that I came across just in time to flavor some broths and boost my energy:

Big Tree Farms soy and gluten free products include organic lime & ginger marinade and sauce as “two happy bedfellows for Bali Delicious cooking. Organic Original Coco Aminos upgrade veggies, tofu, etc. The Organic Less Sodium Coco Aminos use coconut flower nectar and Balinese sea salt to hit the sauce. These are new go-tos to make a meal fancy with just a few shakes.Bigtreefarms.com

Organic Vanilla Coconut Sugar is another Big Tree Farms delight that is unrefined and low glycemic, certified fair trade. I put some in a broth and will soon try these flavorful crystals over yogurt. Use it for baking and beverages and impressing guests.

Let me know what goes in your feel-better broths. Here are some ideas:

·       Rice

·       Egg: crack one whole or let it drizzle in like a stream

·       Green onions

·       Carrots, sliced super thin, in case you don’t have the energy to chew.

 

Share your garden:

I love when neighborhood ap users announce they’ve dug up something in their garden and have plenty to share. I’d texted people I was in for the night on a recent Sunday. But when monkey grass shout-out popped up, I was on the streets headed toward a grass grab. It’s always good to share!

 

Darragh Doiron is a Port Arthur area foodie who travels the world through her kitchen. Share your tips via panews@panews.com

Movie Night: Spaghetti and Spaghetti Western

We love pairing movie nights to dinner themes. I may even dress the part. My husband brought home “A Fistful of Dollars” from an estate sale and that $1 purchase inspired a good time.

            We researched the background of this Clint Eastwood film, including the term Spaghetti Western, so there you go. Spaghetti became the menu. Though my husband may have preferred a red sauce, we didn’t have any. Just like our pioneer ancestors, we “made do.” An olive oil and fresh-from-the-garden herb sauce was no sacrifice at all.

Fun Fact: Clint Eastwood still has the iconic poncho from this movie and says it has never been washed.

 

Find Your Rind: Cooking with Pork Rinds – Nothing says “road trip” like a bag of pork skins. Prep ahead with Southern Recipe, who brings us “small batch” flavors including a hot honey. I took my time with this bag and it’s been “crunch time” for more than a week. Still good. This stuff is so crunchy, I ate some in a hallway so I wouldn’t be heard crunching and make anyone else jealous.

But, have you ever tried cooking with your pork rinds? This thoughtful company goes there.

The Pineapple and Ancho Chile flavor come with a recipe for Elote Street Corn. Coat your corn with these sprinkles.

With Sweet BBQ you can make Savory Pub Mix and Spicy Dill chicharrones become a tipping for Fried Green Tomatoes.

Need to work in your veggies? Make Loaded Mashed Potatoes from the recipe on the Sea Salt and Cracked Pepper bag.

Thanks for the tips, guys. We’re ready to crunch.www.southernrecipesmallbatch.com

Darragh Doiron is a Port Arthur area foodie who loves to match the food to the mood. Reach her via panews@panews.com

How to Easter: Candles burn with family love

 

Ask about the 100 % happiness and smiles guarantee when you visit Becky Murray’s Vintage Cottonwood shop.

               This scented shop full of faith all came about because “God knows what he’s doing,” Murray says.

Foodie find scents include mixtures of strawberry, bourbon and her best-selling Blueberry Barn Pie. Murray mixes the scents, including Spoiled & Boujee, into her own blends of candles, room sprays, car diffusers and laundry detergent. Look for scripture or stories on labels.

Family is tops for Murry and she may get emotional sharing her stories. Her deep passion and love goes into her craft. Family members got scents including her dad’s Sawdust. They’re inspired by her grandfather’s campfire stories and her grandma’s cooking. Grandma’s gets a cherry note.
               She says God put it in her heart to create this venture after doing a “360” turn around on her life.

Personalized labels for weddings, etc. are one of her offerings. Shop for Easter goodies, caps and some good smelling happiness at Vintage Cottonwood, 2002 Magnolia Ave. 2A in Port Neches. I felt refreshed after stopping by.

 

Celery Nests for Easter?

A friend passed an early ‘70s diet book to me that had some attractive selections that I’d love to try. The following is not one of them.

“Great Easter Sunday breakfast to delight overweight children,” is the intro to eggs in celery nest.

You boil some chopped celery or drain a can of bean sprouts to make the nests. Feel free to tint them brown with red and green food coloring. Parsley and onion flakes flavor the nest you form. Crack an egg into the nests and bake.

Do you know anyone of any age that this would delight in 2026?

Darragh Doiron is a Port Arthur area foodie happy to share fun finds. If you have some, send them her way via panews@panews.com

Beach Life upscales yogurt & cocktails

 

I hope I can continue a “beach life” series, because my experiences are by invitation, and I want to keep on this list. My hostess serves breakfast in stages, each one with more treats than many enjoy in an entire day. Everything’s better at the beach. It’s no surprise that yogurt, layered into a parfait with crunchy things and berries, becomes an impressive showstopper. Try this at home!

Meditative reflection time often meets fun with friends and family time at the coast. Catch a sunrise, collect some shells and talk into the night. We’re lucky to live along the Gulf. Read on for a new book that mixes flavor into your beach date.

 

“Beach Cocktails”

You’re going to need a bigger blade.

Surely you’ll be blending fruits and crushing ice all the more after perusing this handy guide.

Let’s talk garnish. If you’ve got lime slices or wedges, edible flowers or cinnamon sticks, you’re prepped to enjoy “Beach Cocktails,” edited by Allyson Reedy. But have you tried a pineapple frond garnish? Just snip off a green stalk and stick it in your glass. Presentation is everything, maybe, but the flavor is in these recipes, too.

Get fancy, then get relaxed with guests with tips from this book. There’s a beauty on every page, from famous resorts, etc. I’m impressed that so many come from Colorado.

            Mix up Dark Sea Scoundrel, Pink Sand Citrus Sunset, The Curse, The Pasadena or The Little Tiger. Make Szechuan Peppercorn and Five Spice-Infused Tequila.

There are also snacks to encourage you to eat like you’re on vacation every day. Remember to sprinkle cotija cheese on your guacamole. Chipoltle powder bakes into plantain chips and Area 31 Hummus in Miami comes with a tropical topping that includes grilled pineapple.

Eye-catchers include:

·       The Eye of the Storm, from Angel Horta Lupiac, Kimpton Surfcomber: Bacardi Superior blanco rum, strawberry puree, passion fruit puree, lime juice and lime slice for garnish.

·       Spirit of Aloha, Royal Lahaina Resort & Bungalows, Maui: Ubi syrup makes this coconut rum and lime drink purple enough become a Port Neches favorite. Of course it has pineapple. It’s from Hawaii.

·       Bog Cutter, Jake Powell, Death & Co., Denver: Four Pillars navy strength gin is new to me, and it’s just one libation in a drink with “more layers than a wedding cake.” Orgeat syrup makes it creamy almond.

 

Darragh Doiron is a Port Arthur area foodie whose white noise is tuned to “ocean waves.” Reach her via panews@panews.com

Ancelet's on Wednesdays; Cajuns are Coming!

Ancelet’s Cajun Market makes some of the best cracklings around. The trick is to get there before they run out. Wednesday is the day to get them. If you are a big fan, I apologize for letting others know. Now you may have more competition. Treat yourself to a little paper sack full, and check out their other delicious offerings.

 

Cajun Hertage Festival – Get ready to pass a good time in the Cajun Capital of Texas. The next Cajun Heritage Festival rolls into Port Arthur on April 4. The bands, the food and the dancing is booked for the Robert A. “Bob” Bowers Civic Center and you don’t want to miss it. Cajun Sounds Internet Live is the host and they always have fun ready for the whole family, including the kids. Get your tickets at www.csir.live

 

Depression Eats

“Don’t throw it away, it’s still good!” My dad lived through the Depression and he saved bags, jars and rubber bands, just as described in a cookbook my friend Missy passed to me. “Depression Era Recipes” offers some recipes and tips that folk back in the day used to round out the budget. Some recipes sound delicious and we still love them today. Other’s sound “out of place” in a world of drive-throughs and home delivery.

Entries include: Eggs in Prison, How to Render Lard, Oatmeal Sticks, Good Cake Without Frosting, Prune Whip and Dyspeptic Bread.

 

Surprises included:  

·       Stuffed Roast Racoon started with ingredients of sweet potatoes and raisins and apples. The final ingredient was really a “young racoon.” It’s not a dessert. It’s stuffed and sewn shut.

·       Stuffed Calf’s Heart includes pineapple juice. Tropical touch?

·       Oysters and oxtails were considered budget items. Now they high-dollar delicacies!

·       Liver Pudding. Not going there.

Finally, here are some tips that you may not find on Pinterest!

 

Hair setting Lotion

1 cup flax seed

3 cups water

Simmer seeds and water together for a few minutes. Strain and thin to desired consistency.

Vinegar Hair Rinse

1 tablespoon cider vinegar

1 quart water

Mix together. After shampooing, use as a final rinse to make your hair shine.

 

Darragh Doiron is a Port Arthur area foodie savoring all things Cajun. Share your family faves with her via panews@panews.com.

Leave what you can this Lenten season

I haven’t met the neighbor down the road, but I’ve been enjoying the thoughtfulness of the little library in this yard. A recent addition is an old newsstand painted red that is now a donation box.

“Take what you need, leave what you can,” it reads in white letters. I noticed it before Thanksgiving and enjoy rounding the bend to see if there’s been any action. Sometimes it looks full of canned goods. Later it’s bags of beans and rice. It’s a joy to leave items there and say a little prayer for whomever will finally open it and get some nourishment.

Lent is a season of almsgiving. Leave something positive wherever you go!

Chutney Mojo –Cashu and Tan are a mother and daughter who ask fans to Stay Zesty, Sweet, and Spicy! It's easy with a jar of  Elephant Green Chili Chutney.

It’s hot on my radar, but not in the spicy way. It actually seems “cooling” to my palate. I love it. They do it with green chili, dried coconut, cilantro, vinegar, sugar and kosher salt. 

I’m lifting this sentence from their PR because I couldn’t write it better: “Our chutney chronicles kicked off when Cashu (a former recipe columnist, culinary enthusiast and talented home chef) was persuaded by Tan (an economics-driven foodie on a mission to share her mom’s chutney mojo) to bring their cherished green chutney to every table.”

I think a fine Lenten meal could simply be this sauce over a bowl of rice. The women sum it up like this: “We believe food is more than just sustenance—it’s a way to express love, celebrate life, and connect with one another.”

Darragh Doiron is a Port Arthur area foodie who loves the heat. How hot do you like it? Share with her via panews@panews.com

Time to get saucy: chili oil, chutney do the trick

People know I love hot sauces and peppers, but it’s not like they call me “hot girl.”

Hotgirlsauce chili oil samples were already on their way to me when I coincidentally ran across a little trinket dish reading “Hot Girls Read Books.” I couldn’t resist and purchased the dish with a particular reader on my radar. Who wouldn't love some spice with their Nancy Drew or Edgar Allan Poe? 

Then the oils came, bless their hearts… in the best possible way. I love them. There was actually no question that I would, but let me state for the record that I do. OG, Crunch and Habanero are the flavors. They’re out of sight and just right. Not too hot for this hot girl. Of course there are recipes. My test for spices is popcorn. I loved a spicy drizzle of all the flavors, and a squeezable version, on several nights of popcorn. Don’t make me pick a favorite. Then I saw a photo on the website of women doing the same thing. Go popcorn. Go Hot Girls. The site also says the sauces ae so insanely good they might be possibly addicting. I’m addicted. Join the Hot Girl club at www.thehotgirlsauce.com

Chutney Mojo – And now for something equally delicious. Cashu and Tan are a mother and daughter who ask fans to Stay Zesty, Sweet, and Spicy! It's easy with a jar of  Elephant Green Chili Chutney.

It’s hot on my radar, but not in the spicy way. It actually seems “cooling” to my palate. I love it. They do it with green chili, dried coconut, cilantro, vinegar, sugar and kosher salt. 

I’m lifting this sentence from their PR because I couldn’t write it better: “Our chutney chronicles kicked off when Cashu (a former recipe columnist, culinary enthusiast and talented home chef) was persuaded by Tan (an economics-driven foodie on a mission to share her mom’s chutney mojo) to bring their cherished green chutney to every table.”

I think a fine Lenten meal could simply be this sauce over a bowl of rice. The women sum it up like this: “We believe food is more than just sustenance—it’s a way to express love, celebrate life, and connect with one another.” www.elephantgreenbrand.com 

Darragh Doiron is a Port Arthur area foodie who loves the heat. How hot do you like it? Share with her via panews@panews.com

Doing the Dew with a twist

 

Were you ever so sure you wouldn’t like something that you tried it to find out for sure? Mountain Dew, aka Mtn Dew is something I never got into. With all the hype over a HARD Mtn Dew, I was tempted to pop a top, still confident of the ensuing displeasure. Weird flex.

I met a woman who was talking southern history and doing the Dew came up. I asked if she tried the hard stuff. She had and deemed it to her liking. She even made some art work to commemorate it. Maybe like Andy Warhol’s soup can? I inquired but she said she didn’t show her work. But she was fine with continuing the conversation. We talked about girls who made prom dresses from Dew labels and other tributes. I asked where she purchased the drink, if it was at a gas station. It was, and we laughed. Then I asked the proper sort of glass in which to serve this elixir. She scrolled on her phone and I asked are you going to show me a… Correct. She showed me a Mason Jar mounted on a pedestal. These are often called a hillbilly wine glass. We laughed again.

The hard version comes in a zero sugar, Livewire orange and a Baja Blast. I tried the regular and it was not bad. But I’ve satisfied that urge and feel no need to try the other flavors. I’ve DONE the Dew. This brand is about as Southern as you can get.

More Southern flavors:

Ready to eat a lot of fish during Lent? Alchemy Spice Co. says “It’s Not Magic, It’s Alchemy.” Chattanooga is where they’ve been handcrafting artisan blends since 2003. You may not even know there is such a thing as blackening powder. They blend it, and it sure makes it easy to spice up that fish on Fridays!

Mrs. Renfro’s as we know that salsa lady’s line started in 1940 in Fort Worth, After surviving the Great Depression, George and Arthurine sold spices and vinegar from their house. She didn’t care for her first name and preferred to be called Mrs. Renfro. Well, that tidbit just makes me love this line even more. It is still family run.

Darragh Doiron is a Port Arthur area foodie who loves Southern food stories. Share yours with her via panews@panews.com