Hey Valentine!

Hey Valentine! I’m talking to you. Don’t let Cupid tell you this is a for-lovers-only holiday. Send a paper heart and hug to neighbors, shop people, teachers, etc. Who doesn’t need a sweet thought and perhaps a sweet treat. I often like to buck trends, but I’m pretty sure flowers and chocolates will be a hit with anyone you want to gift with joy. Here are some edible sweeties:

Sugar Plum - Janis Joplin fans here in her home town of Port Arthur may choose Piece of My Heart shapes. Very unique. Others may be feeling smashing a chocolate pizza heart with enclosed mallet is more their style. Pops? They got ‘em. I’m relishing a box of truffles in a classic heart box. Don’t break you heart if you’re out of time…. Sugar Plum is prepared for an array of holidays and celebrations. www.sugar-plum.com

Whose Your Oat Boss? – How to describe the Oat Boss mascot? He’s a big-eyed oat with a rolling pin and chef’s hat. A friendly sort. How to describe Oat Boss Granola Butter in flavors such as chocolate chip, donut, original and blueberry? A crunchy, creamy version of nut butter? A sweet pick-me-up to make a great day even better? Snack time manna for people with certain food allergies? Could call it a Valentine for those who must avoid nuts, gluten, soy and dairy. A dad designed it for his daughter and we are thanking this family for Granola Butter coming proudly out of Denver, Colorado. Oats, coconut oil and honey create jars of creamy heaven that could become addictive. Directions: Spread, blend or drizzle, and save some for me.

Old School? – If you like granola the old-fashioned way, I’d still consider Jessica’s Natural Foods version as a modern twist, because these amazing gluten-free are made with attention to today’s health needs. There’s no trans fat, or cholesterol. I’m hopelessly addicted to variations topping yogurt, blended banana, apples and more. I can personally vouch for the flavor, crunchiness, wholesomeness and yummy factor of Almond Cherry, Vanilla Maple, Pecan Almond and Chocolate Chip. You know, I haven’t tried it in milk, but I bet that would work, too! www.jessicasnaturalfoods.com

 

Darragh Doiron is a Port Athur area foodie sweet on spreading joy this Valentine’s Day. Share how you do it at darraghcastillo@icloud.com

Recycle some joy this spring

 

 

 

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

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

·       Life happens for you, not to you.

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

·       Go within or you’ll go without.

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

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

 

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

Nothing corny about loving this

 

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

 

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

 

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

 

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

How to love Brussels sprouts

 

 

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

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

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

 

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

What's cooking for National Soup Month?

                       Ready to start off the year on a kick of health eating? Oh, it’s coming. But let’s give January’s National Soup Month designation some attention. Despite delicious cream bases and crunchy toppings, there are some good-for-you soups.

 

                       Soup? This is the time Crock Pot’s (slow cooker) time to shine. See the lid pocket tip below and let’s share some hearty ideas. If you have faves, send them this way. Here are some of mine:

 

                       Soup’s On!

·        Got extra New Year’s cabbage? It’s still lucky. That good green stuff will nourish you and save time in the upcoming weeks. I’m not a fan of full-on cabbage soup, but shred it thin and it plays well with other veggies simmering in the pot.

·        Garlic makes everything better. I use it in all forms and just peeled open a new jar of fragrant garlic powder. Don’t judge. I said “all forms” of garlic are welcome in my house. It lasts such a long time that I tend to decorate the utilitarian bottle with stickers to fancy up my pantry. In addition to monitoring the best-by date, I often write on the bottom when I opened it, if simply to marvel at how long this stuff lasts. Keep garlic handy this soup month.

·        Chili, the state dish of Texas, sounds great for Soup Month. We love our Tex-Mex, and it does occasionally get “chilly” enough for chili down here.

 

 

                       Is that a lid in your pocket? It’s a simple concept that has folks going nuts. It’s a sturdy slot you hook onto your slow cooker to hold the lid when it’s not covering your culinary masterpiece. What else is there to say, except to check out www.lidpocket.com. Not sure you “need” this. Do you tailgate? Attend church potlucks where several lids have no place to wait but the sink? Then you hope you get yours back and intact? Put the lid in the pocket and show that slow cooker some love.

 

Blu to Green - Ethylene sounds like a good name for your sweet Auntie, but it's natural gas from fruits and veggies that concentrates in your fridge. It makes your fresh and crispy greens a nasty brown. A cute little "apple" is waiting to let you know it can be easy being green. And now, Fresh Mats (in purple, yay) are lining my produce bins instead of dish towels. They prevent bruising and promote freshness.

I’m admittedly a sucker for products designed to keep produce fresh and your fridge organized. www.thebluapple.com has stylish offerings designed to save consumers dollars so they don’t toss out wilted vegetables. A blue apple has a “Yellow Submarine” look about it, so this Beatles fan is happy to open the fridge door for salad goods. Combat the gasses that do your lettuce go wrong with these goods. Try these out for a healthy beginning to 2024.

 

Darragh Doiron is a Port Arthur area foodie ready for a bowl of January’s signature dish. Share your tips via darraghcastillo@icloud.com

An In-Between Season

 

 

This week is an in-between time as we enjoy Christmas memories and look ahead to resolutions, Epiphany and what all 2024 brings. Ready? Let me take a moment to thank Culinary Thrill Seeking readers who enjoy letting me know how they relate to not only good food, but the joy of creating it. Here’s some “in-between” treats to consider:

 

Ring it in with Sammy – Want to ring in the new year with Sammy Hagar? You don’t have to be a super fan to enjoy his light Beach Bar Cocktails in a can in flavors such as Tangerine Dream. But if you were a super fan you may know about his restaurants. What rocks is some what I call white rum, but Beach Bar Rum calls this premium Platinum, with “flexibility to support a cocktail or be sipped neat over ice.” Times Square has always seemed a little cold for New Year’s Eve. Feel beachy with these tropical notes and hints of coconut and banana. Again, those cocktails are super refreshing and fizzy. Read about this interesting line at www.sammysbeachbarrum.com

What the Desert Yields – Did you learn that “desert” is the hot place, spelled with one s and “dessert” after a meal has “ss” because you want two of them? Don’t be confused by Monsoon Chocolate, hand crafted from the Sonoran Dessert in such creations as malt balls in roasted strawberry, a bar of 74 percent barrel aged dark chocolate and boxes of fetching chocolates including salted caramel that melts in your mouth. Desert. Dessert. If I’ve made you want to go, there is a café in Tucson. The earthy colors of the packaging tie it all together. www.monsoonchocolate.com

 

“A Bellwether Christmas” – Here’s the short story on a youth novel sharing the Nativity story from the animals’ point of view. Laurel Guillen of Friendswood, who’s husband’s dad grew up in Port Arthur. Had a life-changing visit to Italy. (I want that!) It’s been 800 years since the Christmas Nativity Scene originated, popularized in 1223, and Guillen figured her love of the era and knowledge of feisty farm dwellers would make a good match. It’s delightful. All my senses are aroused as she describes a young shepherd’s daily life. Then someone special comes to town……

Here's how it goes down:

“Bart is a curious, impetuous lamb who lives in a tiny village in medieval Italy. He is always getting into trouble and feels like he doesn’t belong. In chance encounters with a hare, a lark and then a terrifying wolf, he learns about the poor man from Assisi who loves all creatures and talks to them about love, honor and belonging. Bart is convinced that this man, and the new kind of celebration he is planning for Christmas Eve, holds the key to understanding his own destiny. But when Christmas Day dawns, he faces his biggest challenge yet: a dangerous mission to bring the gift of love to a friend. Will he be brave enough and finally find the place where he belongs?”

The book is delightful, but I need space to share her story: Laurel Guillen is a Cornell University graduate and former radio, newspaper, and television journalist who has always loved medieval tales. She helped her husband, Michael Guillen, PhD, produce the award-winning family movie Little Red Wagon and now writes the blog God and Gardening on Facebook.

Darragh Doiron is a Port Arthur area foodie ready for 2024 to show what it’s got. Reach her at darraghcastillo@icloud.com

Worcestershire Sauce holds its mysteries

 

                             You know you don’t have to be able to pronounce Worcestershire sauce to enjoy it. But did you know you’d best read the label if you avoid anchovies. I came into a large amount and was happy to challenge readers on how they use it. If you’d like to add to this roundup, let me know. A little goes a long way and I’m still full up. The story goes that the first batch mixed “from the recipe of a nobleman in the county,” that it was so inedible they put the barrel in the basement. A while later some Culinary Thrill Seeker found it had mellowed and Lea & Perrins is still a thing. Here’s how some of you all hit the sauce:

·        My No. 1 use is for holiday Chex Mix. I really like that stuff seasoned. Otherwise, the bottle usually stays on the shelf.

·        Pork chops is what friends tell me.

·        Bloody Mary is what other friends tell me.

·        Salad dressings

·        Eggs

·        Stews and soups

·        Condiments

·        As umami in compound butter.

Did we hit your fave? Keep those ideas coming. I have lots left!

 

 

Rovagnati Boards - Stay with me here. You don't need to speak Italian to appreciate these paper-thin varieties of no-nitrates meats sure to wow your holiday guests. Forget that joke about sausages being made. A video tour of the clean machines packaging these meets is actually soothing. Just open some packages of these meats (and cheeses) for an easy and impressive spread. I've enjoyed variations of  Charcuterie Trio of Prosciutto Crudo, Salame Milano and Salame Napoli and the Charcuterie Trio with Prosciutto Crudo, Genora Salami and Soppressata. There's a Salami Trio that includes Hot Soppressata,  Soppressata peppery salami and Genoa Salami classic mild. Here's my fave: Finocchiona fennel Seed Salami. The flavor and the ease will win you over. www.ravagnatius.com 

 

“Once Upon a Rind in Hollywood” – If the phrases “Nobody Puts Babybel in a Corner,” “I’ll Havarti What She’s Having” and “Here’s Looking at You, Curd” make sense to you and your friends, you gotta try this book. Follow a yellow brick road of cheese blocks or go gummy crazy while screening Willy Wonka when you serve these “punny” beauties. Rachel Riederman has photographed this book offering 50 movie-themed cheese platers and snack boards for film fanatics. “Feta & Furious?” “May the Frommage Be With You?” “The Big Lebleucheese?”  There’s something for every taste. “She Turned Me into Crudites! … I Got Better” features a cracker pathway to navigate grail searching. The bunny centerpiece was too much, and my family got into Monty Python mode. Many of us are familiar with most of the classic movies that inspired these edibles. Can you imagine the “You’ve Goat Mail” board? Just copy the photos or go rogue. For the holidays, try “Ritz a Wonderful Life” wreath of grapes, salami roses and red grapes. Because every time a Babybel rings, an angel gets its wings.

 

Darragh Doiron is a Port Arthur area foodie wishing you great flavors this holiday season. darraghcastillo@icloud.com

                   

Polish'd for food and book lovers

 

 

It’s like I had a whole speech prepared about the “new” integrated way of a country’s cooking, and how author Michal Korkosz got into cherry tomato confit, grilled apricots and charred corn soup. But, when I turned the page to the following recipe, and got permission to share it, I had to pause and reframe. Or is it replate? It’s from “Polish’d: Modern Vegetarian Cooking from Global Poland. Just…. Enjoy.

 

Dreamy White Beans with Smoky Mayo

 

Korkosz writes: “It amazes me how people treat beans differently depending on how they are served. When beans are in a soup or stew, they are often considered boring. But when beans are bathed in olive oil and various spices, and served alongside a glass of natural wine, they suddenly become the coolest. These are such beans. The trick is to cook them in an aromatic broth instead of water. You’ll want to serve them as a snack at all your parties.”

 

SERVES 4

 

2 cups white beans

1 leek, halved lengthwise

½ red onion

1 garlic head, top cut off

1 bunch mixed herbs (thyme, marjoram, rosemary)

2 teaspoons fine sea salt, plus more if desired 

 

SMOKY MAYO

2 large egg yolks

2 tablespoons lemon juice, plus more for serving

1 garlic clove, smashed

¼ teaspoon fine sea salt

½ cup (120ml) vegetable oil

3 tablespoons cold-pressed rapeseed oil or olive oil, plus more for serving

¼ teaspoon smoked paprika, plus more for serving

 

Place the beans in a large pot and cover with 4 cups water. Let soak overnight or for at least 12 hours. (The beans will cook faster and be more digestible the next day.)

 

Drain the beans and place them back in the large pot. Add the leek, red onion, garlic head, and mixed herbs. Cover with enough water to submerge the beans. Add the salt. Bring to a boil over medium-high heat, then reduce to medium-low. Remove the leek, red onion, garlic, and mixed herbs and save them for another use. Simmer the beans, uncovered, until they are tender and creamy, 80-90 minutes.

 

            Meanwhile make the smoky mayo. Whisk the egg yolks, lemon juice, garlic clove and salt in a deep, medium bowl. Combine the vegetable oil and rapeseed oil in a measuring cup with a spout. In a slow, steady stream, add the oil mixture to the egg mixture, about 1 tablespoon at a time, whisking constantly. To make this process easier, place a damp kitchen towel under the bowl to stabilize it while whisking, as you’ll be using both hands. Make sure each addition is completely incorporated before stirring in more. It will be a saucy mayo; if you prefer it thicker, add more oil. Mix in the smoke paprika. 

 

Serve the beans on a small plate. Top with a scoop of the mayo, drizzle with lemon juice and rapeseed oil, and sprinkle with smoked paprika and a bit of salt. 

 

 

Booking It - Many writers I know have never filled a fountain pen or hammered out thoughts on one of those old-timey typewriters. Yet we still identify with them. That imagery adorns clever patterns on "The Writer's Bookmark Box." Who would not love one of these to hold their place in classic book with a spine and pages to turn? Just reading some of these messages makes me feel ready to fill 2024 with new thoughts. To handle these bookmarks, and plan to share them with like minds, is a joy. Thoughts include:

* The World Belongs to Those Who Read

* In a word. Note to Self.,,, Words Have Power.... To Be Continued....

* No Risk, No Story. 

 

Darragh Doiron is a Port Arthur area foodie all about holiday hospitality. That means sharing hers and accepting someone else’s. darraghcastillo@icloud.com

You can do cranberries this holiday

  

   Don’t get me started on jellied cranberries plopped out of the can with the ridges still intact. At least get the whole berry variety. I crave them with add ons, listed below. This culinary adventure is about me coming into a bag of fresh whole berries and finally taking my niece’s advice to follow the simple directions on the back to cook them whole. I did it! It was quick, easy and so much fun to hear them pop. So, now I’m a pro. Here are some things I like to add into the cranberry mash:

·          Diced fresh jalapeno

·          Diced onion

·          Cinnamon

·          A spoon full of spirits of your choice

·          Vanilla

·          Orange peel

·          Tabasco

·          Toasted nuts, chopped

 

Get cranny, Culinary Thrill Seekers!

 

“My Culinary Love Story” – Pauline Parry didn’t really know she was a foodie until she kept running into the best luck – after she and her husband split. This English woman ran into a job at an English restaurant and got to live upstairs with her kids, stumbled upon another job at a castle, created and enjoyed amazing food and wine along the way, and a found a man to spend her adventures with. This book is a true story and features recipes and art work of dishes. Fancy Whole Salmon En Croute and Venison in Red Wine Sauce with Sweet Potato Herb Mash and Pear and Mandarin Pavolva? This chapter book note’s Pauline’s job duties including driving into the countryside for cheese and cream and harvesting snails. It’s a page turner as we see how her relationship progresses with Dennis, who would love to marry and take her family to California. It’s well written because it was well lived by Pauline Parry.

                   

                 

 "Be You, No Filter" is Latasha Blackmond's advice on "How to Love Yourself and Stay #SocialMediaStrong." She's written it to young girls and encourages them to think about what and why they post, and the messages it sends to others. I'm sure any age reader could benefit from her discussion questions. Now here's some advice we may not have considered just a decade or two ago. When a couple begins to date, Blackmond asks them to discuss how they will handle their relationship via social media. 

 

 

                       Darragh Castillo is a Port Arthur area foodie dreaming of Christmas Eve gumbo. darraghcastillo@icloud.com

Stocking stuffers for the Gilded Age and now

 

Mark Twain coined the phrase "The Gilded Age" and encouraged Americans to copy his list of foods he was homesick for when he traveled Europe. Hot biscuits, frog, fried chicken and hot buckwheat cakes made that list. As railways allowed culinary access, Americans became acquainted with pottage puree, spinach a la creme blueberry cake. I'm getting this from the elegant "The Gilded Age Cookbook: Recipes and Stories from America's Golden Era." Becky Libourel Diamond reports patrons would have expected oysters on their menus. By chance, I recently heard that Arthur Stilwell, Port Arthur's rails man, came up with car to get oysters to diners in a fresher state. So fried, scalloped stewed and half shell oysters noted in this book would be perfect for observing Port Arthur's Quasquicentennial. It was another time, where monkey's were the guest of honor and lobsters were elevated from fertilizer and inmate food. Holiday menus included steamed halibut with egg sauce and peas served in turnip cups. If you are concerned your crystal, silver and linens do not meet these gilded standards, the author suggests that plates, etc., gleaned from second-hand stores will make a festive arrangement. Here, here. A toast....

Here are some other gift-worthy items to slip into a stocking or something bigger:

 

·       Don’t tease vegans when you know they are enjoying Jenkins Jellies little jars of Sweet Heat with varieties such as Hell Fire, Fiery Figs and Passion Fire. Pepper jellies with notes including smoky caramel are a favorite fusion of mine. These come packaged in little jars, so fill your stocking first and share with your gluten-free foodies as well. A backyard of pepper vines and fruit trees inspired this California treat. www.jenkinsjellies.com

 

·       I’d been enjoying “scrub-dub,” a loofah alternative, in Glacier Blue for some time without fulling enjoying its full superpowers. The little nubbins that clean and exfoliate your skin in the shower are on a palm-sized palate of not silicone, but Thermoplastic elastomer (TPE). That’s a step up and keeps the nasty mildew away from this tool. Flip it over and the taller nubs massage your scalp for additional body benefits. Pump your body wash on it, flex, squeeze and feel like you’re getting the salon treatment. www.scrub-dub.com

 

Darragh Doiron is a Port Arthur area foodie who has already addressed most of her holiday cards. darraghcastillo@icloud.com

Gratitude Now!

 

                             Gratitude is a daily endeavor, and worth it. Even finding pennies make my day. This year Thanksgiving will be at a new place to our family. A relative has downsized into a complex and she’s cooking dinner. My assignment is cranberries, and I’m recreating my mom’s relish with orange peel, jalapenos and nuts. The turkey salt and pepper shakers at my aunts’ and uncle’s house that used to intimidate as a child are proudly displayed on my own table. With gratitude, I’m appreciating all the blessings that come to me in the way of people I know.

 

                             Now, let’s plan some holiday flavors:

 

Squashed - Go out of your gourd with a jar of butternut squash Zoup! I had some creamy, golden savory vegetable broth with brown butter and sage for breakfast and bam, I was in the holiday spirit. Fall leaf colors would make a fitting centerpiece with a bowl of this, or any other prepared soup or broth. www.zoupbroth.com delivers big jars of beef bone, chicken bone and seafood broth as a complete meal or a starter for other recipes. Bone broth is as trendy as it is ancient. A pantry full of their finished soups, such as chicken pot pie or portabella bisque, would look as fetching as decades-past display of Mason jars.

 

Small Batch – Pop Quiz: What small-batch, big taste red spread in a cute recyclable jar goes as good with porkchops and burgers as it does brownies? I wouldn’t have thought of this myself, but I’m on board with the suggested uses of Small Batch Kitchen’s Cherry Bourbon Chipotle Fruit Spread. Picture this: Brunch, and you impressing guests with the sweet, smokey “je nais sais quoi” on their French toast. However, their paring of Beet & Ghost Pepper Hot Sauce must be announced to the taster beforehand. I’m on the record for loving heat. A warning stiff from the bottle screams “beware.” Earthy, sweet and spicy are the notes, and they are LOUD. Labeling suggests chili or breakfast sandwiches. Next time I’m adding a few drops to Greek yogurt so I’ll have a dip with cooling dairy reinforcements built right in. www.thesmallbatchkitchen.com uses organic, close-by products to mix their magic, and they’re cutting down on shipping waste.

 

 “101 Things to Do With An Air Fryer” offers Sheet Pan Breakfast Hash as No. 1 and Air Fryer Banana Boats as No, 101. In between Donna Kelly suggests twists and fresh ideas for this trendy appliance. Black Bean Melts is an intriguing hoagie. Try healthy options such as cheesy kale chips and some indulgences like Mexican Street Corn Dip. Temptations, yes, but remember why you bought this air fryer. I used to dread brussels sprouts at holidays, as a kid. Now Kelly guides me through a spicy-sweet version with honey, red wine vinegar and gochujang or other thick, spicy sauce.

 

Darragh Doiron is a Port Arthur area foodie planning a gumbo with soon-to-be-leftover turkey. Tell her why you’re grateful at darraghcastillo@icloud.com

Plant Moms, native gardeners, unite!

My ideal garden would draw birds and bees to native plants, keep me in constant supply of oregano and chives and include playful focal points to gaze upon from shady seating. But, I’ll take what I actually have… a flourish of container plants that make me happy. This week’s subject is all about plants, from single desk plants to tucked-in cottage gardens. Let’s play in the dirt:

Don’t hate Alocasia Polly if she ghosts during cutting seasons. She goes dormant. But after a season in a warm spot with reduced watering, she’s good to go in spring. Spider Plant is a good tipper with the secret talent of purifying the air. Golden Pathos is into personal growth. We’re reading from “Houseplant Hookups: All the Dirt You Need to Find the Perfect Match.” Funny and practical, Agatha Isabel (through Maily Degnan’s very mod and uplifting art) shares how to match your wants to a houseplant’s needs in date-ap style. So that’s I “get” that Fiddle-Leaf Fig’s three words to describe self is “big, beautiful and bossy.” In addition to cracking up and thinking of friends, you learn some of these guys are very easy to hang with.

“Happy Plants, Happy You”

– Meditation, decoration and friendship are a few ways Kamili Bell Hill uses plants. This is billed as a plant-care an self-care guide for the modern houseplant parent. Plants, you want this mom. The photos of this book show how your little crispy brown nub in a plastic container could shift into creative planting arrangements that can breathe life into a room. Learn how to care for your baby beauties, fill in spaces on bookshelves, gaze at them to focus your energy, propagate them to share with friends and just generally thrive. Water yourself and your plants, writes Hill. She’s learned her lesson on that… and on Boston ferns.

"What Makes a Garden"

- Among glorious images of plants, notions of color and sound play, the high art of age-old vegetable gardens and even a section on dung, is a picture of Dolly Parton. Curious? So is she. The topic is intellectual curiosity, as she and successful gardeners would have. Jinny Blom has approached this book in a unique way and I suggest you peruse this book and plant yourself your own, individual garden, as you wish.

 

You’ll never have that dream garden with cascading ivy, cheery blooms, secluded benches and perhaps even grazing sheep… until you plant the first thing. “The Cottage Garden” will give you photographic inspiration from around the world, thanks to Claus Dalby. Fancy the hen house in Germany or the story behind “chocolate box cottage?” Lose yourself in these pages, then get digging.

Darragh Doiron is a Port Arthur area foodie whose ideal garden would be mainly edible, entirely colorful and seasonally aromatic. Share ideas with her at darraghcastillo@icloud.com