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

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