Doug Nelson seasons drive in the country

                             A recent “fish Friday” with visiting relatives demanded a drive in the country, looking for birds and other fun. The sight seeing brought my family to 10025  Highway 124 and fried seafood at Doug Nelson Café.

                             The funny thing is, the view inside was of a country drive. A mural depicts a vintage car in the setting sun at a store stocked with familiar old-time products and a Clabber Girl Baking Powder sign. I was drawn to snuggling kittens nestled into the painting, and a little boy who escaped his parents’ table was interested in petting the creatures.

                             If you didn’t know, you can buy Doug Nelson seasonings packaged up for your own kitchen experiments.

                            

                            

                              Eat right to ease your mind

                             I love being right. When offered a review copy of “Mind Easing,” I anticipated a healthy diet would be part of Bick Wanck, M.D.’s advice. Right.

                             He writes “prescriptions” for mindfulness, exercise and a diet of no-sugar or low-refined grains that’s high in fresh vegetables. When your diet is in alignment with the needs of your body and mind, healing flows evenly and effectively. When you eat food that is bad for you, healing becomes disjointed, disharmonious and derailed, he writes.

                             “Your flow of healing needs a safe and healthy diet to stay on track,” he relates, in this book, subtitled “The 3-Layered Healing Plan for Anxiety and Depression.”

                             The steps are enhancement, guidance and restoration.

                             Snickers stuff

                             I was at a reception with an already lovely spread, and out came a bowl of Snickers creamy blends candies. Maple Almond Butter and Peanut Butter squares stopped conversations. Everybody already loves Snickers and these “gourmet” versions were popular. I ended up having to share the one I was trying to enjoy all to myself. My husband owes me one.

                             Look for these in when creating Easter baskets.

                             Darragh Doiron is a Port Arthur area foodie who does her best to enjoy and eat in balance for pleasure, nourishment and health. Reach her at darraghcastillo@icloud.com

Was your Tuesday Fat?

                           

  Finally, it’s here!

                             Was your Tuesday Fat? Now it's time for Ash Wednesday.

Now

                             I love putting away Mardi Gras décor as much as I like setting it out. My drapes of beads are replaced with simple, empty bowls.

                             I love the “rest” we get during Lent. I credit learning about Mardi Gras in Port Arthur and the season’s history with my deeper understanding and appreciation of this stark – often cold and dreary – season. I imagine my Cajun ancestors as they collected fresh eggs and scooted to outhouses on frigid Louisiana properties. They must have surely been awaiting spring’s first shoots and lighter and warmer days in a way that I can barely understand as I dash from heated car to heated building.

                             Live Simply is a message on one of my favorite tiny bowls. It’s decorative, but it can also hold a few nuts or raisins that I can eat slowly and think about those who haven’t got a bite. If they had that much, it would be their meal, not their snack.

                             My culinary adventures are relevant as I appreciate each bite, avoid meat, hear stories of other cultures’ traditions and focus on whole grains, fruit and foods that don’t come in boxes.

                             One egg, one apple or one dish of  yogurt is simple nourishment during this time.

                             And, by the way, smoked meat never smells so good to me as it does on a Friday, when I’m abstaining. I know that those with other traditions have felt “sorry” for me that I couldn’t “have” what they are having. I in turn have felt “sorry” for those who have not taken some time to live a little simply.

                  Darragh Doiron is a Port Arthur area foodie who’s doing more with less this season. Reach her at darraghcastillo@icloud.com

Chicken finger beads for Mardi Gras?

Do you need a set of beads to promote your love of chicken fingers?

If they're throwing Mardi Gras beads, I'm catching them. Big, red beads with a Raising Cane's Chicken Fingers "medallion" came my way at Saturday's Majestic Krewe of Aurora ball. I also raised my hands for beads with masks, commemorative beads, beads not unlike pink crystals an all manner of shiny, blinky things.

This year's ball was as awesome as ever, with the festival's Color Me Carnaval theme. I finally got to hear DeAndre Nico sing. He performed the National Anthem before at the beginning of festivities. Costumes, friends and beads made for an exciting evening at the Robert A. "Bob" Bowers Civic Center. 

You should have seen the size of the king cakes.

When you're out on Mardi Gras of Southeast Texas grounds this weekend, have some Cajun flavors for me!

Bread pudding in the morning

What's not to love about a serving of bread pudding for breakfast? Pairing it with eggs is not a stretch. There are lots of eggy and bread-based morning casseroles that don't involve rum sauce, so try a basic bread pudding this season with a hint of syrup.

In fact, we here in the Cajun part of Texas claim bread pudding, but there's a lot to a less sweeter version that puts me in mind of a Mexican breakfast. So that's how I ended up with a bit of bread pudding, egg and spicy red salsa on my plate. You know what? It sounds good for dinner, too.

Taste of the Triangle

So this Fat Tuesday, consider ringing out the season with the 36th annual Taste of the Triangle at the Beaumont Civic Center. The Sabine Area Restaurant Association benefits from ticket sales and you won't leave there hungry. This is a very cool area event and Mid-County restaurants are often the stars of the show. 

Darragh Doiron is a Port Arthur area foodie having so much fun during the Mardi Gras season that she can't wait for Lent to begin. Reach her at darraghcastillo@icloud.com

Hearts and the Year of the Pig

                              
 Vers

                             If you’re of the mind that a Valentine’s Day celebration – held on Feb. 14 or thereabouts – absolutely must include red wine and chocolate, I’m with you.

                             We’d be good friends. Let’s do this.

                             Everything in moderation, right?

                             But just saying, I’d be happy with a good Judice’s burger with and chips. Or a fudge malt from Dairy Queen. Gumbo is always good.

                             But Valentines, like relationships is about compromise. Pizza would be my sweetheart’s pick.            

                             Also just saying, I hope that if that’s the way the night goes, he knows about the obligatory wine and chocolate thing. 

Tet m                Tet made me head to Port Arthur’s Vietnamese markets to stock up on spices. I was there a day before the dragon dancers and focused on fresh vegetables including eggplant and mini bok choy.

                             I looked up how to make egg drop soup the right way. It turns out the translation is “flower” so you don’t really drop in that egg and swirl it in the soup pot. You crack it into a bowl first and then swirl and pour it in to the bigger pot. A bit of cornstarch makes it thick and a tad of turmeric gives it the golden color.

                             The Tet season also inspired me to cook a pot of rice flavored with all the fish powder I had in the pantry. After all, the new year is a time to make way for the “new.”

                             Darragh Doiron is a Port Arthur area foodie with a heart for exploring new flavors. Reach her at darraghcastillo@icloud.com

Remember Tang?

 

Super Bowl is a veg-out; details later.

                  Something happened to make me think of ‘70s era breakfast, and I’ll get to that soon, too. Keep posted here for updates.

                            Here’s a memory of favorite breakfast foods when I was a child, in the ‘60s and ‘70s. While I’m sure my mom served healthy breakfasts to me before school, I mostly recall the rather special occasions I got the flashy, colorful and sugary foods that were marketed to kids. Pop-Tarts were a treat. Cereal was rare but I loved Captain Crunch, in peanut butter version. I even had his coloring book and staying in lines of his uniform. Malto-O-Meal had a soothing texture.

                             Tang was everywhere, even in space. I wasn’t actually in the kitchen a lot, but I remember mixing up Tang when it wasn’t my job to mix up instant tea for the evening meal. I still have the tea pot we’d pour from, like it was “real” tea, I suppose.

                             Sunday breakfasts were the real thing with grandma’s perfect biscuits and boudain. If there was cream gravy, I got to make it. I still have the little pitcher we’d pour from.

                             Darragh Doiron is a Port Athur area foodie who may not get sports, but appreciates the bonding around them. Reach her at darraghcastillo@icloud.com

Ready for Mardi Gras? Taste of Gumbo?

                            

Are your beads out? Mine are. Doors are decorated for Mardi Gras, set for Feb. 28-March 3 in downtown Port Arthur this year. DeAndre Nico will be a part of all of this and people are excited.

                             That gets us all excited about the flavors of Mardi Gras and what could be new out there to taste. I’ll be making gumbo in anticipation. Get your tickets!

                             Who said gumbo?

                             But wait. Rotary Taste of Gumbo, Etc. comes before that on Feb. 16 at the Robert A. “Bob” Bowers Civic Center. This tradition skipped a year because of Harvey, but they’re back for good flavor and a good cause. Again, get your tickets!

                            But now, for yogurt

                             Now that I’ve got you all excited over the spice, take a moment to consider the humble yogurt.

                             It’s cold, it’s comforting, it’s plain. Except when it is most definitely not plain. For all you folks who think you must have ice cream, please remember that thick, rich, Greek yogurt can get fruity and nutty and covered in chocolate to satisfy your cravings.

                             Some people still don’t believe me.

                             Pity.

                             Darragh Doiron is a Port Arthur area foodie happy to eat yogurt daily and plan ahead for gumbo and more gumbo. And more gumbo. Reach her at darraghcastillo@icloud.com

Cupcakes coming up roses

   

  Rosemary and other blooms topped Chic Chef Carly Andrews' cupcakes at The Port Arthur International Seafarers' Center cocktail party. Bruce Branick and Judge Jeff Branick invited supporters to the center this past Thursday for music and mingling all in support of the good works this group offers. Grace Liu Anderson provided violin music while guests caught up on seafarer news and Chef Carly Andrews Oubre's spead included a purple hit: spicy glazed chicken meatballs with crispy red cabbage. Quite a presentation. Warm Bloody Mary gazpacho in a cup topped with a fried oyster was also a conversation starter. For information on seafarer projects, contact aosusa@sbcglobal.net

                  Dine out

                             Rodair Roadhouse, Reel Cajun and Neches River Wheelhouse were, I’m guessing, among top spots Mid-County residents took their holiday visitors for our area’s flavor. I’m guessing Tia Juanita’s will be another favorite. I’ve had an eye on their construction.

                             Other spots I’ve had a taste of recently include Koi Japanese Sushi Bar & Lounge with friendly service, bold flavor and matcha ice cream; Bruno’s Italian Kitchen with an upscale atmosphere; Amacate Tortilla Bar for an affordable Sunday brunch in a festive atmosphere; and Crown Pizza, your only cozy-in-a boxcar offering in the area. These are down the road in Beaumont. Got to say, all of Southeast Texas is known for creative dining.

                              Coffee Connection

                                If holiday travel puts you in Texas City, look for Coffee Connection, with the tagline “Touching Lives One Cup at a Time.”  I stopped in ever-so-briefly and enjoyed a welcome from patrons and servers who were a mix of genres and ages all chatting together. Christian projects and discussion were part of the atmosphere along with a heavenly aroma from Geva Premium Coffee, roasted in Houston. If their tagline doesn’t move you, try a message from their web site: Coffee: Because you can’t win friends with salad.

                             Darragh Doiron is a Port Arthur area foodie ready for Mardi Gras of Southeast Texas, which will hit Port Arthur Feb. 28-March 3. Contact her at darraghcastillo@icloud.com