Slow here, in “The Greek Slow Cooker” cookbook, means an appreciation of the assemblage, flavor and love of preparation. You eat these meals slowly, too. Stuffed meatloaf, summer ratatouille and dill risotto calls for friends and good conversation. It’s expected.

What I didn’t expect was that Succulent Chicken and Okra Stew would be a “thing’ in Greece. Of course, we Cajuns and southerners are familiar with good okra and how others often overcome an aversion to it.

This stew is the love it or hate it dish there, because of the okra “gel” aspect and a touch of vinegar overcomes the issue there, too. That’s what Eleni Vonissakou, creator of The Foodie Corner, writes in “The Greek Slow Cooker: Easy, Delicious Recipes from the Heart of the Mediterranean.” It’s a great read that wraps up with desserts and other offerings which also sound at home in Southeast Texas. Try Easy, Milky, Greek Rice Pudding and Flat Corn Bread with feta and Gruyere Cheese.

Liquid pleasures

LaCroix is making sparkling water hip. It’s all of a sudden everywhere in my vision. It’s a can of zero-calorie sparkling water I look forward to sipping in the evening. I haven’t tried all the flavors because I can’t get past lime. My mother is into it, too. I see empties all over her house.

Butcher’s Bone Broth: Roli Roti, the Bay Area food truck turned artisanal food production company, stemmed from a “rolling rotisserie,” billed as America’s first gourmet food truck. If you like the sound of that, know you can get a flavor of that from their partnership with Farm Fresh To You to deliver the newest items in its line of premium products, Roli Roti Butcher’s Salad Chicken and Roli Roti Butcher’s Bone Broth. Roli Roti Butcher’s Organic Bone Broths and Salad Chicken, which will soon be known as “Butcher’s Chicken,” are available for Farm Fresh To You members to add to their delivery when customizing their organic produce farm box.

Okay, that’s the mouthful of background the makers proudly share. I’m sharing that cute little jugs of chicken and bone broth pour out this more-than-trending flavor that dates back to our roots. I’m looking at the stately chicken on the label of one jug that announces it’s simmered for 24 hours. It’s the stuff. I shared some with cooking friends and I’ve enjoyed both flavors alone and cooked into rice. Swiss tradition, organic bones and carrots go into this nutritious blend. People are talking about bone broth and you’d be doing right to be talking about this one, and eating it up.

Darragh Doiron is a Port Arthur area foodie who loves to take it slow with her meals. Got a tip to share? Reach her at darraghcastillo@icloud.com.