CULINARY THRILL SEEKING — The eggs are in a pickle
Published 12:04 am Wednesday, March 4, 2020
In Law of Attraction manner, pickled and marinated vegetables are being gifted their way into my life.
A friend’s famous pickled green tomatoes that she’s talked about for years were a hostess gift to share with others. Artichoke hearts soon followed, then a big jar of eggplant and other vegetables in a spicy oil. After enjoying each of these items, there was seasoned liquid left over to use some other way, such as to incorporate into a salad dressing.
The eggplant’s first stop was to pair with eggs for breakfast. It sure perked up my morning.
Lent, the meatless season
Culinary adventures in Lent are a welcome “challenge” to me. I’m about spring cleaning the pantry, poking around to find that hidden pickled ginger or those poppy seeds that really ought to be used up by now. This year I’m also going through my late mother’s spices as well.
I ought to create some interesting things to share with readers.
I encourage Culinary Thrill Seekers to share how they use this season of reflection.
Waiting for Cajuns
If watching Wild Kingdom inspires you to write a cookbook, you might be Cajun.
When asked to name the four seasons, you say “Onions, celery, bell pepper, garlic,” you might be Cajun. These notes, some jokes and recipes came with some good mixes in a Louisiana Crawfish Man gift box I received during the holidays.
This sure has me in the mood. Good thing I have some crawfish broth in the freezer. I’m going to make a gumbo while I wait for the vendors that will be at Cajun Heritage Festival, a Southeast Texas Arts Council presentation, set for the Carl A. Parker Multipurpose Center in Port Arthur on April 4. Tell your friends and pack the house.
Darragh Doiron is a Port Arthur area foodie who expects a lot of eggs and crawfish to come into her life this Lenten season. Share your experiences with her at firstname.lastname@example.org