Monday, September 1, 2014

Get ready to Fiesta!

New car show to highlight Mexican Fiesta
The 4Ever Rollin Car Club, a hot new band of sisters called Las Fenix, and a visit from Gator Country will spice up this year’s 46th annual Mexican Heritage Fiesta, Sept. 12-13 at the Robert A. “Bob” Bowers Civic Center in Port Arthur.
 A whole extra day has been added Friday to pet and pose with the gators and visit with car owners proud of their rides from the 1950s through current models. On Saturday, enjoy music by the popular Houston band, Las Fenix, Sal Cavazos, president of the Mexican Heritage Society, said.
There’s no charge for Friday’s car show and gator viewing. Saturday’s events will require admission to attend pageants, dance shows and concerts. Saturday’s six vendors will provide a feast of authentic dishes including pork and beef tamales, rice and beans, an array of taquitos and everyone’s favorite: corn in a cup.
For a full schedule, visit

Smell your favorite park
Sounds like I could be making this up, but hear me and smell me out. Air Wick is thinking the sweet vanilla and pumpkin scent of Acadia, Maine could be preferable to your college roommate’s socks. Enter oils and sprays that hint of grapefruit, white flowers and sandalwood, representing the Grand Canyon. Gulf Islands get magnolia, pineapple and coconut. It’s my sister’s love of Hawaii that made me seriously want to check out this product line. Kaloko-Honokohau is represented with fragrance notes of papaya, mandarin, hibiscus and sandalwood. Are you there yet?
This is a brilliant idea on Air Wick’s part. Who wouldn’t want to recreate a memorable vacation?

Paleo Ice Cream
Pumpkin and sweet potato spicy flavors appear to be as hot this coming season as they were this past year. Ben Hirschberg has them in his new book “Paleo Ice Cream: 75 Recipes for Dairy-Free Paleo Ice Cream.” But I’ve got to say, the oregano, cucumber-mint, cayenne, goat cheese and olive oil were some flavors I didn’t expect in ice cream.
I’m willing. Hirshberg makes these healthy blends from bases like banana and coconut milk, with sweeteners like honey and maple syrup. All healthy, all addictive. He’ll teach you not be afraid of xanthan gum or chocolate stout beer as in ingredient. If you’ve got an ice cream maker and an adventurous spirit, you’ll go nuts (how about almond or cashew) keeping up with or ahead of the author. He does encourage experimentation, with just about any flavor legal in your state. That’s what he said. Here’s a recipe for one of his toppings:

Sunflower Seed Butter Sauce
One fourth cup sunflower seed butter
One half cup coconut milk
One  and one half tablespoons honey
1 half teaspoon vanilla extract
Pinch of sea salt
Ine a medium saucepan, stir all ingredients together over low heat untila a homogeneous mixture is formed, about 45 seconds.
Pour over ice cream and enjoy.

No comments:

Post a Comment