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Dickie’s
is open!
You
can smell Dickey’s Barbecue Pit from pretty far away, so it’s pretty crazy once
you’re inside. Despite the satisfying brisket, chicken and cheddar sausage I
had sampled, I had another favorite.
When
Jeff at the door asked how everything was, I told him I liked the onions best.
For a moment he thought I was talking about the raw, white onion rings barbecue
lovers can help themselves to with their pick of three sauces. I told him I did
appreciate access to these rings, a very necessary accoutrement to this genre
of dining. I had brought some of my own in my purse, just in case.
I
was actually referring to the paper bag of fried onion tangles I’d ordered as a
side dish with fried okra. Great picks for me, although Jenni at the register
boasted of the mac and cheese.
I’ve
already got plan for next time: Polish sausage on a big baked potato.
Just
in case you have missed all the talk on the new Dickie’s, I’ll tell you it’s at
1629 South U.S. 69 in the mall that features The Schooner Resaurant near by,
and across from Central Mall. Dickie’s is a Dallas-based company and has a
franchise in Lumberton, I learned at their ribbon cutting where they were
welcomed into the Nederland and Port Arthur chambers of commerce.
Just
one pot
If
you remember one-pot meals as a mash-up of brown, soupy meats and limp veggies,
let Linda Gassenheimer enlighten you. After her tips on shopping smart and
healthy and food prep, jump into her ideas for quick and diabetes-friendly
meals that will get any gourmet’s attention.
Listen
to these ideas: Pork and Caraway Scented Red Cabbage, Saag Gosht (Indian Lamb
Stew) Garlic Steak and Rice, Mu Shu Pork Wrap with Bok Choy and Orange Apricot
Chicken.
I love that the one-pot idea has gone
international. Even some “regulars” get spiced up here. Buffalo Sloppy Joes
really calls for buffalo meat, and Tuna Casserole has Parmesan cheese, tarragon
and other suprises.
These
are easy in concept and big on flavor. Get the family involved as you make
something like Red Flannel Hash, which gets its color from beets. I’ve learned
some tricks on a topic I already love: seeking out more healthy options and
trying new flavors. Thanks, Linda.
Oh,
and the American Diabetes Association is also impressed. Their seal is on the
cover.
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