Oreo is the best-selling cookie brand in the U.S.A., and I loved it as a kid, and I still do. I get mine in 2 or 4 Packs at my local Dollar Tree for $1.25. I invite you to celebrate National Oreo Cookie Day with me.
Oreo Cookie Interloper
I like these cookies of crunchy sweetness in small packages, I mean, at my age, eating half a normal-sized package of 30 is a bit much (the cookie count continues to drop from 45 to 30).
While the crème filling is super-sweet, the chocolate cookie is dry and almost bitter, it's a great combination that is attractive to all ages.
The firstNabisco Oreo,consisting of two cookies with a crème filling, was introduced in New York City on March 6, 1912. They were originally called Oreo Biscuits.
The original crème center was made with animal lard, but now the filling is partially hydrogenated vegetable oil, so it's vegan (if you're a stickler it is said that there is a bit of dairy cross-contamination at the factory). The other main ingredients are sugar, flour, and cocoa.
I enjoy howNabisco continues to introduce different configurations of the Oreo that reflect the times. They seem to have fun with their brand, always tweaking the filling colors and packaging for the holidays, special events, and passing fads -- and why the heck not?
Oreo Cookie Cupcakes? I'm in!
Pie & Iced Coffee
I haven't seen Oreo Ice Cream at dollar stores yet, but they look pretty good, even at full price.
I especially like the Oreo Halloween skull design, totally kool.
A little cinnamon spice would be a tasty addition to the Oreo Halloween Pumpkin.
I like the Oreo Olympics cookie, so I picked up a few packages during its last winter run.
All the colorful fillings taste the same, but there are editions with wild flavors you can read about here. I'll be on the lookout for any of them from now on.
Check back next year to see new editions of Oreo Cookies I find.
For the cheapest Soft Serve Ice Cream in L.A., cruise Hollywood Boulevard. Right across from the world-famous Chinese Theater is a recent import from China called Mixue Ice Cream & Tea. If you have a sweet tooth like me, then you can get your fill of sweet, creamy Soft Ferve in a Waffle Cone for the bargain price of $1.19. And it's a darn good Soft Serve.
Mixue (Translation - Honey Snow) is a Chinese Restaurant Chain specializing in Soft Serve Ice Cream, Tea, and Lemonade. There are a lot more expensive Soft Serve options, including Strawberry Milkshake, Super Boba Sunday, Ice Cream Latte, and Fruit and Milk Teas. Click here for the menu.
Click on any photo to see larger.
Our local newspaper, The Los Angeles Times, did a recent profile of the first Mixue Ice Cream & Tea Store in the U.S., located in Los Angeles. Mixue is like a Soft Serve McDonald's with thousands of stores, but limited to stocking soft serve ice cream and tea.
On a recent trip to my dentist in Hollywood, I had to stop by Mixue to check it out. Even with half of my mouth numb, the Soft Serve was cool comfort. Located on the west end of Hollywood Boulevard, look for the "Snow King" puffy character wearing a crown, and draped with a red cape, at the front entrance.
Step over Billy Barty's Star on the Walk of Fame and you are there.
Inside is a counter the length of the store for ordering and pickup. The line moves quickly, and when your number is quickly called, the Ice Cream Cone is handed to you wrapped in a paper sleeve.
And it is a tasty ice cream, milky sweet and soft. The serving is substantial, especially for $1.19.
The Waffle Cone is crunchy like a wafer cookie and not too sweet. You could probably get it in a cup, but why would you do that?
You can taste the Soft Serve Cone at a couple of counters against the wall and front window (there are no chairs or tables). I prefer to step outside and watch the Hollywood Boulevard sideshow. Just check out the cosplay movie and cartoon characters hustling money from the tourists walking down the Boulevard.
I usually wander east on the South side of the street and head to President Donald Trump's star to gleefully check out the latest defacing. The star has been pickaxed, spat upon, crossed out with a marker, and smeared with ketchup - among other indignities.
How does my latest Deal of the Day rate on my Cheap$kate Dining Scale of 1 to 9, 9 being best? Well...I give Mixue Ice Cream Soft Serve a perfect 9! If you are looking for a basic Soft Serve in a Waffle Cone, Mixue does the job.
Los Angeles has many Ice Cream, Gelato, and Frozen Yogurt stores where you can find exotic flavors that are more interesting and tasty, but you have to pay the full price - you will be hard-pressed to find a cheaper and tastier Soft Serve in L.A.
Los Angeles has many Ice Cream, Gelato, and Frozen Yogurt stores where you can find exotic flavors that are more interesting and tasty, including the flowery flavors from a nearby Persian Ice Cream parlor, Mashti Malone's, but you have to pay the full price.
You will be hard-pressed to find a cheaper and tastier Soft Serve in L.A. Anytime I'm near Hollywood Boulevard, I'll swing by.
Mixue Ice Cream & Tea
Location: 6922 Hollywood Blvd, Suite 107, Hollywood, CA 90028.
Hours: Open Daily 10AM - 9PM.
Specialties: $1.19 Vanilla Soft Serve, $1.69 Matcha Soft Serve, Pearl Milk Tea, and Fruit Teas.
When in Louisiana, it's all about Crawfish. Cajuns eat Crawfish morning, noon, and night. My latest recipe serves Crawfish for breakfast. It only takes a handful of these crustaceans to make a Crawfish Omelet.
Hello there, this is a Swamp Chef, and I'm taking over with a recipe from deep in the Spanish Moss-covered bayou. I talked my way into Mom's kitchen to make a breakfast recipe, I guarantee, you are gonna like.
There's nothing to it, really. Make an Omelet your way with your favorite cheese and add a dozen small Crawfish, plus a Trinity of sautéed veggies.
Crawfish are similar to small Bay Shrimp, but milder in flavor, as Crawfish are raised in freshwater instead of saltwater like shrimp. All the meat of a Crawfish is in the tail, and you cook and peel them like you would a shrimp.
Here in Louisiana, Crawfish are bought cooked and peeled in 12 to 16-ounce packages sold in the frozen seafood section of most grocery stores. All you do is add some at the end of cooking the Crawfish Omelet, as they are ready to eat, and need only heating through.
A combination of chopped onion, celery, and bell pepper is called the Trinity in Louisiana. Again, just a handful of sautéed veggies are added to the Crawfish Omelet.
Besides eggs, the last thing to add is some cheese. I would normally add a slice of American cheese, but I had partied heartily the day before and had some leftover fancy cheese. Use any favorite cheese.
As for the egg part, I cook mine the French way. That is, I pour the beaten eggs into a low-heating pan and slowly stir the eggs like I would a scramble.
The trick is to keep the eggs moving until almost done, but still damp. Then add the cheese, sautéed Trinity, and Crawfish. Finally, close up the CrawfishOmelet and cook until it reaches your desired doneness. I like mine slightly moist when done.
You can cook the Crawfish Omelet any way you like, even old-school, well done, diner style. All the extra flavor is in the Trinity plus Crawfish.
I do like Omelets with cheese and seafood. If you don't have access to Crawfish, it's okay to substitute with small cooked shrimp.
Cooked ShrimpCooked CrawfishClick on any phototo see larger.
Check out how this Cajun cooks a Crawfish Omelet - straight from the swamp!
Crawfish Omelet - VIDEOPlay it here, video runs 5 minutes, 48 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients
3 Eggs - lightly beaten. Okay to make a 2-egg omelet.
1/4 cup of Trinity - chopped onion, bell pepper, and celery.
Crawfish - cooked and peeled, about 12 per Omelet. Crawfish are quite small. Okay to substitute with small, cooked, and peeled shrimp.
Soft or Semi-Soft Cheese - about 3 tablespoons. I happened to have leftover Herb & Garlic Goat Cheese from a party. Okay to use a slice of American Cheese, or any soft or semi-soft favorite, like Mozzarella, Cheddar, Swiss, Provolone, Ricotta, and Monterey Jack.
2 Teaspoons of Oil - a tablespoon each to saute the Trinity veggies and a tablespoon to cook the omelet.
Salt and Pepper - to taste. Cheese is salty enough for me, so I leave salt out.
Directions
Chop the Trinity veggies of onion, bell pepper, and celery. Add a tablespoon of oil to a medium-sized pan over medium heating pan.
Saute veggie until soft, about 2 to 3 minutes.
Add cooked and peeled Crawfish to the veggies and mix. Saute Crawfish for a minute, just to heat through.
Remove veggies and Crawfish while you make the Omelet.
I like to make my Omelet with 2 to 3 eggs. I whisk them in a bowl to blend the eggs.
Add a tablespoon of oil to a low/medium-heated pan. I like my Omelet soft, so I cook it over a lower heat than normal so I can control the dampness of my Omelet. This is aFrench-style Omelet. It's okay to cook the Omelet your favorite way, well done or slightly damp.
Add the mixed raw eggs and slowly stir the eggs in the pan. When they are cooked, but still soft and moist, I spread out the eggs to cover most of the Omelet pan. Fill in any holes of the Omelet with soft egg.
Add salt and pepper if you like. I find cheese is salty enough to my taste, so I leave it out.
Now is the time to bring it all together. Add the cheese first, so it will melt. I add the cheese to half of the Omelet. Spread it out a bit.
I add the cheese first, so it will melt. Next, add the sautéed Trinity vegetables and Crawfish over the cheese.
I like to slide a spatula under the cooking Omelet as it gets close to finishing to loosen it from the pan. When the Omelet reaches doneness, it's okay if the eggs are slightly damp. I gently fold the Omelet in half to cover the cheese and veggies.
I let the folded Omelet cook another 30 seconds or so. You can slice into the Omelet to check for desired doneness.
If you want to gild the lily, then slather a little butter on the Omelet.
