As I write this, I am eating a BLT, using lettuce and tomatoes I picked from my indoor winter garden, and with TWO extra rashers of bacon.
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Please come in. You're invited to make yourself at home! Join us beneath the doodle...
I am not Catholic, nor any shade of Christian, but I appreciate celebrations of all sorts. Mardi Gras as practiced in New Orleans has always attracted me - the colors, the parades, the political statements hidden (or not so hidden) in the Krewes and hteir parade choices, the food, the joy, the giddiness...it makes me happy to see others also happy.
And I appreciate the reason behind it - the eating up of all the forbidden foods before the time of austerity and self-imposed fasting from favored foods.
And it's food I want to talk about.
Mardi Gras has some delicious food traditions. King Cake is perhaps the most popular one, and I must say, I've had a lot of practice at making King Cakes, using a nice brioche dough (Julia Child's recipe - cant improve on that)and shaping it into a crown, filled with various yummy things, and iced in the classic Mardi Gras colors: purple, gold, and green.
I've made fruit, and cream cheese, and praline, and chocolate chunk fillings. The praline seems to be the most popular.
Muffalettas, Gumbo made with andouille sausage, beignets, Lucky Dogs, and other delightful regional dishes just get me cooking hapily.
Except, really, gumbo. Because I don't care for okra, my gumbo lacks that ingredient. However, I do use file powder.
And my version of a po' boy:
My favorite Krewe is Krewe du Vieux.
While you're thinking about your favorite Krewe, have a slice of King Cake and cast your eyes over these lovely Tops: