Marti Gras Theme

"Mike Pearce" <[email hidden]> wrote in message
news:xWeXb.56803$u_6.28507@lakeread04...

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Don't forget doubloons and plastic cups for trinkets.

I went to the first real parade of the carnival season (Krewe du Vieux)

last

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Saturday night. It's a small kind of old-timey parade that rolls through

the

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French Quarter. I think it's the only parade that still uses donkeys to

pull

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the floats. It was a lot of fun. Most of the parades go down St. Charles which is much wider than
any street in the quarter. In New Orleans

carnival

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will be in full swing starting this weekend. It's going to be hectic here for the next couple
of weeks.

I just checked the parade schedule on-line. Starting tonight there is

going

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to be at least one parade every night between now and Mardi Gras (the

24th).

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-Mike

Krewe du Vieux is *hysterical*...

Stace (who showed up for dinner reservations soaking wet after that parade one year)

Denise~* said:

jmcquown said:

Then please don't ask for suggestions about a Mardis Gras theme if you insist on going with
spaghetti!

I'm asking for "Suggestions"

Denise, you asked for a "Mardis Gras Theme" - the only part of that you had mentioned was King Cake
and even that is over-done these days. Believe me, I'm engaged to a Cajun who used to participate in
the Mardis Gras Balls and Parades on the Krewe of Comas...

that I can pick & choose from, not for

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somebody to tell me what to do and then do it all in robot fashion.

Wasn't talking robot fashion, you asked for the "theme".

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Unlike others, I have my own mind to make up as to what I wish to serve or not. I don't belive I
was out of order saying that I'm sticking with Spaghetti. It's what I wish to do.

Then go for it!

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The Mardi Gras theme is secondary to my Husbands Birthday party,

Which you did not mention in your original post.

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Sheesh, some people.

Denise, Brian & Wyatt (May 31, 02)

Yes, some people will offer suggestions as you ask for them. <G>

Jill

"jmcquown" <[email hidden]> wrote in message
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Mike Pearce said:

"jmcquown" <[email hidden]> wrote in message
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It figures that those coon-asses are trying to take credit for Mardi Gras. 🙂

Oooh, Mike, just *attempt* to call Ray a coon-ass and see where that gets you! Funny story, we
went to a fancy company party a few years ago and I introduced him to a co-worker and her husband.
Her husband had had a few too many already and he said to Ray, "Oh, so you're a coon-ass!" I

cringed,

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and you could have melted ice with the fire in Ray's eyes as he replied, "No, I'm *Acadian*".
Needless to say, 'dem Cajun's don't let just

*anyone*

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call them 'coon-ass' 🙂 (Of course, I can call him that heheh.)

Jill

Well, let me rephrase that. It figures those Acadians are trying to take credit for Mardi Gras.

I've never heard the term coon-ass used in a derogatory manner, but I suppose it can get annoying if
one is called that by an outsider. Being originally from Boston and living in Louisiana I'm referred
to as a Yankee now and again. I suppose if it happened all the time it might start to bug me too.

I was working at a client in Baton Rouge with a co-worker from up north in at Atlanta. We were
having lunch with a couple of women we were working with and they started referring to one of their
co-workers as a coon-ass. The guy I work with gives me a look and stays out of the conversation. I
had to explain to him later when we were alone that they didn't mean anything bad by it. He
mentioned it to the women later and they got a good laugh out of it and started throwing the term
around a lot more. They were Acadians/Coon-asses/Cajuns as well.

-Mike

"Stace" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Krewe du Vieux is *hysterical*...

Stace (who showed up for dinner reservations soaking wet after that parade one year)

That parade was a lot of fun. I've been a couple of times. The theme this year was "The Quest for
Immorality" after the Egyption exibhit at the Museum "The Quest for Immortality" It was a kinf of
chilly out that night I'm glad I didn't get wet.

-Mike

Mike Pearce said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Mike Pearce said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

It figures that those coon-asses are trying to take credit for Mardi Gras. 🙂

Oooh, Mike, just *attempt* to call Ray a coon-ass and see where that gets you! Jill

Well, let me rephrase that. It figures those Acadians are trying to take credit for Mardi Gras.

I've never heard the term coon-ass used in a derogatory manner, but I suppose it can get annoying
if one is called that by an outsider. Being originally from Boston and living in Louisiana I'm
referred to as a Yankee now and again. I suppose if it happened all the time it might start to bug
me too. -Mike

Heh, I'm called a damn Yankee all the time, which is pretty funny considering I was born in
California. Anyone not born and raised in Tennessee is apparently a 'damn Yankee'.

I "made this up" after tasting a gumbo at Cafe St. Clair in Pickwick, TN back in 1993. Even the Coon-
ass likes it!

Jill's SausageGumbo

1 lb. sliced okra (I use the frozen stuff) 4-6 c. chicken stock or broth 1 lb. can chopped tomatoes
1 yellow onion, chopped 3 cloves garlic, chopped 2 stalks celery, chopped butter 1 Tbs. flour 1-1/2
lb. sausage (Andouille or chaurice), sliced 2 bay leaves 1-1/2 tsp. salt 1 tsp. cayenne pepper 1
tsp. black pepper 1 Tbs. file powder (ground sassafrass) 1-1/2 c. cooked rice Tabasco sauce
Worcestershire sauce

In a large stock pot combine 3 cups of the stock, okra, tomatoes with liquid and dried spices except
for FILE powder. Heat on low. Meanwhile, in a large saute pan, brown the sliced sausage and then
drain on brown paper. Add to stock pot. In the sausage drippings, saute onion, celery and garlic
until tender. Remove vegetables with a slotted spoon and add to the stock pot. Add a shot of Tabasco
and a shot of Worcestershire and stir to blend.

Into the drippings (add some butter, if needed, to maintain 2-3 Tbs. fat), gradually stir in flour
and cook, stirring, until smooth and browned (about 15 minutes). Gradually pour in some of the stock
and cook, continuing to stir, until you have a nice thick sauce. Stir this well into the stock pot.
Cover and simmer for 1 hour. Stir in the file powder and add the remaining stock if necessary. Add
the cooked rice. Simmer until heated through. Adjust seasonings (Tabasco, cayenne, Worcestershire)
at the table.

Jill

I'm with Dimitri....gumbo or jambalaya!!!!