It marks the day the wise men brought gifts to the Christ Child. By doing so they ‘revealed’ or ‘made known’ Jesus to the world as Lord and King. As the Mardi Gras season starts this year Fat Tuesday falls on February 16, 2010, always the day before Ash Wednesday, which is the beginning of Lent for fasting and abstinence in the Catholic Church.
Entries Tagged as 'Events'
Welcome to Mardi Gras 2010
January 5th, 2010 · 25 Comments
Tags: Cajun · Creole · Culture · Events · Heritage · History · Holidays · Mardi Gras · Traditions · Travel
Foodbuzz 24,24,24: Crawfish and Seafood Boils
July 26th, 2009 · 16 Comments
Crawfish heads typically will have an amount of the orange colored fat along with some of the tasty boiling liquid juices stored within the confines of the shell. Sucking on the head will release the combined fat and juice concoction along with a burst of spicy seafood boil for extra kick…peel the tail and then take another sip of the iced cold beer. Yeah you rite char! And after a dozen or so of these your lips are tingling with spicy deliciousness and it’s time for some more garlic-boudin covered French bread.
Tags: Cajun · Culture · Events · Recipes · Seafood
Foodbuzz 24,24,24: Celebrating and Reliving A History of Fine Dining on North American Railroads
March 1st, 2009 · 2 Comments
It’s early in the morning and just near freezing temperatures on this crisp Wednesday, January 31, 1979. Just after 6:45 am and the Southern Railroad’s Crescent locomotives have started pulling the passenger train out of the New Orleans Union Passenger Terminal (NOUPT) station platform for its last run. Travelers are getting settled into their coach seats for the exciting 26 hour farewell pull to Washington, DC. This is the last passenger train operated by a private company, the Southern Railroad held onto its prestigious and popular Crescent for over eight years and now this is the swan song run before giving control over to Amtrak on Thursday, February 1, 1979.
Tags: Events · Railroad Dining · Recipes
Crawfish Monique
January 28th, 2009 · 14 Comments
The recipe below is based on what I was taught and how to make the famous dish from scratch. However, I must say that I have modified the recipe some, in the traditional recipe the chicken base and Parmesan cheese was not used, and instead of Cajun Spice Blend they used Paul Prudhomme’s Seafood Magic spice blend, which is a very good blend.
Tags: Cajun · Culture · Events · Food · Heritage · Recipes · Sauces · Seafood
