Mardi Gras

Mardi Gras, Expect bulky, multi-layered Carnival costumes accompanied by rain gear to be de rigueur on Mardi Gras 2014, thanks to a cold and wet forecast for New Orleans, Baton Rouge and the north shore.

The chilliest temperatures will be in Baton Rouge and areas north of St. Tammany Parish, where the National Weather Service has posted a freeze warning from 2 a.m. to 8 a.m. Tuesday, with temperatures of 29 to 32 degrees expected to last 2 to 6 hours.

Forecasters warned that the below-freezing temperatures raises a slight chance for a mix of light sleet and light freezing rain in Pointe Coupee, East and West Feliciana, northernmost Tangipahoa and Washington parishes, including the towns of St. Francisville, Bogalusa, Amite and Franklinton.

There’s little chance of accumulation, but bridges, overpasses and elevated roadways may be cold enough to allow precipitation to freeze for a few hours before sunrise. Temperatures should warm enough by 10 a.m. to halt the fall of freezing precipitation for the rest of the day.

“Mardi Gras” “Mardi Gras season”, “‘Fat Tuesday'” and “Carnival season”, in English, refer to events of the Carnival celebrations, beginning on or after the Epiphany or Kings day and culminating on the day before Ash Wednesday. Mardi Gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday. The day is sometimes referred to as Shrove Tuesday, from the word shrive, meaning “confess.” Related popular practices are associated with celebrations before the fasting and religious obligations associated with the penitential season of Lent.

Mardi Gras Food

Mardi Gras Food, Mardi Gras: those two words might make you think “No way!” Or it might make you scream, “No limits!”

If you fall somewhere in the middle – if you want to drink some Hurricanes or Abitas, and wear some beads but keep your shirt on – and can’t make it to New Orleans for the parades, here are a few places around the country that might almost make you feel that you’re there. And hopefully not worry about finding a clean bathroom.

At his 30-year-old-restaurant in Chicago, which now has three locations, Jimmy Bannos Sr. turns out remarkable Cajun food; training with legendary New Orleans chefs Emeril Lagasse and Paul Prudhomme will do that for your cooking. Bannos’s cookbook, “Heaven on Seven: Where It’s Mardi Gras All the Time!” makes you think it’s going to get a little crazy on Fat Tuesday. Especially when you see the cover photo of Bannos with more beads than I would have thought humanly possible.

Basically every New Orleans-style dish you could want, the Gumbo Pot has got. The huge menu has a New Orleans Favorites section with classics like jambalaya, red beans & rice, 13 different po’ boys as well as muffulettas; there’s also meatloaf and frog legs and traditional or chocolate beignets, served with chicory coffee. There’s a brand new location on Hollywood but the annual Mardi Gras party with zydeco music and parades takes place at the Farmer’s Market at 3rd & Fairfax.

David Guas is an New Orleans native and at Bayou Bakery, he takes his heritage seriously. On Mardi Gras Eve, he’s hosting a dinner with a jazz quartet playing (dancing!). “Beads and cups are yours to keep, costumes optional, and a Bourbon Street attitude necessary,” says the website.

Fat Tuesday will feature parade-route fare including: crawfish etouff233;e, crab boil peppa weenies, Bayou Bakery’s outstanding cream cheese-stuffed King Cakes and cups of Rebirth Punch.

This new spot in Queens checks off the greatest hits of Louisiana from boudin ballsto muffuletta, served whole or “nice half.” Around this time of year, you’ll see specials like any po’ boy plus any Abita beer. They serve the Purple Haze, Turbo Dog, Amber, IPA or the root beer, which is terrific, for $15.

If you’re in Atlanta and wanting to celebrate Mardi Gras with some pralines rather than a parade cup filled with Southern Comfort, then you should go to Sweet Auburn Curb Market. Miss D uses an authentic New Orleans recipe and Georgia pecans to make her terrific candies. She also has some amazing, New Orleans-inspired popcorns, like Cajun Fried Pickle, Banana Caramel and Jalapeno.

King Cake

King Cake, Whereas at the time of the Mardi Gras, Julie Anne’s Café is set to the mill in several places for study of the topics we will give a people to the king his own. Renato Owner Shreveport Majstorodic 10,000 a thing he said to the king’s ships sells 11,000 of the cakes and 3.500 for a just a month and a half – the length of the Mardi Gras time. “We are doing a year while the whole a good one. But the Mardi gras sell before the time of the least of the 50 ‘Majstorodic has been said.

Each topped with the king of butter cream icing, and sprinkle the purple and gold, green sugar. Libo, handed down to the king shut compounded by the cinnamon sugar, for the most part include a little plastic baby inside the toy, or.

The Legend of the way he goes or who gets the toy baby to cling to good fortune to accept and the privileges and obligations.

Julie Anne’s choice will have at least 20 the size of three flavors: Regular, he who feeds all the eight people 10 Medium (20 to 25 of the people) and a large (30 to people). About 97 I feel they are the kings of merchandise, we will give a cream cheese.

But the pralines and cream is set to the mill to sell the best of kings-cake. With probability is that the homemade praline, and sweet taste and the love cream cheese, Majstorodic has been said. The best Cake Short Sleeve $ 10.99 $ 15.99 thereabout.