Earlier this week, I posted about the beginning of the Carnival season that starts with Twelfth Night (the Epiphany) and ends with Mardi Gras (Fat Tuesday). Of course the end of Mardi Gras begins the season of Lent.
So, with the beginning of the Carnival season beginning this week, I created a Carnival Tablescape to go along with it!
Okay, I’ll have to admit, I’m thinking the Mardi Gras tree may be a little tacky. However, I’m just loving it. I’ll have to look for some purple lights.
Hope all of you are having a wonderful beginning of 2010 and the Carnival season!
One more quick note: If you are on Facebook and enjoy Mardi Gras and like Arkansas come join us at The Royal Krewe of Razorbacchus. The group is open to anyone and is just for fun!
Go over and see a lot of creative and fun tables at:
Today’s Lagniappe: Creole Calas
A New Orleans tradition – fried rice fritters. It was a popular breakfast food in the early twentieth century when Creole street vendors sold the fresh hot calas in the city’s French Quarter, with the familiar cry, “Calas, belles, calas tout chauds!” – (“Calas, beautiful calas, still hot”).
* 2 cups cooked rice, cooled
* 3 eggs, beaten
* 1/2 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon nutmeg
* 1 teaspoon vanilla extract
* 2 1/2 teaspoons baking powder
* 1/2 to 1 cup flour, just to make a good batter
* oil for deep frying
* confectioners’ sugar
In a large bowl, combine cooked rice, eggs, sugar, cinnamon, nutmeg, vanilla and baking powder. Add just enough flour to hold batter together. It should drop from a spoon and stay together. Heat oil in the deep fryer to 365°. Drop batter by heaping teaspoonfuls into the hot oil. Fry in small batches until golden brown and crisp, about 6 to 8 minutes. Drain on paper towels and generously sprinkle with confectioners’ sugar.
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