Laissez Les Bon Temps Rouler!
lyndi stein
For those that don't spend their time learning Cajun phrases, Laissez les bon temps rouler means "Let the good times roll!" And for those that don't know me well, I spent the better part of 2010 - and a few months of 2011 - living in New Orleans. There are few things I love more than (kosher) gumbo, po'boys, the Saints, go-cups, and of course KING CAKE!
The past few years, Justin and I have celebrated by putting on beads, wearing green, yellow and purple, and drinking Abita beer. Even Bo wore beads!
But we all know it's just not the same. This year, I decided that we were going to go all-out and do it right! Because we were invited to a Mardi Gras party tonight, we decided to make red beans and rice last night. And of course, I made a king cake, but saved it for co-workers today!
I have sadly attempted king cake before, and while it was unbelievably delicious, it fell on the floor and so I drowned my sorrows by dipping the non-floor touching parts in the bourbon icing. Needless to say, it was high time I made another attempt. This one went far more smoothly, as Justin assisted me as it went from the cookie sheet to the cooling rack. Success!
Since my trip to Argentina back in August, I've had a can of dulce de leche cooped up in our pantry. It's time had come to share it's joy with the world, so I opened up that bad boy and spread it all over that king cake before I rolled it up into a neat circle, baked it, and poured whiskey icing and sanding sugar all over. I have to say, even I was impressed with the outcome!
Laissez Les Bon Temps Rouler! Happy Mardi Gras y'all!
The past few years, Justin and I have celebrated by putting on beads, wearing green, yellow and purple, and drinking Abita beer. Even Bo wore beads!
2012
2013
Delicious red beans & rice with beef sausage (don't worry dad, it's kosher!):
I have sadly attempted king cake before, and while it was unbelievably delicious, it fell on the floor and so I drowned my sorrows by dipping the non-floor touching parts in the bourbon icing. Needless to say, it was high time I made another attempt. This one went far more smoothly, as Justin assisted me as it went from the cookie sheet to the cooling rack. Success!
Since my trip to Argentina back in August, I've had a can of dulce de leche cooped up in our pantry. It's time had come to share it's joy with the world, so I opened up that bad boy and spread it all over that king cake before I rolled it up into a neat circle, baked it, and poured whiskey icing and sanding sugar all over. I have to say, even I was impressed with the outcome!
Laissez Les Bon Temps Rouler! Happy Mardi Gras y'all!