Mardi Gras is a tradition of the French culture. In America we have made a large celebration out of the holiday by having street parties, drinking and plenty of food available. Here is just a sample:
In New Orleans were the biggest Mardi Gras party is held you will find Gumbo, Jambalaya, Seafood, and lots of Bloody Mary’s on the list. These will well and truly get the party underway.
In Pueblo, Colorado there is a State Fair that is filled with Cowboys, and Cowgirls and celebrates Mexican culture in Rodeos and an Annual Fiesta Day. This fair is held every year from late August to early September. Visitors to the fair come to check out the food, and the music and the broncin’ bucks.
This is a Rodeo Fair with both the PRCA and the Charreada Rodeo. At the PRCA you’ll sit on the edge of your seats watching rope tricks, target shooting from a racing horse and the grittiest rodeo riders around. The Charreada has some tough competition but has some scary moments with bull riding and bull tailing in which the charro has to grab the tail of the bull!
Most kids love animals. They find the differences between them fascinating and they usually find an animal that they particularly like and want to enjoy all the time. There are kids that like reptiles, and kids that like fish. Whichever animal your child likes, you can still find fun crafts to do with them on the subject. This is a great way to let your kid have fun doing something related to what they love.
A lot of people feel drawn to the beach, so they often like to use beach crafts in their home. This makes them feel like they are at the beach even when they can’t get out to the water. If you are thinking of redecorating a room in your home, then you may want to consider doing this. Beach themes are particularly great in bathrooms and on porches, although it’s completely up to you.
In the cozy northwestern corner of Spain; Galicia is nestled in a world unto itself embracing an atmosphere set in times past. The spectacular coastline to the Atlantic, its breath taking green vegetation, and the melodic skirl of bagpipes performed by men dressed in kilt-like trousers, puts one in mind of west coast Ireland. The local approach to time is: simply to enjoy it and folk dance is art rich with legacy wrapped in the warmth of musical tradition. Village life is a mix of picnic-fair and alfresco-fiesta that merits the label ‘gastronomic,’ the cuisine-pilgrimage has amazing surprises around wood-fired barbecues, open-pits, seafood, smoked paprika, saffron, olive oil, Tetilla cheese, chorizo, and fresh produce to name a few.
Seafood makes Galicia and fills it’s world with extraordinary flavors as the superlative example of delicious, but you will also find heaven served on a platter in the middle of no-where with: venison fillet roasted with fruits, crusty rye bread, salted green Padron chilies, cured Iberico ham, lacon con grelos (salted ham with turnip greens), or boar baked in wine, enjoyed with local Albarino wine ordered at lunch and lingered over by the locals till 6-7pm.
The average Indianapolis 500 party is either held as a theme for someone’s birthday or as a pre-race event before and sometimes during and after the big race. However you can add a dash of country western style and make the party even more interesting and fun, because an additional theme adds a plethora of new activities for guests. Why not open up a dance floor and blast out some good ole’ country music for the guests to dance too? Doing the electric slide sure builds up an appetite and the guests will be craving your delicious BBQ. Of course any party with a country western twist and Indianapolis 500 fans need to have some great BBQ.
Soup from STEMS OF VEGETABLES
INGREDIENTS:
8-10 stems of spinach leaves
4-5 tender stalks of the leaves just below cauliflower
2-3 stems of coriander leaves
1 small sprig spring onion
1 stalk of celery
1/2″ ginger peeled and crushed
1 clovette garlic crushed
1 tbsp. cornflour
1/4 dried red chilli crushed
1/2 tsp. sugar
salt to taste
1/2 tsp. soya sauce
1/2 tsp. oil or butter
2 1/2 cups water.
I’m amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook.
