Louisiana Sisters

Mardi Gras Parade Throws

sharon — Sun, 03 Feb 2013 01:00:42 +0000

Doubloons, beads, cups (otherwise known as New Orleans “to go cups”) and stuffed animals are the throws of today! The throwing of trinkets to the crowds was started in the 1870s by the Twelfth Night Revelers, and is a time-honored expectation for young and old alike. In 1827, some students, returning from their studies in Paris, donned costumes and danced in the streets, as they had seen maskers do in Paris. They threw flowers to the crowds watching them. Later on flour was thrown on the crowd. In 1872 the King of Rex tossed sugar coated almonds to the parade goers, which was similar to the festival customs of the English Renaissance era. In 1884 Rex started using medallions instead of trinkets. These medallions are represented by today’s doubloons. These doubloons are aluminum and anodized in many different colors. They depict the parade theme on one side and the Krewe’s emblem on the other. They have become a collector’s item. During the late 1800’s, inexpensive necklaces made of glass beads were thrown to represent the jewels of royalty. The beads were an instant hit among New Orleans residents.

King Cakes

sharon — Fri, 01 Feb 2013 01:00:40 +0000

Twelfth Night is King’s Day, anther religious holiday, when the three wise men of the Bible are said to have visited the Christ Child. It is the twelfth night after Christmas. It is celebrated in New Orleans by the baking and eating of “king cakes,” circular rings of “coffee cake” dough sprinkled with purple, green and gold granulated sugar. Inside the cake, a tiny doll or bean is hidden. The guest who “gets” the doll gives the next party, and so it goes on weekly until Mardi Gras.

New Orleans Mardi Gras History

sharon — Wed, 30 Jan 2013 21:50:48 +0000

The origins of Mardi Gras can be traced to medieval Europe, passing through Rome and Venice in the 17^th and 18^th centuries to the French House of the Bourbons. From here, the traditional revelry of “Boeuf Gras”, or fatted calf, followed France to her colonies.

On March 2, 1699, French-Canadian explorer, Jean Baptiste Le Moyne Sieur de Bienville arrived at a plot of ground 60 miles directly south of New Orleans, naming it “Pointe du Mardi Gras” for it was the eve of the festive holiday.

New Orleans was established in 1718 by Sieur Bienville. In 1730 Mardi Gras was celebrated openly in New Orleans. By 1830 New Orleans held street processions of maskers with carriages and horseback riders to celebrate Mardi Gras. Dazzling gaslight torches, or “flambeaux”, lit the way for the krewe’s members, and lent each event an exciting air of romance and festivity. In 1856 the Mystic Krewe of Comus, brought magic and mystery to New Orleans, with dazzling floats and masked balls. Krewe members remained anonymous, and to this day, Comus still rides.

In 1870, Mardi Gras’ second “Krewe”, the Twelfth Night Revelers, was formed, with the first account of Mardi Gras “throw”. 1872 was the year that a group of businessmen invented a King of Carnival, “Rex”, to preside over the first daytime parade. Honoring visiting Russian Grand Duke Alexis Romanoff, they introduced his family colors of purple, green and gold as Carnival’s official colors. Purple represents justice; gold represents power and green represents faith.

To read the entire history of New Orleans Mardi Gras follow this link: www.mardigrasneworleans.com/history.html

Summertime Grilling

sharon — Mon, 21 May 2012 20:17:55 +0000

Now is the time to start your grills. We are all looking forward to the easy summer evenings with the family. No more hassle over homework, no more hassle over fixing lunch in the mornings, no more hassle over bedtime before 10:00pm. Boy isn’t summer just great. O.K., I know there is still life after school; summer camp, evening ball and lots of hanging by the pool socials. But we can always rely on the evening outside by the grill. Louisiana Sisters can help make your prep time in the kitchen short by using our Pepper Jelly to top off your meat or seafood that you are grilling. Just open a jar of Louisiana Sisters Pepper Jelly spoon out 2 tablespoons into a microwaveable bowl and melt for 20 seconds; now brush this on top of your meat. This pepper jelly is so full of flavor that even your hamburger will thank you for giving it a summertime zip. Need a quick salad to go with this wonderful grill fest, try our Louisiana Sisters Pasta Salad.

Gearing Up For Spring

sharon — Mon, 12 Mar 2012 15:39:42 +0000

Well, here we are in the middle of March and the middle of Lenten season. Now is the time to find some personal time so that you may rest your mind, body and soul. Here in New Orleans, where our Catholic heritage runs deep, we abstain from meat on Fridays (now is a great time to try Louisiana Sisters Baked Fish)and give up something personal, such as watching television or drinking beer. We make sure we attend mass on Sunday before heading out to the St. Patrick, Irish, and Irish/Italian parades that goes on all month long. Remember those ladders we used for our children during Mardi Gras? (See my blog from February) Well, we are going to use them again all this month, then put them away until November when we are ready to run down to see the Christmas parade pass. Now that spring is here, it is time to pack those picnic baskets with some delicious and fun snack foods. Because the St. Patrick and Irish/Italian parades pass through small communities instead of the big city we can bring tables and chairs in order to spend the whole day out on the street with all of our friends and neighbors. So, let’s pack our baskets with chips, crackers, Louisiana Sisters Spiced Tapenade over cream cheese, salted peanuts and Louisiana Sisters Spiced Whole Olives for munching on. Lunch will include Louisiana Sisters Pepper Jelly chicken po-boys, homemade fried chicken and pull-a-part-Roast beef poor boys. You don’t have to worry about bring desert, because you will catch moon pies and candy from off the floats. Make sure you have your ice chest packed with plenty of soft drinks, water, beer and Louisiana Sisters Bloody Marys. When we are ready to head home, we will refill our basket and ice chest with all the goodies we caught from the parade. The Irish and Italians alike love to throw cabbage, carrots, onions, celery, garlic, potatoes, oranges and lemons along with the pretty beads and trinkets. On Monday you are expected to make a great pot of boiled cabbage so you will have luck all year long.

Mardi Gras Is Here!

sharon — Thu, 09 Feb 2012 23:21:23 +0000

Mardi Gras is one of Louisiana Sisters’ favorite times of the year. We so enjoy picnicking on the streets of New Orleans as we wait for the parades to pass. This is a family affair for all ages. Here in New Orleans, we take an ordinary ladder, add a wooden seat with a pole across and screw it to the top of the ladder. Presto, you have a seat for your young children to be off the ground and safely secured from the crowd. Added bonus, they can see the parade without you throwing out your back and shoulders. Add wheels to the bottom of the seat, now you can pile on all of your picnic supplies to roll them to your spot of the route. In our picnic basket we like to bring finger foods such as; chips, candy and fried chicken. Our coolers are filled with cokes, beers and Louisiana Sisters New Orleans Spiced Bloody Marys. You have to always have one hand free for catching beads, dancing with the school bands as they pass and playing with the crowd. We always enjoy hearing what others put in their picnic baskets. Let us know what you pack in yours and share your favorite memory of Carnival if you have one. Thank you and a very Happy Mardi Gras.

Louisiana Sisters’ Commitment To Our Community

sharon — Mon, 30 Jan 2012 23:24:25 +0000

Louisiana Sisters is a small family owned and run company that is just starting our fourth year in business. When my sister and I first started talking about setting up Louisiana Sisters, LLC, we both agreed to give 25% of the profits back to our communities. Even though the sisters do not get paid yet, thanks much to your support of Louisiana Sisters products; we have been able to adopt the local elementary school in our neighborhood, Hazel Park. We feel the children of today are our most important National Treasures. As our company continues to grow we are looking forward to adopting the next elementary school down the road and so forth. Louisiana Sisters also participates in the Childrens Museum’s Chairish the Children Fundraiser, Children’s Hospital Sugarplum Ball, all the local school fairs and Jefferson Parish Performing Arts Gala. Thank you once again for all of your support, we are very interested in your feedback.

Sharon Mahne

Manger

16th Pasta & Puccini Gala

sharon — Tue, 08 Nov 2011 23:28:43 +0000

LOUISIANA SISTERS will be serving hors d’-orves Friday, November 11, 2011 at the Inter Continental in New Orleans (444 St. Charles Ave., New Orleans, LA) Doors open at 6:30PM

Our Newest Product

sharon — Fri, 23 Sep 2011 01:57:32 +0000

OK all you Bloody Mary Lovers….Here it is. Louisiana Sisters has hit the market with a Bloody Mary Mix that celebrates New Orleans at ist finest. Louisiana Sisters Bloody Mary Mix contains the perfect balance of tomato juice, tomato paste, beef stock, worchestershire sauce, lemon, celery seed, a mix of peppers and Louisiana Sisters Secret ingedient. If you enjoy a great Bloody Mary well…..don’t forget to top it off with Louisiana Sisters Spiced Olives.

News from Walter Redden on the Natchez Food and Wine Festival

sharon — Sun, 07 Aug 2011 23:36:43 +0000

The Food and Wine Festival brings popular chefs and more
than 30 food vendors from Memphis, Greenwood, Jackson, Natchez and New Orleans
for serious “Tasting Along the River.”
This shindig begin at 6:30 pm in the Convention Center and continued for 3 hours. The center stage was Greg
Osgood and Cee Blaque, a Due Band singing and playing the blues, soul and
boogie – all danceable music. Let the
good times roll!

Tables were set up to enjoy the tidbits and finger
foods. There were 9 kiosks positioned on
the Convention Center floor. You could
grab your favorite beverage. Each and
everyone was a bon vivant (a person who enjoys good food). My favorite tapas (small snack) was Crawfish
Maison served by Galatoires. Jelly Pate
and Tapenande on Goat cheese with French Bread rounds, served by The Louisiana
Sisters Fine Foods, also got my vote!