Laissez les bons temps rouler!

OK, here is the real scoop, now that I am not all liquored up on Hurricanes. Sadly, though, that typing wasn’t too far off from normal for me – I just didn’t feel like doing spell check at midnight!

So! We held a Mardi Gras party last night, partially to celebrate New Orleans given the tough year they have had… and… Well, mainly, to give me an excuse to drink Hurricanes. We were happy to see everyone who came, many of whom we had not seen in a while! We tried our hand at some Cajun and Creole cooking, including crawfish étouffée and dirty beans and rice. Danielle brought some spicy gumbo as well. We even had a King Cake (not made by me, I didn’t even go there!) – and my pottery teacher Lori was the one to get all the luck by finding the baby. There were mixed reactions to the King Cake, some loved it… and some (like me) thought it tasked like bread with some icing on it. I also planned on making Bananas Foster, but honestly never got around to it with all the fun – so we made it with Declan this evening. Also way yummy. I am including the recipes I used for both those delish (and potent) Hurricanes, as well as the yummy dessert below. Declan was over at Lily’s house during the party and we sent masks and decorations so they could have their own private Mardi Gras soirée, as well.

Bryan and I have never been to New Orleans, despite many many many opportunities, so it was really fun to bring a little of the bayou here to Denver.

Thanks to everyone who came, it was great to see you! We missed those who could not be there with us!


* 2 oz. white rum
* 2 oz. dark rum
* 4 oz. orange juice
* 4 oz. pineapple juice (I actually used Welch’s Guava Pineapple juice)
* 1 oz. passion fruit syrup (found it at the liquor store in the mixer section)
* 1/2 oz. grenadine
* squeeze of fresh lime


* 1/4 cup butter
* 2/3 cup dark brown sugar
* 2-1/2 tablespoons dark rum
* 2 tablespoons vanilla extract
* 1/2 teaspoon ground cinnamon
* 3 bananas, peeled and sliced lengthwise and crosswise
* 1/2 cup coarsely chopped walnuts
* 1 pint vanilla ice cream

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

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