Arty Tuesday: Carnival – Vandivert pt.4

This month I’m doing something a little bit different. The last Tuesday of February 2017 is Mardi Gras…the season leading up to it (since January 6th) is carnival. I discovered this treasure trove of photos taken by William Vandivert for Life magazine. Soon after photographing this late Mardi Gras (March 1st in 1938), he left for Europe, documenting the brewing troubles. I hope he had fun while he was here. So February will be photos from carnival 1938.

vandivert4

No captions but this is definitely the Rex title float for 1938. Verified by NOPL Archives, Leda Plauche Collection

rex38_02

Happy Mardi Gras wherever you are!

King Cake 2017 – Week 7

Such a long season… by the way that Monkey Monkey cake lasted over a week at my house and it was still tasty at +8 days…but yeah a little stale.

25. Party Palace apple filled – I’ve thought this king cake was a solid choice for a city-wide distributed version. But prices have gone up, with a plain costing $12 and a filled $16. The filling is almost nonexistent for an extra $4. Dough was fine but it’s sweeter than I like and I think it’s pricey for what it is now.

26-27. Bywater Bakery plain & apple filled – after the disappointment of the last apple filled this one was extra amazing. It was like full-on apple pie filling in a king cake, chunky and slightly crunchy. Delicious. And the dough was good too. The plain had a nice yeasty flavor and the not overly sweet with only a drizzle of icing and nice crunchy sugar.

28. NOCCA French style – oh wow. I had heard about this king cake and was lucky enought to find it at the uptown Langenstein’s. So buttery and tasty. It says that it has satsuma but that may be too subtle for me…or at least too subtle just after midnight and I had just consumed a couple of pounds of crawfish. Plus yay for students!

*kween cake – this was a fun throw from the Knights of Sparta. More like a pound cake than a king cake but tasty.

Arty Tuesday: Carnival – Vandivert pt.3

This month I’m doing something a little bit different. The last Tuesday of February 2017 is Mardi Gras…the season leading up to it (since January 6th) is carnival. I discovered this treasure trove of photos taken by William Vandivert for Life magazine. Soon after photographing this late Mardi Gras (March 1st in 1938), he left for Europe, documenting the brewing troubles. I hope he had fun while he was here. So February will be photos from carnival 1938.

vandivert3

 

I wish these photos had captions, but this is probably King Zulu arriving by boat.

King Cake 2017 – Week 6

Such a long season… and I’m still working on that Monkey Monkey king cake at home…

18.  Haydel’s traditional – While out shopping on Saturday morning, I had a slice at a local shop. The cake was fine… a little stale from sitting out on a counter. But it was free king cake while I bought more carnival themed t-shirts.

19. vegan unknown – Saturday night I was at a Krewe du Vieux party and when the king cakes arrived, the ravenous hordes descended. I sampled the vegan one because it was what was left. Good cinnamon flavor but a really dense & heavy dough.

20. homemade praline/fig – My coworker made a tasty cake with a praline filling…and when there wasn’t quite enough, he added fig preserves. A tasty cake and some of the praline filling ended up tasting like toffee!

21. Antoine’s cream cheese – sometimes it pays off to show up for meetings. There were 2 king cakes at my Tuesday afternoon meeting. The cream cheese was a big lump so I picked around it. Very professional. Very sweet dough but otherwise good flavor.

22-24. Hi Do all flavors – Oh wow! One of my coworkers got a little confused and brought next week’s cake early so we had 2 king cakes at work this week. Hi Do is one of my favorites because the dough isn’t overly sweet and it has no icing, only colored sugar. He brought the giant one with many of their fillings: cream cheese, bavarian cream, strawberry, blueberry, lemon. So delicious. So guess I’ll number this twice, I had the blueberry which was slightly tart and a perfect contrast to the buttery slightly sweet dough. And then a few hours later, I had the pineapple filled (the box didn’t list it but whatevs). This was a little sweeter but the filling was still tasty. And then I had a smidge of the Bavarian Cream…so yummy.

Arty Tuesday: Carnival – Vandivert pt.2

This month I’m doing something a little bit different. The last Tuesday of February 2017 is Mardi Gras…the season leading up to it (since January 6th) is carnival. I discovered this treasure trove of photos taken by William Vandivert for Life magazine. Soon after photographing this late Mardi Gras (March 1st in 1938), he left for Europe, documenting the brewing troubles. I hope he had fun while he was here. So February will be photos from carnival 1938.

vandivert2

I wish these photos had captions… the band and the flambeaux can still be seen at night parades.

King Cake 2017 – week 5

As usually happens with a long king cake season, I think I’ve lost my place. I’m pretty sure I’m on

15. Haydel’s apple filled – apple filling is the one filling that I consistently like. Maybe because I have a high tolerance for canned apple. This one was moist and tasty and not too sweet despite the sugar and the filling (not too sweet is subjective of course).

But it might be higher. My aunt passed away on January 28th and her funeral was last Friday. Many people brought king cakes to the repast (meal after the funeral) at my uncle’s house. I eventually started shelving them until we had room. I don’t think I ate slice of others. But who knows…

16. Mckenzies traditional (baked by Tastee Donuts) – for many NOLA natives, this is THE king cake. The dough is a barely sweetened brioche with just a sugar on top, no icing. If you grew up with a more sugary cake, you do not understand this love. But! My coworker had her first piece this week and said she now understands the fervor and will go find one for her house. 

17. Monkey Monkey traditional – When a friend posted that this local coffee shop/bakery was making their own king cakes AND the baby is a monkey, I knew I needed one. The monkey is not baked in because he is rubber not plastic but I’m not complaining. The dough is soft and is cinnamon-y and…something else, mace or nutmeg. And the icing has a nice lemon flavor. 

Arty Tuesday: Carnival – Vandivert pt.1

This month I’m doing something a little bit different. The last Tuesday of February 2017 is Mardi Gras…the season leading up to it (since January 6th) is carnival. I discovered this treasure trove of photos taken by William Vandivert for Life magazine. Soon after photographing this late Mardi Gras (March 1st in 1938), he left for Europe, documenting the brewing troubles. I hope he had fun while he was here. So February will be photos from carnival 1938.

vandivert1

I wish these photos had captions…