Come sit with me for awhile . . .
and see what I’m bringing to the table ®
What’s fun, mysterious, enticing and exciting all rolled into one? Mardi Gras of course!

An all out party that leaves no one a stranger. First throw a few colorful strands of beads around your neck, leave an overflowing basket of beads near the front door, and don a fancy-schmancy-glitzy mask as seen above. O k. That’s a good start. Now whip together an epic foodie table. Lol! Wait don’t run away . . . this won’t hurt a bit! Think color . . . lots of color and . . .

Time to add some New Orleans delights. Delectables fit for the most discerning of foodies. One must have, a dish called étouffée.* For the grab and go in the crowd try a tray piled high with muffuletta.** For the Mardi Gras veteran serve a huge dish of Dirty Rice.***
For dessert I recommend the King Cake shown below. Considered the highlight of a Mardi Gras celebration, consisting of a brioche-like dough topped with a glaze of icing, dried and/or candied fruit and embellished with purple, green and gold sugars. Time to celebrate!!!

*Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Wikipedia
**The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana, using the same bread. Wikipedia
***Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a “dirty” color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Wikipedia

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Sharon Insul is the former owner of the globally recognized Beverly Hills boutique Candle light and… Beverly Hills, California, as well as an ongoing contributing columnist for the Beverly Hills Courier Newspaper.
