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Thursday, February 19, 2026

The Pork Boys Do Mardi Gras, 2026

I'm afraid I don't have much to show from this year's feast; M.P. cooked all evening, so it was past midnight when we sat down to eat, and we were so hungry we couldn't take time to photograph the food.  So this is really just for our future reference - a couple of pics of the beautiful table setting M.P. spread out in purple, green, and gold with Mardi Gras beads and masks:

Click to enlarge.


Dinner was delicious:  We began with M.P.'s famous garlic soup - made from about 20 or 30 cloves of garlic, but it's not overpowering as you might think; very tasty and satisfying indeed.  The entree was boned Cornish game hens stuffed with minced chicken livers and fried a crispy golden brown; also golden gravy (regular gravy with a pinch of turmeric added for color); and browned rice.  

For dessert M.P, made a cinnamon King's Cake, very sweet and buttery, not dry and tasteless as most bakery cakes are nowadays.  This has become our yummy new tradition.


That's all, folks!  But I must make note of last night's whimsical "Dinner of the Spheres" that M.P. dreamed up - scrumptious Swedish meatballs in gravy, steamed Brussels sprouts with Thousand Island dressing on the side, and little round new potatoes sauteed in lemon-garlic butter.  A delightful meal.  While we ate it at the kitchen bar, we watched The Making of Fantasia, a fusion of art, music, and animation that somehow was a perfect accompaniment to our fanciful dinner.


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