You are supposed to dress up, similar to Halloween. So we were fancy cats (the kittens did not want to get their picture taken)
We met up with neighbors, had a mimosa, and watched the parade.
A couple of hours was enough for us, whereas our neighbors arrived early and stayed late (and they've gone to every single Mardi Gras parade in New Orleans...about 10-20, I'd guess.)
When we got home we sorted all the toys and beads the kids have collected from parades, allowing them to keep just a few beads and toys. We have 2 large shopping bags of stuff to get rid of now!
We've had fun during Mardi Gras and love the way it brings out everyone for a common cause of having fun and dressing up, but the focus on collecting junk and then trashing it feels too wasteful. Next year we might take advantage of a weeks vacation from school and work (as everyone in New Orleans is granted this during Mardi Gras week) and head out of town.
I wanted to share a bread recipe that I've been using for our daily sandwich bread. It's from a cookbook called "feeding the whole family" by Cynthia Lair. I love it because it always turns out good, is relatively easy, allows for variation in the ingredients, and utilizes leftover grains. I hope some of you enjoy it, too. (the entire cookbook is great and one of my favorites.)
Homemade Whole Grain Bread - makes 2 loaves
Fermenting the starter dough take 24 hours; kneading, rising and baking takes 3 to 3 1/2 hours
Starter Dough
2 cups cooked whole grains (oatmeal, rice, quinoa, beans, or whatever is leftover in your fridge)
2 cups water
1/4 cup olive oil or melted butter
1 tbsp sea salt
1 tbsp yeast
1 cup whole wheat flour (more or less)
Blend grains and water in blender until creamy and pour into large mixing bowl. Mix in oil, salt, and yeast. Add enough flour to make the mixture look like thick-cooked cereal. Cover the bowl with plastic wrap or a damp towel and leave for 12 to 24 hours at room temperature.
To Make the Bread
1/4 cup maple syrup or honey
2 cups whole wheat flour
3 to 4 cups unbleached white flour or whole wheat flour
After 12 to 24 hours, add sweetener to starter dough and stir. Stir in whole wheat flour. As you add the additional white or wheat flour, the mixture will be too difficult to stir. Knead it by hand in the bowl and continue to add flour. When the dough is less sticky, transfer it to a floured surface and knead 10 to 15 minutes, or until dough is soft and springy, but not too sticky.
Wash and dry mixing bowl and oil it. Place dough in bowl, cover, and let rise in a warm place 1 1/2 to 2 hours.
To make the loaves, lightly oil 2 loaf pans. Divide dough in half. Punch down and shape the dough using the following instructions: Flatten half of the dough into a square on your working surface. Press all the air out of the dough by vigorously slapping the dough with the palms of both hands. Fold the flattened dough into a triangle and press it down again. Fold two corners into the center and press again. Fold the top point into the body of the dough and press it down again. Pick up the dough with both hands and begin rolling it into itself. This stretches the outside of the dough and creates a tight roll with no air pockets. Seal the seam by flattening it with the heel of your hand. Shape the dough into a nice loaf and place in the pan seam side down. Repeat punching down and shaping with the other half of the dough.
To Bake the Bread
1 tsp water
1 tsp maple syrup or honey
1 tsp butter, melted
1/4 tsp sea salt
Mix water, syrup, butter, and salt in a small cup or bowl and coat the top of each loaf with this mixture. Cover and let rise in pans for 45 to 60 minutes until the loaves have doubled in size. Test the bread for readiness. If you press the dough and it wants to stay in, but still has a little spring, it's ready to bake.
Preheat oven to 350. Bake 45 to 50 minutes. Bread will come out of pans after 5 minutes of cooling. Let it cool 30 minutes before slicing.
