On Assignment Feb. 14: Mardi Gras marathon, parade supplies, costuming, a king cake twist


> Marching krewe

This is the final push for many of us before the true Mardi Gras marathon begins. I am marching with my corset beading group, the Dames de Perlage, this weekend in the Krewe of Freret and Krewe of King Arthur. Last minute adjustments are being made. Sparkle lip color kits, extra fishnets, gold mascara, glitter sunscreen and extra costume accessories have been acquired. New Orleans Carnival standard supplies.


> Parade supplies

This week I will also be concocting my personal parade punch (a mix of Firefly Skinny Tea and Vitamin Water Zero lemonade, don’t ask, it works for me) as well as my annual line-up of Jell-O-shots, which will be packed into a cooler to share with my krewe members as we wait for the parade to begin. This year, I am channeling my middle school palate, and going with Jolly Rancher-flavored Jell-O mixes. I also found bio-degradable cups, that make passing around these boozy sweets feel a little less impactful on the amount of Carnival trash along the route.


> Mardi Gras accessories

In addition to my parade costume, I am finalizing my Mardi Gras day and parade route viewing attire. At the recent Bayou Gras art market on the Lafitte Greenway, I picked up a pair of sparkly purple, green and gold earrings by local artist Elizabeth Derby (@Hotcatgoods). She has a fun array of shapes, sizes and colors, a true combination of chic and cheeky. We had a great time visiting with all of the artists, listening to live music and, of course this being New Orleans, sipping a go-cup mimosa outside while shopping.

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> Limoncello, but make it New Orleans

Instead of digging into a traditional king cake, this week I sampled the house-made, mind-blowing king cake limoncello at The Bower Bar. This sunny delight has notes of lemon, of course, but also hints of cinnamon and vanilla. While leaning towards the sweet side, it’s a delightful way to end a happy hour small plates meal (we sampled the crispy cauliflower, whipped ricotta and salmon tartar, FTW).






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