so, i am in music heaven, as i have already listened to this selection twice so far (today), and when i get home i will pour myself a glass of wine, sit on my patio and watch the day turn into night with these mellow jamaican tunes infusing the air around me. life is good.

enjoy.

xx

i love christmas. there is an intrinsic joy in the christmas season. somehow we walk around feeling lighter and brighter. i’m not sure if its because our family and friends come home, or if its all the rum in the sorrel, the cake and the pudding, or maybe its that we all get dolled up and go to the many parties going on, or if its because of the beautiful carols playing everywhere we go. but whatever it is, this time of year is a blessing, in which i hope you had the opportunity to indulge. in the midst of this busy season’s work, i am grateful i was able to do just that. i love christmas.

among my absolute favorite things this christmas were the white paper flowers i made to decorate our christmas tree. a tedious task, but so worth it, and i dragged out the experience because i so enjoyed going up to the tree to carefully place each flower, one at a time, inhaling the fresh scent of pine. this has been my favorite tree yet. so much so, it has inspired a new idea for a product offering for pussbackfoot that you will one day soon hear more about!

then there was uncle ren’s famous santa’s calypso punch! this yummy yummy yummy drink was the kick start for many a fabulous night for me. but just a warning, this drink is not for the faint but for those who want to feel giddy-headed immediately, with its extremely high rum content, nor is it for those who count their calories, with 4 tins of condensed milk as one of the main ingredients! but sooo good…and, so with uncle ren’s blessing i share his special ponche de creme recipe with you! please try it and let me know if you love it just as much as i do

ingredients

1. Six (6) Eggs 2. Peel of one lime 3. 1 Can Evaporated Milk 4. 4 Cans Condensed Milk 5. 2 Teaspoons Vanilla Essence 6. 1 26 oz (750 Ml) Bottle of Light Red Rum 7. Couple dashes of Angostura Bitters ( to taste) 8. Some grated Nutmeg when serving

method

1. Beat eggs and lime peel until light and fluffy 2. Add 2 cans of condensed milk slowly while still blending. 3. Add the can of Evaporated Milk slowly while still blending. 4. Add the remaing cans of Condensed Milk slowly while still blending. 5. Gradually add the RUM 6. Add the Vanilla Essence and Bitters. 7. Remove Lime Peel – bottle. 8. Serve over crushed ice with a sprinkle of grated Nutmeg

cheers,

aiesha

so i hope i have whet your appetite and you are ready to plan your own fabulous mardi gras inspired soiree. remember, we only need two people to have a party and let’s be honest, how many of us haven’t had a party just for ourselves anyway?!! i believe we should put a little fabulous-ness into every ordinary moment…so go for it!

here a few tips to get you started:

color palette – festive, festive and festive!

traditional mardi gras is purple, green and gold, but as you may have seen from my previous posts i like to mix things up a bit, and give a little of the unexpected. to me what’s important, is the spirit, so I suggest you choose any color combo that moves you! but, including a little glitz with the gold is always nice!

music – jazz and blues

you can’t have mardi gras without some jazz. oh how i love those sultry tunes.

some of my favorite artists are miles davis, billie holiday and nina simone. for modern flavor indulge in these compilations, modern jazz for rock fans and 2009 really raw honey underground mix.

tastings – hot, spicy and of the sea!

a shrimp or chicken gumbo is a great one-pot meal that is quick and easy to prepare, and even easier to eat! a shrimp boil, or a jamaican version of that, pepper shrimp, goes perfectly with our theme. oysters would also be a lovely addition.

and because we must give in to our sweet tooth, a simple southern dessert, such as banana’s fosters in filo dough served with vanilla ice cream and a drizzle of carmelized rum is just yummy. (one of my personal favorites, courtesy of my one of my dearest friends and favorite chefs!)

glamour puss tip: ditch the shells and serve oysters from shooter glasses instead. stack glasses in a large galvanised bowl packed with ice.

cocktails

a traditional mardi gras beverage is the hurricane. beer is also a must for mardi gras, and it always goes well with seafood too. but why not add a little chic by serving a colorful and delicious passion fruit caipirinha. and, if you don’t want to lose the southern charm, serve in old-fashioned glass tumblers.

source - www.gourmet.com

i think you’re ready to go now!

remember, feel free to email me for any of these recipes which you may be interested in trying, and please let me know how it goes

cheers,

aiesha