Sunday, January 31, 2016
Saturday, January 30, 2016
Mardi Gras version.
The dancer we watched at the Krewe de Vieux parade last weekend reappeared at the Krewe of Chewbacchus parade. We were standing on the porch of a neatly shuttered church building, drinking Heineken out of red solo cups and watching the costumed wookies, star-troopers, leia-jorettes, and han-solos pass, when she sauntered by, wearing her devil horns and brandishing her prop cross.
"Oh, hey!" I shouted and waved. "We saw you last week. We love you!"
She gave me a big smile and posed for a photo.
I love this town. No matter where you go, you run into people you know.
Wednesday, January 27, 2016
There were two groups of steppers and two brass bands. We caught the parade about halfway along its route, at Toledano and Roman Streets.
Here are some photos.
|Neighbor kids dancing on the stairs|
Another beautiful Sunday in New Orleans!
Tuesday, January 26, 2016
|My friend Sylvia, me, and Miss Linda|
Today's Yakamein is a rich, salty tincture, buzzing with sodium and the chemical zing of concentrated beef bouillon. It's also known as Ole Sober, because this assertive salty brew is a touted remedy for that aching head and unsettled stomach that follows too much revelry.
Sunday, January 24, 2016
At the corner of Mandeville and Royal Streets, in the hour before the Krewe de Vieux parade starts, the intersections becomes a stage for an extraordinary dancer.
Tall, tan, toned and supremely self-confident; profane, funny and provocative, she takes command of the crowd.
Then she drops the mic,
and moves on. Bitchez.
There's too much to do this weekend with little time to write about it. Last night there were two parades back to back - Krewe de Vieux and Krewe Delusion, rolling in the Marigny.
Both these parades have adult content, political satire, and utter craziness. Here are some views, with NSFW views beyond the fold.
|See the parade with friends!|
Saturday, January 23, 2016
Thursday, January 21, 2016
|Dozens of Ziggy Stardusts on Royal Street|
We were in the Quarter that day for celebration of our own, and to do some frivolous shopping. Mardi Gras is coming up and we need festival attire! It seemed like the perfect thing to do - buy silly stuff to wear, then parade through the streets and end with a drink or two. This time of year, everyone breaks out their best decorations, and the streets are glittering with purple, gold and green.
|What a handsome dude!|
I was thinking of a costume in green, but I happened to have a red dress. So I bought a hat. What do you think?
Then we stopped in for a Pimm's Cup at the Court of the Two Sisters, an old-school Creole restaurant. I remember eating here with my parents the first time I ever came to this city when I was around eight or nine years old.
The Bowie second line parade would pass just outside the restaurant on Royal Street, so we found a place on the sidewalk and watched the gathering crowd.
The crowd began to build. We could hear the music and see the police lights, but it was impossible to see anything but other revelers.
Standing on the corner, we heard the parade pass us by, and never saw a bit of it!! There didn't seem to be a point in following it, so we changed plans.
It was good people-watching, but a French 75 in Antoines Hermes Bar seemed a better idea. Don't you agree?
Sunday, January 17, 2016
|Click any image to "embiggen"|
This time, it was the ladies' chance to shine.
|These ladies are bad-asses|
|The gents are welcome, too.|
Girls, you go!
Friday, January 15, 2016
We showed up today and there was a stack of styrofoam food containers near the back bar, and after a while, the bartender, Krinkle, let us know they were full of steamed crawfish. "It's for the drag show later tonight," she said, "but these are ready now."
We got a container of about thirty or so perfectly steamed crawfish. Our friend Ronald Lewis showed us how to eat them - break off the heads and suck the fat and juice out of them, then peel and eat the tail meat. A couple of bar-stools over, our friend L.J. was working through another big container of crawfish.
The chef is Chris, who's been affiliated with the bar for decades. He makes chile and sloppy joes and spaghetti and red beans and rice and steamed crabs whenever the spirit moves him and the bar is full of customers.