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Atlanta's Weekly E-Magazine                              Mar 2nd - Mar 9th,   2001
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IMAGES:  The Masks of Venice.

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Editor's Corner

Masks, Parades, Balls = MARDI GRAS

This past week there have been several balls held in a great number of major cities all over Europe, North and South America, all commemorating Mardi Gras. An equal number of parades, especially in New Orleans, Louisiana provided the colorful costumes, masks, fun and excitement in the streets, all designed to entertain, amuse, awe and inspire the viewers.

The festivity begins on January 6th, the Twelfth Day of Christmas on the Twelfth Night Feast of the Epiphany. This honors the day the three kings visited the Christ child, twelve days after Christmas. The date of Mardi Gras changes every year, but it always falls on the day before Ash Wednesday.
The colors of the Carnival, purple, green and gold represent justice, faith and power, respectively.

The colors were first introduced into the tradition of Mardi Gras with the first parade of Rex, the King of Carnival, in a daytime parade on February 13, 1872, principally to entertain the visiting Grand Duke Alexis Romanoff of Russia.

Among the recently developed Mardi Gras memorobilia is the creation of a Mardi Gras tree. One of the tallest and richly decorated Mardi Gras trees in the Mississippi Gulf Coast can be found in the lobby of the Isle of Capri Casino, a Crown Plaza Resort, in Biloxi Mississippi. It is decorated with hundreds of purple, green and gold beads, colorful masks and tastefully painted dolls. In recent years, Mardi Gras revelers have created a fad of leaving the Christmas tree up and exchanging the ornaments to represent the carnival season. The traditional beads, doubloons and the beautiful custom painted dolls cover the tree to celebrate the festivities.

I hope you had a fun-filled week as many Mardi Gras viewers did. .


James C. Stathis
Associate Editor
Community voice



CREOLE JAMBALAYA

Jambalaya is a Spanish-Creole dish, which is a great favorite in New Orleans.

1-1/12 Cupfuls of Rice
A pound of Fresh Pork
A Slice of Ham
A Dozen Fine Chaurice (Pork Sausage)
2 Onions
2 Tablespoonfuls of Butter
2 Gloves of Garlic
2 Sprigs Each of Thyme and Parshley
2 Bay Leaves
2 Gloves, Ground Very Fine
3 Quarts of Beef Broth, or Hot Water (Broth Preferred)
1/2 Spoonful of Chili Pepper
Salt, Pepper and Cayenne to Taste
CUT THE PORK VERY FINE, lean and fat, into pieces of about half an inch square. Chop the onions very fine, and mince the garlic and fine herbs. Grind the cloves. Put two tablespoonfuls of butter into the saucepan, and add the onions and pork, and let them brown slowly. Stir frequently, and let them continue browning slightly.

When slightly brown, add the ham, chopped very fine, and the cloves of garlic. Then add the minced herbs, thyme, bay leaf and parsley and cloves. Let all this brown five minutes longer, and add a dozen fine Chaurice, cut apart, and let all cook five minutes longer.

Then add the three quarts of water or broth, always using in preference the broth. Let it all cook for ten minutes, and when it comes to a boil add the Rice, which has been carefully washed. Then add to this a half teaspoonful of Chili pepper, and salt and Cayenne to taste. The Creoles season highly with Cayenne.

Let all boil a half hour longer, or until the rice is firm, and serve hot. Stir often, to mix all well.
You will then have a real Creole Jambalaya.