Mardi Gras 2019 Survival Guide

Mardi Gras season is here! The most wonderful time of the year in New Orleans! With parades every night of the week, the key to survival is remembering that Mardi Gras is a marathon, not a sprint. Same principles apply: good fuel, stay hydrated, and wear good shoes.

I’ve got my bases covered. For shoes, I’m in love with the A’rcopedico brand. I have worn these boots to a few parades and costume parties and they are super comfortable, light and sturdy. They went great with my human canon ball costume at Stomper Ball, where I was runner up in the costume contest!

For hydration, I like Metta. It’s an energy drink, but with vitamins like riboflavin and B6 and ginseng, not caffeine. Tastes great, just a splash of sugar. Yummy.

And for fuel, you gotta eat hearty during parade season. The week after Mardi Gras is basically St. Patrick’s Day this year, and on those parade floats they throw potatoes, so here is what to do with them! Make soup with cheese. I have to say, it takes a lot for me to love cheddar cheese that isn’t Tillamook (being from Oregon originally), but this Grafton Village cheese from Vermont is a game changer. Probably the best cheese I’ve ever had, and so many different varieties! My favorites are the aged cheddar and the white cheddar.

Also, a great way to make soup is to use these freezer-ready, super fresh scratch starters from No Bull. Real ingredients, simple and delicious. Carrot Ginger and Mediterranean starters are my favorite.

Creamy Cheddar-Potato Soup with Bacon

Recipe adapted from Southern Living

1 bunch scallions 1 (12-oz.) pkg. bacon, roughly chopped

3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces (7 to 8 cups)

2 cups chopped yellow onion (from 1 large onion)

3 tablespoons butter

3 small garlic cloves, chopped

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon black pepper

6 cups water

2 TB No Bull Mediterranean scratch starter

8 ounces Vermont Grafton Village white Cheddar cheese, shredded (about 2 cups)

1/2 cup heavy cream

2 ounces Vermont Grafton Village Cheddar cheese (I like the spicy chili cheese for this), shredded (about 1⁄2 cup), for topping

Chop scallions, separating green and white parts. Set aside.

Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.

Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in water and scratch starter until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.

Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.

Another delicious idea is to make tacos with jackfruit instead of the regular ground meat. Use it exactly the same way you would meat, I cannot believe it is a plant!