Mardi Gras Carnival Art / February 22, 2019 / Cristina Pennington
Mardi Gras Indians have been parading in New Orleans at least since the mid-19th century possibly before. It is February 24th/25th but we are extending the celebrations. Mardi Gras weekend kicks off on the Friday before February 24th with the Merchants Parade and the weekend holds all sorts of fun from gumbo cook-offs to Cajun food and music Children s activities various parades and the grand finale is the Krewe of Krewes Parade on Carl day. The parades are a big attraction. Get the Parade Schedule -- Since this is the main attraction for most visitors to Mardi Gras it s important to get the parade schedule as soon as possible so you can plan your itinerary.
After the founding of the Mystic Krewe of Comus in 1857 (and their nighttime torch-lit parade) the Krewe Of Rex established several key factors that would become staples for the entire Carnival tradition in 1872: the Mardi Gras flag the official colors of purple green and gold and the "royal anthem" of a song titled "If Ever I Cease To Love." In classic New Orleans style the song comes from a burlesque show entitled "Blue Beard" and features some of the craziest lyrics this side of a Christina Aguilera National Anthem performance: "If Ever I Cease To Love If Ever I Cease To Love/May cows lay eggs and fish grow legs If Ever I Cease To Love." Our very own Edward Branley recently told the fascinating story of how these insane lyrics have anything to do with Mardi Gras.
Get some really rich food items like fresh cream based puddings sweets with lots of nuts and meat and so on. Drinks are a definite requirement to lift the spirits and mood of the people coming in. Be sure to load the party with sufficient snacks cold drinks and beer for the boozing type. In such a fun filled carnival one should also arrange for a band or a DJ who can pump in the music on the dance floor. Food supplies can be ordered from catering services as this would be hassle free and cut down on the preparation time required in preparing such an elaborate food menu.