As you may have noticed, I’m changing things up here at Raised on a Roux all in an effort to share more New Orleans family food and culture and helpful info. For starters, I’ve added a Resources tab. I should have done this a long time ago, I know. But finally, it’s here. The Resources tab is your one stop click-to-shop for ingredients and cooking tools you may be hard-pressed to find if you live outside New Orleans or South Louisiana. All my go-to markets and online sources are listed there.
Next is the addition of the Social tab. Okay, this one’s been around a few months. If you haven’t already checked it out, this tab is a neat one screen view of Raised on a Roux’s “social life.” Through RebelMouse, a cool widget the hubby discovered, I’m able to share all my online activity in one place. Currently, that includes Facebook, Twitter, Pinterest, Google+ and Instagram. The interface is clean and clutter-free–I love it and I hope you do too. And, while we’re on the subject of social media, please, please be sure to “like” and “follow” Raised on a Roux on all the social media sites you’re engaged in. I’d greatly appreciate your support. Besides, it’s the best way to stay in the loop, enjoy exclusive online content and join in the conversation.
The biggest and most exciting new feature to the site, however, is that link over there–look–to the right (nudge, nudge). That colorful little picture is the current cover of Raised on a Roux, the Magazine. That’s right! I created a digital magazine to spread my love of all things New Orleans even further. The magazine is an extension of this site. As such, each issue brings you into my kitchen for generous helpings of recipes (some old favorites and plenty of new ones) and life lessons from my New Orleans family. Then it takes you beyond the blog, leading you out the back door to explore New Orleans’ other cultural treasures–the restaurants, neighborhoods, festivals, foodways, music, shopping, art and architecture–and to meet the people who passionately live the culture and the cuisine. Two of my favorite sections of the magazine are:
- Local Flavor — where I share the flavors, aromas, textures, colors and products that define the local food and drink culture (The Local Flavor in the current issue is “King Cake.” There you’ll discover the history and cultural connection of the King Cake, my foolproof recipe for making one at home and a buying guide if you wish to do as most locals do and buy yours.); and
- Crescent City Culture … Beyond the Plate — where you’ll find a current culture calendar and discover unique sights, sounds and sips that are worth seeking out when visiting New Orleans.
Raised on a Roux, the Magazine is currently available on the iTunes App Store for iPad and iPhone users. Just click on the icon to the right and it will bring you directly there. Pretty soon, the magazine will also be available for all Android devices through Play Google. I’ll let you know the minute that happens. Like the website, the magazine is ever-evolving. So subscribe today and join me as I embark on this new journey.
To help you digest all the cool new stuff I dumped on you today, I’m sharing a festive little number (or three) from the current issue of the magazine. Tomorrow is, after all, Mardi Gras! So here are three fun recipes to help get you in the spirit. I’ve been making some version of these jello shots since I was old enough to drink (which back in the day was 18). As I mention in the magazine, these jello shots can be served in separate cups or layered in a single tall shot glass for the ultimate purple, green and gold Carnival experience. If layering, be sure to allow each color to fully set before adding the next layer.
Please let me know what you think about these new features. You’re feedback is really important to me!
Until then, Happy Lundi Gras and Happy Mardi Gras!
Purple Jello Shots (Grape)
1 3.0 ounce box grape jello
1 cup boiling water
1 cup vodka, chilled
In a 1-quart glass measuring cup, combine jello mix and boiling water. Stir until jello is dissolved, about 2 minutes. Add chilled vodka and stir until combined. Pour mixture in equal amounts into 8 2-ounce disposable jello shot cups. Refrigerate until set, at least 2 hours or overnight. Serve cold. Makes 8 large jello shots.
Green Jello Shots (Margarita)
1 3.0 ounce box lime jello
1 cup boiling water
3/4 cup tequila, chilled
1/4 cup Triple Sec (or other orange liqueur), chilled
In a 1-quart glass measuring cup, combine jello mix and boiling water. Stir until jello is dissolved, about 2 minutes. Add chilled tequila and Triple Sec and stir until combined. Pour mixture in equal amounts into 8 2-ounce disposable jello shot cups. Refrigerate until set, at least 2 hours or overnight. Serve cold. Makes 8 large jello shots.
Gold Jello Shots (Lemon Meringue)
1 3.0 ounce box lemon jello
1 cup boiling water
1 cup marshmallow vodka, chilled
In a 1-quart glass measuring cup, combine jello mix and boiling water. Stir until jello is dissolved, about 2 minutes. Add chilled marshmallow vodka and stir until combined. Pour mixture in equal amounts into 8 2-ounce disposable jello shot cups. Refrigerate until set, at least 2 hours or overnight. Serve cold. Makes 8 large jello shots.