Friday Favorites

This is the first weekend of 2016 that we don't have any obligations--no weddings, birthday parties, playdates, nothing--and I have to admit, I feel like break dancing! January has been really fun and full of celebrations, but I'm exhausted. We're gonna chill out this Saturday and Sunday, maybe try out a couple of new recipes (cooking is how I relax), and perhaps pop some popcorn for a good old-fashioned movie night. However you're spending your weekend, be safe and have fun! God bless.

This wildly gorgeous 30th birthday dinner.

Korean nachos that look amazing! The chips are fried wonton.

A pretty (and super simple) DIY gold-dipped vase. 

Fun coasters.

This beautiful and cozy formal dining room.

Creole Rice Fritters (Calas) and Creole Coffee

Until recently, I thought beignets were the only fried, sugary Creole dessert that I could love, but then I tried this recipe for calas--Creole rice fritters that are laced with nutmeg and dusted with powdered sugar--and I believe I may have found a new favorite. They're tender on the inside, and crispy and chewy on the outside, with this great texture from the rice. And unlike beignets, there's no need to roll out the dough and cut it into shape--these airy little fritters are simply dropped into hot oil and deep-fried to golden perfection. Plus, calas have a rich history (imagine enslaved women selling baskets of calas in the French Quarter to earn money for their freedom) that you can read about here as you enjoy them with a cup of Creole coffee.

Creole Rice Calas
6 tablespoons flour
3 heaping tablespoons granulated sugar
2 teaspoons baking powder
teaspoon salt
pinch nutmeg
teaspoon vanilla
2 cups cooked rice, cooled (or cooked the day before)
2 eggs
peanut oil
powdered sugar

Combine flour, sugar, baking powder, salt, and nutmeg in a small bowl. In a separate bowl, thoroughly mix the rice, eggs, and vanilla together. Add the dry ingredients to the rice and eggs and mix thoroughly. Meanwhile, heat about two inches of peanut oil in a large skillet. When oil is heated all the way through, drop dough by spoonfuls into the oil and fry until brown. Drain on paper towels, sprinkle generously with powdered sugar, and serve them hot with Creole coffee.

Creole Coffee
To make Creole coffee, add 1 to 2 teaspoons of molasses into a cup of strong brewed coffee with chicory and stir until it's dissolved, then add 1 to 2 tablespoons of warmed half and half. 

Wordsmith Wednesday: Festoon

Here's where I share my favorite words with you. Because savvy girls have impressive vocabularies.

Monday

image via Instagram (@kofielam)

Friday Favorites

It's already starting to warm up here in SoCal, and I'm a little sad that I'm having to dress my girls in their lighter sweaters and dresses so soon after the holidays; I'm going to miss cozying up on the sofa with mugs of hot chocolate or bundling my girls up in coats and scarves for park playdates. I'm not entirely bummed though, because, warm weather or not, February promises to be full of fun with Mardi Gras, the Super Bowl, and Valentine's Day. I can't wait to whip up some Cajun dishes that would make my Nana proud! Have a fabulous weekend, and God bless!

Mini bun-less cheeseburgers that might be perfect for Super Bowl Sunday.

A cute Valentine's Day craft for my little ones. 

This pretty pink fur.

The most adorable treat bags (which also look like a super easy DIY).

A favorite quote from C.S. Lewis.