Trading a Labor Day Cookout for a Hurricane Party

Everyday Adventures

On Monday night I told Todd that part of me wanted to throw an impromptu Labor Day cookout but the other part of me was all “what are you thinking?!” So I asked him which side of me he agreed with, more, and it was the latter. Probably for the best, even if I wanted to keep things low key I’m, well, me and I would end up exhausted afterwards, so yeah.

But now, with Hermine brewing away in the gulf, the weekend might be spent drying out from the rain.

While I am, like most of the locals I know, completely unphased by a tropical storm off our coast, working where I do means that even these smaller disturbances have to be taken very seriously. Contingency plans in case an evacuation is required, preparation for sheltering in place, and notifying the required agencies and so on and so forth. It’s yet another eye opener courtesy of my new employer.

Back when I was 9, Hurricane Kate hit the Florida Panhandle as a Category 2 storm and was the last one to have any significant impact on Tallahassee. We rode out the storm in our trailer, and I was sure I would never be able to sleep that night while Mom was seemingly cool as a cucumber. I remember thinking that it felt like God was just tossing God-sized barrels of water against the different sides of our home before finally falling asleep, and that Mom stayed awake all night. My brothers would have both been under 2 years old, so I don’t think they remember it at all.

The next day, when the eye passed over us, I remember the quiet, but that was, perhaps, the last thing I really registered. We were only without power a couple of days since we lived just off the main east-west street through town, and had a gas stove so we could still cook for ourselves and all. School, however, was closed for a week and we had to make up the time at the end of the school year.

In the back of our neighborhood a small tornado had come through and taken down several trees, though I don’t remember if any homes were damaged.

Since then, the worst we’ve had were soaking rains that caused trees to fall, a few microbursts here and there, and otherwise bad storms, but nothing to really worry about. Schools and some businesses may close, but someone joked today that, well, the schools are closed, that means tomorrow’s going to be a beautiful day. It’s happened more than once.

Such is the atmosphere and attitude that breeds the Hurricane Party mentality. That and a c’est la vie take on life in this part of the country where the storms give you 3 days notice and seldom live up to the hype. Of course, with every storm there’s always a possibility of loss of life or property. So be safe, be smart, and, if you do have the day off because of the weather, stay safe and keep a weather eye out.

Almost Mardi Gras, Are You Ready?


I know this week’s highlight is Valentine’s Day (aka Singles Awareness Day for those not coupled-up), and while I’m still deciding what sweet treat to make for Tuesday night, my mind keeps wandering a week forward and thinking Mardi Gras.

Which means, of course, that next weekend will be time to start up the dough for King Cakes.

a trio of King cakes

Last year's small, medium and large King Cakes for home and work

from a post way back in 2009:

The King Cake is a coffee cake decorated for the occasion in green (for faith), gold (for power) and purple (for justice) and with a wee plastic baby, silver or gold coin or bean of some such inside. Why? Well, it’s heavy on the Christian symbolism: the prize inside is supposed to be the Baby Jesus. Whoever finds the baby, coin or bean is, traditionally, the King or Queen of the week and is supposed to host the next party or, at the very least, supply the next King Cake.

Any oval coffee cake will do and many, these days, deviate from the cinnamon brioche tradition and use danish pastry filled with cream, fruit filling or chocolate. Yum! I tend to stick with the eggy brioche because it’s just so good the way it is, and the crunchy sugar on top is the best!

According to Rima and Richard Collin’s The New Orleans Cookbook, the King Cake should be made with a coffee cake dough of choice that uses about 4 packages of active dry yeast. So, the first time I made it I went to my go-to brioche recipe from Nick Malgieri’s How to Bake, which uses 2 packages of yeast. So I doubled the recipe. Despite the fact that Malgieri’s recipe makes 2.5 lbs of dough. I made 5 lbs of brioche. I ended up with 2 ginormous king cakes that overflowed my sheet pans, not to mention my counter space. Use only a single batch of the recipe below and you’ll probably still have enough for 2 normal size cakes.

Brioche Dough
(by Nick Malgieri with my paraphrased directions)

1 c milk
5 tsp (2 env) active dry yeast
1.5 c all-purpose flour

12 Tbsp unsalted butter, softened
6 Tbsp sugar
1 tsp salt
3 lg eggs plus 1 egg yolk
2.25 c all-purpose flour

For the sponge: Heat the milk until warm (seriously, you don’t want it over 110 or you could kill the yeast, so just slightly warmer than body temperature) and (off the heat) whisk in yeast and then the flour, cover with plastic wrap to protect against drafts and let sit for 30 minutes.

For the dough: Cream the butter until it’s very soft and fluffy, beat in the sugar and then one egg. Alternate flour and the remaining eggs, one after the other, until everything is incorporated. Mix in the risen sponge then knead for 5 minutes (or let the dough hook of your mixer go at it for 2 minutes). Cover with a piece of plastic wrap, let the dough rise for about an hour, punching down the dough periodically.

Punch down the dough once more, then place it in an oiled bowl, turning the dough over so the surface is lightly coated. Cover and refrigerate the dough for 4 hours or overnight. It’s going to rise so use a big enough bowl to accommodate it and don’t be surprised if it goes all ‘blob’ on you and pushes the top of that super-large rubbermaid container completely off–just means your yeast was really healthy!

After four hours or overnight, take the dough out, punch it down and knead it a bit to get the extra air out, and divide the dough into 2 pieces for one big cake or 4 pieces for 2 normal sized ones.

Now, if you want to fill your dough with anything, that’s up to you. Filled or not you want to roll out each piece of dough into a log shape and twist two of them together and then arrange the twist into an oval, gently pressing the two ends together. Sprinkle the ring with colored sugars and bake at 350 degrees for 45 minutes or until the bread is golden and done (thump the bottom of the loaf and if it sounds hollow, it’s ready).

Alternately, you can simply sprinkle the dough with cinnamon sugar, bake, and then drizzle the cake with a powdered sugar icing and then top with the colored sugars. (But the crunchy baked sugar really is one of the best parts!)

After the cake has cooled, insert the bean, baby or coin in through the bottom of the cake (make sure no one is looking) and serve to a group of friends. Sure, you can bake a bean or coin inside, but I usually don’t. It’s just as easy to wait until it’s cool (and make sure you clean that coin well before adding it to any food!).

Now, if you’re serving this cake in the morning, coffee will work well enough to wash it down (but at least go for a good, chicory blend or an all-out cafe au lait) but if you’re off for the day or out for the evening, wash your King Cake down with the quintessential New Orleans drink: the Hurricane. You can find a mix in many liquor stores or specialty shops, but Chef Rick has a from-scratch Hurricane recipe that will most likely treat you better than any powder ever could:

Hurricane Punch

1 ounce white rum
1 ounce Jamaican rum
1 ounce Bacardi 151 proof rum
3 ounces orange juice, with pulp
3 ounces unsweetened pineapple juice
1/2 ounce Grenadine
Crushed Ice

Combine all ingredients, mix well (shake or stir). Pour over crushed ice in Hurricane glass. Garnish with orange or pineapple ring and drink through a small straw for maximum wind speed.

Also, his olive salad recipe is the best I’ve found short of taking a trip to Central Grocery for a jar, which isn’t exactly convenient when you’re 4 states away and craving a Muffaletta