We are absolutely running behind on this. Haven’t even made it down there for a glimpse. Prospect.1 New Orleans claims to be the largest international contemporary art biennial ever organized in the US. Like all good art biennials, venues are located throughout the city. Word is, building some of those yawning exhibition halls wasn’t in the budget and the result is a series of about 25 intimate settings. The exhibit is open Wednesdays through Sundays, 11 am-6 pm, until Sunday, January 18th. Complimentary shuttle service leaves from the W Hotel (333 Poydras, map) every 30 minutes or so. This event is free and open to the public, but registration is required. Be on the lookout as Cabinet of Seeds reports.
Maps (We recommend the “Official Navigation Map.” It lists artists by venue, satellite venues, other city art spaces, and shuttle schedule.)
New York Times review
If you get the art coma, we recommend reviving at El Gato Negro, 81 French Market Place, 504.525.9752, just behind the US Mint, a Prospect.1 venue.
Prospect.1 Welcome Center @ Hefler Warehouse, 851 Magazine Street, New Orleans, LA, map, 504.715.3968
Filed under accommodations, architecture, art, events, exhibits, film, food, libations, Louisiana, museums, outsider art, painting, photography, restaurants, sculpture, tours
This recipe is a good time. It comes from an old friend’s mother, who lives up in Virginia. We swampified it by adding rum, and took it to the Blackpot Festival (a good time in itself–one of my favorite things to do in October) over in Lafayette, Louisiana. With or without rum, it’s now a staple at all evening cold weather events, from festivals to 5K’s. Just don’t get all riled up when you read the tacky ingredients. It is what it is. And it is pretty fine:
Dry ingredients (can be pre-mixed and stored in the freezer):
1 + 2/3 cup TANG
1 package (19 oz.) lemonade drink mix
1 + 1/2 cup plain instant iced tea
2 + 1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
Mix the dry ingredients together in a big bowl and set aside. Boil some water in a pot. Use the TANG instructions for proportion. Stir in dry ingredient mixture until it dissolves. Add a little extra water. This stuff is sweet. Pour it into a thermos and go serve it up hot. Make sure to have some tin mugs like the one pictured above.
If you decide to swampify, just add rum to your liking. You may want to hold back on the extra water in this case, because the rum will cut the sweetness. And watch it! I am very serious. This is one of those deals where you can’t taste the liquor. Pay close attention to the amount of rum that you pour in, not whether you can taste it, or you’ll just end up on the kitchen floor and miss the party. Actually, I imagine that’s good general advice about the use of rum.
The perfect summer drink. My friends and I are just absolutely having one of these on the porch whenever we get the chance…most recently to celebrate electricity in South Louisiana.
Here’s what you need:
Here’s how you do it:
Fill the glass with ice
Pour in gin to your liking
Add the juice of one lime
Stir in a tablespoon of simple syrup (in a pinch, I just use about a half teaspoon of sugar)
Top with sparkling water
Et voila, cher.