Neiman's Mardi Gras Parade & Pralines

Here are two paintings by my friend, LeRoy Neiman (Mardi Gras Parade and Self Portrait.) He is one of the most beloved and popular artist in America today and his work is found in collections throughout the world. From humble beginnings when he helped support his mother by painting grocery store windows, he has followed his passion for painting. Capturing individuals at their leisure and lifestyle events, he has led a most interesting life. Today he continues to master the canvas from his studio in New York. His unique style and perspective is highly recognizable and he has been lauded by the Smithsonian, Columbia University, and numerous museums as one of the great artists of our time.

My most memorable birthday was celebrated at a performance by Michael Feinstein at the Kennedy Center with LeRoy Neiman as our guest. I watched him sketch The National Symphony Orchestra with Michael at a concert grand and later we went to Michel Richard's restaurant, Citronelle, where he sketched my portrait. Those gifts are treasures which remind me daily of my friend LeRoy Neiman and a very special birthday in the nation's capitol a few years ago. I am his friend but a major fan of his art. In addition to originals and serigraphs, he offers many posters, prints and books on his website.

The magnificent Mardi Gras Parade serigraph is a riot of color and action, showing the parade winding its way from New Orleans’ Garden District along the edge of the famous French Quarter. The air is filled with music, from Dixieland jazz and blues to gospel and rock, and also the marvelous aromas of creole and cajun cooking. In the center is the great Rex float amidst costumed knights on horseback. Behind Rex, a blown-up head of the classic Mardi Gras jester bobs above the frivolity. The “beef” acknowledges the faithful who will give up eating meat during the Lenten season. Behind the “beef” is the Streetcar Named Desire. The people on the floats throw colorful souvenir coins, beads and necklaces to the boisterous crowd. Jesters, harlequins and punchinellos dance and tumble. Napoleon rides somberly along the left flank. Up on one of the Quarter’s wonderful cast iron balconies, a spirited, shapely lovely expresses her uninhibited delight. The artist himself is in the crowd on the right, sketching participants and vignettes. With a print that absolutely pulsates with the energy and vitality of Carnival, LeRoy Neiman joyously celebrates the Mardi Gras Parade.

If you've ever been to New Orleans, you no doubt saw or tasted the famous pralines whose sugary aromas drift from the shops of the French Quarter. Oh they are as rich as the delta soil and can be enjoyed with a cup of coffee or crumbled on top of ice cream or creme brulee.

Pralines
2 cups light brown sugar;1 cup white sugar;1 cup water;1 cup heavy cream; 1 tbsp vanilla; ;1-1/2 cups chopped pecans;1/2 cup pecan halves

In a heavy bottomed pan, combine sugars, water an cream. Cook and stir until soft ball stage. (238 degrees) Remove from heat, whip with a heavy whip for ten to fifteen minutes, add nuts and vanilla, drop by spoonfuls onto buttered pan or parchment. Cool, wrap in wax paper.