The Northside Skull and Bones Gang is said to have derived from a Haitian tradition. They would march through the Treme neighborhood in New Orleans on Fat Tuesday before the break of dawn, waking people up with songs, dance, and a message to love each other and be thankful for another day of life.

Here is a sample of what you might hear “We are the Northside, we are the Bone Gang, we come to remind you, before you die. You better get yo’, yo’ life together, next time you see us, it’s too late to cry. Ashes to ashes, and dust to dust, you better straighten up, before you come see us. You better get yo’, yo’ life together, next time you see us, it’s too late to cry.”

The Treme community is the oldest Black community in the United States. I was shocked to learn that the Creole language has its roots in Haiti which represents the languages of African tribes.

Due to the Coronavirus-19 pandemic, there will not be any parades in New Orleans this year. How are you planning on celebrating the Carnival season safely? I am going to honor social distancing, wear a mask, frequently wash my hands and celebrate the Skull and Bones Gangs message to love each other and be thankful for another day of life.

OLIVE SALAD

Here is a picture of a muffuletta sandwich, my favorite sandwich.  Today, I am posting the recipe for the olive salad.  The olive salad is what makes the sandwich.  The meat and cheese are always the same (Genoa salami, cooked ham, mortadella cheese, mozzarella cheese, provolone), the salad will take your sandwich to the top of deliciousness!

1 1/4 cups pimento-stuffed green olived, drained and crushed, 1/2 cup kalamata olives, drained and crushed,  3 garlic cloves, minced, 1/4 cup pickled cauliflower florets, drained and minced, 2 tablespoons capered, drained, 1 1/4 tablespoons celery finely chopped, 1 tablespoon carrot, finely chopped, 3/4 cup pepperoncini, drained, minced, 1/4 cup cocktail onions, chopped, 1 teaspoon fresh oregano, chopped, 1 teaspoon fresh basil, chopped, 1 teaspoon black pepper, 1/4 teaspoon dried Italian seasoning, 1/2 teaspoon giardiniera mix, 1/4 cup wine vinegar, 1/4 cup extra virgin olive oil, 2 tablespoon garlic oil. 

Make sure you drain all the brine. Get out a bowl, add everything into the bowl, mix well.  Pour into a glass container and refrigerate until you are ready to assemble your sandwich.