Local couple brings “sno” to North Georgia: We’re still one week away from Mardi Gras, but that’s not stopping a local couple from starting the party early at their New Orleans-themed Kennesaw restaurant.
Dee and Bernard Carter opened Bourbon Street Ice in the summer of 2017, bringing their love of traditional New Orleans sno-balls to Kennesaw. In case you don’t know, a sno-ball is a popular confection in the Big Easy, made of finely shaved ice and flavored syrup; as Dee Carter explains, “A sno-ball is the new Orleans version of shaved ice. And I mean, not that stuff you get that’s crumbly…this is like snow!”
Dee Carter grew up in New Orleans, learning to cook by watching her family. “I grew up watching my mom,” she says. “Then my big sister…she’s deceased now, but boy, I’m telling you, she could make a shoe taste good!” Carter ended up going into healthcare, working as an Army nurse before suffering a burst aneurysm in her head in 2016. In the aftermath of that health scare, Dee and her husband decided to fulfill their dream of opening a restaurant together. While focusing on New Orleans favorites like sno-balls, king cakes, and gumbo, the Carters say Bourbon Street Ice is also committed to using only natural ingredients and sweeteners. “Everything is here is all-natural,” says Bernard. “So there are many kids that come here that can’t have artificial colors or artificial preservatives, so they just love it when they can have a rainbow sno-ball.”
Bourbon Street Ice is located at 1635 Old 41 Highway NW #107 in Kennesaw, and is open Tuesdays through Sundays. And this morning, they opened up early for the Good Day Atlanta feature team, who couldn’t resist getting a “taste” of New Orleans one week before Mardi Gras.
Pantry Purge with Jennifer Hnat: Does your pantry spark joy or cause anxiety? If the thank latter, then it's time to let go of what you no longer want or are using, reorganize the food so you can find it and create an organized space that will make you want to prepare healthy foods. Registered Dietitian Nutritionist Jennifer Hnat is here to get us started. See tips from Jennifer Hnat below. For more informationc on Jennifer Hnat click here.
1. Purchase a variety of food storage and organization containers: baskets, glass or plastic jars, clear containers and varying sizes from teeny tiny to large (save receipts and return what you don’t use). Depending on your budget you can purchase a combination of items from Container Store, All Modern, target, Ikea, home goods, walmart, amazon, dollar store- you can find a full range of storage and organizational products everywhere (I’ve sold some of my nice Container Store jars on Next Door for next to nothing so be creative). Budget friendly tip: reuse glass food jars (salsa, pasta sauce,
2. Carve out a weekend afternoon and commit to the task: it can feel overwhelming to tackle this after work so plan for a good 2-4+ hours, depending on the size of your pantry, and schedule on your phone like a hair or doctor appointment. You can get the kids involved to teach them the value of de-cluttering as well- they can do fun tasks based on age/ability.
3. Take EVERYTHING out of the pantry and put in kitchen or living room and organize by categories: appliances, paper products, food (organize boxed cereals, spices, canned items, spices, everything boxed, etc), everything you have in the pantry, take OUT and organize so you can see what you have. MK advice: only keep items that spark JOY. If there is any guilt, shame or “I shouldn’t eat that” toss it.
4. Check the expiration dates or sample the opened foods (ie: cereal) to make sure things aren’t stale or rotten. At least 30% of the food in your pantry is likely expired. I found an unopened bag of flour that had bugs in it so it’s obviously going in the garbage or ideally compost it anything that is perishable! Read labels, is the food going to be something you will want to eat? If not, store in a pile to donate to a food bank or food pantry (unopened foods only).
5. Wipe down and clean the pantry shelves and floor. You might need to use some elbow grease and polish up the walls with magic eraser.
6. Logically think about what shelf you want items stored on and organize by food type. Bottom shelves are great for big plastic containers to store dog food, garbage/plastic bags; I love to have a metal/mesh container for dirty dish clothes. If you have small children, the next shelf is kids goodies for quick grab & go that’s visable on their level. Load snack items in small containers facing upwards and forward so you can see what they are. If you don’t have kids, you can store big appliance items that you use frequently OR start placing containers of foods you use daily: like loose food items (cereal, pasta, rice, bulk items, sugar, flour, etc that are now stored in the clear containers. I like to label them since I have a lot of speciality superfood ingredients (can order reusable adhesive labels on Amazon or print yourself). Risers are helpful to utilize dead space above containers and make the pantry real estate more efficient. A Lazy susan is perfect for oils, dips, hot sauce, dressings, liquid items etc. Items that you use daily (salt, cereal, etc) place in a convenient and easy to grab location instead of having to hunt for it in the back or top shelf. Higher shelves are great for larger containers of pasta, rice, flour, sugar or items you don’t use daily as well as larger kitchen items that you use for parties or events (or anything else that you use infrequently.