I was struck down by a cold 10 days ago which hampered my possibilities to DIY somewhat, but not entirely. The pre-cooking is slowly progressing and the coming week the gumbo base will be all ready. I'm halfway through the tortilla making and today I made the first pavlova base, the meringue on which the whipped cream and fruit will be.
I also discovered that I have calculated the fan bunting all wrong so I had to convert them in to long gathered flag buntings instead. Not a big deal and actually less work.
The tin cans that will become lanterns are in the freezer with water/ice. It has turned to ice but I'm going to wait another day just to make sure they're really frozen. Later this week I'll start making patterns on them with a hammer and a nail.
The one big thing left is the clothes. They lie in the storage room watching me every time I go in there. Once I'm dealing with that I'll be done in two days (giving some time for error here) so I shouldn't be bothered but I am, for some reason.
Yesterday I got myself a fake fringe for next to nothing which I'm hopefully will get tomorrow. The 40's roll fringe will happen, so now I'm officially a rockabilly bride! I'm silly exited about that, because the hair have been a huge issue for me. I wanted to do something different but it's a bit difficult with such a fixed hairstyle as dreads, but with the fringe I'll be able to keep my hair in place and have a great look, all going well with the style of the clothes. Now all I need is a bandana, and that may be more difficult than anticipated. I don't want to pay a ridiculous p&p for one bandana, but it may be a bit tricky to get hold of one in my home town since it's not exactly hip to be wearing bandanas right now.
Showing posts with label gumbo. Show all posts
Showing posts with label gumbo. Show all posts
11 Jul 2011
15 Jun 2011
I've really started
I have decided to make sugar skulls as cake toppers, but I'm not making it easy for myself. There are no moulds to be found on this side of the Atlantic and we don't have meringue powder either. While trying to figure out just what meringue powder is I stumbled over some sites (selling products naturally) stating using caps lock, YOU CANNOT MAKE SUGAR SKULLS WITHOUT MERINGUE POWDER. Fine, I get it, you need something to bind the sugar.
However, there are other things you can use to bind sugar so meringue powder isn't necessary. It's one thing to want to do it the way they're made in Mexico, and another thing to make a sugar paste so you can make a sugar skull. The key is the sugar and the skull shape, the rest is just... superficial. I'm going to make a sugar paste the way we make it here in this nook of the world and use it to make the skulls. No one's going to eat them or notice the difference anyway. It's going to be interesting.
I've started the cooking as well. The gumbo can be pre-made and kept in the freezer for up to three months, so it's time to start. I'm going to cook another 5 batches the coming weeks and then I'm done with the gumbo. Next thing is the tortilla bread. In July I'm going to make the meringue for the Pavlova cakes we're having and freeze them. The rest is going to be cooked the day before the wedding. It's not that much cooking to be honest, but a lot of dicing, cutting and mashing. In the morning on the wedding day cream will be whipped up for the Pavlova and we're also be making the drinks for the day.
I'm contemplating getting large plastic containers to keep the drinks in until it's supposed to be poured in to the dispensers. They are easier to store that way until it's time to drink them.
Well, it's slowly coming together with two months to go.
However, there are other things you can use to bind sugar so meringue powder isn't necessary. It's one thing to want to do it the way they're made in Mexico, and another thing to make a sugar paste so you can make a sugar skull. The key is the sugar and the skull shape, the rest is just... superficial. I'm going to make a sugar paste the way we make it here in this nook of the world and use it to make the skulls. No one's going to eat them or notice the difference anyway. It's going to be interesting.
I've started the cooking as well. The gumbo can be pre-made and kept in the freezer for up to three months, so it's time to start. I'm going to cook another 5 batches the coming weeks and then I'm done with the gumbo. Next thing is the tortilla bread. In July I'm going to make the meringue for the Pavlova cakes we're having and freeze them. The rest is going to be cooked the day before the wedding. It's not that much cooking to be honest, but a lot of dicing, cutting and mashing. In the morning on the wedding day cream will be whipped up for the Pavlova and we're also be making the drinks for the day.
I'm contemplating getting large plastic containers to keep the drinks in until it's supposed to be poured in to the dispensers. They are easier to store that way until it's time to drink them.
Well, it's slowly coming together with two months to go.
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