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One cart, two cart, gray cart, blue cart!

(with apologies to Dr. Seuss)

Bought another folding cart for the business yesterday. I'd been contemplating it for a while, and with the item in question being on sale at Harbor Freight, it was a good time to do it. Bought another two containers of bungee cords, too, because they come in very useful with the cart.

This will make load-in and load-out quicker, which is all to the good. Less waiting for what we can't get on one cart in one trip at setup, and less babysitting the same stuff at teardown.

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Buttons, buttons, I have the buttons...

So, I'm deciding which buttons to retire, and what to replace them with.

Today, I will press more new buttons and redo parts of my display. The old buttons will either go into multi-packs based on series or theme, or else into my "treasure chest of savings" (the bargain box).

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Gingerbread scones recipe

Gingerbread Scones
(from Simply Scones by Leslie Weiner and Barbara Albright)

Ingredients:
2 cups all-purpose flour
⅓ cup firmly packed dark brown sugar
2 teaspoons baking powder
⅛ teaspoon baking soda
½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
½ teaspoon salt
⅓ cup unsalted butter, chilled
1 large egg
3 tablespoons molasses
3 tablespoons milk
1 teaspoon vanilla extract
½ cup golden raisins (optional)

Directions:

Preheat oven to 375̊ F. Lightly butter a 10-inch diameter circle in the center of a baking sheet.

In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, ginger, cloves, nutmeg and salt. Cut the butter into ½ inch cubes and distribute the cubes over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the egg, molasses, milk and vanilla extract. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the raisins, if using.

With lightly floured hands, pat the dough into an 8 inch diameter circle in the center of the prepared baking sheet. With a serrated knife, cut into eight wedges. Bake 20 to 25 minutes or until a cake tester or toothpick inserted into the center comes out clean. Remove the baking sheet to a wire rack and cool for five minutes. Using a spatula, remove the scones to a wire rack to cool. Recut into wedges if necessary. Serve warm, or store the scones in an airtight container at room temperature.

Variations:

Add more ginger to taste (I found the recipe as written a little “meh,” so I doubled the ginger in the second batch).

Instead of cutting the scones into wedges, line the baking sheet with foil and drop lumps of the dough onto it with a ⅓ measuring cup; this yields about 8 “cookie-shaped” scones. Bake as directed above, or until a toothpick inserted in the center of a scone comes out clean.

Add more dried fruit than just the raisins. I added diced dried pears and diced dried apricots to the second batch I made.
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Convention schedule 2015 - Part 1

This will be updated as more cons are confirmed.

As of today, the following cons are confirmed:

Running GAGG - Geneseo, NY (January 30-February 1)
Zenkaikon - Lancaster, PA (March 27-29)
Sci-Fi Valley Con - Altoona, PA (May 15-17)
RyuKon - Buffalo, NY (July 10-12)

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Prep work

I've spent the past two days prepping dice to be made into jewelry. It's not my favorite part of the job, but it needs to be done. :)

At least, once the prep is finished, it'll make making the jewelry much easier. I also sorted both the "raw" and "finished" dice by color; it should be way better than digging through dice trying to find matching ones. :)

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