Almost a month late… or maybe just ridiculously early for next year??
Here are a couple pics from our halloween party.
A red light hidden behind a red ball wearing an old war gas mask and a glow in the dark fireman’s helmet…. yes these things are part of our “normal stuff”
Light chain and fog maschine in the hallway. Later that night the fog flowed along the floor because we sent the fog through ice before letting it out onto the floor.
avocado skull, chopped off fingers (with onion finger nails)
cthulu’s tentacle. (made a mould from nwespaper around my arm, cut it in half, lined it with tinfoil -cling film is better – and poured in grape jelly and stuck some halved grapes in as suckers.)
Again, the fingers…. and some “full of shit”eggs.
Bowl of mud with worms.
Yours truly and my other half.
I made a brain. (stuck a piece of cardboard to a headband, glue a crocheted pink rope to it.)
(camera phone pic) it looked pretty freaky in the dark cause you couldn’t identify my actual mouth. just looked like I dropped my jaw clean off. Also, manny te cat is on my shoulder. He kept a close eye on all the guests that night from his perch on the sofa.
A vegetarian large intestine (stuff spread on filo pastry and sat in a bed of tomato sauce and baked.) I was told my Bowels were great!
sangria type witch’s punch (with an ultrasonic fogger in it) .
Christmas is coming, so aside from the usual knitting and crocheting of gifts for people, I thought it would be nice to make some preserves as gifts for people. Nothing says “I’m thinking of you” like something you’ve invested time and effort into making yourself!
My grandad (and many others) absolutely love jams and jellies, so I thought this jam recipe was perfect for the Christmas season. I always associate apple and cinnamon scents with the festive season!
- 1 kg Bramley (or crab) apples
- 1 kg jam sugar (contains pectin)
- squeeze lemon juice
- 1 tsp each of nutmeg and allspice
- 2 tsp cinnamon
- If you have no nutmeg, allspice or cinnamon, 1 tbsp of mixed spice will do perfectly well.
NOTE: if you want to make jam quickly without delay, do step 8 in the hour the apples are stewing (step 4).
- Wash and core your apples and chop them into roughly the same sized pieces into a large pot.
- Squeeze lemon juice on apples to stop them going brown.
- Just cover apples with water and place the pot on the cooker over a high heat until it is brought to the boil.
- Simmer for an hour or until the fruit is pulped.
- Add sugar and spices over low heat until it has melted into the apple mixture.
- Raise the heat and test frequently to see if the jam has set, using a sugar thermometer or the cold plate method.
- 220°C is the setting temperature of jam. For the cold plate method, if you have no sugar thermometer, put a teaspoonful of jam on a plate that was in the freezer for 10 mins. Wait 15-20 seconds. If the jam wrinkles when pushed with the tip of your finger it has reached setting point.
- Place your jam into pre-sterilised jars. Washed jars placed in an oven at 160°C/325°F/Gas Mark 3 1/2 for 10 minutes, a hot cycle in the dishwasher or just Milton should do the trick (rinse in plenty of water after Milton sterilisation).
- Enjoy your home-made jam.
Jar labels can be removed with methylated spirits or by placing in water for a while and peeling off.
I have made my own labels and material lid covers 🙂