As the Guests exit the forest, they make a hard left turn into the pumpkin patch, but not before a Giant's Shadow pounces across a wall to their right, standing ten feet tall, and chasing them into the pumpkin patch.
First, the guests pass through a gate, fashioned to look like a large jack-o-lantern, and as they walk through it's mouth, they find themselves in a graveyard, overgrown with pumpkins. There's a stone wall running along one side, with small pumpkins resting on top. And a scarecrow waits at the end of the path with a bowl of candy for the guests.
This room, obviously, is where the giant pumpkin from my earlier post will be living, with a giant candle inside of it. all made out of cardboard. This room is much brighter and more playful than the others, mostly orange and green throughout the room.
The scarecrow will be an actor, who can decide to scare children if he wants to. The biggest isssue of this room is building pumpkins. See, with our budget of approximately $1, buying a bunch of pumpkins and carving them into jack-o-lanterns is out of the question. So, we've made a few pumpkins in three dimensions out of cardboard,and we're in the process of creating a few groups of pumpkins in two-dimensions. The tombstones are made out of foam I already had, and have cut into stones.
It's a simple room, with a lot of building to create a well-dressed scene. A lot of this has to be built in the space, which makes this room a bit of a challenge, since we have about four hours (Hopefully we'll get more time) in the space to set up.
Now that I've filled you in on how everything should look, I'll be filling you in on how some of it is being built, and hopefully, I'll end with a video walk-through on Saturday.
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Monday, October 24, 2011
Saturday, May 28, 2011
Grapefruit!
This week, I decided to take care of some of the grapefruit on my (overabundant) tree. So, with the help of my sister, I climbed up there, and filled a laundry hamper with grapefruit. Then, I promptly ran out of time for the day. Oops.
The next day, I found an hour to myself, during which I juiced all of the grapefruit, and gathered two and a half gallons of juice, which you can see in the picture on the right. (sorry about the bad pictures, one of these days I'll get a camera, and dazzle you all.) Then I added the rest of the ingredients to the jug. Here's the recipe, for those of you playing along at home:
2.5 Gallons of grapefruit juice
4 pounds of cane sugar
1 cup fructose
1/8 cup grapefruit zest
The only tricky ingredient is the fructose, which I got at Henry's market. Basically, it's fruit sugar, which I was using to make up for the extra sour fruit. I shook it all up, and tied a rag over the mouth of the jug to keep bugs out.
Now, let me warn you all, this is an experiment! I didn't really follow a particular recipe. As it turns out, grapefruit wine recipes range from "use a hydrometer to gauge the acidity, aiming for a relative gravity of 1.25" to "mix juice and sugar in a jug, wait till it's wine and enjoy." As a simpler kinda guy, I'm going with a jug of juice and sugar.
According to my dad, his dad used to make the best damn wine, and if I am to get this to work, I am going to need some raisins. Apparently, raisins help kick over the fermentation process and get the wine really liquoring up. I'll be adding those as soon as I can get some, about a handful.
So, that's the latest adventure in kitchening here, I'll keep updating about this as it goes onward, And letting you all know if it turns into wine, or just a big fat jug of bad smells.
Also, for those of you with a sweet-tooth, I took a bunch of the peels of the grapefruit and candied them! I peeled them with a vegetable peeler, boiled them four times in fresh water, to rinse out all of the bitterness, then boiled them a fifth time, with about two cups of sugar on them. I let them boil ligthely like that for about two hours, then put them on a hard boil to thicken up the sugar syrup. After it started to get pretty thick, i laed the peels out on a lined baking sheet, ad let them cool before shaking them up in sugar. Apparently, by the way, shaking them up in sugar was a bad idea. They're a bit too sweet for just about everyone, but the flavor is fantastic!
So, that's what I've been up to this past week, What about you? what sort of experiments have you done in your kitchens? Let me know in the comments, I'd love to hear from you!
The next day, I found an hour to myself, during which I juiced all of the grapefruit, and gathered two and a half gallons of juice, which you can see in the picture on the right. (sorry about the bad pictures, one of these days I'll get a camera, and dazzle you all.) Then I added the rest of the ingredients to the jug. Here's the recipe, for those of you playing along at home:
2.5 Gallons of grapefruit juice
4 pounds of cane sugar
1 cup fructose
1/8 cup grapefruit zest
The only tricky ingredient is the fructose, which I got at Henry's market. Basically, it's fruit sugar, which I was using to make up for the extra sour fruit. I shook it all up, and tied a rag over the mouth of the jug to keep bugs out.
Now, let me warn you all, this is an experiment! I didn't really follow a particular recipe. As it turns out, grapefruit wine recipes range from "use a hydrometer to gauge the acidity, aiming for a relative gravity of 1.25" to "mix juice and sugar in a jug, wait till it's wine and enjoy." As a simpler kinda guy, I'm going with a jug of juice and sugar.
According to my dad, his dad used to make the best damn wine, and if I am to get this to work, I am going to need some raisins. Apparently, raisins help kick over the fermentation process and get the wine really liquoring up. I'll be adding those as soon as I can get some, about a handful.
So, that's the latest adventure in kitchening here, I'll keep updating about this as it goes onward, And letting you all know if it turns into wine, or just a big fat jug of bad smells.
Also, for those of you with a sweet-tooth, I took a bunch of the peels of the grapefruit and candied them! I peeled them with a vegetable peeler, boiled them four times in fresh water, to rinse out all of the bitterness, then boiled them a fifth time, with about two cups of sugar on them. I let them boil ligthely like that for about two hours, then put them on a hard boil to thicken up the sugar syrup. After it started to get pretty thick, i laed the peels out on a lined baking sheet, ad let them cool before shaking them up in sugar. Apparently, by the way, shaking them up in sugar was a bad idea. They're a bit too sweet for just about everyone, but the flavor is fantastic!
So, that's what I've been up to this past week, What about you? what sort of experiments have you done in your kitchens? Let me know in the comments, I'd love to hear from you!
Subscribe to:
Posts (Atom)