Stack

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Which Witch

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Flowers

I've been working on some short stories, and I'm gonna cheat a bit and say it counts for this blog. And while I have no plans to publish the stories on this blog, I am going to have an excerpt. (And that is my photo.)

Flowers For The Dead (excerpt)

...The day woke with a storm on its way. I could tell by the way the sky slowed and grew heavy. The dark grey clouds pushed in, and the trees began to bend, the leaves glimmering like a thousand emeralds catching the light. I could hear the house react to the wind, hear its strain against the violent pushes of air. The wind wanted to come inside, wanted to take everything and carry it outside. I felt the wet heat build, as if the heavens were taking in a long deep breath. And I could hear Mama in different parts of the house, hurrying the windows she had opened shut again. I heard something slide and break, and her cuss because of it. Out across the yard I could see the woods swaying like grass and I pictured a great monster sweeping his hand across the tree tops. Then the Oak next to the house groaned and its large branches began to scrape, like claws of a thing that wants in...




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Twins

Taken with a Holga with a Polaroid back (Holgaroid).


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Pumpkin Cupcakes

I made Spiced Pumpkin Mascarpone Cupcakes this weekend. They were so moist & pumpkiny! I recommend the recipe to anyone who loves all things pumpkin. You can find the recipe here over at the absolutely amazing Tartelette.blogspot.com.






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Halloween Mousse

Tonight I experimented in the kitchen. I'd seen a recipe for a chocolate mousse that had cayenne pepper in it and wanted to give it a whirl. I didn't have everything I needed to make the specific recipe I'd seen, so I tweaked a regular chocolate mousse one I already had. Then I added a few extras that weren't in either recipe. I think it turned out pretty good, as the dinner guests seemed to be happy.

Bean's Dark Chocolate Mayan Mousse

One 3 ounce bar of Vosges Oaxaca Haut Chocolat
5 ounces of dark chocolate (at least 60% cocoa)
One egg
One teaspoon vanilla extract
One cup heavy cream
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove

In a blender mix chocolate, egg, vanilla extract and all spices for 30 seconds. Heat the cream. Begin blending again, pouring in heated cream as it mixes (you should be able to remove the center part of the lid). Blend until creamy. Refrigerate till set.

I beat some of the extra cream for topping. I did not sweeten it so it would balance out the richness of the mousse.


If you don't have the Vosges chocolate then just use more of the dark chocolate in its place, though you might want to up the cayenne pepper just a hair to balance it out.


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BIg Brother

Finally painted the large pumpkin I sculpted. The pumpkin itself is about 4 inches, 12 inches with the stem included.


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Night Light

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Secret Halloween

I call these "Secret Keepers." They measure a bit more than 1 inch x 1 inch. They're perfect for keeping track of little things....earrings, rings, notes, finger bones, poison pellets. This one has a pumpkin button to keep what needs to be locked away all safe and sound.


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Remember Doc, The Ground Is Sour

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More F'n Pumpkins

Busy weekend. So, getting anything made was a challenge. I finally got a few hours down in the basement, and these little ones were the result. (They are about 1/2 an inch tall.) While I worked I listened to the dark ambient group Desiderii Marginis' Seven Sorrows. Check out the last track "Untitled" as it's my favorite.

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