Geocahing at Baitcon

[skreeky]

Putting out feelers for who's interested in a geocaching expidition from Baitcon. (cross-posted to my personal journal, so some folks may answer there)

Please comment:

If you're interested in going, and what terrain difficulty is your max.

If you could drive some people to a trailhead.

If you're willing to lead a group (more than 4 persons or so in a group tends to be too many) and up to what terrain difficulty you can lead.

About what time during the weekend would you be most interested in this activity.

If you're not interested in caching but would join an ordinary hike, let me know that too.

I will not hold you to your answers, but I do want an accurate guage of interest and feasibility before I put in much effort. Thanks!

A question for the ice cream flavorologists and Baitcon's hosts

[whuffle.livejournal.com]

Do we have a protocol for marking ice creams with possibly allergens or ingredients that some folks might want to avoid?

If I remeber correctly, there were some considerations of this subject after the 83? (or was it 86) flavors produced at the last Baitcon. Considering there are now some truly interesting flavors being explored, should we contemplate segregating flavors with known issues at their own table? Would it be best to put flavors with meat, seafood, alcohol, and nuts on their own table so folks who might be allergic or vegetarian could easily avoid them and not worry about scoop contamination?

I am actually asking because a number of my experimental flavors this year could qualify for these categories. I plan to make Ceviche Sorbet. Yes, the fish will be cooked to avoid possible illnesses associated with raw fish, but some people do NOT eat fish at all. Same is true of my Sweet Orange Tea Sorbet, into which I plan to put real ginger brandy. And the Cucumber Sorbet that I've been making for 4 years now will have Midori in it this year to attempt to avoid the problem of being rock-solid frozen.

I'm not advocating that we get out of hand about this, but at 83 flavors, it might finally be time to start intentional segregation rather than the usual table disersal system.

Thoughts anyone?

hand crank ice cream maker

[thespian.livejournal.com]

I have a large hand crank ice cream maker (8qts, I believe?). It is new in that it has never been used, though its a big ol' Sears model from the early 80s (the previous owner never touched it). While I'm a huge fan of the eating of ice cream, and I want to learn to make some in the future, this year is Not The Year to try. However, it seems a shame for it to be sitting in Cambridge while much ice cream is being made at Baitcon. So I'm willing to loan it out if someone wants to borrow it.

Let me know. You don't need to be local to me, as its not really a problem to bring it down and then haul it back without knowing it'll be used, because it is about 2 feet tall and a foot wide.