Pictures

[wotw]

These could use substantial pruning, but I'm not sure when I'll get to that,
so meanwhile, here are the good, the bad and the ugly:

http://www.wotw.biz/baitcon.11

Baitcon yay!

[khatru.livejournal.com]

Just chiming in to thank everyone who made Baitcon be excellent for me this year. From minor conversations to helping me make ice cream to playing mahjongg and nesting around the woodstove. For me, everything rocked!

For those who were interested, the various flavorings I had came from Savory Spice Shop. (This way you won't have to remember, or try to figure out what it was that you wrote on your hand...)

These included:

Ground Cardamom used in the rose cardamom I made, and various other things that other people made.
Pomegranate Molasses - I had a 4oz bottle, and used at least 3oz of it.
Orange Flower Water which was in the Orange Scented Vanilla
Rose Petals which was NOT in the Confetti Ice cream (which I didn't get to have but was told that there were rose petals in it). Mine was called Rose Petal Rose.
Hibiscus Flowers. I didn't end up making ice cream of this (ask me about the amazing flavor-negating ice cream base!) but Seain was going to be making hibiscus sorbet; I don't know if that ever happened, I didn't manage to get any.
Black Onyx Cocoa Powder which was used for clahey's chocolate sorbet, Seain's Brownie (and didn't Seain make another?), Onyx Rose (or is this what I'm remembering?), and I'm not sure what else. I bought this specifically to share out, and I'm very glad it was taken up by folks.
Powdered Coconut Milk which, unfortunately, disappeared completely into the rose I was trying to mix it with. This ended up being the Rose Petal Rose, iirc.
Korean Aged Black Garlic used in the Aged Korean Mojito sorbet (or whatever it was I called it...)
Dried Broken Spearmint Leaves were put into the mojito sorbet and the lemon-lime-spearmint sorbet, along with fresh spearmint leaves from the garden on site. Yes, I was told that there was too much plant matter for the quantity of sorbet, and I'll try to remember that for next year.
Kaffir Lime Leaves also went into both the mojito and lemon-lime sorbets. I didn't get much of either sorbet, so I don't know how the flavor went after being stored/chilled/frozen. I expect this is why there was too many leafy bits.

The very very sweet ginger syrup that was being used was from when Hubby and I made candied ginger to give away at Christmas. That was included in the Candied Ginger Rose, Cooperation (Vicki's brandied peaches, lime just left over from the citrus sorbets, and the ginger syrup), and others that I'm not remembering (and may not have known about).

If you have a comment about the flavors I made, please do leave a note here. A lot of folks caught me on my way out (we left Sunday night before the last tasting was done) and told me the pomegranate was good; similarly, I was told the sorbets had too much 'stuff to chew' in them. I'm not going to stop the rose :) but with such a lovely spice resource near me, now, I'm likely to branch out further. (The black onyx is definitely on next year's to buy list!)

Thank you, again!

We did it!

[jbsegal.livejournal.com]

... and it was good!

I asked a number of people over the weekend, but wanted to put it out more widely: If you have pictures from this or any other year in digital format, I would very much appreciate it if you would send me originals (or reasonable jpgs, if you shoot raw) - I can grab them pretty much any way you can think of.

I hate having to rely on flickr/facebook/picasa/whatever.

If you have film from older ones, let's talk about getting scans...

(Also, as someone pointed out you can include pictures that people don't want published online.)