Greetings From On Board The SS Tesla: 04/10/11

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Hello Team FESTers!

The Steampunk Circus was a lot of fun and now I am going to report on some upcoming Art and Craft Shows for all of you FEST members that would like to attend and maybe be a vendor as well.

April/May Events:

Delray Affair - April 15th - April 17th
(Vendor Submissions are closed at this time)

The Steampunk Circus - April 2nd - April 22nd
(This show is going to be in different parts of Florida and in different states so all of you Steampunk FESTers in Northern and Southern Florida, I would take advantage of this and try to sign up. I did the opening night of the show.)

Art Rock - May 7th
(As far as I know submissions may still be open at this time, but I am not sure on this.)

SunFest - April 27th - May 1st
(It's possible that there might be vendor space available but I really doubt it.)

Also if there are any other events going on that I may have missed, feel free to let me know in the comments section! Feedback is always welcome!

And now I must go. This captain is one very busy woman.

I will leave you all with a delicious recipe for all of you FESTers that love to cook brought to you by Christine's Recipes:

Ingredients:

• 160 gm pumpkin, peeled and chopped into chunks
• 60 gm sugar, or to taste
• 80 gm glutinous rice flour

xoxo,
Capt. Maricruz

Method:

1. Sprinkle water over the pumpkin, covered and cook in a microwave oven at high power for 4 minutes, or until softened and cooked. Or you might like to steam the pumpkin in a wok for 20 minutes.
2. When the pumpkin is still hot, immediately stir in sugar. Press and stir hard until sugar dissolves completely. This is the sweet pumpkin puree you need. If you steam the pumpkin, use the same method of mixing sugar and make pumpkin puree.
3. Stir in one-third of the glutinous rice flour and combine thoroughly when the puree is still warm. Incorporate the rest, with a small amount at a time until you get a smooth, non-stick pumpkin dough.
4. Roll the dough on a clean surface, sprinkle extra flour if it's too wet or sticky. Cut into 6 equal portions, each about 40 to 42 grams, and shape into little balls. Press with the bottom of a cup to shape a flat disc.
5. Heat some oil in a non-stick frypan. Place pumpkin cakes in a single layer and fry both sides over medium-low heat until golden brown, about 5 to 7 minutes. Cut a bit to taste. There should not be any raw flour taste when they are cooked through. Serve hot on a platter. Decorate them with roasted almonds if desired.

Tips:

1. When rolling the pumpkin dough, you can add more glutinous rice flour if you feel too wet, or vice versa add more water when it’s too dry.
2. You might like to put cooked pumpkin with sugar into a food processor and get smoother puree within a few seconds.
3. If you use steaming method, the dough would be a bit wetter than those cooked by microwave oven. Don’t discard any water in plate, combine with sugar as well.

Other pumpkin recipes for Thanksgiving:

• Pumpkin Cheesecake (from Simply recipes)
• Low-Sugar Pumpkin Cheesecake Pie Recipe for a Thanksgiving Dessert Option (from Kalyn’s Kitchen)
• Traditional Pumpkin Soup Recipe (from Christine’s Recipes)

Read more: http://en.christinesrecipes.com/2009/11/pumpkin-mochi-cake.html#ixzz1JAabLOqe

Good Luck and God Speed,