Bread (Take 2) and Cosplay!

It’s been a busy week in the batcave (my apartment, for those not in the know). I’ve got a ton of commissions for a fast approaching anime convention (Katsucon) and I’ve been running frantically between the kitchen and the sewing machine all week!

After the other days bread-failure (in my opinion, at least), I decided to give the Rosemary-Cheese Beer Bread another shot. And oh.my.god did it pay off! I did exactly what I said I would- reduced the sugar to 1 tbsp instead of 3, added a bit of salt (1 tsp instead of 3/4), and used a lighter beer (Dos Equis, one of my gamer buddies left it in the fridge, so it was fair game!). I also added thyme and extra rosemary, and used about a little less than 1/2 cup of Feta cheese, rather than cheddar. It was soooooo good! Much more flavorful and savory than the last batch. I didn’t even get pictures of it it was devoured so fast, so needless to say I’ll definitely be making it again.

As for the “thread” part of this blog, I think I failed to mention in my intro that I own a business. Wandering Fox Designs, catering to geeks of all kinds! I mostly make loosely-historical and fantasy style garb (think renaissance faire, rather than reenactment), as well as the occasional cosplay, and I’m beginning to get into actual historically accurate garb!

My current project is a four-part commission for a good friend who is going to Katsucon in National Harbor. After much debating, we decided on the following: Aang (Book 3 version) from Avatar: The Last Airbender, Howl (Diamond Coat) from Howl’s Moving Castle, Prince Gumball from Adventure Time, and Quicksilver from Marvel Comics.

The con is next weekend. I am only finished with two costumes. I still have to sew a spandex jumpsuit without a serger or body form. Kill me now.

Howl and Aang are 100% done, which is amazing because usually I procrastinate until the last possible second, but I still have a lot of work to do. (Well get off the damn computer, you say! Hey, even fabric wizards need the occasionally snack break).

Here’s a picture of Aang to tide you over until the real post!

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(please forgive the crappy cell phone pics, my camera charger has gotten itself lost)

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Cheese-Rosemary Beer Bread and Chicken Veggie Soup

Tonight’s dinner was somewhat of an experiment. Wednesdays are D&D/gaming night and I had to feed our GM as well as Chris (the boyfriend) and needed something simple and filling. I found this recipe (http://www.anediblemosaic.com/?p=9039) on Pinterest (big surprise!) and it looked absolutely delicious…except for the fact that Chris hates dill…so I modified it a bit with fresh rosemary from my mom’s garden, and it turned out well…interesting. Accompanying the bread (or the other way around?) I made Chicken Veggie Soup.

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For the bread, I slightly modified the recipe. Of course, instead of dill I used fresh rosemary (same amount), and I used Guiness since that’s what I had on hand. I baked it for a bit longer than called for, but it was still squishy in the middle. Luckily the boys were so hungry that they didn’t care, but I thought it was a bit odd. I also thought it was a little too sweet, so I think if I make it again I’ll halve the sugar and add extra salt and rosemary. I think the Guiness was a bit too strong, and overwhelmed the other flavors, so I think a lighter beer would be best for this particular recipe.

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Chicken Veggie Soup

Ingredients:

  • 1lb boneless skinless chicken breasts (I used frozen)
  • 32 oz. can chicken broth
  • 2 cups water
  • 1 1/2 tablespoons garlic powder
  • 1 1/2 tablespoons onion powder
  • 1 tablespoon thyme
  • 3 large carrots, cut into bite size pieces
  • 1 cup frozen corn
  • 3/4 cup frozen peas
  • A handfull or so of fresh baby spinach
  • salt and pepper to taste

Combine broth, water, spices and chicken breasts in a large crock pot. Simmer on high for approx. 2 hours (or until chicken is cooked through). Remove chicken and shred. Skim fat from the liquid, and mix chopped carrots, corn, and peas into liquid. Replace shredded chicken and let everything cook until carrots are soft. Stir in baby spinach, and let cook until soft.

Fair warning, I mostly eyeballed the measurements of everything, so if you feel the need to add or subtract anything, that is totally acceptable! Also, feel free to throw in whatever veggies you have lying around, as that’s what I did. Also, if you like, you can throw in some egg noodles at the same time as the carrots! It’s an excellent winter night meal, and goes a long way (I fed 4 hungry gamers as well as myself with this recipe).

 

Enjoy!