![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
magicsandwiches.livejournal.com posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
queensthief
.
First things first: The Mediterranean buffet. And this was before all the food showed up.
Rosemary and olive oil bread, goat cheese spread, artichoke heart and sundried tomato pizza, assorted olives, homemade rolls, fresh herbs and sea salt to garnish, insalata caprese (with and without the balsamic vinegar), spinach philo wraps, Greek currant cake, Greek honey and nut cake, a Chex Mix Hamiathes's Gift (HAR HAR), baked brie, assorted cooked vegetables, vegetable and feta salad, caramelized apple tart with aniseed, and
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif){kind=small}
rosaleeluann's delicious rhubarb pie (I didn't get a picture of it, but I got two pieces of it even though I was full to my eye-lids)!
A close-up of the Chex Mix Hamiathes's Gift. What the...?! So hilarious.
Here, my neighbor in the tie-dyed pink shirt (you know the one who called me sobbing her eyes out?) explains how to make the Gift out of polymer clay, black sand, and the most acceptable blue stones she could find online. There were twelve of us, including a * gasp * guy who took the very longest to make his Gift because he wanted it to be perfect. I still haven't seen the finished product.
Me doing my flutter-clap because I'm SO EXCITED.
Nothing says hearth and home quite like a freshly baked batch of Hamiathes's Gifts right out of the oven!
Okay, not a great picture, but you get the idea. The Gifts ranged from “As authentic as possible from the description without having an actual visual to work from” to “Hey, that looks just like the one on the cover...except smaller” to “Oooh...sparkly!”
The whole Thiefcon/bookgroup crowd minus three people (
the_bon was taking a picture). We were doing a read aloud en mass. I think that guy in the red shirt just got to the chop part.
My first apple tart of the day. It was supposed to broil for just two minutes to finalize the caramelization, but I got a phone call from my cousin during the two minutes. She said she was coming and bringing a friend and they were super excited and then I got excited and pretty soon there was smoke coming from the oven and...yeah. So I made another one because, darn it, Thiefcon is worth it!
It was great to mix my bookgroup buddies, family member fans, and my Sounis buddies for another FIVE SHORT HOURS of all things Queen's Thief.
in_my_niteshirt and rosaleeluann and shaylee_ann, you guys totally "brought it"! I had so much fun, I didn't want it to end. Luckily for me...
no subject
Date: 9/4/09 07:12 am (UTC)no subject
Date: 9/4/09 08:42 am (UTC)no subject
Date: 9/4/09 12:22 pm (UTC)no subject
Date: 9/4/09 02:02 pm (UTC)no subject
Date: 9/4/09 02:09 pm (UTC)And the gifts all look really authentic! Fantastic job, everyone who did one! :D
no subject
Date: 9/4/09 02:16 pm (UTC)no subject
Date: 9/4/09 02:39 pm (UTC)Seriously, though, way to rock the Thiefcon experience! I'm esp. jealous of those Gifts. *wants one*
no subject
Date: 9/4/09 02:51 pm (UTC)Quite an adventure. But we made it!
no subject
Date: 9/4/09 08:05 pm (UTC)It was so worth it!!!!!!!
(no subject)
From:no subject
Date: 9/4/09 03:53 pm (UTC)no subject
Date: 9/4/09 04:06 pm (UTC)THIS LOOKS
SO AWESOME
Seriously, it looks like a great turnout and an AMAZING spread; that apple tart's got me salivating, seriously
no subject
Date: 9/4/09 09:53 pm (UTC)no subject
Date: 9/4/09 04:54 pm (UTC)Also -- how nice that you were able to bring together sounis folks and your local reading group.
no subject
Date: 9/4/09 09:53 pm (UTC)no subject
Date: 9/4/09 05:33 pm (UTC)no subject
Date: 9/4/09 06:04 pm (UTC)no subject
Date: 9/4/09 07:16 pm (UTC)(no subject)
From:no subject
Date: 9/4/09 08:02 pm (UTC)*wishes there were a Southeastern U.S. Thief-Con in the works*
no subject
Date: 9/4/09 08:40 pm (UTC)(no subject)
From:(no subject)
From:(no subject)
From:(no subject)
From:(no subject)
From:no subject
Date: 9/4/09 08:10 pm (UTC)Looks like you all had fun :) Great idea making Hamiathes gift and the food looks yummy ^^
no subject
Date: 9/4/09 08:42 pm (UTC)no subject
Date: 9/4/09 09:51 pm (UTC)Love the Dairy Queen books so much. Counting down the days until Front and Center comes out (but if I could please skip to March 2010 right now, I would appreciated it).
(no subject)
From:(no subject)
From:(no subject)
From:no subject
Date: 9/4/09 09:07 pm (UTC)no subject
Date: 9/4/09 10:06 pm (UTC)(no subject)
From:(no subject)
From:(no subject)
From:(no subject)
From:no subject
Date: 9/4/09 11:41 pm (UTC)Can you come East and set up our Thief Cons?
no subject
Date: 9/5/09 06:47 pm (UTC)We would all LOVE to come do Thiefcon out there. Can't we all just get together somehow?!
no subject
Date: 9/4/09 11:43 pm (UTC)no subject
Date: 9/5/09 04:50 am (UTC)and I could find some money, I would totally love to!no subject
Date: 9/5/09 03:24 am (UTC)I... WANT... THAT... FOOD!!!!!!!!!!!!!
Ooooooh my goodness. Food, QT, mass readalouds, Food?! That sounds so AWESOME!!!!!!!! tiegirl? Philia? any word on coming to visit me here in the lonely old northwest?
(although things are looking up - several friends have mentioned that QT is on their reading lists. 'Excuse me?' says I, 'shouldn't QT BE the reading list?')
no subject
Date: 9/5/09 01:23 pm (UTC)(no subject)
From:no subject
Date: 9/5/09 09:29 am (UTC)no subject
Date: 9/5/09 11:07 am (UTC)So many people loving the same book. FUN! =))
no subject
Date: 9/5/09 05:20 pm (UTC)no subject
Date: 9/5/09 06:44 pm (UTC)no subject
Date: 9/6/09 08:55 am (UTC)no subject
Date: 9/6/09 08:56 am (UTC)(no subject)
From:(no subject)
From:no subject
Date: 9/10/09 07:29 pm (UTC)no subject
Date: 9/10/09 08:53 pm (UTC)Caramelized Apple Tart with Aniseed
PATE BRISE WITH ANISEED:
1 cup plus 2 tablespoons all-purpose flour
1/3 cup extra-light olive oil or other mild vegetable oil such as canola (I used canola and next time I will use only 1/4 cup of oil)
1&1/2 tablespoons sugar
1 tsp aniseed lightly crushed
1/4 tsp salt
2-3 tablespoons ice water
FILLING:
9 tablespoons sugar
4 large Golden Delicious apples, peeled, cored, and cut into very thin slices (I used Gala apples)
2 tablespoons canola oil
Make the pate brisee: In food processor fitted with the metal blade, combine the flour, oil, sugar, aniseeds, and salt; pulse a few times until combined. With the motor running, add water through the feed tube and process until the dough almost forms a ball. (I actually just used a pastry cutter and didn't need the water, it was already sufficiently moist)
With lightly floured fingers, gather the dough into a ball and flatten into a thick, even disk; cover and chill for at least 30 minutes.
Preheat oven to 425. Lightly oil a 12 inch pizza pan or large baking sheet without sides; set aside.
On a lightly floured work surface using a lightly floured rolling pin, roll out the pate brisee to a 12-inch circle. (I just used cooking parchment to roll it out on and then lifted the paper and crust onto my baking sheet). Place dough on prepared pan and prick lightly with a fork in several places.
Sprinkle dough with 2 tablespoons of sugar. Leaving a one-inch border of dough, arrange the apple slices in overlapping concentric circles, working from the outside edge to the center of the tart. With a fork, blend the oil with 4 tablespoons of the sugar. With your fingers, distribute the sugar mixture evenly over the apples. Fold the dough border over the apples to form a rustic edge on the tart.
Bake the tart in the middle of the oven for 10 mintues. Remove from the oven and sprinkle more sugar evenly over the top. Return to lower third of the oven and bake for 10 to 15 mintues, or until lightly golden. Remove from the oven and preheat the oven to broil.
Sprinkle the tart with the more sugar and broil on the middle rack until the tops of the apples are nicely browned and caramelized, turning the pan frequently to promote even browning, 2 to 3 mintues. Serve warm or at room temperature.
(no subject)
From: