Feb. 20th, 2010

lwood: (Default)
Here is [livejournal.com profile] pentaclemoon's latest to the Pantheacon FB group (soon, doubtless, to be echoed on [livejournal.com profile] pantheacon:
Okay people - we love the fact that you love PantheaCon. With that said, you're gnna have to be a teensy bit more patient to get your room reserved. I just got an updated load date for the room block. Saturday Feb 27th is the hard date I have been given by our Event Manager at the Doubletree for when you can call in. You all can try callilng on Friday the 26th, but don't expect too much. She confirmed for me that Friday is when they will be downloading the room info from one system to the other (hotels are rather archaic and have multiple systems that do not talk to each other without LOTS of poking and prodding). Hopefully this will go smoothly and you will all get to Ro-Sham-Bo for rooms by the end of the week!

So there you are, then. Move your calendar appointments, and may the fastest clickers win!

Meanwhile, if you think that Pantheacon has rather outgrown its current hotel, check this post in [livejournal.com profile] pantheacon to find out why we haven't moved yet. Then, as long as you're there, why not join [livejournal.com profile] pantheacon and hear all of this first-hand?

-- Lorrie
lwood: (Default)
Today is [livejournal.com profile] dpaxson's sixty-seventh birthday1, and I've been asked to bring the cake and ice cream, while Suleiman the Magnificent Spiffy performs his usual arcane awesomeness with a pork roast.

Now, it's a little-known fact that Herself the Birthday Girl isn't much of a one for chocolate. Given her druthers, it's caramel every time, so that's where we're starting from.

I did consider a tres leche cake, that sensuous mouthgasm of yellow cake soaked in condensed (thus part-caramelized) milk, topped with whipped cream, and there's some half-and-half in there somewhere which makes this technically quatro leches, and I was very nearly inspired to throw in a can of dulce de leche as well--and that would have been Quite Good, no mistake.

But then, I remembered that guaranteed-magnificent spiffy pork roast. Pork, as all men know, cuddles up right well with onions. How could I pick that up and run with it? Well, I might consider caramelized Vidalia ice cream...on a bet...if I had an ice cream maker...and it were Vidalia onion season...maybe if I hadn't blown the Vidalia onion mead for Dísablót...

Wait, wait, wait. What else goes well with pork, and also onions?

Apples! )


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