Tuesday, November 2, 2010

Halloween Time

So, Halloween this year turned out to be an amazing time. I wasn't allowed to know what my costume was until it arrived in the mail (courtesy of Troy). It showed up on Friday. IT WAS UHURA from STAR TREK! Well... close enough... if you want to get technical it was the commander costume cause hers is red. Troy was Coach Bieste from Glee. Well, here it is...

It was a fun night. I didn't do anything on Friday. Saturday we met up with a couple of friends, Ryan & Courtney, at our place. Courtney had to finish Ryan's wonderful wig and I created Madonna's vogue cleavage so he could transform into Sue Sylvester, Vogue edition, from Glee. After we got our costumes on and situated we made out way to a Halloween party thrown by one of the makeup artists at Glee. It was so much FUN! She had caterers making food and her backyard was full of people in fantastic costumes. Everyone did such a great job!
Here are some highlights of the night...

Me before the party.


Stacy, Courtney, Chord & Me


Troy & Ryan getting into character.


All friends need the handheld shot. Me & Courtney.


Me & Naya (yes, I know my head looks photoshoped in but its not)Tiff remember the time we Photoshopped Kristina into our Spike Lee picture. Classic.


Troy & Coach Bieste!! Awesome.

Yes! Another Commander!


Me and Edward Scissorhands... or maybe its Harry.


Me, Diana, and baby Matt

So that was just some of the awesome costumes we got to see. I wish I had more photos of our friends that were there but there was too much going on. That was the only party we went to. Sunday we lounged around and ate. What's new. Hope everyone had a fun & safe Halloween!!

ALL YOU CAN EAT: The Vanessa Mizzone Comedy Buffet

Last Wednesday some friends and I went to a friend's, Vanessa Mizzone, comedy show. It was excellent! She is so witty and funny. It was live skits and prerecorded skits to make up a hilarious hour of comedy. I wish I was as talented as her! I can't wait until she has another new show. Click here to go to her website!

The cast of the Vanessa Mizzone Comedy Buffet show! (She is the one in the stripped tank top)

After the show 4 of us went next door for some wine. I got to make some new friends, Erin & Amanda. We all got along so well you would have thought we already knew each other.

With seeing so many of my friends succeeding in their art in such amazing ways I have tried to get my butt in gear and spend all my time on my documentary so I can finally finish it and show it to the world. I'll put more updates about that as the details become a little bit more exciting.

Saturday, October 30, 2010

Halloween at work

For our Halloween party at work we had a tapas theme. Everyone brought in an appetizer or finger food. It turned out wonderfully! Rosie, our administrative coordinator, goes all out for the holidays and decorates. We decorated the front desk and lobby this year and everyone loved it.



The desert table. I made the ones on the spiderweb plate... Chocolate Covered Peanut Butter Cheesecake Pops! They were a huge hit.


My Pumpkin Wontons w/apricot sauce... also a huge hit!


That's Rosie setting up our wonderful lunch! We had 2 long tables of food and decor!

Here are my delicious recipes:

Pumpkin Wontons

40 Servings
Prep: 40 min. Cook: 15 min.
Ingredients

* 1 can (15 ounces) solid-pack pumpkin
* 1 cup ricotta cheese
* 1 teaspoon salt
* 40 wonton wrappers
* Oil for deep-fat frying

DIP:
* 1 cup confectioners' sugar
* 1/2 cup sour cream
* 1/2 cup apricot preserves
* 1 teaspoon ground cinnamon

Directions

* In a small bowl, combine the pumpkin, cheese and salt.
* Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining
wrappers covered with a damp paper towel until ready to use.)
* Moisten edges with water; bring corners to center over filling and press
edges together to seal. Repeat.

* In a skillet or deep-fat fryer, heat oil to 375°.
* Fry wontons in batches for 30-60 seconds on each side or until golden
brown. Drain on paper towels.

* In a small bowl, combine dip ingredients. Serve with wontons.

Nutrition Facts: 1 wonton with 2 teaspoons dip equals 81 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 111 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.

Chocolate Covered Peanut Butter Cheesecake Pops

Cook Time: 2 hr 15 min
Yield: 36 mini squares

Cheesecake:
* 1 1/2 cups dark brown sugar
* 1 1/2 pounds cream cheese, at room temperature
* 1/2 cup heavy cream
* 2 large egg yolks
* 1 tablespoon pure vanilla extract
* 1 3/4 cups creamy peanut butter

Chocolate:
* 5 tablespoons vegetable shortening
* 12 ounces semisweet or bittersweet chocolate chips

Wooden pop sticks

Preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

In a mixer, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the eggs, yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into

1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a small pot filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Temper for 10 minutes at room temperature before serving.

Weather's Record release of Animal

My friend whom I used to work with, Vanessa, had her record release show for her album Animal! I am so excited for her and this journey she is on. Her show was awesome! She reminds me of Janis Joplin. The show was at Hotel Cafe which was a pretty awesome venue. It's very quaint and intimate. I can't wait to see another show. Here's a link to her music.
click here to go to the music




Friday, October 15, 2010

My Garden

One of the great things about living in Los Angeles is that we have pretty awesome weather all year. So, I started a garden this year and my green peppers are finally starting to grow!


Here are my White Eyed Susies.


I am also growing tomatoes, sweet peas, sweet basil & chamomile. All from seeds. Not everything that I tried to grow has worked out but I think this is a good start.

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