I like fancy dinner parties, and I like my wines to be well dressed too, so when I saw wine capes at the store I had to buy them.

Though likely intended as a Hallowe’en decoration, I use them year round. Vampires are always fashionable.⁽¹⁾

A very thoughtful friend brought this back from Edmonton, of all places. Apparently the LCBO doesn’t carry it. To have this corrected, write to them here.

I love the idea, and the wine’s not bad either. Very fruity.

Vampire Vineyards is located in sunny California, and seems to have a vested interest in vampire literature and culture.

We tried the Cabernet Sauvignon, but they also make vampire coffee and Dracola. I kid you not.

I’m (un)dying to try out some of their other wines.

In other news…

I’ve been serving as a juror Continue reading »

Footnotes:

1. Notice the lack of sparkle. Bling – yes, sparkle – no. [↩]

Crowley calls this recipe a “Poem of Spring”, and I decided to have a go at it for our Winter Solstice Feast on Saturday.

This picture on the left was taken afterwards, with cold leftovers, which were still delicious.

The recipe was posted on Coilhouse, where guest blogger S. Elizabeth dug up found and shared it, I’ve included Crowley’s original instructions below the cut.

Unfortunately, Crowley does not give any quantities for the ingredients, so I had to improvise. I’ve listed the ratios I used below, which can be modified to make any quantity.

This was also the first time I’ve ever made curry, and it turned out well. So well, in fact, that I’ll be making it as the vegetarian option for Giftmas dinner, along with Riz Aleister Crowley.

Riz Aleister Crowley
(to be eaten with curry)  Continue reading »

After seeing a friend’s recipe on her blog, Edible Noir, I decided to have a go at it myself, with a few slight changes.

I love making shortbread, and I recently purchased new forest themed cookie cutters, so this seemed like the perfect opportunity to try them out.

Alas, the ninjabread cookie cutters still seem to be out of stock, but if you’re lucky enough to have them, ninja shortbread would be awesome, too.

Often the shortbread I make tends to be to soft and the cookie can’t hold its shape, but these worked out perfectly.

The original recipe is her Nana’s, and you can find it here, with her commentary here.

My changes and approach are below. Continue reading »