So, it is party time again, folks!

[wiseheart]

Each year this time, we launch my virtual birthday party, which starts on October 1 and ends on October 9 at midnight, sharp. The goals of the party are to post as many comments and collapse as many threads as possible, on as many new pages as we can. It is always great fun, as you can see if you check out the similar entries of the last few years.

This year, I'll also throw the real party at mid-time - and post the recipes of all the food that will be there for you, so that you can all participate if you want to. Virtual food has no calories.

Fandom-related discussions are as welcome as the ones about coffee or chocolate (just to name a few favourites from previous years), and, of course, pictures and recipes of birthday cakes. ;)

So, drop by, tell your story, post your pics or silly poems, ask questions you always wanted to ask and have a good time!

Soledad, in excited expectation




Oh, and by the way, to provide birthday gifts hobbit-style, I've got a revived story and a Kansas 2 update for you.

Enjoy!

Comments

[bk_forever]

It did that to me three times on someone else's journal - I thought it was just me!

Typical LJ, mucking things up.

[espresso-addict.livejournal.com]

So, is anyone but me reading the Narnia Fic Exchange? 25 stories, mostly decent with only a few clunkers, a big range of topics and no Susan bashing in sight. I'm not an enormous Narnia fan -- Lewis is a bit heavy handed -- but it's nice occasionally to read fan authors more enlightened views of his universe.

[bk_forever]

Ground almonds instead of flour? Briliant! I can't eat much made with any kind of flour these days, but I adore almonds! *sneaks off to check out the recipe*

[espresso-addict.livejournal.com]

It seems to be doing it intermittently to lots of people. Sigh.

[bk_forever]

I suppose I should be used to it by now *sigh*

[espresso-addict.livejournal.com]

I've pretty much moved to dreamwidth personally -- much better interface, and much more reliable -- but it doesn't help commenting on people's journals who haven't.

[bk_forever]

Yeah, I share my time between the two because there's still so much on LJ I want access to - mainly the communities here which aren't mirrored on dreamwidth. There are some cool prompt communities there but the established fandom communities are all here, so I linger, loiter and lurk.

[wiseheart.livejournal.com]

Then, because one of the guests is a vegetarian, there will be Quiche Lorraine, alternately with mushroom and tuna filling.

Ingredients to the pastry:
250 gr white flour
125 gr margarine
1.5 teaspoons of salt
6 tablespoons of water

This must chill a bit in the fridge. Recipe says 2 hours; I only chilled it half an hour and it worked like a charm. *g*
Then you roll it our, in a cake form of 26 cm in diameter (it must be buttered and floured first in the inside), so that the pastry will have a rim of at least 2 centimetres. Poke it a few times with a fork, so that the damp can leave while baking.
This year, I didn't make one big cake, but twenty little ones, using muffin forms - they look very cute.

Ingredients for the mushroom filling:
500 gr mushrooms, diced, roast on oil and onions (I always use onion paste, it spares me the tears), seasoned with salt, pepper and parsley
3 eggs
250 ml of sour cream
125 gr grated cheese
1 pinch of white pepper

Beat the eggs with the sour cream and the white pepper.
Stir in the grated cheese.
Spread mushrooms on the bottom of the pastry.
Cover it with the egg-sour cream-pepper-cheese mix.
Cook it in the pre-heated oven, at 210°C for ca 30 minutes.

It's best when still hot, but I've made the small ones in advance and froze them. I'll heat them up when the guests come.
.Traditionally, Quiche Lorraine is served with dry white wine from Elsace.

The original has cubed bacon instead of the mushroooms (ca 200 grams of it). The tuna filling is simply canned tuna (without the sauce), spread on the pastry.

[wiseheart.livejournal.com]

We'll also have Quick & easy cheesy buns (http://wiseheart.livejournal.com/553318.html), the version of them enriched with sunflower seeds, sesame seed, linseed and pumpkin seed. Follow the link for the recipe.

[wiseheart.livejournal.com]

And then, of course, Little sausages in puff pastry - which is as the name says. Little coctail sausages rolled into puff pastry, painted with eggyolk, decorated with linseed or sesame seed, and baked in the oven.

[wiseheart.livejournal.com]

Then, there will be, of course, Salade de boeuf, which is made with cooked chicken meat, despite its name.
It's Mum's speciality; she cooks a whole chicken breast with carrots, parsley roots, onions, a piece of celery, seasoned with parsley and salt - regular chicken soup, actually, at least how whe make it.

Then she dices all ingredients, together with boiled potatoes (boiled in the peel, to keep their aroma), boiled eggs and some sour cucumbers. Then she makes mayonnaise (always home-made, never what you get in the supermarket), mixes it with the diced chicken meat, vegetables, etc., and lets it ripe in the fridge overnight.

On the next day, the salad is filled into small, hollowed tomatoes, and the slice removed from the top of the tomato is put back like a little hat. It looks fantastic, and it's absolutely delicious.

French salad, as it is also called, is quite popular in Hungary, but most people put boiled green peas and raw apples into it, which makes it way too sweet. Peas have the tendency to dominate every other taste anyway, so we never use them for the French salad.

[sammydragoncat]

Oh my - those sound so good (it doesn't help that it's just before lunch and I am a bit hungry). I am going to have to make some this weekend.

[wiseheart.livejournal.com]

Thanks for the suggestion; I'm not a Narnia fan myself, but sometimes it's nice to read a few stories outside my usual interest.

Which of the original books do you like best? And why would there be any Susan bashing?

[wiseheart.livejournal.com]

They make the cookies really crispy.

[sammydragoncat]

I haven't had Quiche in awhile, now I want some.

[sammydragoncat]

I have never had that, it sounds really good.

[wiseheart.livejournal.com]

They are not that difficult to make. The dough tends to get sticky, but with a bit of practice can be handled well enough. Just don't forget to roll it out really thin, or else the cookies will be hard instead of crispy.

[sammydragoncat]

Sounds yummy, will have to try them.

[wiseheart.livejournal.com]

We all need a little spark in our lives. *nodnod*

[wiseheart.livejournal.com]

That didn't work out last year - we simply get lost between the treads on the different days. So, daily saving to DW it will be. And if LJ crashes the party again, we'll simply switch locations.

[wiseheart.livejournal.com]

I won't leave LJ, either - but I do copy my journal to DW regularly, for safety reasons.

[wiseheart.livejournal.com]

And the first threads have already collapsed. Ladies, we are good! Now on to Page 2!

[espresso-addict.livejournal.com]

We won't let LJ be a party pooper!

[wiseheart.livejournal.com]

They are ridiculously easy to make. The only actual work is to cube the dates. At school, I made it with the kids last year - having six kids to cube the dates sped up things enormously. We were done in thirty minutes. ;)

[wiseheart.livejournal.com]

Actually, I came up with that recipe myself, trying to find a way I might like spinach. It worked.