carnaval

Over the past few years, I've been planning for a Carnaval exhibit, set to open at the Burke Museum on September 24. It's been an exciting and enjoyable project and I can hardly wait until the show opens, but now that the real "characters" of Carnaval are here, I admit I'm a little creeped out. Carnaval is all about celebration, but with a macabre humor. There's nothing that gives me the heebee jeebees quite like unpacking elaborately dressed, but faceless mannequins from their traveling crates -- it feels like removing bodies from their coffins (wait, did that one move?).

For me 8:00am is the witching hour. I open the exhibit gallery before the museum is open to the public. No other staff are around. The overhead lights are dim. The howling wolves soundtrack from the adjacent exhibit hall whines quietly in the background. And I'm all alone with these guys...

Bauta and Plague Doctor (Italy)

El Catrin (Mexico)

Moco Jumbi and Robber Child (Trinidad and Tobago)

jam session

I've always wanted to learn to can and preserve the fresh fruits and vegies we grow in our garden, since we never quite seem to consume them all in a season. This year I was determined to give it a try ... and by "give it a try" I mean attempt to preserve everything I can possibly think of putting in a jar. (I admit I tend to go all in with new projects.) The only hold up -- nothing in our garden had ripened enough to pick. Late summer heat got our vegies off to a slow start. So, I decided to first do a little homework and learn the process. After borrowing a recipe book from a neighbor, I checked out some references on processing at my local library (some great tips can be found in Canning and Preserving for Dummies).  The same generous neighbor gave us bags full of fresh plums and my in-laws contributed several tubs of fresh blackberries. So with some brand spankin new jars in hand and every large pot and mixing bowl I own spread over my stove and countertops, I was ready to make jam happen.

The process was simple, but required quite a bit of prepping the materials and a strictly ordered process. The end result -- a beautiful and delicious few batches that we can enjoy in the cold winter months... and (better yet) can give away to those we love!  Next I think I'll try making pickles. Time to design some appropriately adorable jam labels.

Jars washed and ready to go

New rings and lids

 

Crushing berries 1 cup at a time

Jars and lids hanging out in the spa, waiting to be filled

 

Sweet blackberry deliciousness

 

Jar filling (I really need a funnel and a smaller ladle!)

Cleaned up jars go into the boiling basket for heat sealing

 

Round 2: Plummy goodness 

 

Finished jams cooling... can't wait to taste test!