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Thursday, August 15, 2019

Witch Finger Coffin



In the coffin is a witch's finger.  The only clue to who she was is the picture on the front, courtesy of the Graphics Fairy by the way.

This is one of those projects that's been a decade in the making.  I made this finger ages ago during a Girl Scout outing.  The girls earned their pottery badge at a place that uses a wood fired kiln, which was pretty cool to learn about.

While the girls were making their pottery, I spotted this discarded little log of clay.  I can't take much credit for making this finger, because it was practically a finger before I even picked it up.  I formed the nail bed and added the fingernail and a few knuckle lines, but that's it.  I painted it with acrylics after firing.



All this time I've had this finger, waiting for inspiration to strike with a creative way to display it.

The coffin was an after Halloween clearance purchase.  It wasn't very exciting, so the first step was to fancy it up. I found this video and this video by Sage Reynolds on how to line a box with padded velvet to be very useful.  It's definitely worth a run through even if you do like I did and not pad the liner.  Also at some point you are going to want to paint the inside of the coffin.  I suggest using a color similar to your fabric to hide any tiny gaps or imperfections in the finished lining. My fabric was a clearance priced remnant.


Trace the outside of box on paper and then measure in the thickness of the sides to figure out the inside dimension. From there measure out the height of the sides to create the tabs.  I used paper first, to make a template.  It's easier to make adjustments on paper. Keep in mind you do have to make some allowances for the thickness of your final insert and fabric.  I used a cereal box and a thin fabric.  I scored the cardboard so the sides folded up easily.  



Test your insert, trim as needed.  You want it to fit nicely, but not too tight, you'll need room for the width of the fabric.  At the corners where the sides meet you should have just enough gap to accommodate your fabric.  Again mine was thin, so I trimmed just a hair's breadth.



Cut a piece of fabric the size of the insert and glue it down. I normally only use Elmers school glue for papier mache because it's too watery for much else.  Here it's thin consistency was an asset. I was able to apply a very thin, even coat on the insert and the fabric laid across it perfectly smooth.

Once that's dry you can trim around the insert, make sure you leave enough fabric to fold over the edges. I used double-sided sticky tape to keep the folded edges in place.



My liner ended up fitting perfectly snug, so I didn't glue it down. Also I'm fickle and might want to try my hand at a padded liner at some later date. Repeat the above process to line the lid of the coffin.

The next step is to add some dimension to the top of lid. Below is the template I created. This is actually the fourth one I made before I was happy with it. Again working with paper first is a lot easier to fine tune your template.


The red line "B" is the outline of my coffin.  It's important that it's outlined exactly the way it will sit on the top of the coffin. Until I started this process I would've sworn the coffin was symmetrical.  It's not even close.  

The inside line labeled "A" is 3/8 inch in from the red line. 
The outside line "C" is 1/8 inch from the red line. 
The little red lines "D" are drawn perpendicular to lines "B" from the corners. I've denoted the right angles in blue.  
The little black lines "E" are drawn from the corners of line "A" to the points where lines "D" intersect lines "C".  
Cut along lines "C" and "E".  
When you cut out the final piece on cardboard also score along lines "A".  
I hope this all makes sense.     



Tape the corners together and try the template on for size. After I knew these were the exact measurements for the shape I wanted, I went through the whole process on a piece of cardboard instead of tracing the template for a more precise fit.  


To make it a little sturdier I stacked and glued craft sticks, broken to fit down the center underneath. I put glue around the edges and used tape to keep it in place.  After it dries you can papier mache over it.  I chose texture past under a layer of lace, which I scored on my last thrift store excursion.  I may have gone a bit overboard on the decorations, but I stand by creating a raised lid.  It's a nice addition to an otherwise plain cheap coffin.  


The original plan was to do raised scrolls in texture paste, somehow that ended up being random zipper swirls. I daubed a thin texture paste in between the zippers to make the plain cardboard more interesting.  Then I slapped on two coats of black paint, wiping it off the zipper teeth so the metal shines through.  I was going to highlight the different textures, but I thought it would look too busy.  They don't show as well in the pictures, but in person the textures speak for themselves.    



We have a charity thrift store in town where you pay by the pound.  Basically all the stuff that doesn't sell at their main outlets goes there.  All the clothes are in these huge bins that you have to shift through.  I went there years ago with a friend looking for clothing with interesting zippers/buttons. One of the workers kindly pointed out that we were sifting through bins that had been picked over for awhile and pointed where the "newer" stuff was.  Since we were going to destroy anything we bought, it was actually nice to know that we were sifting through the rejects of the rejects.  I didn't spend much and I still haven't used all the items I salvaged.  If you have anything like that in your area I'd check it out.

Monday, August 5, 2019

Frozen Boozie Maggots & Undead Pops

Boozie Maggots with black raspberries.

As promised, Boozie Maggots. I did try making alcoholic zombie popsicles, but because the alcohol results in a softer freeze it was difficult to unmold them. The act of peeling back the molds erased some of the finer details and they all lost their heads, which just looked like balls by the time I worked them out of the mold. Note that any simple popsicle mold would work, I just like maggots. 

I supposed I could have played around with less alcohol to find a suitable ratio that would result in perfect zombies, but it's easier this way, everyone knows the zombies are kid friendly and the maggots have rum. Also I don't get any sideways glances from friends by saying crazy things like "less rum".  [Honestly, and I could be completely talking out my rear, I do not have what one might call a sophisticated palate.  But I feel the rum enhances the other flavors and just a smidge as a flavor enhancer would ok in my book.]

This article on How To Turn Any Alcohol You Like Into Tasty Frozen Pops is what I used to figure out ratios using rum that's 40% alc/vol (ABV). You can substitute with any alcohol with a 40% ABV, but anything else and you'll have to refer to the article and do your own math. These quantities are also based on the maximum amount of alcohol you can use and still have your popsicle freeze properly. By all means use less if you like. Wherever I've rounded numbers to simplify, I've always rounded down on the amount of alcohol to ensure adequate freezage.

The short answer is if you are using 40% ABV, it comes out to 4 parts cucumber mix to 1 part alcohol.

You can use my Cucumber, Mint & Lime Mix, either as is, because the alcohol will cut the sweetness or with added extras, plus alcohol. The following blend is our current family favorite. The coconut milk adds a nice flavor and the avocado really gives the popsicles a smooth, creamy texture. Here I'm using part of the recipe for non-alcoholic zombies and part with rum to make frozen maggots. You could make as much as you want with rum just stick to the 4 to 1 ratio.
 


Refreshingly Undead Pops
Makes 24 oz

One batch (18 oz) Cucumber, Mint and Lime Mix (for more details see previous post):
2 cups peeled, diced and seeded cucumber
1/2 cup lime juice with zest
1/2 cup mint infused simple syrup

4 oz (1/2 cup) coconut milk (Note 1)
2 oz (1/4 cup) avocado (Note 2)

frozen raspberries (garnish)

It works best to use room temperature ingredients or the coconut fat solidifies. Blend all ingredients except raspberries. 16 oz of this delicious nectar will fill two sets of zombie molds. Poke a few pieces of frozen raspberry into the molds, not only for a touch of color, but it tastes awesome too. Reserve the remaining 8 oz for Boozie Maggots.


Note 1: If you're making frozen treats because it's hot out and you have the air conditioning on, the coconut milk fats are probably solid. If you are starting with an unopened can of coconut milk I suggest putting it in a bowl of hot tap water for a few minutes. Otherwise gently heat the coconut milk in the microwave just until it becomes completely liquid. Slowly pouring the coconut milk in while the blender is running will help it evenly incorporate too. Worse case scenario if it does solidify, you wind up with a slightly grainy texture to your popsicle.

Extra coconut milk can be frozen by the tablespoon in an ice cube tray to easily measure out for recipes or smoothies.


Note 2: This is for my daughter's friends after hearing about their avocado woes. California Avocado has lots of good info. Avocado's won't ripen in the fridge, but once they are ripe pop them in the fridge and they'll keep longer.

If you really aren't going to use them anytime soon, freeze them. I will finely dice or puree them with a little lime juice and freeze in single serving sized mounds on freezer paper before transferring to a freezer bag.

You don't have to use an avocado up all at once. Cut it in half lengthwise and give a twist. Whichever half the pit remains attached to cover in plastic and store in the fridge. The pit doesn't have any magical qualities, but air isn't going to get to the surface it's covering. When you finally get to cutting pieces off that half try to keep the pit in place for as long as possible.

Cut whatever you want off the remaining half, skin and all and again plastic wrap and refrigerate the remaining part. Peel the skin off the piece you want and slice, dice or puree and enjoy. Notice I didn't tell you to rub lemon or lime on anything that's being stored. In my experience citrus only delays the inevitable. Even the plastic wrap doesn't create an air tight seal. After a day all cut surfaces brown, no matter what. Just accept that, scrape the brown off and eat the creamy greenness underneath.

In summary a perfectly ripe avocado can last a long time around here, though it might pray for a quick and merciful death.


Finally getting to Boozie Maggots. Remember my Thanksgiving Maggots and Creepmas Maggots? I love the molds I got at Michaels last year and I'm glad I had the foresight to buy four of them. I am hopeful they will bring them back this fall. The maggot shape makes them super easy to fill and unmold, no matter what food stuffs you are using and who doesn't like maggots? The only downside is they need some sort of support when moving the filled molds prior to baking/freezing. They also smell faintly like mint now. Scrubbing with a paste of baking soda and dish soap seems to work the best, but I guess silicone really absorbs odors.

Boozie Maggots with red raspberries.

Boozie Maggots

8 oz Refreshingly Undead Concoction
2 oz of 40% rum
frozen raspberries

Combine and fill molds. The maggots hold one tablespoon each, but you need to allot for expansion as they freeze. 10 oz should be enough to fill 24 maggots. Garnish with frozen raspberries.

It's very important they be frozen. Frozen berries break down faster and give better color. The very first picture with black raspberries, I was impatient and didn't wait for them to freeze all the way. The above picture has red raspberries that were completely frozen, and have a better color spread. Below I used fresh blue berries and the skulls have fresh red raspberries and they just don't look as good.

To serve: I filled small dixie cups with a few maggots and kept them in the freezer until it was time to serve.


Boozie Maggots with fresh blueberries.

Boozie Skulls with fresh raspberries.