Portland Pride eyeliner for work! Thank goddess for Sugarpill makeup.
PUPCAKE: cupcake lilac glitter nails!!!
This is like, four layers of nail polish. No wait, five. Sheesh. It took a bajillion years to dry but I don’t even care because SPARKLES
GIGGLES: Today’s eye makeup for working at Chipotle Mexican Grill…got to mix up that black t-shirt, black military cap uniform somehow.
GIGGLES: Finally [after 10 months] got a job!! Which means 1) been super busy and 2) money to buy supplies for projects!!! YES!
In the spirit of this blog, I felt it necessary to literally bedazzle some shit that I owned. Therefore, bedazzled wedge booties. Here’s some progress thus far :3
PUPCAKE: we finally harvested the Juicy Juice wine! Oh gahd. Ohhh gahd. We have two juice bottles of it. Let me tell you: this shit is alcoholic. That extra cup of sugar during the brewing process made it jump up to a 20% alcohol content! The second photo is Teal measuring that percentage out with a little alcohol barometer that I can never get to work but he understands.
After sitting for about five weeks, it’s… wow. This thing is potent. We tested it at the three week mark, and it was yeasty and cheap. Like nasty, cheap-ass malt liquor. Now it’s way better! The yeast flavor mellowed, and all the juice’s sugars were eaten — it’s not sweet at all. I mixed a few tablespoons of agave into one bottle, which definitely helped with the flavor. And over ice, it’s not bad! I mean, I wouldn’t serve it at a wedding, but I’d definitely share it with friends.
Now, in love with the process, Teal and I are planning out changes for the next batch. First of all, I’m going to use less yeast. It bubbled over and I can still taste more than I’d like to. Second, uh… not “Fruit Punch” next time. I mean, it’s kind of awesome! But seriously? Let’s try apple or grape juice and fidget around with the classics before we get too crazy again.
Finished doing most of the moving in and found my red glitter and modge podge! Which means - finally making myself the dreamed of RUBY SLIPPERS :3 Before shot & in progress…I’ll upload a picture when they’re finally completed! Waaa hahaaa.
PUPCAKE: Oh god damn, I am so glad we did this in the bathtub.
We got one giant 4 liter bottle filled with blackberry jack, plus the better part of a little 1.5 liter bottle. To compensate for the extra room, we filled it up with well water and 3 Tbsp sugar. We only have one airlock for the night, so we popped it on the 4L bottle and are going to buy another tomorrow. In the mean time, we screwed the cap onto the 1.5L and then unscrewed it one turn, so that it could continue to off-gass.
Updates on this baby in a month. Updates on Juicy Juice in one week! (It, by the way, smells fucking dank. Like cheap-ass beer.)
Found mini doughuts at a local bakery and had to pose them with my Batman legos. It’s creative. I swear.
PUPCAKE: It’s my first Bedazzle Shit project(s)! Blackberryjack and white trash wine. In honor of the spirit of this blog, I decided to bedazzle some Juicy Juice. With yeast. If either of these end up being super delicious (especially the Juicy Juice one), I’ll make a recipe comic.
At the end of this summer, Teal (boyfriend) and I picked a bajillion blackberries. We froze one gallon, pledging to make blackberry wine. We promptly forgot about it. Flash forward six months and I decide it’s taking up too much freezer space in our tiny apartment, but I don’t want to wait 6-10 months for something to ferment. Meads and ciders are a good alternative, but I A) Don’t want to spend $15 getting enough (good quality) honey, and B) am scared shitless of trying to naturally carbonate anything alcoholic. If it explodes, my landlord will kill me.
Enter Applejack! The brewing process only takes 2-4 weeks, and can jump up to a 20% alcoholic content if you’re lucky. Quick, dirty and boozey. I loosely followed a cranberry applejack recipe (minus any actual apples) — 1 gallon blackberries, defrosted, mixed with 4 cups of sugar and enough well water to make about 4 liters worth of liquid. Teal and I mashed the blackberries up in a sterilized pot, added the sugar and water and brought it to a boil. We let it simmer about 30 minutes, and it’s cooling down right now. When it’s room temperature we’ll add half a packet of champagne yeast, let it sit in the pot for two days, then strain it into a sterilized 4 liter empty Carlo Rossi bottle and pop on an airlock. It’ll sit for 4 weeks and then we’ll test it.
Guess what we’ll test in ONE WEEK, though? Our Juicy Juice white trash wine! I stumbled across this recipe while looking for quick brew tricks. We already have bread yeast and had to run out to get more sugar anyway… so… why not? They didn’t have any grape, and Teal wasn’t diggin’ on the blueberry/cranberry blend, so here’s the most gross, awesome flavor we could find. Besides the strawberry banana juice. We weren’t gonna go there.