A Photo A Week 26 – TARDIS and Dalek Cake
This is the two-floor cake I made for João’s birthday. Based on a TV series he loves – Doctor Who – and featuring a Dalek drone and part of the TARDIS.
About the event itself, everyone there will be able to proudly state:
. I witnessed the Great Spanish Sauce On Dave Disaster at João’s Party 2011
(Or Bruno’s variant: ‘I Seasoned Dave at João’s Party 2011′)
. I didn’t find the missing arrow at João’s Party 2011
(Or Vanessa’s variant: I lost an arrow – Bermuda Triangle, anyone? at João’s Party 2011)
. I was smooched by Amadeu at at João’s Party 2011
(Or everyone else’s variant: I saw Amadeu smooch Vanessa’s and Marco’s cheek at João’s Party 2011)
. I was partially eaten by mosquitoes at João’s Party 2011
. I saw João’s new decade ‘baptism’ at João’s Party 2011 (Or João’s variant: I was completely soaked in champagne at My Party 2011)
He had an amazing time at his party and here’s where I thank everyone for him (since he’s incredibly quiet on twitter and Facebook, and doesn’t have a blog): thanks everyone for coming! 
We hope you had a great time. We know we did!
Deviled Eggs
I originally posted this at Cookapalooza, then decided to translate it to English so it’s also here.
Something I really like to make for parties are deviled eggs. There are many variations of the recipe if you look for it on the Internet.
What I usually make is one of the simplest versions.
Ingredients:
10 large eggs
1/2 cup mayonnaise
1 tablespoon mustard
Salt and pepper to taste
Paprika to taste
Salsa to taste
1. Boil the eggs, let them cool, peel them (*), break them in half
2. Mince the parsley
3. Remove the yolks carefully, leaving the egg’s (half)whites intact.
4. Mix all the egg yolks together as much as possible, until it’s a smooth mix
5. Mix the wine, the mayonnaise, parsley and paprika until a folder with more or less uniform
6. Fill the spaces that once had the egg yolks with the mixture made
(*)If you use very fresh eggs, the shells are very hard to remove without completely destroying the egg whites. What I usually do is cook the eggs some time before and then, when the water is just warm, carefully break the egg shells without removing them.
For example, this past weekend, I needed the eggs ready by Saturday at lunchtime, so I boiled them on Friday evening and let them soak in the refrigerator, so the next morning I could follow the rest of the steps on the recipe. The water entered the space between the egg and the shell and that made my work easier.
