Comments for Britta Blvd

Comment on The Great Dickens Christmas Fair 2017 by Absinthe

Absinthe — Fri, 09 Mar 2018 09:35:34 +0000

Did you take a picture of the tree topper? Please don’t keep it hidden until Christmas 2018!

Comment on last update before the big party! by Allison Wheeler

Allison Wheeler — Tue, 31 Oct 2017 02:49:40 +0000

Happy Halloween Britta and family. You are so creative…I look forward to your party plans and pictures every year

Comment on Making Queen Elsa of Arendelle by Sammie

Sammie — Thu, 09 Feb 2017 17:40:35 +0000

You did a fantastic job on this costume. I love your attention to detail, it is important to get that great look that you’ve accomplished. Those shoes, omg, how great are they. You make a beautiful Elsa, those shoes and the crown are excellent finishing touches. Awesome job!

Comment on Christmas at the Castle by Amparo Elorrieta

Amparo Elorrieta — Wed, 04 Jan 2017 00:52:55 +0000

Simply magisterial. An incredible decoration. Your house looks tremendously cozy and very Christmassy. I loved your ornaments!

Comment on Elsa’s Final Details by Maddy

Maddy — Wed, 07 Dec 2016 10:56:23 +0000

I work as an Elsa entertainer myself and I think you are phenomenal! So inspiring to see such hard work and dedication into your work. So talented! xx

Comment on Gorgeous orb web in action catching dinner! by Absinthe

Absinthe — Fri, 25 Nov 2016 08:17:28 +0000

FYI-Thought you might like to know that if you dust a spider web with baking flour or baby powder &/or glitter and mount to a dark colored velvet cardstock or cardboard backing to a baroque or gothic picture frame that it makes a really wicked wall décor. Would definitely be an awesome ground breaker at your next event!

Comment on Astoria-Style Scandinavian Pickled Alaskan Salmon by Cezann

Cezann — Fri, 18 Nov 2016 05:54:23 +0000

Fantastic 🙂 Thanks so much. Can’t wait to try this!!

Comment on Astoria-Style Scandinavian Pickled Alaskan Salmon by britta

britta — Thu, 17 Nov 2016 21:26:56 +0000

One problem is the curing method requires a rubdown of brown sugar with the salt to make the brine, so I doubt you could eliminate all the sugar. After the salted fish has cured, my parents have made some jars with less sugar, but no sugar at all would be extremely tart instead of the traditional sweet/tart flavor. Maybe trying some Splenda/sucralose would work to add some sweet flavor? My dad is diabetic on insulin but he can still enjoy pickled fish as a treat since it’s high protein along with the sugar. Good luck!

Comment on Astoria-Style Scandinavian Pickled Alaskan Salmon by britta

britta — Thu, 17 Nov 2016 21:24:56 +0000

We use canning jars and lids but we don’t seal them in a canning bath. We just keep ours refrigerated so I start with room temperature brine, then refrigerate all the jars as soon as they’re completely stacked with the vinegar/water solution added. I have had some jars last 6 months or so, but only constantly refrigerated.

Comment on Astoria-Style Scandinavian Pickled Alaskan Salmon by Cezann

Cezann — Thu, 17 Nov 2016 06:04:02 +0000

Are you able to omit some (or all) of the sugar from this recipe? My grandpa is diabetic but LOVES pickled fish. My grandma has dementia, so she can’t make it and I’d love to make this for them. Thanks!!!