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Pie fights will be met with outrageous ridicule and insults. Trolls will be incinerated and served at the next group BBQ. As briquettes.
June Gloom is a Southern California term for a weather pattern that results in cloudy, overcast skies with cool temperatures during the late spring and early summer. While it is most common in the month of June, it can occur in surrounding months, giving rise to other colloquialisms, such as "May Gray", "No-Sky July", and, rarely, "Fogust". Low-altitude stratus clouds form over the cool water of the California Current, and spread overnight into the coastal regions of Southern California.[1] The overcast skies often are accompanied by fog and drizzle, though usually not rain. June Gloom usually clears up between mid-morning and early afternoon, depending on the strength of the marine layer, and gives way to sunny skies. On a strong June Gloom day, the clouds and fog may extend inland to the valleys and Inland Empire and may persist into the mid-afternoon or evening.
A combination of atmospheric and oceanic conditions must be just right in order for June Gloom to form, and these conditions usually align only around May and June of each year.[2] These include the marine layer effect common to the West Coast of the United States,[3] an atmospheric inversion caused by subsidence of high-pressure air from the subtropical ridge, and sufficiently cool ocean water off the coast. The June Gloom pattern is also enhanced by the Catalina eddy local to southern California.
May and June together are usually the cloudiest months in coastal Southern California.[4] June Gloom is stronger in years associated with a La Niña, and weaker or nonexistent in years with an El Niño. This weather pattern is relatively rare, and occurs only in a few other parts of the world where climates and conditions are similar.
The goddess Juno (for whom June is named) was the protector of women in all aspects of life, but especially in marriage and childbearing, so a wedding in Juno’s month was considered most auspicious.
The idea of June weddings also comes from the Celtic calendar. On the Cross-Quarter Day of Beltane, or May Day (May 1), young couples would pair off to court for 3 months and then be wed on the next Cross-Quarter Day (Lammas Day, August 1). Youths being impatient, the waiting period was shortened to mid-June, and the popularity of June weddings was ensured. www.almanac.com/...
The tradition of "June Brides" dates back to Roman times and the June 1st festival celebrating the marriage of deity Juno and his wife Jupiter (the Goddess of Marriage and Childbirth, no less).
In the 14th Century, June was the top pick because it's when people began to bathe again following winter, and brides wanted a pleasant smelling crowd. It was also convenient because flowers were newly available and very necessary to mask the smell of those who hadn't yet cleaned up. This is the
origin of the bouquet after all!
In the Celtic calendar, the term 'honeymoon' referred to the first moon of after the summer solstice (June 21). The term became synonymous with 'time following the wedding', even when it happened outside of June weddings.
www.thebridalandtuxedohouse.com/...
Since March 12 the CDC has recommended that all mass gatherings, which includes weddings, should be postponed until the COVID-19 outbreak has subsided. For some states that means pushing weddings back to July, August or September. Although only 4% of couples are entirely cancelling their weddings, 64% of weddings are actively postponing due to the pandemic. Everyone rescheduling at the same time could mean some weddings have to be pushed back to 2021.
The $72+ billion dollar (yes billion) industry is taking a huge hit and the only way to survive is to have the entire industry work together as a whole. Wedding and events planner, Melissa Andre, says the complicated thing about rescheduling is that pandemics and epidemics are not typically included in force majeure clauses so postponing and cancellations are being done on a case by case basis. “Unfortunately, not even event insurance can protect from a pandemic or epidemic. Insurance contracts typically haven’t had pandemics or epidemics listed in their clauses to protect the event professional or the host. I do anticipate that contracts in the future will include protection from pandemics,” Andre said. “Insurance usually covers extreme weather like tornadoes. You’re also covered if you need to cancel due to injury or illness.” So how do soon to be married couples reschedule their weddings?
www.forbes.com/...
"At first, I threw myself a bit of a pity party since I watched all my friends and family get married and now I might not have my chance," said Stanton, who is currently uncertain whether her June wedding will take place as scheduled. "My dream wedding went from this big, magical fairytale of a wedding to, if I could, I'd go back in my backyard, grill up some burgers, throw on a sundress and get married under the tree there."
The coronavirus pandemic has affected just about every area of our lives — large events especially. The wedding industry's growth has traditionally been thought of as unstoppable even as
global marriage rates decline. The logic behind this assumption is that rising expenditures on weddings will expand revenue even as fewer marriages take place.
And expenditures have indeed grown, along with the social media wedding industrial complex and the pressures to pull off a luxurious, grand-scale event. According to The Knot's 2019 Real Wedding Study, the average national cost of a wedding last year was $33,900, compared to $31,213 in 2014.
As the novel coronavirus pandemic unfolds, the modern wedding industry faces an unprecedented challenge, with brides-to-be, who've already spent thousands on nonrefundable deposits, caught in the crossfire. Yet while many decisions — such as whether the venue will be able to reopen or whether they can secure a marriage license — may ultimately be left out of their hands, many couples are purposefully choosing to downsize their wedding celebrations. www.nbcnews.com/...
As a director of films and television, Seattle-based Megan Griffiths has made a career of expecting the unexpected and working with what she had, be it equipment, the light of day or money.
Then she set a wedding date, which landed two weeks into the spread of the novel coronavirus, and just as large gatherings were being limited, air travel was impacted and everyone was being told to stay home and stay safe. ✂
So on Saturday at 5:30 p.m., Griffiths and Camp were married in front of 20 guests — down from 128.
“It was beautiful,” Griffiths said Monday. “There were some beams of sun hitting the water behind us.” www.seattletimes.com/...
Happy 80th Birthday to Sir Tom Jones —
For the Cake:
- 2 1/4 cups cake flour 335g
- 1 1/4 cups granulated sugar 235g
- 1 tsp baking powder heaping
- 1 tsp kosher salt
- 2/3 cup whole milk 160ml, room temperature
- 1/4 cup sour cream 60ml, room temperature
- 6 large egg whites room temperature
- 3 tbsp elderflower syrup
- Lemon zest
- 1/3 cup lemon juice 80ml
- ¾ cup unsalted butter 176g, room temperature
For the Lemon Curd:
- 6 egg yolks
- ⅓ cup lemon juice 80ml, freshly strained
- 1/2 cup unsalted butter 115g, chilled
- 1 cup granulated sugar 228g
For the Swiss Meringue Buttercream:
- 5 egg whites room temperature
- 2 cups unsalted butter 452g, room temperature
- 1 ½ cups granulated sugar 300g
- 1 pinch kosher salt
- 3 tbsp elderflower syrup
For the American Buttercream:
- 1 cup unsalted butter 225g, room temperature
- 1.5 lb Confectioners sugar 460g, sifted
- 1 tsp rose water
- pink, yellow, orange food coloring
- matcha powder
INSTRUCTIONS:
For the Cake:
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Preheat the oven to 350F. Butter and flour three 6-inch cake pans. Add on damp baking strips. Zest and juice a lemon.
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In a standing mixer, sift in the flour, baking powder, salt and sugar. Give it a whisk and set aside.
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In a large bowl, add egg whites, milk, elderflower syrup, lemon juice, lemon zest and sour cream. Whisk together.
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Add a paddle attachment to the stand mixer. Add in room temperature butter in cubes or pieces.
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Switch to a whisk attachment. On medium speed, beat for ½ of the wet mixture into the crumby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined.
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Pour the batter into the pans. I use a kitchen scale for more precision.
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Bake for 33 - 36 minutes and/or until a toothpick inserted comes out clean.
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Let the cake layers cool in their pans for about 5 minutes, them dump them out onto a wire rack to cool to room temperature.
For the Lemon Curd:
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Cut cold butter into 1 inch cubes.
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Strain the egg yolks through a sieve. Beat with a french whisk.
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While mixing, add in the sugar. It’ll turn into a light lemon color.
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Add lemon juice in.
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Transfer the bowl to a medium low heat while whisking constantly.
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Once it hits 170F, it will change consistency. This can be tested by dipping the back of a wooden spoon and running your finger through.
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Add in the cubed butter.
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Pour into a bowl, cover with plastic and transfer to the fridge to set for a few hours.
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Transfer to a piping bag for assembly. Snip off the tip.
For the Swiss Meringue Buttercream:
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Add egg whites, sugar and salt in a bowl.
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Give the mixture a brief whisk.
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Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
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Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.
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Transfer the bowl to a stand mixer with a paddle attachment. Whip until you get room temperature glossy peaks.
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While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Add in the elderflower syrup.
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Transfer it to a piping bag. Snip off the tip when ready to use.
For the American Buttercream:
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In a stand mixer fitted with a paddle attachment, cream the room temperature butter until smooth.
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Sift in the confectioner’s sugar. You can add the sugar in two batches.
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Beat until you get to a desired consistency. Add a few drops of rose water. Make sure the buttercream is thick.
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Dye a few batches yellow, soft pink and pink. Use some matcha powder to create a natural leaf color.
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Transfer buttercream to piping bag fitted with a 120 tip to make the petals.
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Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.
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For the roses, place a small cone of very thick buttercream in the middle of the square.
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Add bits of yellow in the middle for added dimension. Pipe the petals using a 120 tip.
For the Assembly:
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Pipe a thick ring of swiss buttercream along the perimeter of cake layer. Pipe in the lemon curd in the middle. Add the next layer and repeat the process.
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Transfer to the fridge to chill for a few minutes.
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Add swiss buttercream tp the outside of the cake.
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Smooth the Swiss buttercream with a bench scraper and offset spatula. Chill the cake again. If you're baking in a warmer climate, keep the cake in the fridge until you're ready to add the roses on.
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Pipe a crescent ring of Swiss buttercream on the top of the cake.
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Use scissors to transfer roses to the ring.
- Pipe in leaves with a 68 tip to create some more dimension.
dumbster disaster days (count)down — 227