Imagine a magical land full of fairies, pirates, great beasts and royalty where contests of strength and honor are performed, a mermaid swims in the crystal water and thousands of creatures, both magical and human explore the land. You may (or may not) have thought of the KC Renaissance Festival- celebrating it’s 36th year this season. It’s a whole different world- tucked away on 16 acres in Bonner Springs, KS. There are over 100 costumed (and employed) performers complemented by hundreds of guests, vendors and craftsmen and women that dress up as well. Anna and I went to the fest on October 6, the big KSU/KU football game. As I support my alma mater in matter of football I decked out in my K State gear- and layered it up as it was SO COLD that day!
The first order of business was to see the new attraction- the mermaid! It was actually pretty awkward- as we were queued up to see her, take a picture- and walk away. Very strange. If I were in charge of it the mermaid attraction would be out in the middle of things with multiple mermaids (and mermen!) all at once- then as long as they behaved themselves it would be way less creepy and awkward:
Before getting in line for our lunch we were welcomed by a motley crew of royalty, noble men and women and assorted fairies and woodland creatures:
This guy was hilarious- John Mallery- the guy on the left- comprised his entertaining show out of getting the audience to participate and juggling really well. This poor guy he had go up on stage to juggle around was petrified:
Got distracted for a minute, sorry:
This duo who call themselves “Tricks of the Light” were incredible. They did a ton of tricks with fire, and never once let up their interaction with the audience:
Another incredible feat of daring:
Slightly frozen, we went to see the joust between two knights:
We cheered for Sir. Daniel- clearly the best knight there!:
Action packed jousting video:
I had never seen the jousting at the festival before even though I have gone to the fest before. It was very entertaining:
Another fire/juggling act, Jason Divad, was incredible! He was super funny and interacted well with the audience also:
Video of Jason’s grand finale:
Whoa! Look at the guy I found! haha:
I don’t have many pictures of the craftsmen and women or the vendors, but there were lots of interesting things being sold- and people working on their craft for audiences. This woman was weaving:
You never know what you’ll see walking around. Like this guy thouroly enjoying himself in the company of these… ladies:
The only place in Kansas where you see this and nobody bats an eye:
Back in town we were frozen and decided to stop by Henry’s to get a Caramel Apple Cider in my case- and a chai tea in Anna’s. We passed right by our other idea for the day, the Color Run- where you get paint thrown at you during a 5K. I’m not too sad (since it was so cold) we decided to go with the fest, but it does look like fun for another time:
Henry’s, and warm Caramel Apple Cider awaiting!!!:
Back at Anna’s and warming up, we started making dinner.
Heating up the base for the pasta sauce- not a hardship on the cold day!:
Adding the lemon juice:
Cast of Characters for the cinnamon roll croissants:
Fun (COLD) day!!
COLD DAY PASTA
2 slices stale bread (white)
1 1/2 cup leftover pasta
1/2 cup half and half
1/2 tsp dried thyme
1/2 small onion
3 bacon rashers
1 garlic clove
1. Cook 3 thin bacon rashers until they are crispy and drain them on a paper towel. Don’t clean the skillet!
2. Finely chop half a small onion.
3. Grate one garlic clove.
4. Add a pat of butter to the skillet that the bacon was cooked in. Add the onion and the garlic and cook until the onion has softened.
5. Pour in 1/2 a cup half and half (or use regular cream). Squeeze in lots of fresh lemon juice and season with salt and pepper. Turn the heat to low and leave it be for a few minutes.
6. Use another skillet to heat a few drops of oil; about a tbsp or so. Add the breadcrumbs, the other half of the garlic, a tsp dried (or fresh) thyme and your crumbled bacon. Stir and cook until the bread is crispy.
7. Add your cooked pasta to the cream sauce. Now crank up the heat a little until the pasta heats up.
8. Add the bread crumb mix to the pasta and give it a swirl. That’s it, folks.
CINNAMON ROLL CROISSANTS:
- 1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
- 5 tablespoons butter,softened
- 1/4 cup white sugar
- 2 1/2 teaspoons cinnamon
- 2 tablespoons butter, melted
- 1/4 cup + 2 tablespoons powdered Sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 375
- Place the unrolled and separate crescent rolls on an un greased rimmed cookie sheet(one with sides).
- In a small bowl, mix together the butter, sugar and cinnamon
- Evenly spread the cinnamon butter over the crescent rolls and roll up.
- Place tip side down on the cookie sheet.
- Bake for 10-12 minutes.
- In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
- Place in a zip lock bag and snip a tiny corner off.
- Drizzle the glaze over the cinnamon rolls.
Some cinnamon butter will leak from the crescent rolls while cooking. This will not affect the taste.