When: Thursday, 29 October, 18:00–21:00
Where: SpatialChat (the link is in your inbox)
Calling all ghosts, witches and creatures of fright, don’t miss out on this spooky night! Everyone’s favourite evening of the RIPE Meeting week will be spookier than normal. Get your costume ready as we have a treat in store for you. If you dare…
Live Comedy
18:00–18:15
We’ll start the evening off with some laughs and giggles.
Bingo with Alastair!
18:15–18:45
Join Alastair Strachan, the RIPE NCC’s Junior External Relations Officer for a round of virtual bingo. Play your cards right and you might win a prize!
Play for prizes: Use the link in your RIPE 81 virtual dinner invitation to download your digital bingo card. If Alastair calls out all the numbers on your card, you have a ‘full house’. If you think you have a full house, email a screenshot of your complete card to meeting [at] ripe [dot] net and we’ll check if you’ve won.
Let’s Do the Time Warp Again (or continue networking…)
18:45–21:00
Feel like dancing like Michael Jackson in Thriller or having horrifying discussions about IPv4 run-out? Our monster mix of the scariest Halloween songs will get you through the evening!
DIY Halloween Costume Challenge
Channel your spooky vibes and impress us by wearing your favourite Halloween gear! The best costume will win a RIPE 81 t-shirt. To participate, post a picture of yourself in costume on Twitter with the hashtag #RIPE81.
Trick and Treat
Enjoy our ghoulishly good dinner recipes!
Cocktails
RIPEtini
Shaken, not stirred ;)
- 2 parts bourbon, whiskey or whisky
- 1 part lemon juice
- ½ part sugar syrup
- ½ part egg white
- Ice cubes
- To garnish with a slice of orange
- Put the ice cubes and all of the ingredients into a shaker and shake for about 20 seconds to chill the liquid
- Strain the mix into a glass filled with ice and garnish with the orange slice
404 Not Found (virgin cocktail)
- 2 parts Ginger Ale or Ginger Beer
- 1 part lemon juice
- ½ part sugar syrup
- ½ part egg white
- Ice cubes
- To garnish with a slice of orange
- Put the ice cubes and all of the ingredients into a shaker and shake for about 20 seconds to chill the liquid
- Strain the mix into a glass filled with ice and garnish with the orange slice
Dessert
Pumpkin Cheesecake
For the Crust
- 250gr biscuit crumbs
- 120gr melted butter
- Preheat the oven to 175°C and line a 9”/23cm baking tray with parchment paper
- Stir the biscuit crumbs and melted butter in a medium sized bowl then press the mix into the prepared tray
- Bake for 10 minutes or until no longer moist. Remove from the oven and reduce the heat to 135°C
For the Filling
- 675 gr full fat cream cheese at room temperature
- 350 gr granulated sugar
- 330 gr pumpkin puree
- 125ml sour cream at room temperature
- 3 eggs at room temperature
- 1 tbp vanilla extract
- 1 tbs pumpkin pie spice (ground cinnamon, nutmeg, ginger, cloves, allspice)
- Beat the cream cheese until smooth in a large bowl
- Add the sugar and beat until combined
- Add the pumpkin puree and beat until combined
- Add the sour cream, eggs, vanilla extract and pumpkin pie spice and beat until combined
- Be careful not to add too much air to the mix
- Pour the mix into the prepared crust and smooth the top
- Bake at 135°C for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the outer 2”/5cm are set but the centre still jiggles
- Remove from the oven and let cool before chilling in the fridge
