• Not Martha bravely bakes up a gruesome, bone chilling, yet tasty meatloaf Meat Hand
• CakeSpy tests her patience and makes Homemade Candy Corn
• Nine things you didn’t know about candy corn
• Buzz kill: the scary truth behind Halloween candy
• Turn your Pigs in a Blanket into spooky Mummy Dogs – the kids will love them!
• Wondering what you’ll do with all that leftover candy? Have a Candy Tournament
• Spooky Brains! Cocktail
• Get your drink on! Ghastly Halloween drinks
• Zombie Food: Melon brains
• Nerdy Jack O’ Lantern and other extreme pumpkins

Possibly Related Posts:

• A Very Vegan and Vegetarian Friday Fun Links
• Foodista Quick Tip: Infusions
• National Candy Day is November 4
• Georges DuBoeuf Wine Bag Design Contest
• Mangalitsa Lard Chicken Confit

Categories:	Uncategorized	2 Comments
Tags:	fun links • halloween

While growing up Halloween trumped Christmas as the holiday I looked most forward to. It wasn’t so much the candy that had me counting down the days, but the costumes. My mother would indulge my dress-up desires and help me brainstorm what I could be for Halloween months in advance. Now even today, I look forward to Halloween and fall is one of my most favorite times of year, but besides costumes, I indulge in festive drinks and dishes. Because I associate Halloween with my childhood, it’s only fitting to post some frightfully delicious drinks for kids.

Perhaps you can think of ones I may have missed?

Possibly Related Posts:

• The Importance of Pie Crust
• Savoring Thanksgiving
• 5 Goulish Dishes to Bring to a Potluck This Saturday
• Halloween Cocktails
• Vegan Halloween Treats

Categories:	Beverages • Holiday • for Kids	1 Comment
Tags:	halloween • halloween drinks • non alcoholic drinks • October

Photo: shelley_ginger

Halloween – the costumes, trick-or-treats, and the fact that my parents got married  on Halloween 39 years ago – is my favorite holiday. Humor and a deep friendship has been key to their marriage. Somehow, passing out candy on their special day has always made sense.

Whether your plan is to carve your pumpkins, bake the seeds, or eating the flesh – you must make a velvety squash soup this season. Below is a simple recipe I have enjoyed in the past that makes a great starter course or winter dinner. If you have other pumpkin or squash soup recipes, please share!

Pumpkin Soup

Ingredients

Butter: unsalted (approximately 4 tablespoons)

Onions: 1 medium onion (finely dice)

Tomato: 1 medium tomato (remove seeds/pulp and finely dice)

Garlic: 3 cloves (finely minced)

Chilis: I like a little zing – so I would start with 2 jalapenos (seeds removed). I don’t recommend adding more than this, even if you do like it hot. It tends to overwhelm.

Pumpkin: I use approximately 1 1/2 pounds, pealed and cut into small cubes. Most winter squashes will do.

Chicken Stock: approximately 3 cups or enough to cover your vegetables over by 1/2 inch

Salt/Pepper: to taste

Milk: I would use whole milk in this recipe, approximately 2 cups. If you want a lighter version, use skim and add a little yogurt at the end to add a little velvetyness (and a very pleasing tang).

Cheese: I think any creamy white cheese that melts well is a good choice. I like sharp cheddars, though you may also consider a mixture of Manchego and Swiss. I wouldn’t add too much, maybe a 1/2 cup – but, this ingredient is really one that you should experiment with – make it your own.

Technique

o Saute onion in a large stock pot until soft.

o Add garlic, jalapeno, and tomato and sauté for another 5 minutes. (The key here is to soften, not brown, so don’t use a heat that is too high.)

o Add pumpkin and stock (to cover by ½ to 1 inch). Simmer, covered, until pumpkin is so soft it falls apart and the soup is starting to thicken.

o Puree with an immersion blender and return to pot. I suggest cleaning your pot after this step to avoid adding any random bits to your velvety goodness.

o Over a low heat, add the milk and finely grated cheese (and/or a blob of yogurt).

o Salt and pepper to taste.

This soup may be prepared in advance if you are serving it to guests and want to avoid a last minute rush. Prepare the soup as above, but wait to add your dairy products at the end.

Vegetarians may substitute vegetable stock. Water could also be used, though I find that this makes the soup a bit bland. I rarely cook vegan meals, so I am not sure what to suggest as a substitute for the dairy – if you know, please give us a good tip.

Possibly Related Posts:

• Winter Squash is Delicious, Healthy, and in Season
• A Very Vegan and Vegetarian Friday Fun Links
• Foodista Quick Tip: Infusions
• National Candy Day is November 4
• The Importance of Pie Crust

Categories:	Cheese • Entertaining • Holiday • Soup • Uncategorized • Veggies	3 Comments
Tags:	fall • halloween • onion • pumpkin • Soup • squash