Double Boo...Christian and Resh left this morning at 6. We had tons of fun and a neighborhood full of wonderful kiddos: princesses with sparky blue slippers, zombies, blood thirsty vampires, super creepy clowns. Such a night! Here are some pictures of our freaky fun (which I had to take during the day...with hundreds of kids and adults blazing a trail to our street, there were.no night-time photo ops!) Let your imagination darken the scene as we did with eery strobe lights, creepy music, cackles, the pitter patter of hairy feet and calls of the "wild". Way below is a recipe for a bloody good dip!
Stu checks out the pumpkins and rats
Christian and Reshma carvin' up some pumps
Witches Stew
"Chuckles" getting ready to rock
One house guest won't be back
The Ghoul Squad
Even Stu made a heart-pounding appearance while
The Sisters robo-barked their warnings
Will they let you enter?
Beware of silent stalkers and druids
The Cemetery has plenty of vacancies. Just check in at the first coffin...
Here's looking at you. Good Bye, Halloween!
And now for the dip...
Syrian Roasted Red Pepper Dip
3 large red bell peppers, roasted over a gas burner or in the oven until blackened
Let cool at room temeprature and then peel off charred skins
Into a blender or food processor*, place peppers and these ingredients:
1 cup toasted walnuts
1 tablespoon toasted cumin seeds, ground
1 large clove garlic
1 tablespoon lemon juice
2 tablespoon pomegranate molasses
1 tablespoon olive oil
Harissa or chile powder to taste (add to your own heat level)
Blend or pulse until finely chopped, not pureed! Leave a little chunky. *You can also do this by hand instead of using a blender or food processor. Serve with any crackers or Middle Eastern flatbread you like. It pairs really deliciously with hummus.
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