Let the fun begin to howl, cackle and scream! It's Halloween!
We are coming down to the barbed wire here...little Trick or Treaters (hopefully about 500 of 'em) will start their merry dance in a few hours. Still lots of finishing touches to do...
Cute pumpkins, monstrous feet
Here's a look so far...
Come on in!
Pumpkin carving...serious stuff!
Pumps...Ready to roll
By daylight, cute. By nightfall, howling!
Our cemetery still needs work. The monsters need to show up...so do the light and sound folks. While still a "work in progress", I borrowed some "tombstone moss" and bone shards for this salad. The stew (in wonderful lidded soup bowls) is a fall fave's...with dried eyeballs, of course!
Tombstone Moss and Bone Shard Salad (eerily adapted from Bon Appetit!)
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, minced
1/4 teaspoon sea salt
freshly ground black pepper
1 bunch Tuscan kale, leaves stripped from stem and thinly sliced into ribbons
6 ounces Brussels sprouts, trimmed and grated
1/2 cup extra virgin olive oil
1/3 cup almonds with skins
1 cup finely grated Pecorino
Combine lemon juice, mustard, shallot, garlic, sea salt and pepper in a glass jar. Shake well. Add olive oil (all but 1 tablespoon). Mix together shredded Brussels sprouts and kale.
Heat 1 tablespoon of olive oil in a skillet and pan toast the almonds until browned and fragrant. Transfer nuts to a paper towel and let cool. Chop coarsely and sprinkle with a little sea salt, if desired.
Add dressing and cheese to kale/Brussels spouts mix and toss to coat. Garnish with chopped almonds and serve. Serves 4.
Smile..it's your Night of Nights!