Every year we decorate to the max – all creepy and scary. When the boys were younger I use to have to take them out the back door to “trick or treat” because they were too scared to go out the front door! I hope they hold on to our family traditions as crazy as some of the traditions are – it is who we are! Happy Halloween everyone – may yours be frightfully fun…
I’m reposting this piece because today my sister contacted me to tell me that Jag has passed away. He was a beautiful part of my sister’s family, my sister calls him “her third son.” I’m a firm believer that when we own animals, they are not just animals – they are family. Jag was so sweet to my boys when we visited my sister in 2010 – he was welcoming, warm and loving. Jag let the boys throw him a stick or ball for hours and put up with constantly being petted and handled. He took care of the boys too – slept with the boys on the floor and watched over them. So long Jag – you were a cherished and loving part of the family. Click below for original post and more pictures..
This past week I’ve been off work for a few days with what I thought was a bad cold but would not go away then my throat started to get a little scratchy and before I knew it I had the same symptoms I had a few years ago – strep throat. Been there done that so I dragged myself to the doctor where I fell asleep in the waiting room, fell asleep again in the doctor’s office. The doctor finally came in and after a series of questions and checking this and that, he finally gave me what I wanted – medication – went home and slept some more – slept for two days straight. I was feeling somewhat better tonight so I decided to do some house work and try to decorate for Halloween – took me way longer than it should have because I had to keep sitting down for a break or water to relieve my coughing fit. My husband in the meantime found some old pictures, well really not that old – pictures of when we just became engaged, just after the boys were born – you know the pictures where you look young and vibrant. As I watched my husband hobbling because his back is out, he had knee surgery this past year so he’s always hobbling with the knee. I’m walking around coughing up a lung and looking pale and grey, not to mention my hair is going grey. I’m going to be forty-nine this November but tonight I feel more like eighty-nine. As I scanned through the pictures I looked up and caught my husband’s eye and I said “shit we’re old!” “No were not” he said. “Yes we are honey face it, we’re old, getting closer to death every day, you’re hobbling, I’m hacking, we’re ancient.” He looked at me and said “you’re wacked!” “After fifteen years of marriage, you’re just figuring that out”- I said. Little does he know that I’m bound to be more wacked as time moves on!
These look adorable – recipe taken from Glorious Treats – check them out for more awesome recipes..
Candy Corn Krispie Treats
Traditional rice krispies treats get a festive update for Halloween.
Yield: 16 servings/wedges
For the yellow ring
4 1/2 cups rice krispies cereal
5 cups mini marshmallows
3 tablespoons butter
For the orange ring
2 3/4 cups rice krispies cereal
3 1/2 cups mini marshmallows
2 tablepsoons butter
For the white center
2 cups rice krispies cereal
2 1/2 cups mini marshamallows
2 tablepsoons butter
Yellow food coloring
Orange food coloring
Assemble your ingredients and gather 2 large bowls (one must be microwave safe), two rubber spatulas, two 8″ cake pans and non-stick cooking spray.
Also, have a stick of butter out, which you will need to use to grease your hands as you handle the krispie treat mixture.
Spray the cake pans with non-stick spray and set aside. Also, lightly spray two rubber spatulas with cooking spray.
For the yellow ring-
Add 5 cups mini marshmallows and 3 tablespoons butter to a large, microwave safe bowl.
Microwave the butter and marshallows about 3 minutes, or until warm and very puffy.
In another large bowl, measure 4 1/2 cups rice krispies cereal.
Carefully remove marshmallows from microwave and add yellow food coloring (I used 2 drops of yellow Americolor gel).
Stir the melted marshmallows, butter and coloring until smooth and fully combined. Immediately, pour the marshmallow mixture into the bowl with the cereal. Use an oiled spatula and stir quickly until fully incorporated.
Divide yellow rice krispie mixure between the two cake pans, and use your hands to create a “ring” around the inside edge of the cake pan (as shown below), about 1 1/2 inches wide. Rub a bit of butter on your hands as necessary to prevent the mixture from sticking to your hands. Work quickly, as the mixture is more difficult to mold as it cools.
Wash your bowls and spatulas and repeat the same process with the ingredients for the orange ring, and then the white center.
Once your three colors are pressed into the pans, allow to fully cool and set, at least 30 minutes. When you want to cut the triangles (candy corn shapes), flip over your cake pans onto a cutting surface, and tap pan on cutting board to remove krispie treat round. Cut the round large round in half, then quarters, then cut each quarter in half.
To add a cookie stick, or paper straw (as shown), first create a hole with a wooden skewer.
General recipe by Kelloggs. Candy corn idea and proportions by Glorious Treats.
Fall is my favourite time of the year. Leaves dropping, flowers sleeping, seasons changing, cozy sweater days, long skirts and pant days, warming up in front of the fireplace with hot tea days, treasure hunting days, watching movies in the early evening, walking through the crisp fall leaves and fall dinners of root vegetables and casseroles – just a few reasons why fall is my favourite season..
Well, it’s a marvelous night for a moondance
With the stars up above in your eyes
A fantabulous night to make romance
‘Neath the cover of October skies
And all the leaves on the trees are falling
To the sound of the breezes that blow
And I’m trying to please to the calling
Of your heartstrings that play soft and low…
Last night I enjoyed dinner out with a girlfriend – we went to this awesome Japanese restaurant, the food was like a work of art and the food took your taste buds into ecstasy , it was that good – I’ve never had anything like that in my life. Of course I didn’t have a camera so I can’t share the awesomeness of the food. No worries – I’m dragging my husband to that restaurant soon and I’ll be sure to write a post about it. Tonight’s dinner wasn’t a work of art, didn’t send the taste buds into ecstasy, but it was very good and a simple Friday night dinner. I decided to blend Friday’s Phlog with our Friday night dinner and include the recipe. This pasta was taken from Chef Michael Smith’s 110 simple speedy recipes, Fast Flavours. If you ever see this book, grab it – This Prince Edward Islander is a genius – he gets you in, out and to the table in under 20 minutes – with a decent dinner at that – Enjoy:
bacon fettuccine carbonara
1 pound of fettucine
8 slices of bacon cut into strips
3 or 4 cloves of garlic, minced
1 cup (250 ml) or so of finely grated parmigiano-reggiano cheese
1 cup (20 ml) or so of chopped fresh parsley
lots of ground pepper
Bring a large pot of salted water to a full boil and toss in the fetuccine.
Meanwhile, begin the sauce Place your favourite large saucepan over medium-hight heat. Toss in the bacon, then pour in just enough water to barely cover it. Bring to a simmer, stirring frequently with a wooden spoon. As the water simmers, the bacon will begin to cook. Then, as the water evaporates, the bacon will render, releasing its fat. Lastly, it will crisp as the fat left behind heats past the boiling point of water into the flavour zone. Be patient and keep stirring until every piece is evenly crisped, about 5 or 6 minutes.
Turn off the heat and toss int he garlic, stirring for a few minutes as it softens and aromatizes. Stir in a splash or two of the pasta water, enough to further cool down the pan. Crack the eggs into a small bowl and whisk with the parmesan. Whisk in the parsley and then every last piece of bacon, including its delicious fat and toasty drippings. Season with lots of freely ground pepper.
Drain the pasta in a strainer, returning 1/4 cup(60 ml) or so of the hot cooking water to the cooking pot. Let the pasta rest briefly in the strainer without rinsing it. Meanwhile, quickly whisk the egg mixture into the hot starchy water Stir in the steaming-hot pasta until evenly coated with sauce – serve and share with a wonderful glass of wine and a scrumptious loaf of french bread…
I should mention – the picture shown is with bow tie pasta – I didn’t have any fettuccine -bow tie pasta was a good replacement.
Ps – the wine is woo woo white wine from dirty laundry in Summerland, BC – We visited there while on vacation this past summer and brought home a few bottles.. Follow link below for a little wine tour: