Tuesday, October 30, 2012

The Pumpkin, Deconstructed...

Today we are all thinking about everyone in the East dealing with Sandy...

Hold on tight, Friends...  We are praying for you.


Okay, so I thought I knew everything 
there was to know about good old Jack O' Lantern...  

It seems I do not...  

Here is what I found...

  • Jack-o-lantern fungus: a large poisonous agaric with orange caps and narrow clustered stalks; the gills are luminescent

  • A jack-o'-lantern (sometimes also spelled Jack O'Lantern) is typically a carved pumpkin. It is associated chiefly with the holiday Halloween, and was named after the phenomenon of strange light flickering over peat bogs, 
  • called ignis fatuus or jack-o'-lantern. ...

  • Jack O'Lantern, in comics, may refer to: * Jack O'Lantern (DC Comics), from Ireland and fictional country Bialya * Jack O'Lantern (Marvel Comics), incarnations of a supervillain, from U.S. and England

  • Omphalotus olearius, commonly known as the Jack o'Lantern mushroom, is an orange- to yellow-gill mushroom that to an untrained eye appears similar to some chanterelles, and is most notable for its bioluminescent properties. Unlike the chanterelle, the Jack o'Lantern mushroom is poisonous. ...

  • This is the most significant / important Halloween symbol. This is a pumpkin which has been carved and cleaned. The most common way is to have a face on it, like in the picture. These days there are all kinds of different designs which people make.


A Jack O Lantern present in your dream indicates some form of protection that you have. If you are carving a Jack O’ Lantern, your dream signifies a fake tough exterior.

There now, don't you feel smarter already?

Here's a tasty recipe for what to do with those seeds.  
Note:  In the recipe it says 
to soak the seeds overnight in salty water.  
You can also just boil them for 10 minutes 
in salty water for the same, plump seeds...
Since the seed haul from every pumpkin is different, you might have to play with the ingredients a bit here – I scraped my seeds from 3 large pumpkins, being diligent with the first two and a bit lazy with the last. But play you should. I’ve added my favorite pumpkin pie ingredients (maple syrup, cinnamon, ginger, and cardamom), but a few pinches of clove, nutmeg, or allspice certainly wouldn’t hurt.
 TIME: 10 minutes prep (not including seed excavation)
MAKES: 3 1/2 cups roasted pumpkin seeds
3 1/2 cups raw fresh pumpkin seeds
1 tablespoon plus 1 teaspoon kosher salt, and more for sprinkling
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon packed brown sugar
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger














1/4 teaspoon ground cardamom
Place the seeds in a bowl with 1 tablespoon of the salt and add hot water to cover. Let sit for 4 hours (or overnight), until the seeds are puffy. Scoop the seeds off the top of the water, avoiding any leftover pumpkin bits, and transfer them to a large tea towel. Use another towel to pat them mostly dry – they’ll still be a bit slimy, but do what you can.
Preheat the oven to 400 degrees; line two baking sheets with parchment paper and set aside.

Transfer the seeds to a large mixing bowl, and stir in the olive oil and maple syrup. Blend the remaining ingredients, plus the remaining teaspoon salt, in a small bowl, and sprinkle the mixture over the seeds as you stir them. Stir until the sugar has dissolved, then spread the seeds on the baking sheets in a thin layer.


Bake for about 25 minutes, rotating sheets and stirring seeds once or twice, or until browned and crisp. Remove seeds from the oven, sprinkle immediately with additional salt, and let cool on baking sheets. Break seeds apart and enjoy, alone or on salads. Store cooled seeds in an airtight container.
 

Monday, October 29, 2012

Rock the Block...


Our street had its block party 
a little late this year... 


Upon the advice of a good friend,
 it was decided to theme it out for Halloween... 

 

So, with full neighborhood participation there were 

scavenger hunts, 

decorating activities, 


cake walks, 

 
bobbing for apples, 

kegs, 

 

music, 


chili,


glow sticks, 

 

 hot chocolate, 

 

face painting, 


pinatas 


and football...

Yes, it was cold, 
but kids in jumpies don't notice...  

They don't feel the chill 
as they dance to the Bieber 
while the sun sets...
  

Parents huddled under heat lamps, 
beverages in hand, 
watching kids boogie, 
and run and laugh...


Isn't that what a street party is all about? 

Next stop, Halloween...  

That is if we all don't get blown into the next county!  

Be safe out there...








Sunday, October 21, 2012

Spook the Halls with Bones and Monsters...










Ten days until Halloween and five days 
until the Halloween block party on our street...

It's either going to be tons of fun 
or a total bust...  

Block parties are so dependent upon 
everyone participating that even the blush of apathy 
spells death...  

Lists have been made, 
events have been delegated down to 
who's bringing chili and who is in charge of apple bobbing...  


Let's hope for enthusiasm and good weather!  

Today was beautiful in Chicago 
and we made the most of the sunshine 
and warm air by decorating the house to scare...  


As a friend and neighbor put it, 
she is more of the fuzzy, nice spider decorator, 
whereas T$ likes gore and shock value...  

What?  


You don't think the monster 
above our front door is not huggable?

I'm thinking he will have the preschool set 
skipping our house for the trick or treat portion of Halloween...

More Twix for T$... 

Well then, how about Jason, 
anxiously waiting at the window, 
ready to greet or EAT you?  

Nah, my kids won't have nightmares about it at all....  

ahem.... 


Well, we are ready on the outside...


Inside, I am planning my cakes
 for the Halloween cake walk and my costume...

I am planning a spooky get up this year...
More later...


Sunday dinner was delicious!  

Directly from this month's BonAppetit, Pork Loin Braised in Milk.  

We served it with roasted potatoes, asparagus and garlic toasts...

Pork Loin Braised in Milk, courtesy of BonAppetit Magazine

Ingredients

  • 1 2-pound boneless pork loin, preferably with a 1/4" layer of fat
  • 2 teaspoons kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 1/2 cups whole milk
  • 1 teaspoon freshly grated nutmeg

Preparation

  • Season pork with 2 tsp. salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.
  • Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.
  • Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.
  • Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.


Halloween got started a bit early this year,
 at the "Here Comes Honey Boo Boo" party 
we attended last night...  

Let's just say all party guests were in full trashy gear and the Cheetos tasted sooo good with my 40 oz Bud Light...  

Oh heck, I am only a little pregnant, anyways....  

Wink wink!  

My T$ and I won for best couple costumes... 


Gotta luuuuv a man in NASCAR regalia!

Saturday, October 20, 2012

Do the 'Due...




Fondue....

The word either inspires love or hate...

In the case of me and my kids, love...

As for T$....not so much...

For him and a bad fondue experience in his past life, 
the very word conjures bile...

So we decided to fondue it up on a night 
when we knew he would not be home...


I used this recipe to make the cheesy portion 
of the fondue extravaganza...


It's a cheddar based potion, which is not authentic 
and while I prefer the gruyere version
I knew it would not fly with the kids... 


It is pretty tasty and a great way 
to get them to eat veggies...  


I cut up carrots, celery, red pepper, 
steamed broccoli, apples, kielbasa sausage
 and bread cubes to dip into the cheesy lava...


For the chocolate fondue, I used this recipe.  



It was quick and so easy...  


We dipped mini muffins, apples, 
bananas and strawberries...  


As you can see, the kids did not like it one bit!


I was eligible for good mom brownie points, 
that was, until I picked the flick for "Movie Night". 

 I couldn't help it....  

I was feeling selfishly indulgent 
when I chose, "Tommy Boy"... 


There were a few bad words, 
but I have to say the movie is more wholesome 
than I remember and the kids LOVED it.  

So fun to hear lots of laughs 


and no bickering...  

In the words of "Tommy Callahan", 


"We're family, we're gonna be doing lots of dumb stuff together. Wait 'til Christmas!"