At this time of dark and night,
spirits often give a fright.
We call upon the ancient dead,
circling now around our head.
Bring the blessings from before,
while we stand with open door.
Ancient spirits hear us now,
peace and love do we avow.
By Sabrina Dearborn
Saturday, October 31, 2009
Countdown to Halloween - Halloween!
It's Halloween
It's Halloween
It's time for scares
It's time for screams
It's Halloween
It's Halloween
The ghosts will spook
The spooks will scare
Why, even Dracula will be there
It's time for games
It's time for fun
Not for just one
But for everyone
The jack-o-lanterns are all lit up
All the dummies are made and stuffed
By just looking you will see
It's this time of year again
It's Halloween
It's Halloween
All the kids are happy and gay
There doesn't seem to be a cloud in their way
But when it's over and they've had all their fun
They'll wish that Halloween had just begun
Oh, there are witches, goblins, Frankensteins and zombies
And there are tramps, Cinderallas, pirates, angels and gypsies
So let's have lots of fun and give many cheers
For Halloween comes but once a year
It's time for games
It's time for fun
Not for just one
But for everyone
It's Halloween
It's Halloween
It's Halloween
It's Halloween
It's Halloween!
"Happy Halloween Everyone!"
I'll be back to fill in the last couple of days of my countdown.
It's Halloween
It's time for scares
It's time for screams
It's Halloween
It's Halloween
The ghosts will spook
The spooks will scare
Why, even Dracula will be there
It's time for games
It's time for fun
Not for just one
But for everyone
The jack-o-lanterns are all lit up
All the dummies are made and stuffed
By just looking you will see
It's this time of year again
It's Halloween
It's Halloween
All the kids are happy and gay
There doesn't seem to be a cloud in their way
But when it's over and they've had all their fun
They'll wish that Halloween had just begun
Oh, there are witches, goblins, Frankensteins and zombies
And there are tramps, Cinderallas, pirates, angels and gypsies
So let's have lots of fun and give many cheers
For Halloween comes but once a year
It's time for games
It's time for fun
Not for just one
But for everyone
It's Halloween
It's Halloween
It's Halloween
It's Halloween
It's Halloween!
"Happy Halloween Everyone!"
I'll be back to fill in the last couple of days of my countdown.
Tuesday, October 27, 2009
Monday, October 26, 2009
Sunday, October 25, 2009
Countdown to Halloween - October 25th
A Soul cake is a small round cake which is traditionally made for All Souls' Day to celebrate the dead. Traditionally; people made these cakes on All Saints day and, in the evening, placed them on graves of dead relatives to ease their souls. They were also handed out to the poor and needy in exchange for prayers for recently dead relatives. In modern times, these cakes have become a part of the goodies prepared for Halloween.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon nutmeg, ground fresh if possible
1/2 teaspoon cinnamon, ground fresh if possible
1/2 teaspoon salt
Generous pinch of saffron
1/2 cup milk
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup sugar
2 egg yolks
1/2 cup currants
Ingredients for the Glaze:
1 egg yolk, beaten
Directions:
Preheat oven to 400 degrees.
Combine the flour, the nutmeg, cinnamon and salt in a small bowl. Mix well with a fork.
Crumble the saffron threads into a small saucepan and heat over low heat just until they become aromatic, taking care not to burn them. Add the milk and heat just until hot to the touch. The milk will have turned a bright yellow. Remove from heat.
Cream the butter and sugar together in a medium bowl with a wooden spoon (or use an electric mixer with the paddle attachment). Add the egg yolks and blend in thoroughly with the back of the spoon. Add the spiced flour and combine as thoroughly as possible; the mixture will be dry and crumbly.
One tablespoon at a time, begin adding in the warm saffron milk, blending vigorously with the spoon. When you have a soft dough, stop adding milk; you probably won't need the entire half-cup.
Turn the dough out onto a floured counter and knead gently, with floured hands, until the dough is uniform. Roll out gently to a thickness of 1/2 inch. Using a floured 2-inch round cookie or biscuit cutter, cut out as many rounds as you can and set on an ungreased baking sheet. You can gather and re-roll the scraps, gently. Makes around a dozen, 2 inch cakes
Decorate the soul cakes with currants and then brush liberally with the beaten egg yolk.
Bake for 15 minutes, until just golden and shiny. Serve warm. These get stale real fast, so don’t make more then you’ll eat in a day.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon nutmeg, ground fresh if possible
1/2 teaspoon cinnamon, ground fresh if possible
1/2 teaspoon salt
Generous pinch of saffron
1/2 cup milk
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup sugar
2 egg yolks
1/2 cup currants
Ingredients for the Glaze:
1 egg yolk, beaten
Directions:
Preheat oven to 400 degrees.
Combine the flour, the nutmeg, cinnamon and salt in a small bowl. Mix well with a fork.
Crumble the saffron threads into a small saucepan and heat over low heat just until they become aromatic, taking care not to burn them. Add the milk and heat just until hot to the touch. The milk will have turned a bright yellow. Remove from heat.
Cream the butter and sugar together in a medium bowl with a wooden spoon (or use an electric mixer with the paddle attachment). Add the egg yolks and blend in thoroughly with the back of the spoon. Add the spiced flour and combine as thoroughly as possible; the mixture will be dry and crumbly.
One tablespoon at a time, begin adding in the warm saffron milk, blending vigorously with the spoon. When you have a soft dough, stop adding milk; you probably won't need the entire half-cup.
Turn the dough out onto a floured counter and knead gently, with floured hands, until the dough is uniform. Roll out gently to a thickness of 1/2 inch. Using a floured 2-inch round cookie or biscuit cutter, cut out as many rounds as you can and set on an ungreased baking sheet. You can gather and re-roll the scraps, gently. Makes around a dozen, 2 inch cakes
Decorate the soul cakes with currants and then brush liberally with the beaten egg yolk.
Bake for 15 minutes, until just golden and shiny. Serve warm. These get stale real fast, so don’t make more then you’ll eat in a day.
Saturday, October 24, 2009
Friday, October 23, 2009
Thursday, October 22, 2009
Countdown to Halloween - October 22nd
Bisquick® Pumpkin Waffles
2 1/3 cups Original Bisquick® mix
1 1/2 cups milk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
2 eggs
1/4 cup chopped pecans (if desired)
Powdered sugar, (if desired)
Directions
Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.
Maple-Apple Syrup
1/2 cup maple-flavored syrup
1/4 cup frozen (thawed) apple juice concentrate
Directions
In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
Original Source
I am making these Saturday morning, so I'll let you know how delicious they are afterwards.
2 1/3 cups Original Bisquick® mix
1 1/2 cups milk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
2 eggs
1/4 cup chopped pecans (if desired)
Powdered sugar, (if desired)
Directions
Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.
Maple-Apple Syrup
1/2 cup maple-flavored syrup
1/4 cup frozen (thawed) apple juice concentrate
Directions
In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
Original Source
I am making these Saturday morning, so I'll let you know how delicious they are afterwards.
Vic Mizzy RIP
Vic Mizzy, whose theme songs for TV's Green Acres and The Addams Family made an incalculable contribution to 1960s popular culture, died Monday at 93.
In an earlier interview with the Archive of American Television, Mizzy said he wanted the timing in the Addams Family opening sequence to be perfect. So he insisted on using a tool called a click track.
"Well, the director — Sidney Lanfield — he didn't know from click track," Mizzy said. "He said, 'Look, Vic, you wrote it. Why don't you just do it?' Well, that's what I did. I directed the main title on camera."
For the Addams Family theme song, Mizzy recorded his own voice and overdubbed it three times. He played the harpsichord, too. He used to joke that he bought his mansion in Bel Air with a couple of snaps of his fingers. That's where he died of heart failure Saturday. Mizzy's funeral was on Tuesday in California.
Original article by by Neda Ulaby for NPR.
In an earlier interview with the Archive of American Television, Mizzy said he wanted the timing in the Addams Family opening sequence to be perfect. So he insisted on using a tool called a click track.
"Well, the director — Sidney Lanfield — he didn't know from click track," Mizzy said. "He said, 'Look, Vic, you wrote it. Why don't you just do it?' Well, that's what I did. I directed the main title on camera."
For the Addams Family theme song, Mizzy recorded his own voice and overdubbed it three times. He played the harpsichord, too. He used to joke that he bought his mansion in Bel Air with a couple of snaps of his fingers. That's where he died of heart failure Saturday. Mizzy's funeral was on Tuesday in California.
Original article by by Neda Ulaby for NPR.
Wednesday, October 21, 2009
Mickey's Not So Scary Halloween Party 2009
BTW, we ended up with a combined total of 5 and a half pounds of candy, I had hoped for more! ;)
Countdown to Halloween - October 21st
Pumpkin Pancakes
Ingredients:
1 cup All Purpose Flour
1/2 cup Pumpkin puree fresh cooked or canned
1 Tbs. Sugar
1 cup 2% Milk
2 Eggs, separated
2 Tsp. Baking Soda
1/4 Tsp.Salt
1/2 Tsp.Ground Cinnamon
1/2 Tsp.Ground Cloves
1/2 Tsp.Ground Nutmeg
2 Tbs. Vegetable Oil
Directions:
Combine dry ingredients and spices in a bowl.
In a second bowl, whisk together, pumpkin puree, egg yolks, milk, and vegetable oil.
Stir wet ingredient into dry ingredients.
Use a mixer to beat egg whites until peaks form. Then, fold them into the batter.
Pour 1/4 cup of batter onto a greased griddle and cook until golden brown.
Serve with syrup.
Makes: 12-16 pancakes
Ingredients:
1 cup All Purpose Flour
1/2 cup Pumpkin puree fresh cooked or canned
1 Tbs. Sugar
1 cup 2% Milk
2 Eggs, separated
2 Tsp. Baking Soda
1/4 Tsp.Salt
1/2 Tsp.Ground Cinnamon
1/2 Tsp.Ground Cloves
1/2 Tsp.Ground Nutmeg
2 Tbs. Vegetable Oil
Directions:
Combine dry ingredients and spices in a bowl.
In a second bowl, whisk together, pumpkin puree, egg yolks, milk, and vegetable oil.
Stir wet ingredient into dry ingredients.
Use a mixer to beat egg whites until peaks form. Then, fold them into the batter.
Pour 1/4 cup of batter onto a greased griddle and cook until golden brown.
Serve with syrup.
Makes: 12-16 pancakes
Tuesday, October 20, 2009
Countdown to Halloween - October 20th
Trick or Treaters!
Won't be around today, going Trick r' Treating at Mickey's Not So Scary Halloween Party tonight after work! I'll have pictures tomorrow of us all dressed up, and some photos of our haul!
Won't be around today, going Trick r' Treating at Mickey's Not So Scary Halloween Party tonight after work! I'll have pictures tomorrow of us all dressed up, and some photos of our haul!
Monday, October 19, 2009
Countdown to Halloween - October 19th
Pin Ups for your workshop walls
Sorry ladies, this post is for the boys (and some of the ladies).
Warning: just a skosh of nudity below, scroll down at your own risk.
Enjoy
Sorry ladies, this post is for the boys (and some of the ladies).
Warning: just a skosh of nudity below, scroll down at your own risk.
Enjoy
Sunday, October 18, 2009
Countdown to Halloween - October 18th
ROASTED PUMPKIN SEEDS
Preheat oven to 250°F.
After removing as much pulp as possible from the pumpkin seeds, place the seeds in a colander in the sink and run cold water over them as you work to remove any remaining pulp. When the seeds are clean, drain them and place between two paper towels to dry.
In a large skillet, sauté 2 cups pumpkin seeds, 2 tablespoons butter or 1 1/2 tablespoons peanut or safflower oil and 1 teaspoon salt. (For an interesting flavor variation, try Morton's Hot Salt or use Seasoned Salt.)
Stir 3 minutes until seeds are well coated with butter.
Spread evenly on a cookie sheet and bake for 30 minutes.
Take a few out to try at this point (watch out-they will be hot so let them cool a bit first!)
Some seeds are larger than others and will take longer to bake.
If necessary, continue to bake 15 minutes longer or until lightly browned.
Place on a paper towel to cool.
Preheat oven to 250°F.After removing as much pulp as possible from the pumpkin seeds, place the seeds in a colander in the sink and run cold water over them as you work to remove any remaining pulp. When the seeds are clean, drain them and place between two paper towels to dry.
In a large skillet, sauté 2 cups pumpkin seeds, 2 tablespoons butter or 1 1/2 tablespoons peanut or safflower oil and 1 teaspoon salt. (For an interesting flavor variation, try Morton's Hot Salt or use Seasoned Salt.)
Stir 3 minutes until seeds are well coated with butter.Spread evenly on a cookie sheet and bake for 30 minutes.
Take a few out to try at this point (watch out-they will be hot so let them cool a bit first!)
Some seeds are larger than others and will take longer to bake.
If necessary, continue to bake 15 minutes longer or until lightly browned.
Place on a paper towel to cool.
Saturday, October 17, 2009
So You Wanna Winna?
If you love all things witchy, If you love to win wonderful gifts, and if you love delicious sweets you should definitely head over to Mrs. B's Confessions of a Pagan Soccer Mom and check out todays giveaways.
So You Wanna Winna?
So You Wanna Winna?
Friday, October 16, 2009
The Zombie
Zombie
Ingredients
1/2 ounce white rum
1 1/2 ounces golden rum
1 ounce dark rum
1/2 ounce 151-proof rum
1 ounce lime juice
1 teaspoon pineapple juice
1 teaspoon papaya juice
1 teaspoon superfine sugar
Glass Type: Collins glass
Instructions
Stir together all these ingredients (the juice in the recipe is what mixologist David Embury calls the "mystery ingredient"; it can be pineapple juice, passion fruit nectar, coconut milk, apricot, or cherry brandy -- just about anything this side of Romilar) except the 151 and pour into a 14-ounce glass three-fourths full of cracked ice. Float the 151 as a lid (by pouring it into a spoon and gently dipping it under the surface of the drink). Then, if the spirit moves you, take a match to this mixture; it will burn. Garnish with mint (either straight or dipped in lime juice and then superfine sugar) and/or fruit. (A particularly fetching touch: On a toothpick, impale a lemon slice or pineapple cube between two maraschino cherries and lay this fruit kabob atop of the drink). Supply a straw and, after two, a hammock. After three: a stretcher.
Original Article and Recipe
Zombie #2
Ingredients
2 oz Light Rum
2 oz Gold Rum
2 oz Dark Rum
1/2 oz 151 Proof Rum
1 oz Apricot Brandy
2 oz Pineapple Juice
1 oz Orange Juice
1 tsp Fine Sugar
1 oz Lime Juice
Dash of Grenadine
Glass Type: Collins glass
Instructions
Blend all ingredients except 151 Proof Rum with ice and pour into a collins glass. Float the 151 Proof Rum on top, decorate and serve.
Original Article and Recipe
Ingredients1/2 ounce white rum
1 1/2 ounces golden rum
1 ounce dark rum
1/2 ounce 151-proof rum
1 ounce lime juice
1 teaspoon pineapple juice
1 teaspoon papaya juice
1 teaspoon superfine sugar
Glass Type: Collins glass
Instructions
Stir together all these ingredients (the juice in the recipe is what mixologist David Embury calls the "mystery ingredient"; it can be pineapple juice, passion fruit nectar, coconut milk, apricot, or cherry brandy -- just about anything this side of Romilar) except the 151 and pour into a 14-ounce glass three-fourths full of cracked ice. Float the 151 as a lid (by pouring it into a spoon and gently dipping it under the surface of the drink). Then, if the spirit moves you, take a match to this mixture; it will burn. Garnish with mint (either straight or dipped in lime juice and then superfine sugar) and/or fruit. (A particularly fetching touch: On a toothpick, impale a lemon slice or pineapple cube between two maraschino cherries and lay this fruit kabob atop of the drink). Supply a straw and, after two, a hammock. After three: a stretcher.
Original Article and Recipe
Zombie #2
Ingredients2 oz Light Rum
2 oz Gold Rum
2 oz Dark Rum
1/2 oz 151 Proof Rum
1 oz Apricot Brandy
2 oz Pineapple Juice
1 oz Orange Juice
1 tsp Fine Sugar
1 oz Lime Juice
Dash of Grenadine
Glass Type: Collins glass
Instructions
Blend all ingredients except 151 Proof Rum with ice and pour into a collins glass. Float the 151 Proof Rum on top, decorate and serve.
Original Article and Recipe
Zombie Wallpapers
I didn't make these, I just had them on my hard drive from when I used them as my desktop wallpapers.
Enjoy
Thursday, October 15, 2009
Countdown to Halloween - October 15th
Lots of skeletons and a creepy little story, verging on a Dr. Frankenstein type tale.
Wednesday, October 14, 2009
Countdown to Halloween - October 14th
Scooby Doo - The Headless Horseman Of Halloween
This episode is fun, but you just can't beat the first season of Scooby Doo. At least this one doesn't have Scrappy Doo in it.
This episode is fun, but you just can't beat the first season of Scooby Doo. At least this one doesn't have Scrappy Doo in it.
Scooby Snack Cocktail Recipe
1/2 oz Malibu® coconut rum
1/2 oz Baileys®
1/2 oz Midori® melon liqueur
1/2 oz pineapple juice
1 1/2 oz whipped cream
Pour rum, Irish creme, melon liqueur and pineapple juice into a stainless steel shaker over ice. Shake vigorously until well mixed and sufficiently chilled. Strain into a rocks glass over ice, or as a shot. Top with whipped cream.
Tuesday, October 13, 2009
Countdown to Halloween - October 13th
Zombie Pumpkins!
A New Breed of Pumpkin Carving Patterns!
Ballad Of The Zombie Pumpkins!
Now this is a warning,you must listen close.
It might sound quite scary,
and certainly gross.
But this is a story,
that has to be told.
Of mistakes that were made,
on Halloweens old.
When choosing a pumpkin,
to carve and to gut,
there were some that you thought,
did not make the cut.
The moldy and bumpy,
you left them to rot.
You thought they were done for,
but dead they were not.
Through nature or magic,
they refused to sit still.
As they opened their eyes,
with a goal to fulfill.
At first they came forceful.
A mighty attack.
It was carve or be carved,
your brains for a snack.
The very next year,
revenge they did seek.
If you put up a fight,
your outlook was bleak.
Soon others fell victim,
to a very deep curse.
Compelled to carve pumpkins,
or end up in a hearse.
They demanded a mate,
and were given a bride.
From a ladylike monster,
there's no place to hide.
Sprouting up from the ground,
came a new mouth to feed.
They come in all sizes,
and this one's a bad seed!
Their flesh is all mushy,
you'll scream at the sight.
But their smell is much worse,
as it drifts through the night.
You might think you're safe,
with the breaking of dawn.
But on the horizon,
they'll continue to spawn.
Each year you can hear them,
as they rise from the patch.
You better start running,
or it's you that they'll catch.
They're growing in numbers,
rolling out of their graves.
To be part of tradition,
is all that they crave.
There's one way to please them,
and save your own life.
Just give them their wishes,
and pick up that knife.
So please do some carving,
or you'll pay for your sins.
And suffer the wrath,
of the Zombie Pumpkins!
Go check out the(currently 207)amazing patterns and more at Zombie Pumpkins! Ryan Wickstrand the creative force behind Zombie Pumpkins has steadily been putting out a new carving pattern about every two days so far for this season. Zombie Pumpkins! has everything from Ash to Tallahassee, Freddy Kruger to Elmo, Edward Cullen to the Johnny Depp Mad Hatter!
You have to see it to believe it!
All content - images and text are the property of Zombie Pumpkins!
Subscribe to:
Posts (Atom)
