we didn't have a very large turnout of trick-or-treaters this year, so we have a LOT of leftover candy. a LOT! this bowl holds quite a bit...and i have two of them. 
the kids that did come by were mostly babies. when i say babies...i mean...quite a few that probably couldn't even crawl. the rest were barely walking toddlers. there was this one little tyke (don't think he could walk yet) that was propped next to the door...looking very cute. i put some animal crackers into his little bag and his father reached down to pick him up & carry him to the next house. as the father & son were heading down my walkway...i look up to see that the father's pants were saggin so low that his ENTIRE butt was exposed. i wonder if he understands the meaning history behind his costume. at about 8:15...i'd had enough of the babies...and was on my way to turn out the light...when the doorbell rang out once more. i opened the door...commenting as i did that they were my last trick-or-treaters of the night. two teenagers greeted me. one girl. one guy. he was on a cell phone. she...dutifully held her bag opened...and said 'thank-you' when i had given her a handful of candy. he...was busy on his cell phone. i...asked him how was he trick-or-treating on a cell phone. he...smiled...thought i was joking & continued to talk. i...started closing the door. he...quickly figured out that i wasn't joking. i...waited. he...put the phone aside & held open his bag. he...then saw the hubby in his mask & remarked at how cool he thought that was. i...gave him some candy (though not as much as i gave the girl)...and turned off the lights. next year...i think we'll go out.
so...not only do i love to watch cooking shows on television...but i also listen to them on the radio. this is a recipe i heard yesterday morning on the everyday foods show on the martha stewart channel on xmradio. i substituted vodka for gin, and will be serving it with oven roasted shrimp.
*according to wikipedia...if you substitute vodka...its referred to as a French 76.
***
i served it with this oven roasted shrimp & tossed salad.
*** Shanghai 75This is a take on the classic French 75 which is a great aperitif and food oriented cocktail. We have infused the gin with fresh Cilantro which adds an extra herbal component to the cocktail.Ingredients:1 1/2 ounces cilantro infused gin (see recipe below)1 ounce simple syrup1 ounce lime juice2 ounces Champagne/sparkling wineLime twistDirections:- Shake the infused gin, simple syrup and lime juice and strain into a champagne flute.
- Top with Champagne and garnish with a large lime twist.
Infused Gin:
- Use one bunch fresh cilantro per 1 liter bottle of gin.
- Pour contents of the gin into a vessel where the cilantro can be completely submerged.
- Add the juice of 1 lime and let infuse overnight.
roast chicken & sweet potatoes. salad dressed w/lime. fantastic combo. recipe...courtesy of nigella lawson***Ingredients * 2 poussins/Cornish hens * 2 tablespoons garlic or wok oil, divided * 1 sweet potato weighing approximately 1 pound * 1/4 teaspoon ground cumin * 1/4 teaspoon ground cinnamon * 1 to 2 bunches watercress * Maldon or kosher salt * Freshly ground black pepper * Good squirt lime juicePreheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!
when my daughter first became a vegetarian...and was preparing to come home for thanksgiving...i worried about what i would feed her. her response to me...'think side dishes'. but...it wasn't quite that simple.
being from the south...i'm used to seasoning vegetables. i have a special section of my freezer...reserved for just these seasonings. bacon. ham. smoked neck bones.
i mean...i put giblets and turkey stock in my dressing...and bacon in my baked beans. well...i used to. i mean...i still do. but now...i make two dishes. one for her...and one for everyone else.
the one for everyone else is about to go away. why??? you guessed it. everyone else eats the vegetarian food...and loves it.
because i love to try out new recipes...i 'create' something for her when she's home. she usually enjoy's my creations...but last year's dish...pumpkin soup...didn't go over that well.
this year...i'm into butternut squash. tonight...i roasted it with garlic and herbs...and i enjoyed it so much...that i will make it for her this thanksgiving.
now....i need to go write the recipe down...so i don't forget the seasonings i used. one thing i do know. none of them came from the freezer.
