Wander Woman

Tag: Halloween

Happy All Hollow’s Eve

by on Oct.31, 2011, under Other Lovelies

Guess which character I'm dressing as for Halloween...

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Bacon Caramel Apples

by on Oct.27, 2011, under Food & Cocktails

Just a few more days till Halloween!

To stop myself from eating all of the trick-or-treat candy, I thought I’d try my hand at making an oh-so-pretty dessert I see everywhere: caramel apples.

I had never made caramel apples before, and after today’s apple-dunking-and-decorating sesh, I know why.

There were three of us – my galpal and manfriend – manning separate posts in the kitchen: One of us dipped the apple into melted caramel, while one stirred the caramel and helped slather it evenly on the fruit. The third person assisted the apple-and-stick holder in coating and sprinkling toppings.

Phew! It was intensive.

For toppings, we used bacon bits, crushed tortilla chips (we didn’t have saltine crackers), sea salt and Oreo crumbles.

My pal Mishel made this stunner. It's the best looking of the bunch.

Take caution – playing with caramel is tricky: You have to have just the right amount – and right consistency – otherwise it’ll blubber off the apple into a pile of slop.

Manfriend made this ugly duckling.

This baby definitely ain’t winning any beauty awards, but, dang, it’s gonna taste good.

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Trying Something New: Spicy Pumpkin Soup

by on Oct.20, 2011, under Food & Cocktails

Not sure what I was thinking when I made a pot of pumpkin soup this week.

I had read an article about a scrumptious curry pumpkin puree poured over roasted rapini. It sounded tasty, so I decided to make some, only I nixed the rapini and used a “Burpee’s golden zucchini” instead. (It’s a cross between a squash and zucchini, said the hippie seller at the farmer’s market.) And since I had my heart set on soup, not puree, I added water to turn the dish into a soup.

Half way through the cooking process, I decided I wanted my soup to be a lil’ sweet – a hybrid dessert soup – so I added a dash of nutmeg, a teaspoon of brown sugar and sauteed apples cubes. Then I thought, Hmm, I don’t want this to taste like pumpkin pie. I better add sauteed onion, curry powder and red pepper flakes to toughen it up.

The result was a sweet and spicy, super chunky pumpkin puree. (The golden zucchini served on the side isn’t pictured – oops!)

I hesitate to call the dish “soup” because it was thick and forbidding, like the oil oozing on Daniel Day Lewis in “There Will Be Blood.” Excellent movie.

Anyway, the soup was surprisingly decent. But like most pumpkin dishes, you can’t eat more than six bites without wanting to swear off orange gourds forever.

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Lusty October

by on Oct.14, 2011, under Quirky Places

This picture would really capture October's aura if it was taken at nightfall, oak trees lurked in the background (not a tropical palm), and candles flickered between the pumpkins. That'd be dreamy.

October is the most romantic month of the year.

The weather dips, food turns creamier and cozier, and the world gets colored in toasty hues.

And don’t forget about those chesty gourds. Ahh, yes…

Pumpkins are at the heart of October’s lusty, candlelit drama.

As the plump, pushy mascots of October, they rouse you to eat harvest foods and carve jack-o-lanterns. And they remind you that in a few short weeks, rugrats will be banging on your door, asking for free candy.

Which is fine, because lounging on the couch watching “Dracula” and occasionally getting up to chuck candy at tiny monsters and fairies sounds like a blast to me.

Here’s to a sultry October, filled with thick red wine, dark chocolate and spicy pumpkin anything…

That's more like it.

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