Food Buzz


Because maybe you do care what I had for lunch...

Tuesday, October 31, 2006

Happy Halloween



This is for the grandparents.







And this was for dinner: chicken liver pate with sliced apples, arugula, and (though it's overkill) brie. Stew sounded good, but it was a beautifully warm day.



This, unfortunately, was also for dinner. Oh, the shameful practice of begging candy from your nieghbors. But what I love about the Park Slope Halloween parade is the way it gets all of us neighbors talking to each other.

10 comments:

shaunamama said...

By far the most sweet piece of candy I've ever seen. What a love.

liz said...

LOVE his costume! did you make it?! the eyes are perfect. makes me want m&ms

Janet M. Kincaid said...

I love it! Jasper's halloween costume wins first prize! Absolutely adorable!

Hevansrich said...

I love the way the m&m's facial expression changes in each photo! great trick...

Tania said...

He's just plain adorable!

Anonymous said...

He's adorable, Adriana.

Adriana Velez said...

Aw thanks, I live for compliments and am not beyond exploiting my own child to get them.

The costume was just a matter of cutting, gluing, and basting some felt. But the best part is it was Jasper's idea!

Actually, this was one of several ideas. When he finally hit on the easiest costume idea I ran with it, regardless of all the other subsequent ideas he came up with. Dragon? Eeek!

Swizzies said...

Ah, cute! Love the costume. :-)

Now, about your dinner. I have to have a word with you about arugula - because I LOATHE it. What's up with that? I love almost all green leafy things...yet the taste of arugula induces my gag reflex. Am I alone in this?

(Plus I hate brie too...I know, just stone me why don'tcha.) But I love the pate and the apples, so I got 50% credit, right? Right??

Swizzies said...

PS - Since it's getting to be that time of year, here's what I learned last year about making pumpkin pies outside the US (ie, where there is no canned pumpkin and no condensed milk).

So, I steamed the large pumpkin pieces (which I bought already cut up in chunks...I hate pumpkin guts), but I think roasting them might make for excellent flavor. The key is to drain fresh, cooked pumpkin for at least 5-6 hours before using it, so it approximates the consistency of canned pumpkin. Then I used double cream (heavy cream?) in equal amounts to condensed milk called for in 99% of the recipes I found.

In the end? YUM. And I normally hate pumpkin pies. I will definitely do them again this year.

Janet M. Kincaid said...

P.S. Swizzies recipe for pumpkin pie? Well, all I can say is YUM YUM. And, hello?!? Of course, anything made with heavy cream is going to be good. I wonder? Does Cook's Illustrated say anything about using cream instead of condensed milk? I'm sure there's some scientific reason why you normally use one rather than the other.