Friday, October 31, 2014

Happy Halloween!

Ready to go trick-or-treating with us?!

Let's go! Our first stop, of course, is the spooky old Victorian mansion where the librarian used to live. She haunts the place now, but, fortunately, she has wi-fi, so we can access this link to get a free tale (or two) of horror!


The wind is picking up a little as we wander on down the street to Mr. Food's house. "Hi, Mr. Food! Trick-or-Treat!"

He drops something into our bag and says, "Oooh, it's so good!"

What did he give us? A Halloween cookbook!

"Thank you, Mr. Food!"

We stumble a bit on the cobblestones as we hurry along to the home of Miss Demeanor, the retired, spinster school teacher. She gives us a list of links to Halloween printables. Red, yellow, and rust-colored leaves blow across our path as we yell our thanks over our shoulders to Miss Demeanor and make our way to the next house. We knock on the door and Professor Picklesby answers.

"Trick or treat, Professor! Do you have anything for us?"

"Of course, I do!" The professor smooths his bushy white mustache. "I have information for you! If you'll walk two blocks down and then take a right, you'll be at the Krispy Kreme doughnut shop. Since you're wearing costumes, you'll get a free doughnut!"

"Wow, Professor! Thanks!"

"That's not all. The kids can get free pancakes from the iHop across the street from the Krispy Kreme. In fact, lots of restaurants are offering free kids' meals!"

"Thanks again!"

When we get to Lisa Hall's door, she surprises us with THIS!





Yikes!!! We run to the  next house, where we see lights flickering in the basement. We slow our steps. Could this house be haunted? Nah, it's just Norman working on the computer. 

Before we ring the doorbell, he opens the door--he saw us on the surveillance camera--and hands us a sheet with a link to game downloads

"Enjoy," he says, as he closes the door. We hear his footsteps receding. 

We see that it's getting late, so we sprint to get our free doughnut before the shop closes. And when we get home, I think we should check out one of my favorite "horror" movies, Tucker and Dale Versus Evil on Netflix!

Happy Halloween!!!!



Wednesday, October 29, 2014

Pretty and Not-so-Pretty Pumpkins

I made a pumpkin cake this weekend. Looks-wise, it was an epic fail. Taste-wise, it was a winner. On the other-hand, our real pumpkins look awesome! I have to confess; my husband is mostly responsible for the beautiful, real pumpkins. Maybe I should have him decorate my cakes!

Tuesday, October 28, 2014

Big Ugly Spud

I went to Magna cum Murder mystery festival in Indianapolis, Indiana this past weekend, and, as always, had a blast. Among other things, you get two lunches, a banquet, and a reception over the weekend.

BUT, you're on your own on Friday evening.

So my friend and I went to Dick's Bodacious Bar*B*Q. Yes, I fell off the turnip wagon. And it started out so well, too.

Have you ever heard of smoked potatoes? We never had, so we ordered them. Then we decided to go "Hoss" on 'em. Here's how that goes: They cook the potato in a smoker, then finish 'em up in the oven. Split 'em open and smother 'em in shredded cheese, ranch beans, sour cream and your choice of meat. T got brisket and I got pulled pork.

Highly recommended.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, October 24, 2014

Trisha Yearwood's Crock Pot Chocolate Candy


 Crock Pot Chocolate Candy

2 lbs (36 oz) salted dry-roasted peanuts

4 oz (4 squares) German's sweet chocolate

1 12-oz package semisweet chocolate chips (about 2 cups)

2½ lbs white almond bark


1. Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

2. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

Tuesday, October 21, 2014

Tail End of Summer #food

There's only one more week of the farmers' market in our town, and I'll be away, so last Saturday was my final foray. Pickings were mighty slim, but we had a nice doin's out of it anyway.
Green beans and red potatoes, boiled and buttered, and okra tossed in olive oil and seasoned salt and roasted until crispy.

OH, yeah!

Farewell, fresh food, farewell! I'll meet you again, my summer love, in May, same time, same place.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Wednesday, October 15, 2014

An International Event

Once a month, ladies meet at our church for an evening of fellowship, worship, support, and food. Last night our theme was " It's a Small World". There was food representing Mexico, Italy and America. Everyone signed up for food by country; so we had an equal representation of the various foods. Some of my favorites were: empanadas, bruschetta, and guacamole. Wouldn't this be a fun theme for a potluck, tailgate or children's party? What is your favorite international cuisine?

Tuesday, October 14, 2014

Stuffed With Chestnuts

Not a duck. Not a pig. US! Our #2 Daughter has chestnut trees, and she collected a bunch of the nuts and brought them to us.

We cut Xs in the shells and roasted them in the toaster oven at 450F for about 20 minutes.
YES, they were good!

We discovered, though, that not even we could gobble up a whole tray of them before they dried out.

So now we just do a few at a time by cutting the shells and putting them in the microwave for 30 seconds! In that last second, at least one of them will pop itself right out of its shell.

They're so good and sweet! If you've never had roast chestnuts (or boiled or microwaved), and you have the chance to have some, DO.

The only drawback is that insects lay eggs in the chestnut blossoms, so sometimes there's a worm inside a nut. It isn't much more appetizing cooked than it would be raw, so be sure to cut your chestnut open before you eat it, just to be sure. Unless, of course, you don't care. In that case, be my guest to just pop that baby in your mouth whole and damn the torpedoes.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, October 10, 2014

Calling All Bloggers!

Tea Time
Do you love writing AND books? Is so, please consider joining Fatal Foodies as a blogger. We have several openings. There is no pay, but you have an opportunity to promote yourself and your writing. Plus, our annual trick-or-treat giveaway is coming up! If interested, please contact Gayle at gayle@gayletrent.com for more information! Thanks!

Wednesday, October 8, 2014

Have the Tissues Ready!

I watched the book-turned-movie, THE FAULT IN OUR STARS, with my daughter this weekend. This is a very "tween" movie. It is a little more mature than what my ten-year-old has seen. I think she thought the focus on romance was gross, but she thought story was good. The story centers around two terminally ill teens. A big part of the story is that they become obsessed with a book. Their persistence in trying to meet the book's author takes them on a journey to beautiful Amsterdam. To me, this trip was the highlight of the film. Their blissful vacation ends on a very bittersweet note. THE FAULT IN OUR STARS is filled with both happiness and sadness. In the end, you will be crying!

Tuesday, October 7, 2014

Sweet Potato Chips #food #recipe

Lookee what we had the other night.

Oh, yes, Lord! Here's what you do:

Slice a sweet potato very thin. I used a Mandolin -- the food slicer, not the musical instrument. Well, obvs.

Oil a microwave-safe plate and arrange the slices on it in a single layer, not touching each other.

Microwave for a minute. Check them. Microwave for another minute. Check them. Repeat until they start to dry out. Then check them every 30 seconds. Toward the end, they go very quickly from almost-done to OH NOES THAY HAZ TEH SCORTCHES!

Cool them on a wire rack. Oh, so delicious, even if they get a wee bit scorchy.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, October 3, 2014

Maple & Brown Sugar Glazed Salmon

 
Maple & Brown Sugar Glazed Salmon
 
 
Ingredients
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 Tablespoon real maple syrup
1/2 Tablespoon Tamari sauce
 
 
Instructions
    FOR THE FISH:
  1. Preheat the broiler to 500
  2. Place the salmon in an oven proof dish (cast iron works best) and brush it with a little olive oil, salt, and pepper
  3. Broil it for 10-12 min or until the fish flakes easily with a fork
 
    FOR THE SAUCE:
  1. Melt the butter in a small saucepan over low heat
  2. Add the sugar, syrup and Tamari sauce
  3. Let cool
  4. Brush over the salmon
My son loves salmon. I tried to make it once, but it wasn't very good. I think I could make this one!

Wednesday, October 1, 2014

Eye Candy

I am a big fan of candy-as-seasonal-decor. For this time of year, I love to fill glass containers with candy corn and buttercream pumpkins. Actually, I do not like the taste of candy corn or buttercream pumpkins. They are pretty to look at, but too sweet for me. So, this year I might try the special seasonal varieties of M&m's. They have the same great fall color scheme, and I might like to eat them too!