When I lived in Italy, although they know of Halloween and there are a few initiatives it’s not the same as being back home and celebrating it here. I missed celebrating ‘properly’ with Thomas and Megan but we did do some activites together so they would know what it was all about.
BUT NOW! Yoohoo, I’m making up for lost time! Last year I held a party for the twin club which was brilliant fun, the children loved it and the adults did too, the only trouble with big parties is afterwards; whether you like it or not there’s a lot of clearing up to do and this year, especially with all that’s been going on I chose not to hold one – sorry guys, maybe next year?
However I have got the girls some glittery bug hairbands as you can see, we have our witches hats from last year and a number of various wigs, masks and objects such as our sparkly cobweb that have been picked up over the years and kept in a bag for just this occasion.
I loved the fact they came home from nursery with their Incy Wincy Spider hats that sadly didn’t make today as they both got ripped during an argument, I have taped them together umpteen times until I’m finished with them. Out with the IWS hats and back to a reign of peace!
I however had a little fun myself whilst the girls were at preschool a week ago as you can see in the video I prepared for you, it involved a skeleton costume, YMCA – because I couldn’t find a track of Thriller in our massive collection and chocolate BLOOD BITES, there always has to be chocolate, you know that!
The more attentive observer will notice that our Treat Bowl has been diminished somewhat and is in desperate need of replenishment before Halloween arrives otherwise we’ll be tricked far too much. Ha ha wonder who that was?
I was chatting with Karen from If I Could Escape on Twitter the other day and she mentioned she was eating Pumpkin muffins, now they sound delicious don’t they? and then she said she ate her pumpkin seeds after toasting them (Wendy from MuTu System would be so proud of me if I inserted them into my diet this week!) and she made pumpkin soup with the flesh, great idea! So I shall be following this recipe she sent me from Allrecipes.com
Ingredients for 7 – 10 servings
- 6 cups chicken stock
- 1 1/2 teaspoons salt
- 4 cups pumpkin puree
- 1 teaspoon chopped fresh parsley
- 1 cup chopped onion
- 1/2 teaspoon chopped fresh thyme
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream
- 5 whole black peppercorns
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.