Hallows Eve

The bf, Serg and I are currently living it up

in South Jersey. We hosted a Halloween party

last night, which was a blast, and today will be

spent watching scary movies and eating the

left over party food. I can't imagine a better way

to spend a Sunday.

HAPPY HALLOWEEN!!

Latest Obsessions

*Dear Creatures
(I love the Anna Sweater Blouse)

*1010 Project
(lovely photos)

*DesignSponge's Living In: Beetlejuice
(classic)

*The bf's cauliflower gratin
(ridiculously delicious)

*Whipped Cream flavored vodka
(I know, it sounds crazy-but it is surprisingly
delicious mixed with cranberry juice or root beer)

*A Bit of Paris
(I think of it often)

*Our bed. The Sleep Machine.
(as the nights get cooler, nothing beats crawling
into the most comfortable bed ever.)

Halloween Nostalgia

When I was younger Halloween night went like this:

My family and a few of our cousins would visit
our grandparents neighborhood for some trick or
treating. Then we'd come back to our development
and collect even more candy. When the treating was
over we would all come back and have a huge pizza dinner.
(the pizza place we would order from doesn't exist
anymore but oh, what I wouldn't give for a slice
of Joe's pizza)

After dinner, we would sort through the candy,
make the necessary trades and settle down
in front of the tv for some Halloween shows.
Not the scary kind, the Disney kind.

These are some of my Halloween favs with
a G Rating.

The Dancing Skeletons


Halloween is Grinch Night

Watch (T.V.)Childhood Favorites - Dr. Seuss - Halloween is Grinch Night.avi in Family | View More Free Videos Online at Veoh.com


Mister Boogedy
(this is ridiculous, but this is what we loved)


The Halloween That Almost Wasn't
(we actually re-watched this last year
and it's just silly-but
we loved it when we were little)


and of course, It's the Great Pumpkin, Charlie Brown

Recipe of the Week

This is now one of my favorite dishes of
all time. I've been making it a lot
because it's fairly easy and completely
satisfying.

I'm generally not a big mushroom person but,
I've been trying to get into them for awhile
and this finally did it. The first few times I
made it I used Honey mushrooms and the most
recent time, I used Cremini. Both work well.

If you can't find spaghetti squash this also tastes
great over pasta. The bf and I recommend adding
some butternut squash if you take the pasta route.

Oh! and I've also switched the spinach to dinosaur kale,
it cooks just as quick and is packed with all kinds of good stuff.

















source



Spaghetti Squash with Turkey Meatballs

• 1 spaghetti squash (about 3 pounds), halved lengthwise
• Coarse salt and freshly ground pepper
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh oregano
• 1/2 ounce grated Parmesan cheese (3 tablespoons)
• 1 tablespoon dried breadcrumbs
• 8 ounces lean ground turkey
• 8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
• 1 cup homemade or store-bought low-sodium chicken stock
• 4 ounces baby spinach (about 5 cups), washed well

Directions

1. Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
2. Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
3. Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
4. Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
5. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

Halloween Flicks

If you really want to get into the Halloween
spirit, a scary movie will surely do the trick.
Last night the bf, a few friends, and I watched
Evil Dead. Just scary enough to make
me scream, but just campy enough to not
give me nightmares.Win.


Here are a few movies to get you in the
Halloween mood.

*The Exorcist
(still scares the crap out of me)

*Candyman


*The Shining



*The Evil Dead


*Uzumaki
(because who doesn't love Japanese horror)

*The Ring

*The Texas Chainsaw Massacre

Latest Obsessions

*Photo Gallery of Senior Dogs by Garry Gross
(I kinda want him to take some photos of Serg)

*The You Might Like Feature on Etsy
(sign in first and it's on the homepage)

*Lace Up Boots
(this is one trend that I'm into)

*Itsy Bitsy Doughnuts
(These just look so good!)

*Drugs Inc. on NatGeo
(so interesting, it's worth watching)

*Pretty In Pink
(it was on last night and I fell in love all over again)
(mostly with James Spader)

*Bobby BottleService Returns
(I would like for me to propose you this..)

Oh Yoko

I really love this interview with Yoko Ono.

Recipe of the Week

Another pumpkin recipe for you,
this time in the form of a cake.
What a cake it is too, I couldn't stop
eating the icing-so be warned.

**2 notes with the icing:
double the recipe for enough to cover the top,
and work fast because it sets quickly.

You can find the recipe here

Halloween Reads

Scary stories are awesome all year
round but especially in October.
Here are some books that will
give you goosebumps.

-Dracula by Bram Stoker
(a classic)

-Green Tea and Other Ghost Stories by
J. Sheridan LeFanu

-Stories for Late at Night by Alfred Hitchcock

-Ghost and Horror Stories of Ambrose Bierce
by Ambrose Bierce

-The Legend of Sleepy Hollow by Washington Irving

-Books of Blood (vol 1-3) by Clive Barker

-Bloodcurdling Tales of Horror and the Macabre
by H.P. Lovecraft

-Road Dahl's Book of Ghost Stories
(compiled by Dahl)

Latest Obsessions

*Top Chef: Just Desserts
(pastries +drama=entertainment)

*Cookieboy
(can't read it but, the pictures are worth it)

*Martha Stewart Living: November Edition
(seasonal recipes galore)

*New DesignSponge Berlin Guide
(I desperately want to visit again)

*Scary Stories
(what's your favorite?)

*Dinosaur Kale aka: tuscan kale
(better than regular old kale, and cooks faster.
add it to anything)

Come One, Come All

I'll be selling at markets on Saturday
and Sunday of this coming weekend!

On Saturday you can find me at
Crafts in Chelsea. I'll be sharing a tent
with my friend Felicity, who makes
lovely jewelry from vintage beads.
The event is being held on
21st St between 8th and 9th Ave,
and is from 9am-5pm.

Also, check out the Crafts in Chelsea
Giveaway on the NewNewBlog and win
items from some of the vendors!


















On Sunday I'll be back at the
Brooklyn Flea at the Bank!
We've moved down into the vault area,
so come down and say hello!
The Flea is located at One Hanson Pl
and runs from 10am-5pm

Recipe of the Week

Brussels Sprouts were never a favorite of mine,
I think that most people feel that way.
But I found this recipe in Bon Appetit
last year and they have been a
fall/winter staple ever since.



















source

Brussels Sprout Slaw with Maple Pecans

* Nonstick vegetable oil spray
* 1 cup large pecan halves
* 1/4 cup pure maple syrup
* 1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup whole grain Dijon mustard
* 2 tablespoons apple cider vinegar
* 2 tablespoons fresh lemon juice
* 1 tablespoon sugar
* 1/4 cup vegetable oil
* 1 1/2 pounds brussels sprouts, trimmed

Preparation

*
Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely.
*

*
Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
*
Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels.
*
Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl.
*
Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.



~The nice thing about this dish is that you can make it a day ahead,
just don't mix in the pecans until you are ready to serve it~

Halloween Inspiration

I'm thinking that Monday is a good day
for some inspiration. Especially in the form
of Halloween displays.













Amy Atlas
**check out the eye candy section of their site.
Their designs make me swoon


I love these little ghost pops!







































































Martha Stewart
**Martha loves Halloween, so her site is packed full
of good ideas and recipes.




















All You

Latest Obsessions

Duvet Covers
(We need a new one, and I'm loving Urban's selection)

KitKat Bars
(I'm sure this has been my obsession before. I'll always love KitKats)

2 Rabbits in 2 Cups
(Bunnies!!!!!)

The Zapp and Roger Pandora Station
(They played Computer Love and PYT- enough said.)


Xian Famous Food
(Cheap eats in NYC - I like the D3)

Through the Looking Glass.

If I told you that this sign led to some delicious food
would you believe me?














Flushing is kind of like Wonderland. If a ratty old
sign promising hand pulled noodles points to this entrance,
you don't think twice. You follow the arrows.
They will lead you into a basement area that has been
transformed into a mini food court. About 7 little
"restaurants" crowded into a fairly small space.
Each with their own specialties, all for amazing prices.


















We decided to try out "Zhou's Hand Pulled Noodles"
and they did not disappoint. For $5 we stuffed ourselves
with beef and noodle soup. The photo really doesn't
do it justice. This bowl is deep and very packed full
of noodles, bok choy, beef, and cilantro. We also added
some kind of pickled veggie and spicy chili sauce at the
suggestion of our table mates.
































I'd visit this place again and again. There was also a little
hot pot restaurant that I really want to try. Everything down
there looked so good. Sometimes you just can't judge
a place by its entrance..

Another new place for us was this little hole in the wall
that had 2 walk up windows, and by far the cheapest menu
I have ever seen! $1.00 scallion pancake, $1.25 for a heaping pile
of lo mein or rice noodles, $1.25 for 4 pork buns.
















I <3 Queens.

Recipe of the Week

This week is all about Pumpkin Bread.
















Pumpkin Bread

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup pumpkin purée**
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice


Preheat oven to 350 F.
Butter and flour a loaf pan, mine is 9x5x3".

Sift flour, sugar, salt, baking powder, and baking soda
into a medium sized bowl. whisk lightly to combine.

In a large bowl, whisk the puree, olive oil, water, eggs, and spices.

Add flour mixture into the large bowl and whisk til just combined,
do not overmix.

Pour batter into the loaf pan and bake for about 50-60 minutes,
a cake skewer poked in the very center of the loaf should come out clean

** I do recommend using fresh pumpkin.
(There is nothing wrong with canned pumpkin,
but why not use an ingredient when it's at its peak??)

It's very easy to roast and puree, and can be done
a day or 2 ahead. Set the oven to 350 F, cut the pumpkin
in half lengthwise, and scoop out the guts and seeds.

( bonus: roast up the seeds with some salt and cayenne pepper!!)

Place halves cut side down on a baking sheet and roast
for about 45 minutes. Let cool, then peel or cut off the skin,
slice in to smaller pieces and place in food processor.
Process til it has a smooth texture.
Store in the fridge, it should last about a week.