happiest of 'weens to you, fine friends! in the classic tradition of people with too much time on their hands, i have been cooking and sewing in preparation for the holiday.

spicy roasted pumpkin seeds

- ~2 c raw seeds (or whatever you can scoop from your jack o'lantern - mine was wee and fairly simple, but paul and jessie did fine work on theirs in berkeley)
- 4 tbsp melted butter
- 1/2 tsp tabasco
- 1 tsp cayenne
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp black pepper

toss seeds, butter and tabasco in sealed tupperware container; combine spices, add to seeds, and toss again. spread seeds in single layer on ungreased cookie sheet and bake for 35-45 minutes, stirring once, until crisp and golden brown. serve with big-ass glasses of ice water.

hummus for sarah and judd's swanky halloween eve party

(adapted from a mom-recipe)

- 2 cans (15 oz each?) chick peas, drained and rinsed
- 3-4 cloves garlic, minced (i used home-grown blue, which is a bit mild)
- juice of 1/2 lemon
- 1/3 c water
- 1/4 c olive oil
- 1 tsp tabasco
- 3 tbsp tahini
- 1/2 to 1 tbsp cumin
- 1/2 tsp paprika
- 1 tsp cayenne
- 1 tsp sea salt
- 1 tsp black pepper

throw chick peas, garlic, lemon juice, water, olive oil and tabasco in food processor; liquefy. add more water if mixture isn't smooth enough. stir in tahini and spices; add extra kick (NOT cumin) to taste. drizzle with olive oil and minced parsley. curse grocer for selling you way more parsley than you could ever use. serve with chips, raw veggies, hershey's miniatures - whatever blows your hair back.

No comments: