Tips for a Rainy Halloween Night
Rain on Halloween? Thanks Hurricane Sandy! It may not be as bad as households running out of candy, but a downpour on October 31 can cause even the most eager trick-or-treater to shudder.
Here are some tips for making the most of a rainy Halloween.
Waterproof candy bags. Give trick or treaters strong durable water resistant candy bags. Don’t use paper bags. Stick to plastic bags or cloth bags made of recyclable materials.
Clear plastic rain ponchos (available at walmart stores) will allow kids to show off their costumes. However, if the rain is heavy, you will need to have a few good quality rain coats and umbrellas ready. For smaller, kids consider a character raincoat such as firefighter or lady bug. Keeps them dry while still in costume.
Pick up a few masks as a back up plan for yourself or your kids just in case the makeup smears.
Line up the boots. Make sure you have some good quality boots available in case it gets really wet. Wet socks and feet can cut trick-or-treat time short.
Prepare a few indoor Halloween activities like bobbing for apples, pin the tail on the donkey or just crank up some great Halloween grooves and dance the night away in a masquerade style party.
Clear the leaves away. Wet leaves make a slippery mess and create havoc for trick-or-treaters. Take a walk around your house early to make sure all hazards are removed.
Make sure all of your flashlights have batteries. Have a good flashlight for each person in your group. They aren’t going to be able to see slippery pavement or large puddles in the darkness.
Rain doesn’t have to be a foil for Halloween plans. In fact, overcast or drizzly days can enhance the haunted feel of the day even more.
Happy Halloween to all of my Friends and Followers.
MITK ~ Julie Findlay
Cooking with Pumpkin
Frozen pumpkin can be used in the same way as canned or freshly cooked — in pies, muffins, cakes, breads and even casseroles, where it does double duty as a flavouring agent and thickener.
One cup of fresh pumpkin yields about one cup of cooked mashed vegetable.
To Bake: Cut into chunks, remove seeds and fibre from central cavity. Place in baking dish with a little water, cover and bake at 325°F (160°C) until tender — about 50 minutes. Scoop pulp from rind, mash or purée. Use in baking or season to taste and serve as side dish.
To Boil/Steam: Cut into pieces, remove seeds and fibre. Cut into large cubes. Boil in lightly salted water or steam for 20 to 30 minutes or until tender. Remove, allow to cool slightly and scoop pulp from rind.
To Microwave: Cut in half, remove seeds and fibre from centre and peel. Cut flesh into 1 1/2 inch (4 cm) chunks. Place in 8-cup (2 L) casserole, cover and microwave at high, stirring several times, for 15 to 18 minutes or until tender.
To Purée: Mash cooked pulp in food processor or blender until smooth; or use a food mill, strainer or potato masher. Drain pulp in strainer for 15 minutes; discard liquid or reserve for use in soups and stews. Pack purée in airtight containers. Refrigerate for up to three days or freeze for up to six months.
To Roast Pumpkin Seeds: An average sized pumpkin contains about one cup of seeds. For best tasting seeds, try Bushkin or Trick or Treat varieties. Wash, removing any bits of clinging fibre. Spread seeds on clean baking sheet; let dry at room temperature overnight. Toss with 1 1/2 tsp (7 mL) vegetable oil. Bake at 250°F (120°C), stirring occasionally, for 1 1/2 hours or until golden brown and crunchy.
A few wonderful recipes from Foodland Ontario