October! You’re here! I love you! I love hot cider at the pumpkin patch. I love pumpkin cakes and cookies and soups and chilis (and beers). I love sunny but crisp days, and orange leaves, and red leaves, and scarves. Guys, I have a serious scarf problem (I have like… 35 scarves. Yikes!). I love cinnamon and nutmeg so, so much.
But what I really love…are scary movies and haunted houses! I know it’s only the first of the month, but… Halloween. Do you guys have your costumes or party food picked out yet? Please tell me your house is covered in fake blood and fake cobwebs.
I’m so excited! I have a major urge to watch Are You Afraid of the Dark right now. Did you watch that as a kid? We didn’t have cable tv, so I only watched 5 episodes that a friend recorded (on VHS) for us. Amanda and I watched those 5 episodes a hundred times. Here are my top 5 (and only 5) favorite episodes:
- The Tale of the Lonely Ghost: By far the best episode! An old haunted house, a creepy-ass child ghost, a bitchy but super popular teenage cousin. All keys to a good story.
- The Tale of the Twisted Claw: “It’s the clor of a vulchah!” Amanda and I know this one pretty much word for word.
- The Tale of the Prom Queen: Um, who doesn’t love a ghost prom queen from the 50s. I know I do!
- The Tale of the Pinball Wizard: The entire mall turns into a deadly pinball game. And there’s obviously a teenage love story in here. Enough said!
- The Tale of the Phantom Cab: Brothers get lost hiking and a creepy old dude in the woods who holds them captive… um. It’s more PG than it sounds.
I may have also spent an entire Saturday a year or two ago watching YouTube recordings of AYAOTD. Just sayin’.
Anyway, that was worthwhile! Also, to celebrate the amazingness of October I made pasta with pumpkin (fall, check), wild mushrooms (fall, check), and sage (yep, check, check, check!). It’s sort of loosely based on a Rachel Ray recipe, but don’t let that stop you from making it.
Adapted from this recipe
1 tablespoon butter
1 tablespoon olive oil
1 lb wild mushrooms, roughly chopped
2 cups chicken broth
1.5 cups pumpkin puree (not pumpkin pie mix)
3/4 cup milk
1 tablespoon flour
8-10 sage leaves, sliced thin
salt & pepper to taste
truffle oil (optional)