Friday, October 31, 2008

Halloween Present

...and Frugal Friday.
(Just wanted to mention that I re-discovered recently that Biblical Womanhood hosts a Frugal Friday Mr. Linky party every week. I had forgotten all about it, but I didn't copy, I promise! She requested no Halloween posts today, but maybe next week I'll start linking to it.)

This year's frugal costume line up:
1) a pony costume purchased at Goodwill for $9 (I figured this was a good buy based on the dress-up play similar costumes got a few years ago)

2) a chihuahua fashioned from a generic brown suit (also from GW, a couple bucks). It probably was the Lion King at one time. Handsome cut off most of the tail and used the fuzzy tip to create ears. Don't tell Skippy it kinda looks like a bunny; he's satisfied that it's a chihuahua. I got several assignments home from school in the last few weeks that went something like this:

What I Want to be for Halloween
I want to be a chihuahua.
They are my favorite animal.
If my mom can make the costume, I will be one.
I hope my mom can make a chihuahua.

Yeah, no pressure.

3) a basically free Lego brick made from a box from the basement and six Solo drinking cups already in the pantry (oh, the spray paint was about $1). We decided that his original idea of a Lego minifig was a little too involved.

The troop is already back, and stuffing their faces. I once heard of a mom who let her kids eat all they wanted Halloween night, and then got rid of the rest. I always thought it was a good idea, rather than having a constant candy-fest for the next several weeks, but I've never been brave enough to try it. However, some of the stash seems to mysteriously disappear....

Handsome carved the pumpkin last night, and I roasted the seeds. We love them roasted with olive oil and sea salt, but several years ago I found this recipe in Family Fun magazine, and these are very yummy too.

Pumpkin Pie Seeds
1 cup pumpkin seeds, rinsed and dried
1/2 tsp pumpkin pie spice
1/4 tsp salt
6 tsp sugar
1 Tbsp vegetable oil (if I had been thinking, I would've tried my coconut oil)

1. Spread the seeds on a large baking sheet and roast them at 250 degrees for 45 minutes, or until completely dry and lightly browned.

2. In large bowl, stir together the pumpkin pie spice, salt, and 2 tsp of the sugar; set aside.

3. Heat the oil in a large skillet over medium-high heat.

4. Add the seeds and remaining 4 tsp sugar to the skillet, stirring constantly with a wooden spoon until sugar melts, about 45 seconds.

5. Scrape seeds into pumpkin pie spice mixture and stir to coat.

6. Allow to cool and store in airtight container.

Frugal tip: if, like me, you don't have any pumpkin pie spice on the shelf, you can throw together this little concoction {2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves} to keep on hand as needed.

HaPpY HaLLoWeEn!

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