Mwahahahaha!!!

Woooooooooooooo!!!

Spooky makes.

Little jars of Ooky SPooky magic potion to turn your bath water into a witch's brew!

Mix rock salt, bicarbonate of soda, food colouring and aromatherapy oil with some glitter.

I've used Lavender and Geranium for the Bleughhh Blue and Lemon and Bergamot for the Gruesome Green..judging by the reaction of the recipients this morning they were more than impressed!

Ghostly lollies.

Just pop a tissue over a lollypop, secure with elastic band and draw a ghoulish expression...et voila!

Batty bats.

Cut a template bat shape and attach your bat to either cotton to hang and fly or secure to a clothes peg and peg them anywhere you fancy...I'm wearing one as a brooch!

Bubbles are Magic!

Something in the air today...Hallowe'en eerieness all around..there were loads of birds in the garden yesterday feeding off the Rowan tree berries so I put bird food out to encourage more and the magpies came and ate the meal worms and then today..nothing, not one single bird to be seen anywhere..all a bit eerie...so we've made a start to the Hallowe'en festivities here...broomsticks at the ready..wands all sparky...

Ok so the magic ain't real... ;-)

Happy Hallowe'en!

BOO!!!

got you!

(Happy Hallowe’en!)

:-)

Hallowe'en

Autumn Afternoon

 Something catches my eye

flashing between the skeleton trees

in the eldritch light.

A background hum

unsettles my being.

Breeze-blown strands

obscure my vision momentarily

and in the clearing I stand alone

Or am I?

A solitary ink-black crow

calls above cracking the air.

The echo returns eerily through

the gold-tinged remaining leaves;

still a visual treat.

My velvet collar turned up

fails to keep out the familiar shiver.

Something waiting to occur?

I am chilled to the bone.

Red devil horns flash in the

late sunlight, blonde curls dance

as she runs laughing away from me.

And I wonder did I see her or was

she just a trick of the Autumnal light?

Leek and pea risotto and Parmesan crisps.

I first made this after watching the delightful Nigel Slater cook it up on his programme, I've adapted it by adding peas and parsley. It's very simple but so delicious and satisfying.

Fry sliced leeks in some butter and olive oil,

add arborio rice and saute gently before adding some white wine,

stir continuously adding vegetable stock by degrees. Lastly add chopped parsley and frozen peas and season to taste, keep stirring until all liquid is absorbed.

Grate some Parmesan cheese into mounds on a greased baking sheet, then press down gently and bake for about 8 minutes until bubbling and golden, remove when cool and serve with the risotto.

These Parmesan crisps are so easy to make but look so impressive..they'd be a good aperitif nibble too.