Happy Halloween

Happy Halloween from Switzerland! While Halloween isn’t actually celebrated here, it’s not stopping me from trying to be a little spooky. That includes watching creepy shows, making some yummy treats and shelling out way too many francs on a pumpkin (Twenty. Twenty francs for a pumpkin.)

Now, I’m not a big fan of scary movies, but lately I’ve been watching Netflix’s answer to vampires and werewolves, Hemlock Grove. I find it beyond disturbing, yet can’t seem to stop. Has anyone else been watching this show, or is it just me? This is definitely stuff you can’t show on network television, holy crap. When it gets too scary I turn to my favourite Halloween movie, Hocus Pocus.


So, at least I was able to carve up my extremely expensive pumpkin, using some pretty dull knives. X was curious about what the hell I was doing, but seemed to think it was pretty cool. And the other benefit to pumpkins: toasted pumpkin seeds. I eat these like some kind of crack fiend, they are so delicious. And apparently not bad for you either.


The other treat I whipped up was some popcorn balls. I never made them before and it seemed like the perfect treat, full of everything I love. Popcorn, M & Ms, marshmallows and butter. Come on. So, they are pretty delicious, but kind of in a gross way, like I hate myself a little bit when eating them. Also, they are pretty ugly. I think Z is ignoring them entirely. Don’t worry, I will definitely get through all of them. But I’m not going to like myself afterwards. I found the recipe on Martha Stewart, but I’m pretty sure Martha has never made anything that looks like this:


The recipe is easy. I halved it due to my limited amount of popcorn, but here’s the original recipe. Also, what’s a quart of popcorn. I had trouble figuring out how much this was supposed to be.

Popcorn Balls


1/4 cup (1/2 stick) unsalted butter, plus more for buttering hands

1 package miniature marshmallows (10 ounces)

1/4 cup light brown sugar, firmly packed

3 quarts popped popcorn

1 cup dried cranberries, or English toffee bits, optional (I used M&Ms)

Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.

Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.


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