Showing posts with label Halloween. Show all posts
Showing posts with label Halloween. Show all posts

Friday, October 4, 2019

Outrageous Pumpkin Carving Ideas (And Some Classics)


By Victoria M. Johnson

It's pumpkin carving season!  That means it's time to get out your serrated knife, scoop out mounds of seeds, and get busy designing and carving faces on your pumpkins.  Do you prefer whacked out faces or the classic jack-o-lantern face?  Either way, here are some ideas to get your creative pumpkin juices flowing.

But I NEVER Carved a Pumpkin Before!
Not to worry, you can find step-by-step instructions to carve your pumpkin on almost any food website.  Here is a sampling: BBC Good Food, Good Housekeeping, and Martha Stewart.


Photo by Rohan Reddy

Photo by David Menidrey

Photo by Paula Smith

Photo by Benedikt Geyer

Photo by Ian Dooley

I couldn't share enough pictures here so I included links below to more outrageously cool jack o lantern faces… just click on the name.

I adore this Whimsical Face

Here's a cute Zombie Pumpkin

Check out these eye-catching Eye Can See You Pumpkins

Here's an amazing Sweet Tooth Pumpkin

I hope you feel inspired to carve your own pumpkins this holiday season.  Are you already a pro?  What's your favorite design?  Please share in the comments below.  Happy Halloween! 

Victoria M. Johnson knew by the time she was ten that she wanted to be a writer.  She loves telling stories and she's happiest when creating new characters and new plots.  Avalon Books and Montlake Romance published Victoria's fiction debut, The Doctor’s Dilemma.  Her other fiction book is a collection of romance short stories titled, The Substitute Bride and a novella, Hot Hawaiian Christmas. She is also the writer and director of four short films and two micro documentaries.   Visit Victoria's website at http://VictoriaMJohnson.com for inspiration and tips and find her Amazon author page or connect with her on Pinterest and Twitter.



Saturday, October 29, 2016

Men who Cook

When a mom is raising sons, she has to decide what kind of men she wants to raise. For me, raising men who cook was a top priority. (It's no coincidence that the romantic heroes in my books are often found in the kitchen.)

My dad always cooked. Although Mom usually did most of the cooking, Dad worked beside her--cutting up a salad, prepping fresh fruit and vegetables, chopping onions for the dish she was cooking. If Mom was the chef, Dad was the prep cook. When Mom was needed elsewhere, he could take over and run the whole show--which he frequently did. My brothers learned both by example and by being taught, invited into the kitchen and told how to help.

The family that raised my husband did not take the same approach. Though he is usually willing--and decades of experience have taught him how to throw a few kinds of meals together if necessary--Hubby prefers to bake goodies, his one great cooking expertise.

When our genetic mix produced sons, I was determined they would learn to cook. It worked well for most of them. The one great exception is the boy who took "Foods" four years in high school, but never really learned to cook anything.

My eldest can cook all kinds of foods, but like many men, he specializes in barbeque. His BBQ wins awards and gets him invitations to cook for crowds at parties and fund raisers. He's also a superior breakfast cook.

Son #2 is a chef. "Cooking is creation," he likes to say, "but baking is chemistry." While he largely leaves the baking to others, he subscribes to foodie magazines, watches the Food Network on TV, and experiments constantly with recipes. At the end of a stressful day, he unwinds in the kitchen, leaving his wife free to take on other duties such as helping the kids with homework.

One of his more enjoyable work conferences featured an onstage cooking performance and a meal prepared by celebrity chef Guy Fieri. Anyone who knows my son will not be surprised to know that he skipped a chunk of the conference to introduce himself in the kitchen and ask, "Do you need any help?" He spent the rest of the day working side-by-side with the famous chef and even helping in his onstage show. Teaching this son to cook produced not only a fine household chef, but a bold and polished showman who loves the kitchen.

Like his showman brother, our youngest watches the Food Network, studies recipes, and experiments with variations. He's the one who created a "flying pig" for Thanksgiving last year. You've heard of the Turducken--the deboned chicken stuffed inside a deboned duck which is then stuffed into a deboned turkey and all of it stuffed with stuffing? The "flying pig" takes it one step farther with a layer of ham as well as some bacon in part of the stuffing. Talk about a gourmet treat! I felt rather smug when I saw what had come from teaching this son to cook. This son is coming this weekend to bake Halloween goodies with his wife and (adorable, of course!) children.

Son #4, the one who spent most of three years living in Korea, has learned to prepare Korean food together with a number of other meals and can easily take over the kitchen if his wife is busy elsewhere or he just feels like it. So can Son #5, although he is generally less interested and tends to leave the cooking--except for the outdoor BBQ--to his wife.

It's been an adventure to see how my efforts to raise men who cook have produced such varied results--everything from the son who can hold his own with the best to the one who thinks micro-waving a hot dog is the height of culinary effort. It should also be mentioned here that I have one daughter, who is an excellent cook.

One never knows how parental teaching will play out, but I was gifted with cooks. My daughters-in-law, son-in-law, and grandchildren are glad I made the effort.

Susan Aylworth is the author of 14 novels, all available as e-books. She loves her northern California home which she shares with her husband of 46 years and the two spoiled cats they serve. When she can't be with her seven children, seven great kids-in-law, and 25 grandbabies, she loves hanging with her fictional offspring, the children of her mind. She also loves hearing from readers. Visit her website at www.susanaylworth.com or find her @SusanAylworth, at .facebook.com/Susan.Aylworth.Author, or on Pinterest.

Saturday, October 8, 2016

Don’t Waste That Halloween Pumpkin

In the wake of rumors that canned pumpkin isn’t really pumpkin at all, but squash in thin disguise (see here for the story, but know that the story is  actually a bit more complicated), it’s time to talk about how to make real pumpkin foods.  I’m not taking sides in this dispute but I’ve long been a proponent of preparing your own pumpkin from the indisputably real thing for baking.

It’s really not hard, though it does take a bit more time and effort than using a can opener to access a bunch of the fake stuff. I normally buy several nice pumpkins in early to mid-October for decorations. I tend to leave them as is in my displays, but if you want to decorate, use paint or markers. Don’t carve them until the day before Halloween and they’ll keep in good shape unless you happen to live in places where nothing survives outside for very long.


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I carve mine on Halloween and put candles in them to create classic jack-o-lanterns. Once the festivities are over, though, I bring them inside and wash them off.  The next day, I cut them into quarters or eighths, depending on the size, and put the pieces on baking sheets lined with aluminum foil. I bake them at 450 F (a very hot oven), skin-side down, for an hour or until a fork slides easily into the flesh.
Let it cool, scrape off any of the stringy stuff from the top and peel the flesh away from the tough skin. I put the flesh in a blender and puree it until reasonably smooth, then measure it into one- or two-cup containers.

I use some of it to make several loaves of pumpkin bread and a batch or two of pumpkin muffins and freeze the rest.  Here’s my favorite pumpkin bread recipe:

Pumpkin Bread
3 cups self-rising flour (or 3 cup plain flour + 4-5 tsp. baking powder and 1 tsp. salt)
3 tsp cinnamon
Pinch of nutmeg
2 cups sugar
4 eggs, beaten
2 cups cooked, mashed pumpkin
1 cup melted butter

Sift dry ingredients into a large mixing bowl.
Form a well in the center and eggs, pumpkin, and butter.
Stir until moistened.
Pour into 2 well-greased loaf pans
Bake at 350 degrees, 45 – 50 minutes. 

Saturday, October 1, 2016

It's Pumpkin Season!

by Victoria M. Johnson

At last my favorite time of the year has arrived.  I always wait patiently though summer for fall to arrive.  Sure summer has its benefits, but I prefer walking on the beach, hiking on trails in nature, and entertaining family and friends in the fall. 

In California, summer weather is pretty much the same day in and day out.  I find it boring.  Here's what I most look forward to on those monotonously sunshiny summer days.

Fall is here.

1. Wearing sweaters, hats, scarves, and boots.

2. Rain.  Running in it, walking in it, and observing it through a window from inside.

3. Sitting by a cozy fire.  Appreciating it while reading, or sipping a glass of wine, or contemplating life.

4. Bringing out thick socks and tights.  It's time for crazy combinations to warm the legs while being fashionably unfashionable.

5. Stepping on dry leaves.  A walk on brisk autumn mornings become more pleasant when dry leaves of gold, orange, red and brown are scattered on the sidewalk just waiting to be crunched.

6. Enjoying the fun holidays.  Halloween, Day of the Dead, and Thanksgiving are special and amazing around the Johnson household.  Costumes, decorations, lots of food and lots of beverages... What's not to like about that?

pumpkin quiche by Victoria M. Johnson
Victoria's famous pumpkin quiche.

7. Pumpkins!  My list would not be complete without praising my all-time favorite vegetable, the pumpkin.  I love to bake with them and I love sampling new ways of eating them.  I'm known for my mini pumpkin pies, quiche, empanadas, and soup.  And who doesn't like pumpkin spiced coffee and tea; or pumpkin bagels, ice cream, seeds, and cheesecake?  But have you tried pumpkin pancakes, pumpkin spaghetti, or pumpkin wine? 

Victoria's tasty pumpkin soup. Yummy.

As you may have guessed, I love pumpkins and I love pumpkin season.  I think I need to grow my own.  In the meantime, fall means I'm out and about, dressed warmly if not crazily, in search of pumpkin festivals and pumpkin patches. 

Wishing you a pleasant fall.  May you encounter plenty of pumpkins!


Victoria M. Johnson knew by the time she was ten that she wanted to be a writer.  She loves telling stories and she's happiest when creating new characters and new plots.  Avalon Books and Montlake Romance published Victoria's fiction debut, The Doctor’s Dilemma, (A 2012 Bookseller’s Best double finalist).  Her other fiction book is a collection of romance short stories titled, The Substitute Bride and a novella, Hot Hawaiian Christmas. She is also the writer and director of four short films and two micro documentaries.   Visit Victoria's website at http://VictoriaMJohnson.com for inspiration and tips and find her Amazon author page or connect with her on Pinterest and Twitter.