This is it. The week leading up to Halloween will be a frightening one indeed with a thirteen year old Halloween birthday party and flying out for the NYC Marathon the next day. Thrown into the mix on Halloween are two simultaneous Halloween costume parades at two different schools.
*Cue dramatic Halloween music.*
I really need to work on my cloning spell. I wonder if there is a recipe for that on Pinterest?
With less than a week until NYC Marathon, I am still focusing on getting plenty of rest, eating eating carbs, protein and staying hydrated. And like a good little healthy mummy, I haven’t even bought my Halloween candy yet. I knew if it was in the house, I would eat it. While that might make me health conscience, it is poor planning for Halloween. Hopefully, I can find some good candy left in the stores so my house doesn’t get egged or toilet papered (TP’ed). Fingers crossed, I’ll find a good deal on it too.
Speaking of lurking for good deals, #SundaySupper has teamed up with Gallo Family Vineyards to share Frightfully Fun Entertaining recipes in time for Halloween. As part of my contribution to the bewitching list of recipes, I will be sharing a Red Moscato Spider Sangria. So swing by tomorrow, if you dare!
On the subject of “frightfully fun entertaining”, my social media savvy soon-to-be-teen created a hashtag for her party: #HappyHallowteen. (The resemblance to her social media mummy is spooky.) Our clever Hallowteener also requested a Halloween photo prop spot and a kegged pumpkin full of root beer.
Have you seen this? Allan kegged a pumpkin for our adult Halloween party last year and it was a hit.
As for the rest of the week, here’s our spooktacular dinner menu scroll.
Sunday – Brunch at my Sister’s (We’re bringing pumpkin scones.)
Tuesday – Chicken Sausage and Bean Stew and a Mixed Greens Salad