Are you ready for tomorrow is the question! I think that everyone has a COVID hangover at this point and really just wants one night of joy and the "OK" to be a kid for a few hours. There are so many creative ideas out there this year for social distancing and still keeping the fun in the holiday. I wanted to share a few with you. If you are decorating at the last minute this year you can still get it together!
Giving out candy for trick or treating - Yes or No? Worried about social distancing has made most people think they can't hand out candy this year. Not so! Head over to your nearest Halloween or big box store and pick up a skeleton (or DIY one yourself).
Then head over to the Home Depot and pick up some PVC pipe and some paint cloths to rip up and make this really fun candy shoot. If you are short on time you can order online and pick it up in their convenient pick-up spots!
Here is another great idea, from Martha Stewart for staying in for the evening and letting the kids and parents hold their own.
We have decided to hand out candy/toy bags this year and set them out individually on a table at the bottom of our stairs.
The kids can have their fun trick-or-treating and we will have our fun inside with these:
Ginger Apple Moscow Mule
A delicious autumn twist on the classic. Spicy and warming...perfect for cozy autumn nights plus upcoming holidays!
2 ounces vodka
juice from 1/2 of a lime
1/3 cup apple cider
1 tablespoon apple butter
1-2 teaspoons fresh grated ginger
pomegranate arils and cinnamon sticks, for serving
1. Fill a cocktail glass with ice. 2. Combine the vodka, lime juice, apple cider, apple butter, and ginger in a cocktail shaker. Fill with ice and shake until combined, about 1 minute. Strain into your prepared glass. Top with ginger beer and garnish with apple slices, pomegranate arils, and cinnamon sticks.
Caramelized Pasilla Brisket
2 ounces (about 5 to 6) dried pasilla chiles, stemmed and seeded
3 pounds beef brisket, trimmed
2 teaspoons kosher or coarse sea salt, divided
Freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 1/2 pounds tomatillos, husked, rinsed, quartered
1 large white onion, cut into chunks
10 garlic cloves, peeled
4 cups chicken broth
4 ounces (or 1/2 cup) grated piloncillo, or brown sugar
1 1/2 pounds baby potatoes, halved
1 1/2 pounds carrots, peeled and cut diagonally into 1-inch pieces
Greens of your choice, for salad
Freshly squeezed lime juice and olive oil, to dress the salad
Preheat the oven to 350°F.
Heat up a comal or skillet over medium heat, then toast the pasilla chiles for about 1 to 2 minutes, flipping with tongs as they toast. Remove from heat and place in a bowl.
Season the meat with 1 teaspoon salt and freshly ground black pepper to taste. Heat oil in a large casserole or roasting pan set over high heat. Brown the meat for about 2 to 3 minutes per side. Add the toasted pasilla chiles, tomatillos, onion, garlic, chicken broth, piloncillo, the remaining teaspoon salt, and freshly ground black pepper to taste. Make sure chiles are covered with the broth.
Cover and seal tight with a lid or aluminum foil. Place in the oven and braise for 3 to 3-and-a-half hours, or until meat is tender. Remove from the oven. Remove the meat and place it on a chopping board.
In a pot with salted boiling water, cook the potatoes and the carrots for 15 to 20 minutes, until tender. Drain and reserve.
Pour all the remaining contents of the roasting pan into the jar of a blender and puree until completely smooth. Pour the sauce back into the roasting pan.
Slice the meat against the grain into about 1/2 to 3/4-inch slices and return it to the roasting pan. Add the potatoes and carrots, cover everything with the sauce. Cover the dish and return to the oven for another 30 minutes. Remove the lid or aluminum foil, return to the oven and cook uncovered for another 30 minutes.
Toss the greens of your choice with lime juice and olive oil to taste. Serve the brisket with the side salad.
No matter what you decided to do this Halloween holiday, make sure to relax and have fun!
Thanks for taking the time to read my blog. I know your time is valuable! :)
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