BOO!

Sometimes a party sneaks up on us, sometimes we spend weeks planning. Tonight, it's a little bit of both.


First things first, it's Halloween Eve (is there such a thing?) and our dilemma is always - what to be? We considered Frida Kahlo and Miss Piggy before settling on the seemingly easy, inexpensive and not-that-exciting black cat. And then we went over to our dear friend Spuntina's house this week - she and L were doing crafts, we were doing a test run of our makeup. And it was a disaster. We hated everything about our costume. Plus, the girls made these totally amazing masks that really made us feel lame.


And then we decided to copy (ahem, get inspired) and make a mask of our own. Delicious black glitter, long black ribbon...we're cat-tastic!

We're having people over tonight for a funk-fest before going out. Or, maybe it'll be so much fun we'll just stay in. Of course, that means Halloween-decor, good food and drink. We scored a cheap table runner at Pier 1 and decided to make paper bag jack-o-lanterns. And we wanted to buy a bunch of black helium balloons with black ribbon and let them float up to cover the ceiling but we ran out of time. Next year.


A FALL MENU
Rosemary Almonds*
Butternut Squash & Gorgonzola Pizza (we blogged about this in April)
Steve's Mom's Brownies (recipe here)

*Rosemary Almonds (adapted from the Barefoot Contessa Paris)
This is seriously the best-ever cocktail party snack. It's made us the most popular girl on several occasions!


1 lb roasted, unsalted almonds
2 t minced fresh rosemary leaves (OK, we admit we pick this from the neighboring condo's landscaping)
1/2 t cayenne pepper
2 t light brown sugar
1 T kosher salt (we generally use less)
1 T unsalted butter, melted


Preheat oven to 350 degrees. Spread almonds on cookie sheet and toast in oven until warm (about 5 minutes). In large bowl combine rosemary, cayenne pepper, sugar and salt with melted butter. Toss toasted almonds in spiced butter until coated. Serve warm or later. Yum!