I just had the most terrifying thought.
What if Halloween is canceled this year because of the impending hurricane?
Where will the little munchkins procure their Snickers, Twix, Reese’s, and Rice Krispie Treats?
Oh, that’s right.
The school vending machine.
For a second there I thought the zombie apocalypse was about to become a reality.
I spent most of Saturday preparing for Halloween Sandy.
Meaning I spent approximately four seconds looking for a flashlight before getting sidetracked by this.
I also made sure that I had plenty of food.
Meaning I bought 10 cans of pumpkin.
And made a cauldron of pumpkin dip.
Pumpkin, cashews, and agave.
Vegetable, healthy fat + protein, and carbs.
Sounds like a balanced meal to me.
chainsaw, pig’s blood food processor
1 cup cashews*
1 (15 oz) can pumpkin
1/2 cup agave
1 tablespoon molasses
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Add the cashews to food processor.
Process until smooth.
Pumpkin Pie Spice and Salt
Process until smooth and creamy.
Serve with gingersnaps.