Another make-up post, squeaking in just under the wire (1 more hour until the end of MoFo on the west coast!). This was supposed to be from last week, but life and party prep got all lifey and stressful and we just didn’t get it done. I thought it’d make a nice Halloween dessert, so I made it today!
I’ve talked about our Birthoween parties both here and on Instagram, and for this final MoFo Halloween prompt, I’m going to show you what I made for this year’s Birthoween party, which we threw this past Friday.
Monster snot! (Spooky queso with black beans, black olives, and home-canned rotel – and boo chips.)
We’ve got a lot going on lately! In fact, this week we happen to be preparing for a party we’re throwing this coming Friday night. Due to busy-ness, I decided to approach this prompt differently than I might otherwise have during a less busy week. Instead of making party food, I thought I’d showcase foods we’ve made for parties in the past.
Chicken enchilada dip and pizza dip – just two of the reasons Mike calls me the Dip Queen of the Vegan Scene (I’m not, but that sure is cute).
I know, there’s no post for day 21. There will be – I hope to make it up tomorrow. This weekend has had many things, most of them wonderful but one of them heartbreaking. I’ll tell you all more about them when I have more time tomorrow. For now, let’s talk about unconventional grains – well, one specifically.
If you were going to market a food you make, what would it be?
When I first read this prompt, I knew exactly what I was going to talk about: canned goods. Mike and I started canning farmer’s market produce a few years ago, and I’ve spent most of the past few summers preserving foods (this summer has been the exception). Here are just a few of the things we’ve canned: