Halloween Soup and the FRIED CHICKPEA RECIPE

The cold snap took me by surprise, I must confess. Cold means soup to me and I have a super-simple and tasty soup recipe to share with you along with a less simple but still crazy delicious optional garnish! soup One of my favorite ways to eat soup is with a book propped up along side of my bowl! Wednesday Witch was one of my treasured books from when I was little and this year I re-read it again just to remind myself how wonderful Ruth Chew’s writing truly is and why I still call all vacuums “James!”

wednesday witch

This year we have had to promise the smallest son that we will all be in costume on Saturday, October 31st. So naturally, we would LOVE see all our “customers” in “costumers”!


Everyone has been asking about Thanksgiving! The menu will be posted November 1st in order to let you make your plans or arrange for shipping!

This year’s Halloween menu features:

Pumpkin Whoopies

Dracula Cake-chocolate cake with chocolate chips filled with raspberry filling and frosted with shiny black frosting and topped with Dracula teeth

Pumpkin Ghost Cake-soft, spicy pumpkin cake filled with caramel and cream cheese frosting and frosted to look like a chubby, cheery spooky ghost

FrankenSweet-four layer vanilla cake filled and frosted with a lurid green vanilla frosting decorated to look like Frankenstein’s head!

Pumpkin Pie

Chocolate Peanut Butter Pie

Pumpkin Pound Cake

Pumpkin Chocolate Chip Pound Cake

Milky Way Pound Cake

Charlie Brown Cupcakes

Fang Cupcakes

High 5, Witches! Cupcakes

Coconut Ghost Cupcakes

and our now traditional Cozy Pumpkin Coffee


Tomato Soup with Fried Chickpeas

1 Tbsp Holy Smokes Smoked Olive Oil

1 28 oz can crushed tomatoes (I LOVE Sclafani)

3 cloves minced garlic (do not even think about using the crap in the jar.)

1/2 c. chicken stock (or veggie stock for our vegetarians hopefully it’s homemade but…)

1 tbsp butter

Pinch Sea salt

Heat oil in a medium saucepan, cook garlic till fragrant. carefully add tomatoes. Stir and allow to come to a simmer. Slowly pour in stock. Let cook gently for 10 minutes. Plop in butter and salt, stir and remove from heat. Delicious as a starter course, with a grilled cheese sandwich, with a slice of quiche OR garnished with FRIED CHICKPEAS!


2 Tbsp Holy Smokes Smoked Olive Oil

1 tbsp butter

1 15 oz can chickpeas, drained well. (I usually buy dried and soak them but I didn’t want too many snippity emails this time :))

2 tbsp chopped onion


Fresh basil (one or two leaves if desired)

In a large skillet heat olive oil and saute’ onions till translucent. Add chickpeas and butter. Do NOT stir like a maniac. You want to let these guys hang out on medium heat long enough for the butter to caramelize on some of them but NOT burn. This should take between 10 and 15 minutes. Once all the peas are a gorgeous golden brown color, toss in the chopped basil and a wee pinch of salt. Serve on top of the bowl of steaming tomato soup. Or use them in a wrap. Or put them on your salad. Or put them over rice with some raita….Also, IF you have any left once they have cooled, they make a much more flavorful hummus if mixed in with some additional plain beans. Layers of yum.



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