Happy Halloween 
Everyone. In my little town here at the Jersey Shore, Halloween is a very big deal. We’ve got one street in particular that becomes a mini-Mardi Gras every year on this day. The folks who own homes on that street go through unbelievable amounts of candy and there is no need to ring doorbells since most adults are on their porches entertaining guests.
Since Halloween is on a Saturday this year, the parties will all be starting early. I’ve got the pork in the Crockpot for pulled pork sandwiches already. I know we’ll be having my friend Jenny’s delicious chili and Jill’s Orzo and Spinach soup.
If you are still looking for some simple and spooky recipes, I’ve found a few that are creative, some are actually good for you and some are down right disgusting.
Do you have a favorite dish you make for Halloween? I’d love to hear about it. Please leave a 
comment and share.
The Eyeball Caprese above comes from Evil Mad Scientist Laboratories. The ingredients are easy to find. Just leave yourself enough time to make the eyeballs. They look a little tedious. Hop over to get the recipe, if you dare.
Now this is a cute idea from A Taste of Home. This is the “last minute Lucy’s” ace in the hole if you ask me. A couple of bags of carrots, cucumbers, broccoli, a few store bought dips and you’re good to go.
Another super easy appetizer idea are Hot Dog Mummies. They’re just your basic mini hot dogs with a crescent roll wrapping, but with a twist. You can find a good example on Diamonds For Dessert.
If you are looking for a main dish that will disgust your guests (at first) this is a fun and creative option from IMakeProjects.com. It’s called “Awful Edible Roasted Fleshworms.” All it is is pork loin wrapped in prosciutto.
Well, if you thought that was gross. Here is the Pièce de résistance: Kitty Litter Cake. I kid you not. Is that the most disgusting thing you’ve ever seen. It comes from a website called Gross Halloween Recipes, and they aren’t kidding about that. The cat poop is melted Tootsie Rolls. I might just h
ave to make this today. Gotta get to the store. Happy Halloween All.
Congratulations to Val Pearson who wrote: I would love to try Chocolate, coffee, mango and strawberry.
block from the theater. Jamian’s is the new name for the spot that used to be called Echo. The new owners have spruced up the place and added some cool new features, like the large glass garage style doors at the front of the restaurant which were wide open when we got there at 5 o’clock. When I say casual, I mean it. Seating consists of a bar and bar tables. Booths flank the wall opposite the bar and a few table at the front of the restaurant along the windows.
hot item as well as their wings. After hearing Junior describe how he cooks the wings on slow and low in the oven for hours before frying them, I am going to have to get back there to give them a try.
I just made this dip for a dinner party we’re going to and I had to write it down before it was forgotten. Back in 
I guess you’ve figured out that we wouldn’t be offering to give Blackwell’s Organic Gelato & Sorbetto away if we thought it was lousy, right? So, is a review even necessary? Oh, yes, I do believe it is.
Mary who said:
The event was held to kick off Shoprite’s participation as presenting sponsor in the NYC Wine & Food Festival starting today in Manhattan. Our lunch featured limited edition ShopRite specialty foods and the opportunity to meet ShopRite’s Executive Chef, Faith Alahverdian. We also got to learn a lot more about the origins of ShopRite’s line of gourmet culinary foods like their new line of canned San Marzano Italian Plum Tomatoes. Joe Gozzi, Director of Specialty Foods at Wakefern Food Corporation, the merchandising arm of Shoprite supermarkets is the guy who travels the world in search of food products for Shoprite’s specialty foods line. (I want his job in the worst way and told him so.) He was leaving for Europe right after the luncheon. Can you imagine? He showed me gorgeous photos of the farms in Italy where they hand pick the San Marzano tomatoes and explained the health benefits of the sparkling natural mineral water that they source from the summit of San Lorenzo Monte near Rimini, a former Roman colony known for its spring and therapeutic waters. Are you kidding me? They could pay me in olives and day old bread and I’d do that job.
Our final course was Easy Cherry Cranberry Cheesecake Tartlets made with Imported Shoprite Cherry Preserves. The chef explained that the cherries are grown in Canada on one farm and when the jars run out, you won’t see the Cherry preserves on the shelf until the next growing season. I learned that this is one of Shoprite’s goals, to single source foods to insure the quality and freshness.
I’m hoping this picture shows how truly cool this place is. Last night was my first visit to The Wine Loft at Pier Village. Peter and I attended a “Tweetup” with some of our fellow Twitter friends. I had heard of The Wine Loft, actually I follow them on Twitter (God I’m a geek), but I had no idea what to expect. What I found was a cozy hang out with 
heese platter which you can see here. Danish Blue, Irish Porter Cheddar, Aged Manchego, Parmagiana Reggiano, and French Goat cheese. ($16) The Irish Porter Cheddar (the brown speckled piece) is unbelievable.
Congratulations to 
Two weeks ago, I finally got the chance to make the trip up to Keyport to visit the little place known for it’s big flavors, 
Our first dish was the Voodoo Shrimp appetizer. People, Let me tell you, I had to refrain from licking the bowl. The shrimp is served over corn bread, scallions and tomatoes with a sauce that should be bottled and sold as a condiment. It would be fabulous on pretty much everything. You can order this dish as an entree also, which is just what I’m going to do next visit. I tried prying the recipe from the waitress who did confess to Worcestershire sauce and cream as the base. I am going to have to tinker with this.
selection of barbecue sauces for dipping. The mustard didn’t cut it for me, no pun intended.
Well, by the end of the meal we were stuffed but we just had to try this little beauty, the Fig Tart. I’m a huge fan of figs so this was heaven on a plate.
