A Storm is Brewin'





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.

*Equipment required: 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.

*Tidbit: If you don’t have a food processor, you can soak the cashews overnight. Drain and then add to a blender. Blend until smooth. Proceed with the rest of the recipe by hand using a large bowl and whisk or spoon.

Process until smooth.

Add pumpkin



Pumpkin Pie Spice and Salt

Process until smooth and creamy.

Serve with gingersnaps.

Happy Hurricane Halloween!

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