Due to Superstorm Sandy, Halloween was weird this year: no costumes were worn here at the home tome (we weren’t in the mood to don the nifty gnome suits we got last year), and, thanks to downed power lines, live wires, and no electricity in the ‘hood, there were no trick-or-treaters to be seen. Rob, who knows that getting trick-or-treaters on our front stoop once a year is one of the main reasons I wanted to buy a house, very kindly put a flashlight upright in a coffee mug by our otherwise darkened front door as if it were a beacon, trying to indicate that we were here and open for binnis. Alas, this well-meaning gesture did not lure in kiddies by the droves. Not even a one.
Even our Halloween-themed bookgroup meeting got postponed by a few weeks. We read the thriller Gone Girl by Gillian Flynn, and were going to bring food with a Halloween flair. Even though the spooky holiday had long past by the time we finally met, I decided to stick with my original plan: candy corn salad. I was curious to see if my concoction would indeed look like candy corn (and if it would be edible.)
Fear not: no candy corns in this salad. And it was hardly rocket science. I just defrosted some frozen corn (for the yellow), chopped some carrots very small (orange) and opened up a can of white kidney beans (white). Voila: it did look somewhat candy corn-ish:
Then, since it seemed this was going in a Mexican direction, I added some jack cheese, cilantro and scallions and whisked up a dressing with olive oil, chili powder, cumin, a bit of ketchup, salt and pepp:
I am happy to say it was indeed edible. Here is the teeny serving I left for Rob before heading out:
To transport it over to my friend Sylvie’s house, I covered it with my newfangled lily pad cover, given to us by my mother-in-law, Sandy, (who wasn’t exactly thrilled about the name of this recent storm…) These are made by Charles Viancin, Paris:
Have you seen these things? They are silicone and create a suction on the top of your bowl. It’s bizarre: you can even lift up the whole thing without the lid coming off – magic!
Speaking of magic, I must share something that has recently come to my attention. It is simultaneously the best and worst news that could have possibly hit my world (and waistline.) Though this might be old-ish news, I have just discovered that cookie geniuses at Tate’s Bake Shop over in Southampton, NY are making chocolate chip cookies WITHOUT the chocolate chips. The Chipless Wonder.
Not that I have anything against chocolate or chocolate chips, but if I’ve said it once, I’ve said it a thousand times, I like the cookie even more than the chips. (Rob claims I’ve never mentioned anything about this, ever, in his hearing, so maybe I’ve just thought it…) It has even crossed my mind to bake these myself but I’m glad that Tate’s beat me to it. If you’ve never had these cookies, keep your eye out for them – they are very light, crisp and buttery.
Anyway, it may seem a little strange to you cookie purists out there but they’re amazing. So. Candy Corn-less Candy Corn Salad, Chipless Chocolate Chip cookies, and Stylish Silicone Suction Cups. I’m feeling thankful for these things as Turkey Day approaches. But that’s not all: also grateful for my great friends and family and all my wonderful blogging buddies, near and far.