October 28th!

Todays recipe is...

Gory Gorilla Tonsils

2 dozen Brussel sprouts
1/4 teaspoon salt
4 ounces American cheese -- grated
2 tablespoons milk
10 to 12 iceberg lettuce leaves

Wash the Brussels sprouts and remove any discolored leaves. Trim off the stem ends and cut an X into the bottom of each sprout to make sure your tonsils cook nice and tender. Place the sprouts in a pot containing about 2 inches of water and sprinkle with the salt. Cover the pot and cook over medium heat until boiling. After 8 to 10 minutes, carefully stab a few sprouts with a fork to see if they're tender. When you can easily pierce them through to their centers, remove the pot from the heat and carefully drain the sprouts in a colander.

Place the grated cheese in a small saucepan and add the milk. Simmer over low heat, stirring continuously with a wooden spoon until the cheese melts. Remove the saucepan from the heat as soon as the cheese melts. Arrange a bed of washed lettuce leaves on a platter. Place the gorilla tonsils - in pairs, of course - on the leaves. Drizzle the melted cheese (pus) over the tonsils. Serve

Green Mashed Potatoes

3/4 cup milk
4 thinly sliced scallions
4 cups thinly sliced kale
salt
white pepper
6 large Yukon gold potatoes, cooked, peeled, and mashed
3 tablespoons butter

In a large heavy saucepan bring the milk to a boil. Add the scallions, kale, salt and pepper and return to a boil. Reduce the heat and simmer until the kale is very tender and bright green, but not mushy. While the kale is cooking, whip the potatoes with the butter. Fold in the milk mixture and mix well to combine. Serve hot.

Moldy Biscuits

3 T. butter
2 scallions, thinly sliced
2 C. flour
3 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 C. butter
3/4 C. buttermilk
green food coloring
1 T. melted butter
1 T. buttermilk

Preheat the oven to 425°F.

Saute the scallions in 3 tablespoons butter until they are soft. Set the scallions aside and let cool.

Sift the flour, baking soda, and salt into a large mixing bowl. Cut the 1/2 cup butter into small pieces and cut it into the dry ingredients until the mixture resembles coarse crumbs.

In a small bowl mix together the 3/4 cup buttermilk and the green food coloring, until it is a very dark shade of green. Make a well in the center of the flour mixture, and add the scallions and the green buttermilk. Mix until a very sticky dough just holds together.

Turn out onto a floured surface and knead 20 times. Pat out until 1/2 inch thick. Cut with a 2 inch cutter. Place biscuits on a baking sheet about 3 inches apart. Mix the melted butter and buttermilk and brush on the biscuits.

Bake for 12-15 minutes until golden brown.

Halloween is so close and I'm excited, but kinda bummed that it will be over. Log loot for today is as follows a chocolate grave, some candies, some coloring sheets, and mummy bubble gum tape. Thanks guy!