I must confess that I love decorating for just about every holiday.  Halloween is a personal favorite.  My bias is against overloading on tacky, mass produced decorations.  I like things that homemade, unique, and bit quirky.  I have a dress-form who changes clothes for each holiday. I change throw pillows and sofa blankets to coordinate with the seasons. I also have a wonderful old slate blackboard that I draw on to give the kitchen a bit of holiday pizzazz.  For this Halloween I went with a sexy little witch.  She may be my alter-ego; I don’t know for sure. I do know that I like having a little va-va-voom in my favorite room.  Happy Halloween. I wish you all a bewitching time.

I baked up some caramelized onion and goat cheese tarts for a little soiree we are attending later today.  Alas, after I finished stuffing the tart shells I still had leftover goat cheese custard and leftover onion/mushroom mixture. These remnants looked far too tantalizing to dispose of and breakfast had yet to be tackled. My path was clear, we would use the goat cheese custard and the onion/mushroom mixture for breakfast.

I pondered a simple omelet. I pondered quiche. Then inspiration struck, I would use up some old bread and make a savory bread pudding.  I added a bit more egg to the goat cheese mixture and soaked the bread for a few minutes.  I oiled a couple of ramekins and put a big glop of bread pudding into the awaiting vessel.  I topped that with a generous dose of onions and mushrooms. Then I finished it off with the last bits of the bread mixture.  I baked it a 375 degree oven for about 20 minutes.  I served it with an over easy egg, some sliced kiwi, and a nice mug of hot cider.  It was delicious and perfect for fall.  The best part was no food went down the garbage disposal.

TangoPango’s Brain Hemorrhage cocktail:

• 1/2 – 3/4 oz. Peach Schnapps
• Float 1-2 Tbl. of Baileys on top
• Drop 1 tsp of grenadine through the Baileys.

We haven’t tried it here, but the creator promises it “tastes like Peaches and Cream.”

Via