Tag Archives: Halloween
This colossal arachnid is the world’s largest spider. Not only is its venom poisonous, when aggravated, Theraphosa blondi rubs its back with its feet to release a shower of barbed particles, which will cause extreme irritation and itching.
Well, it ain’t no Rolling Rally Parade, but I’ll take it.
On exactly October 30th, 2004 and October 30th, 2007 I was inside Fenway Park boarding a Duck Boat with the Red Sox ownership to ride in the Rolling Rally World Series Parades. Two of my craziest days ever.
So, while that won’t be happening this October 30th….at least something fun will be!
The Red Sox have been finding more and more ways to keep Fenway Park fan friendly and to open its gates in lots of new and exciting ways. Picnics in the Park, chances to run the bases, Frozen Fenway, ice skating open to the public, the Monster Sled sledding course, concerts…and much, much more!
This year they are also hosting Trick or Treating on the warming track and a viewing of Ghost Busters on the big screen. All for free! While you don’t have to buy tickets….you do need to reserve them.
With Halloween just around the corner, I thought this would be fun.
I’d be out of this coffee shop so fast…I don’t care if I paid with a $100. You can keep the change…just let me go!
Katherine von Zweck submits-
Good Morning Joey,
Read your blog every morning…
Look who dressed as the Gorton’s Fisherman for Halloween this year!
More Photos Here-
Halloween Bash at City Hall Last Night!
The Adventures of Scuba Jack and Kids Unlimited hosted the Halloween Party last night at City Hall.
Hundreds of goblins and ghouls had an amazing time being entertained by the haunting tunes of Leo Francis! Also, Charlie the Balloon Man created amazing balloon sculptures for all who attended! Many prizes and treats were given out all evening!!
The Adventures of Scuba Jack
You still have until 9pm to come down to city hall for tons of safe fun!
Come down and be seen, you have over an hour still! Happy Halloween from Good Morning Gloucester!!!!!!
A little early recon to check out the spooky, creepy, scary haunts awaiting the Tricksters and Treaters! Looks like a night of fright…
It recently happened to me. With peanut butter and jelly on my mind, the craving for it followed. I Googled recipes containing peanut butter & jelly and found hundreds of the same-old-same-old cookies and dessert bars. After refining my search I came across this recipe for PB&J Cookies and went straight to the store for the supplies….the results were outstanding and I now keep the supplies on hand in my pantry at all times. This is a perfect recipe that can be whipped up and on the table in minutes. While enjoying every bite of my PB&J Cookie, I could feel my creative juices start to flow and the Sista Felicia PB&J Caramel Apple was created!
Sista Felicia’s PB&J Caramel Apples
2 cups packed brown sugar
2 sticks unsalted butter cut into pieces
1 14 oz. can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup maple syrup
1 1/2 teaspoons pure vanilla extract
1 teaspoon molasses
1/4 teaspoon Kosher salt
12 Gala Apple
12 wooden popsicle sticks
1 fine or medium grit sandpaper
1 lb. peanut butter flavored chocolate wafers
1 lb. purple colored chocolate wafers
1/4 teaspoon LorAnn grape flavored Candy Flavoring (can be found at any craft/candy supple store)
12 PB&J Cookies (see recipe below)
1 Make Peanut Butter & Jelly Cookies; reserve (see recipe below)
2 In 2 1/2 quart sauce pan combine first eight ingredients; stir over medium low heat until sugar dissolves and butter is completely melted
3 Secure one popsicle stick into the stem side of each Apple; gently rub sandpaper along the sides of each Apple removing wax this step will help adhere caramel all to apples
4 Attached candy thermometer to side of pan increase heat to medium-high; use pastry brush and water to remove sugar crystals from the sides of pan to avoid burning
5 Bring mixture to rolling boil until candy thermometer reads 230° soft ball stage stirring constantly
6 Carefully transfer hot, two mixing bowl; Attach candy thermometer to side of bowl; cool caramel to 200°
7 In two separate double boiler pans melt chocolate completely; turn heat off; add grape flavoring to purple chocolate; mix well
8 Line 2 cookie sheets with aluminum foil; lightly coat foil with cooking spray
9 Place 12 PB&J cookies flat side down on one cookie sheet 2 inches apart
10 Dip each Apple in Caramel; in a rolling motion twists Apple until excess caramel drips off and Caramel is evenly distributed around each apple; immediately place on greased aluminum foil lined cookie sheet; rest 5 to 10 minutes until caramel is set
11 Carefully peel each apple from aluminum foil; and smooth caramel on bottom side of each Apple
12 Dip apple into grape flavored purple chocolate turn Turn pink coat bottom Half of apple in warm chocolate; place on greased aluminum foil cookie sheet; cool 5 minutes
13 Dip apple in peanut butter flavored chocolate one quarter of the way up the sides of each Apple; Immediately place Apple onto a PB&J cookie
14 Transfer remaining purple grape flavored chocolate into disposable plastic pastry bag
15 Transfer remaining peanut butter flavored chocolate into disposable plastic pastry bag
16 Make small cut at ends of H disposable pastry bag; drizzle chocolates over sides and tops of each Apple; pipe small dollop of chocolate at top of each Apple; fix one miniature Reesie’s peanut butter cup and one half PB&J cookie on top; cool completely at room temperature
PB & Jelly Cookies
1 white cake mix
½ cup salted butter melted
2 large eggs
1 teaspoon pure vanilla extract
1 heaping cup mini Reeses Peanut Butter Cup candies
1 3.25 oz. premium Dark Chocolate Raspberry filled candy bar, broken into pieces (I used Market Basket brand)
Step by Step
Combine cake mix, butter, eggs, and vanilla in a bowl, using a large spoon, mix well until creamy batter forms
Add peanut butter cups and raspberry filled candy bar pieces, mix well (candy bar pieces will break up in the mixing process…that’s a good thin
Line 2 cookie sheets with parchment paper
Using a 1 inch cookie scoop, place scant balls of chilled cookie batter ½ inch apart on prepared cookie sheet
In preheated 350 degree oven bake 12 minutes; cool 10 minutes before serving
*Yields approximately 2 dozen cookies
Halloween night from 5:30 until the treats are gone. The Cultural Center at Rocky Neck, 6 Wonson Street.
1 14 inch metal wreath form with 4 dividing sections
8 large black trash bags
1/4 Yellow plastic table cloth
1/4 Orange plastic table cloth
1 Festive bow
1 -3 sequence embellishments
1 twelve inch length thin craft wire
1 Cut trash bag in half length wise; place one half ontop of other; fold in half again; cut; fold in half again and cut, fold and cut one last time making eight 15×17 pieces; repeat with remaining 7 bags (64 pieces)
2 Cut each plastic table cloth section into five 15×17 inch pieces( 5 of each color)
3 Tie 8 black pieces in a single knot, one at a time, to the inside ring; repeat this step, until all 4 inside sections are completed
4 Tie 8 black pieces to each outside ring section
3 Tie orange and yellow pieces evenly spaced around wreath; fluff and open all pieces
4 Using craft wire secure festive bow, and sequence embellishments
Last night we celebrated Joey’s Birthday and look who stopped by…
Happy Halloween Lets Go Red Sox!
Saturday morning saw the first of the Halloween Trick or Treaters with the Wobblin’ Goblins Parade. Starting at Town Hall, the parade proceeded through Town with stops at the stores along the way for treats. The parade ended at the Community Center with a Goblin Party.
It’s no secret to my friends and family that Halloween is one of my most favorite holidays. As soon as my twins were old enough to sit up in their highchairs I had them cooking and crafting for Halloween. Each year our activities grew grander and our creativity in the kitchen did too! This year I decided to combine two of our all time favorite recipes, Pumpkin Caramel and Chocolate Cookie Bark. I promise you wont be disappointed and either will the Ghosts and Goblins in your life!
1 batch Pumpkin Caramel (see recipe)
28 Kiebler Fudge Shoppe Fudge Stripes Cookies
75 pretzel squares
2 pounds white chocolate morsels
½ cup Nestle Sno Caps
1/2 cup Reese’s Pieces Candies or M&M
2 tablespoons chocolate covered sunflower seeds
½ cup Brachs Autumn candy corn & pumpkin candy mix ( cut pumpkins in half)
2 tablespoons Halloween candy sprinkles
1 1/2 cups heavy cream
1 cup canned pumpkin purée
1 teaspoon pumpkin pie spice
21/2 cups granulated sugar
1/2 cups light corn syrup
1/4 cups water
4 tablespoons butter
1 teaspoon vanilla
1 Line bottom of 15×11 sided cookie sheet with waxed paper; lightly coat with nonstick cooking spray
2 Arrange cookies right side up in rows closely together; place pretzels pieces on top; set aside
3 In small saucepan combine heavy cream, pumpkin purée and pumpkin pie spice; heat until just before boil point; remove from heat set aside
4 Combine sugar, syrup and water in a heavy bottomed saucepan fitted with candy thermometer
5 Bring mixture to a rolling boil until it reaches 240°F the soft ball stage on a candy thermometer
6 Carefully add pumpkin cream to boiling sugar mixture; mix well; bring mixture to 230°F on candy thermometer; continuously stir during this process, to prevent caramel from burning and sticking to bottom of pan
Note: be patient the flavor of this caramel is incredible, and well worth the wait; the entire caramel process may take 30 to 40 minutes
Pumpkin Caramel Halloween Bark
7 Remove from heat immediately; add butter and vanilla; mix well
8 Spread hot caramel evenly over tops of pretzels;covering completely
9 Place 2 inches of water in bottom section of double boiler pan; place chocolate morsels in top section of double boiler pan; securely fit pan to bottom section
10 Place over medium high heat; stir until chocolate completely melts;
11 Immediately spread melted chocolate evenly over caramel
12 While chocolate is warm scatter Sno Cap’s, Reese’s Pieces, chocolate covered sunflower seeds, candy corns and pumpkin candies, and top with Halloween candy sprinkles
13 Allow Halloween Bark to cool six hours before cutting into pieces
*Note: Will keep five days in airtight container at room temperature
This will be fun blending of two great traditions. A good time is guaranteed for all. Costumes are more than welcome.
Plus it’s a great way to get you psyched for Henri’s special Christmas concert at the fully restored, historic Larcom Theatre in Beverly on December 14. Now, remember, as Fly Amero said (in this post) Beverly is NOT “up the line” it’s “virtually next-door … right down the street from us”. Best of all, the Larcom is a gorgeous theatre with perfect sound. The best seats are going fast, so get tickets here.
Another gargoyle shot from Notre Dame in Paris. Possibly my best photo from all this vacation. Shot at max telephoto without a tripod, thanks to the great low-light capabilities of my new Sony a65 camera! The only retouching I did was to crop the photo, slightly adjust the contrast on the moon’s face, and remove some color fringing. And add the discreet copyright notice on the top ledge.
Breaking News: Official Notice From the Office Of Mayor Kirk Regarding Halloween and Hurricane Sandy
Hurricane Sandy Update: City of Gloucester Urges Children’s Halloween Celebrations for this Sunday, October 28th
Friday, October 26, 2012
Gloucester, MA – Due to uncertainty surrounding the path of Hurricane Sandy and the potential severity of the storm in the community, Mayor Carolyn Kirk and the City of Gloucester announce that all residents are encouraged to celebrate Halloween “trick or treating” on Sunday, October 28th between the hours of 4pm and 6pm.
Weather forecasters are predicting favorable conditions on Sunday afternoon and early evening prior to the possible arrival of a storm on Monday and Tuesday. With Halloween falling on Wednesday, October 31, state and local public safety officials are concerned about the potential impacts of Sandy.
Depending on Sandy’s track, by Halloween, the city and residents may possibly be facing widespread power outages, downed limbs, and lingering rainfall.
“Every child in the city and their families want to enjoy a safe Halloween tradition without the concern, confusion, or fear that a favorite holiday will be jeopardized by the storm, so we are urging neighbors to have children celebrate early in good weather, without concern for public safety issues that might arise as a result of the storm,” said Mayor Kirk.
As an alternative to trick or treating, there is a Halloween Party on Sunday from 2pm to 5pm at the Rose Baker Senior Center on Rogers Street. The party is free to all of Gloucester’s children between the ages of 1 and 8. Children must be accompanied by an adult, and there will be crafts, games, face painting, freeze frame dancing, and prizes for best costumes. The party is sponsored by the Gloucester Downtown Association.
The City made the decision to celebrate Halloween early in consultation with Gloucester public safety officials and after receiving an updated weather report from the National Weather Service. City officials have remained in contact with the Massachusetts Emergency Management Agency on Friday to ensure the most up-to-date information related to Hurricane Sandy.
I folded this last year, so I don’t remember if this is the one I designed, or if it is one that I folded from instructions I found somewhere… There are a good number of origami Jack-o-Lantern models with instructions available on-line, although most of them are not great IMHO. I am still trying to find the directions I used to have for a relatively simple version made from two pieces of paper, which I used to fold a lot a couple of decades ago. The problem is, I have more than a hundred origami books and magazines, and it could be in any of them… or in some other publication I no longer own…