Halloween is for Everyone (Even Our Dogs)

Mac as a feline.

What is your dog wearing for Halloween this year?
     I admit it.  I dressed up my dog in a makeshift Halloween costume last year.  But I did not spend a penny to do so.  I had leftover material from almost 10 years ago sitting in a dusty box.  It was a glorious piece of wild feline spotted fleece.  I happily cut it up and made a cape for him so he could match his "sister" who wanted to be a cheetah last year.  I couldn't resist.  Look how adorable they were in the photo, with matching pumpkin baskets to boot!

Everyone needs a sidekick on Halloween!

     We are now termed "pet parents" rather than "pet owners."  I have embraced this new title.  My dog is the reason I hit the pavement for at least one mile per day, sometimes two miles, in the spirit of his and my own fitness.  His smile and enthusiastic tail is the reason I perk up when I arrive home, despite how fatigued I might be.  And he is the reason I write every day.  My walk with him is the catalyst for my 750 word minimum online journal entry.  On a good day, our walk produces a good blog idea or the completion of my current chapter in progress.
     My point is that my dog is an important member of my family which is why we decided to include him in our Halloween family fun last year.  It didn't seem fair to leave him home.  The incessant doorbell and knocking stressed him out.  He loved walking anyway.  Why not see what he thought of all the people dressed up in costumes visiting each home?  He did not typically take walks in the dark, let alone see that many people outside at that hour.
     Mac is notorious for wanting to chase anything that speeds by him.  He can't help his Sheltie heritage.  He wants to herd kids, bikes, cars anything else that isn't moving in some kind of order.  But on Halloween evening, no one was in a rush.  Masked characters strolled together in herds.  This comforted him.
     Mac learned that if he sat while everyone patiently awaited for someone to come to the door, the homeowner might notice him and run back into the house to find a more appropriate treat for him.  Ah, yes.  There was something in it for him too.  He was also in costume, so after a couple of oohs and aahs, he happily accepted a lovely dog-bone shaped biscuit or two.

Halloween costumes from the 1970s.

Mac loves people and other dogs, especially those he recognizes from our neighborhood.  Last Halloween, we saw other dogs walking around with their families, but most were not in costume.
     Perhaps this year will be different.
     Amidst our nation's financial woes, industry trackers and market researchers say there will be a bright spot in our economy this coming Halloween.  Among many other colorful characters, we can expect Captain America, Iron Man, the Avengers, Obamas, Mitts, and perhaps some more super hero canines.

Halloween savings tip from my good friend Michelle: It's not too late if you would like to place your children's costumes from last year online on eBay or Craig's list in order to fund this year's costumes.  Or, consider trading costumes with your children's friends who attend a different school.

Acquainted with the Squash

Two varieties of spaghetti squash, acorn, buttercup and delicata.

I have been one acquainted with the squash. My long-standing familiarity has been with the summer variety, zucchini and yellow squash and more recently, those cute pattypan ones. My family just met yet another interesting type of winter squash. Hello, delicata.
    What draws me to winter squash are their unique shape, color and texture. They are round, pear-shaped, oval or long-necked. Some have stripes, indentations and ridges while others have a smooth surface and even color tone. The flesh ranges from gold to orange. Whether they feature an exterior shade or combination of green, yellow, orange, beige and tan, they have one thing in common. Unlike summer squash, which tend to have thinner, edible skin, winter squash have denser flesh and much thicker skin, making them a challenge to prepare.
     Winter squash are a pleasure to display as a Fall portrait. Stacked or leaning against a bale of hay or filling a harvest basket beautifully, they are hard to imagine as being more than decoration given their hard exterior and solid interior. Only the squash-experienced are aware of their complex richness, variety of flavors and nutritional benefits. Some are stringy; others are more starchy like a potato; and then there are creamy ones which are ideal mashed or pureed for soup.
     In the past, I prepared the occasional butternut squash soup or roasted acorn squash as a starter course, but ever since a member of my family experienced serious food sensitivities to grain, starch and sugar, we turned to winter squash as potato and sweet potato substitutes. We discovered a world of delicious recipes and even began concocting our own. Some experienced winter squash handlers are able to forcefully halve them prior to baking or roasting, as most recipes suggest. I learned that this is not an easy task. Even with a very sharp knife, I lack the confidence, burly strength, height and leverage to drive the edge into its center. Recipes assured me that the sturdy vegetable would eventually give, but I never seemed to have a firm grip of the sharpest knife I could fine. The squash often had my kitchen implement in a headlock and it would win!
     So I do the most logical thing. After scrubbing and rinsing the squash first, I roast it whole. I bake an average size squash into a baking pan in the oven at 375 degrees for about 45 minutes. I test its readiness by poking it with a skewer. If the skin has a golden glow, easily punctures and its juices ooze, it is ready to be sliced in a civil manner. Once cooked, I can easily scoop out the seeds and peel the skin, either slice them into chunks or scoop and mash the flesh, then season and serve or puree and combine with soup broth.
     What I love about squash is that they can be prepared either sweet or savory. Many recipes for butternut, acorn and buttercup encourage a simple seasoning of butter or margarine with brown sugar or maple syrup. Heartier preparations for spaghetti squash may consist of olive oil, garlic, hard cheeses like parmesan or romano and marinara type sauces.

Roasted Delicata Squash

     I cooked the delicata squash that a local farmer introduced to me yesterday. He was right. Although it felt as dense as its other winter counterparts, its skin was thin enough to slice and eat. The skin is not as soft as a zucchini but not as hard as the butternut. There was no need to peel the skin. Their flavor is indeed richer and texture creamier than the butternut too. My kids loved it! Give it a try. If you aren't already acquainted with squash, maybe this will open new culinary doors for you and your family too.

Give delicata squash a try:

The Farmer's Recipe for Roasted Delicata Squash

1. Simply slice the delicata squash down the middle length-wise and scoop out the seeds.
2. Cut off the ends and slice it width-wise so you end up with half-inch thick half-circles.
3. Place cut-up squash in a large bowl and coat with olive oil using your hands to toss them inside the bowl.
4. Lay squash pieces on foil tray and sprinkle lightly with salt and pepper.
5. Bake for 12-15 minutes at 350 degrees. Flip squash with metal spatula half-way through baking.
6. Roasted delicata squash are done when the carmelized edges are brown.
To learn more about the many winter squash varieties, click on: http://whatscookingamerica.net/squash.htm