God Rest Ye Merry Werewolves, and Ghosts and Vampires too. With muffins. We can’t forget the muffins.

Today I stopped by my friend (dare I say friend) Austin’s house to drop off muffins for his Grammy. She loves muffins, especially the ones I make. Austin and Grammy are Vampire Hunters, but they only go after the bad ones. I’m not a bad one. In fact I’ve had them help me out a time or two but that is a different post.

I know you might think it odd that I’m making muffins, being a Vampire and all, but I DO make the best muffins. I don’t eat them but I love the smell and I love the joy they bring. Just like my husband Teddy becomes the cookie baking king this time of year.

When Teddy was a child, a long long long time ago, he would make cookies with his mother and their cook. Now that he is a Vampire (since 1875) he still bakes cookies this time of year. Hey, we’re spreading the joy.

Next I stopped by my friend Adam’s house to drop off muffins for his 88 year old mother. She loves a good muffin. Aside from being a scary talented photographer, Adam is also a Werewolf. Sure were friends. Why not. You know all the peace on earth goodwill to all thing. Why shouldn’t we be friends.

While I was baking my kitchen filled with Ghosts who just wanted to smell the muffins as they came out of the oven. I put a few on the plate so they could sit next to it and bask in the goodness, imagining what it would be like to eat one. Always let Ghosts smell your cooking, and your coffee. That keeps them from throwing stuff around and haunting you in the middle of the night. Good cook are never bothered by Ghosts.

God rest ye merry Werewolves
Let no howling in the fray
Remember I made muffins
For now and Christmas Day
To save us all from growling
And that you won’t be a stray
Oh tidings of Vampires and joy
Vampires and joy
Oh tidings of Vampires and joy.

Blueberry Lemon Muffins
Best Muffins You Have Ever Had

Juliette’s Recipe
Makes 10 muffins

Ingredients

Muffin

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white granulated sugar (this is just regular white sugar)
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/3 cup vegetable oil (don’t be tempted to be overly healthy and use olive oil – do not use olive oil – use some sort of vegetable, canola, or corn oil)
  • 1 egg (chicken egg – do not be tempted to use an emu egg or a dragon egg, or fish eggs) If you want to go vegan or whatever substitute a 1/3 cup of smashed banana or apple sauce for the egg.
  • 1/3 cup milk. I’ve used almond milk and it works just fine.
  • 2 teaspoons lemon extract
  • Zest from 1 lemon
  • 1 cup fresh blueberries

Topping (Optional)

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter, cubed
  • 1 1/2 teaspoons ground cinnamon (add nutmeg too if you feel so inclined)

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. In fact, seriously folks, don’t even bother with greasing the muffin tin, just use muffin/cupcake papers.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Don’t over mix – just make sure it is all mixed in nicely then STOP.
  3. Gently fold in blueberries.
  4.  Fill muffin cups a little bit over the top (nobody likes flat muffins), and sprinkle with crumb topping mixture.
  5. Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup COLD butter (chopped up in squares), and 1 1/2 teaspoons cinnamon. Mix with fork (or your hands), and sprinkle over muffins before baking. You should end up with small peas sized bits of butter covered in flour/sugar mixture.
  6. Bake for 20 to 25 minutes in the preheated oven, or until done.

I usually fill 10 muffin cups.

Variations: If you don’t have blueberries, or don’t feel like blueberries chop up an apple (no peel) or pear (no peel), or add fresh cranberries. You can also add chocolate chips, peanut butter chips and nuts if you feel like it. I’ve even made these with well drained finely chopped fresh nectarines and strawberries. Add anything you want (I don’t recommend meat or beans.) You can also use frozen berries but make sure they are room temperature and well drained. You may also exchange the lemon zest for orange zest.

Wishing you all comfort and joy,
And muffins!

~ Juliette aka Vampire Maman

Red Muffin Tin

Vampires, Party Favors, Family, Friends, Thanks, and a Recipe for Swiss Chard.

Vampires, Party Favors, Family, Friends, Thanks, and a Recipe for Swiss Chard.

Back in the 1880’s around the time of Jack the Ripper, my brother Valentine and I spent some time in London. We were in our 20’s out having fun and getting into more trouble than I want to mention tonight. There, in London, we met another young American Vampire, named Pleasant Van Dusen. Pleasant and I became lovers. He was handsome, cultivated, fashionable, sexy, and I hate to admit, but a bit more of an asshole than I needed. But at the time we worked well together, especially with the party scenes of both elegant Vampires and warm blooded folks.

We were young. We were Americans. We were full of too much joy and light for most Vampires we met there. Truly, we were, and of course the others, the English, and European Vampires found us extremely fascinating.

On cold November evening, dressed in our best formal party wear Pleasant and I attended a party that was promised to be spectacular. Upon entering the ball room of the beautiful mansion we were greeted with the sight of a low table about ten feet long, covered with all sorts of food. There were cakes, berries, apples, pastries full of cream and more fruit, chicken pies, tiny roasted potatoes, breads, and muffins of all kinds. Around the table sat at least two dozen small children, dressed in frilly fancy clothing, eating away without any adults saying no.

Of course not. The only adults in the room were Vampires, and the children were very warm blooded.

Pleasant and I looked at each other, then looked again at the children. This was not what we expected. The host and hostess greeted us with a giddy excitement that was unusual for English Vampires of the time. They had obtained two dozen children from different sources. It would be such a rare and wonderful night of feasting after the little darlings were done with their own party.

I have to say that by different sources I mean children of the poor, without parents, or with parents who were more than willing to sell their own children to well dressed, attractive people with a lot of money. These Vampires, I found later, had their sources. There was no shortage of children to be purchased – no questions asked.

Pleasant smiled and introduced me to his friends. They were lavish with their attention on me, especially after they realized that I was one of those rare Vampires who was born a Vampire, not made one after the fact.

To make a long story short, sort of, when the time came to pick a child and feast upon it’s young and delicate blood, I feigned illness. A blood bourne disease, no doubt from an opium user or some other drug, Pleasant explained to them. As we were ready to leave, coats in hand, the host handed us two bundles.

“One of each. A boy and a girl. Consider them party favors,” said our host.

In our carriage on the way home we discovered we had a skinny baby girl of about eight months, and a talkative boy who said he was four years old.

The boy said he lived in a house with his father and five or six women. He didn’t know which one was his mother. He said a pretty woman, with pretty clothes, who smelled like flowers, gave his father real money, then she took him to the party. Before the party a group of maids gave all of the children baths, then put them in clean fancy clothing. It had been great fun with more food than any of them had ever seen.

We arrived back at the house I was sharing with my brother Val.

We told our story to Val, who was both disgusted and amused.

“What are you going to do with the children? You know we can’t keep them,” said Val.

“I don’t know,” I told him.

Then Pleasant, in typical Pleasant fashion, said, “I don’t care what you do with them but you need to get rid of them as soon as possible.”

“Me?” I asked.

“Yes, you Juliette. I have to get something to eat before I starve to death. I’ll be back in a few hours.” And with that Pleasant Van Dusen left into the night in search of fresh blood, but not from children.

Val glared at the door. “Typical Pleasant. Of course he left those children with you.”

“Am I going to live you now? Are you going to be my new parents?” The boy called out.

“I think I know someone who might take them in. She doesn’t have children her own. God knows she and her husband have been trying. This might just be a blessing in disguise,” said Val.

“Are you her Vampire?” I asked my brother.

He smiled. “Yes, I am her Vampire. She owes me.”

Val and I gathered up the children. The boy said he was called Billy. The girl had no name. I held her tight against me. She was so warm, and smelled like a bit of heaven.

We dropped the children off at the home of Val’s friends, a lovely women called Lillian and her husband the Marquis of Lampeaus.

Val spoke to them while I kept the children quiet. He used his powers of persuasion to convince the childless couple  to keep the children as their own.

Like I said, I’m trying to keep this story short.

Right before dawn Pleasant came back into the house. He made love to me in my bed, his hair smelling cigar smoke, his breath of fresh blood. He brought me a bottle of Poet’s blood, the first I’d ever had.

Then he said, “Tomorrow is Thanksgiving. We should celebrate, with Val and maybe a few other friends.”

And so we did.

And we continue to, but now I’m married to Teddy, and Pleasant Van Dusen is with someone who fortunately is not me.

Occasionally, like on Thanksgiving, we, Vampires eat things that are not blood, or things that go with blood. One of these is Swiss chard.

Way back in 2012, I shared a recipe for my Thanksgiving Swiss Chard. It is a good source of something green for your belly (and heart.)

Juliette’s Swiss Chard (Originally from Uncle Rico)

  • About a half pound of bacon (or more to taste, use whatever kind you want but a good thick cut pork bacon works best for me)
  • Butter
  • Olive Oil
  • Fresh lemon juice (about 1/4 cup) or balsamic vinegar (cranberry flavored is nice)
  • 1-4 table spoons fresh garlic chopped – to your own taste
  • Salt and pepper to taste
  • One onion – chopped sauted until translucent.
  • Hand full of roasted chopped walnuts.
  • 4 bunches Swiss chard, cut in 1 inch pieces. It is up to you if you include the stems (I don’t, some do). I also add in a hand full of flat leafed kale and sometimes some spinach.

Put some olive oil, a couple of table spoons of the stuff, in a large skillet and heat it up nice and hot. Throw in the garlic and chard and crumbled cooked bacon. Or you can forget crumbling and just cut the bacon into small pieces BEFORE you cook it.

Toss it all around until the chard starts to wilt a little. Throw in about a table spoon of butter, the onion, and a little bit of the bacon fat (optional). Cook for about 3-4 minutes. Then drizzle with the lemon juice or vinegar, season with salt and pepper. Some people like to add some Tobasco sauce – that is up to you. Top with walnuts. Taste as you go to make it just how you like it. Simple and easy. That’s all.

Happy Thanksgiving everyone. And yes, the children lived long happy lives with their new parents. They really did.

~ Juliette aka Vampire Maman

Pi 8675309

Happy Pie Pi Day.

The number Pi is: 3.14159265359

Of course the idea of numbers gave me an unrelated ear worm because they are numbers and that is how my brain works, when my brain works.

Sing it Tommy!

 

As a rule Vampires don’t eat a lot of pie or do a lot of math. OK some do a lot of math, I guess, you know some might. Anyway, I’m sharing a wonderful Lemon Pie recipe from the 1930’s that has been in my recipe box for about that long. I’d like to eat more pie but alas I am a Vampire. So you eat the pie. Please. It will make you happy. I promise.

13932939_10208441591376464_4729971320660100186_n-e148951186498213935017_10208441591336463_3993010015754804630_n

I need to get back to sleep. Or have coffee. Coffee and pie. Do the math.

~ Juliette aka Vampire Maman

20121020-185748.jpg

Mattie’s Lemon Pie. Yes, this is the actual pie. I made it all by myself.

Vampires, Party Favors, Family, Friends, Thanks, and a Recipe for Swiss Chard.

Back in the 1880’s around the time of Jack the Ripper, my brother Valentine and I spent some time in London. We were in our 20’s out having fun and getting into more trouble than I want to mention tonight. There, in London, we met another young American Vampire, named Pleasant Van Dusen. Pleasant and I became lovers. He was handsome, cultivated, fashionable, sexy, and I hate to admit, but a bit more of an asshole than I needed. But at the time we worked well together, especially with the party scenes of both elegant Vampires and warm blooded folks.

We were young. We were Americans. We were full of too much joy and light for most Vampires we met there. Truly, we were, and of course the others, the English, and European Vampires found us extremely fascinating.

On cold November evening, dressed in our best formal party wear Pleasant and I attended a party that was promised to be spectacular. Upon entering the ball room of the beautiful mansion we were greeted with the sight of a low table about ten feet long, covered with all sorts of food. There were cakes, berries, apples, pastries full of cream and more fruit, chicken pies, tiny roasted potatoes, breads, and muffins of all kinds. Around the table sat at least two dozen small children, dressed in frilly fancy clothing, eating away without any adults saying no.

Of course not. The only adults in the room were Vampires, and the children were very warm blooded.

Pleasant and I looked at each other, then looked again at the children. This was not what we expected. The host and hostess greeted us with a giddy excitement that was unusual for English Vampires of the time. They had obtained two dozen children from different sources. It would be such a rare and wonderful night of feasting after the little darlings were done with their own party.

I have to say that by different sources I mean children of the poor, without parents, or with parents who were more than willing to sell their own children to well dressed, attractive people with a lot of money. These Vampires, I found later, had their sources. There was no shortage of children to be purchased – no questions asked.

Pleasant smiled and introduced me to his friends. They were lavish with their attention on me, especially after they realized that I was one of those rare Vampires who was born a Vampire, not made one after the fact.

To make a long story short, sort of, when the time came to pick a child and feast upon it’s young and delicate blood, I feigned illness. A blood bourne disease, no doubt from an opium user or some other drug, Pleasant explained to them. As we were ready to leave, coats in hand, the host handed us two bundles.

“One of each. A boy and a girl. Consider them party favors,” said our host.

In our carriage on the way home we discovered we had a skinny baby girl of about eight months, and a talkative boy who said he was four years old.

The boy said he lived in a house with his father and five or six women. He didn’t know which one was his mother. He said a pretty woman, with pretty clothes, who smelled like flowers, gave his father real money, then she took him to the party. Before the party a group of maids gave all of the children baths, then put them in clean fancy clothing. It had been great fun with more food than any of them had ever seen.

We arrived back at the house I was sharing with my brother Val.

We told our story to Val, who was both disgusted and amused.

“What are you going to do with the children? You know we can’t keep them,” said Val.

“I don’t know,” I told him.

Then Pleasant, in typical Pleasant fashion, said, “I don’t care what you do with them but you need to get rid of them as soon as possible.”

“Me?” I asked.

“Yes, you Juliette. I have to get something to eat before I starve to death. I’ll be back in a few hours.” And with that Pleasant Van Dusen left into the night in search of fresh blood, but not from children.

Val glared at the door. “Typical Pleasant. Of course he left those children with you.”

“Am I going to live you now? Are you going to be my new parents?” The boy called out.

“I think I know someone who might take them in. She doesn’t have children her own. God knows she and her husband have been trying. This might just be a blessing in disguise,” said Val.

“Are you her Vampire?” I asked my brother.

He smiled. “Yes, I am her Vampire. She owes me.”

Val and I gathered up the children. The boy said he was called Billy. The girl had no name. I held her tight against me. She was so warm, and smelled like a bit of heaven.

We dropped the children off at the home of Val’s friends, a lovely women called Lillian and her husband the Marquis of Lampeaus.

Val spoke to them while I kept the children quiet. He used his powers of persuasion to convince the childless couple  to keep the children as their own.

Like I said, I’m trying to keep this story short.

Right before dawn Pleasant came back into the house. He made love to me in my bed, his hair smelling cigar smoke, his breath of fresh blood. He brought me a bottle of Poet’s blood, the first I’d ever had.

Then he said, “Tomorrow is Thanksgiving. We should celebrate, with Val and maybe a few other friends.”

And so we did.

And we continue to, but now I’m married to Teddy, and Pleasant Van Dusen is with someone who fortunately is not me.

Occasionally, like on Thanksgiving, we, Vampires eat things that are not blood, or things that go with blood. One of these is Swiss chard.

Way back in 2012, I shared a recipe for my Thanksgiving Swiss Chard. I haven’t fixed it for years, but hey, it is a good source of something green for your belly (and heart.)

Juliette’s Swiss Chard

  • About a half pound of bacon (or more to taste, use whatever kind you want but a good thick cut pork bacon works best for me)
  • Butter
  • Olive Oil
  • Fresh lemon juice (about ¾ cup) or balsamic vinegar (cranberry flavored is nice)
  • 1-4 table spoons fresh garlic chopped – to your own taste
  • Salt and pepper to taste
  • One onion – chopped sauted until translucent.
  • Hand full of roasted chopped walnuts.
  • 4 bunches Swiss chard, cut in 1 inch pieces. It is up to you if you include the stems (I don’t, my mom does). I also add in a hand full of flat leafed kale and sometimes some spinach.

Put some olive oil, a couple of table spoons of the stuff, in a large skillet and heat it up nice and hot. Throw in the garlic and chard and crumbled cooked bacon. Toss it around until the chard starts to wilt a little. Throw in about a table spoon of butter, the onion, and a little bit of the bacon fat. Cook for about 3-4 minutes. Then drizzle with the lemon juice or vinegar, season with salt and pepper. Top with walnuts. Taste as you go to make it just how you like it. Simple and easy. That’s all.

Happy Thanksgiving everyone. And yes, the children lived long happy lives with their new parents. They really did.

~ Juliette aka Vampire Maman

Ask Juliette: Irish Snakes, Soda Bread, and a Wee Unfortunate Bit of Troll History

Welcome to the St. Patrick’s Day edition of Ask Juliette – Ask a Vampire – Advice for Everyone. This is a regular Thursday feature here on Vampire Maman. If you have a question about ANYTHING send it to juliettevampiremom @ gmail dot com.

This morning my ancient Grandmama (great great great great) Lola is here helping me out. Lola  brings a unique perspective on most situations. I also have Tellias who is much more ancient than Lola, and he doesn’t lie as much as she does.

 

IrishGreenFairy

 

Dear Juliette,

Did Saint Patrick really drive the snakes out of Ireland?

~ Wondering

 

Dear Wondering,

Ireland is one of only a handful of places worldwide—including New Zealand, Iceland, Greenland, and Antarctica that don’t have snakes.

There is no evidence of snakes ever existing in Ireland.

Ireland is an island. While England had land bridges going to Europe at one time, Ireland never did. Snakes, being poorly trained for rowing boats, couldn’t make it to Ireland. They could have made it during the ice age but it was too cold for snakes at that time (there again, snakes don’t wear coats or have fur.)

The St. Patrick story comes from the symbolism of the man driving sin/evil (the snake) out of Ireland.

~ Juliette

From Tellias: I recall he was known as Patricius when I met him. It was a brief passing. One night we both took shelter from a storm. I was in Ireland looking for a missing Warlock. Patricius was kind and gentle offering me food and a fire to share. We talked through the night. He told me of the time he was captured by pirates and taken to Ireland the first time. he wasn’t but a teen, a young man. There was something about him, a charm, a fierce passion for right, and a desire to have connection with the people that impressed me. Unlike most people at the time he could read and write. There was no magic in him. People use magic to convince the ignorant and supersisious populations of what is important, like faith, and hope and the desire to be better. To be sure, he was a nice enough guy.

Lola: I always thought Patrick was sizzling hot. That is why he had so many female followers.

Tellias: You weren’t even born yet.

 

st-patricks-day-vintage-graphicsfairy003

 

Dear Juliette,

Do you have a good recipe for Irish Soda Bread?

~ Feeling Irish Today

 

Dear Feeling Irish,

You do know I’m a Vampire don’t you? I admit, I bake. I also admit that I don’t eat what I bake.

As a Vampire I do a lot of things that shouldn’t make sense but it makes me fit in. Baking is one of those things. It also makes my house smell nice.

Anyway… here you go.

Irish Soda Bread (From a Vampire)

  • 4 cups flour
  • 4 table spoons sugar (white)
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine (softened) or butter flavored Crisco or real lard if you’re feeling it.
  • 1 cup buttermilk (this is what makes it good)
  • 1 egg (chicken)
  • 1/4 cup melted butter
  • 1/4 cup buttermilk (in addition to the other stuff)

 

  1. Preheat your oven to 375 degrees F.
  2. Grease a large baking sheet. If you have an insulated baking sheet use that.
  3. In a large bowl mix together dry ingredients and margarine.
  4. Stir in 1 cup of buttermilk and the egg.
  5. Trun dough out onto a lightly floured surface and knead slightly (20 times)
  6. Form the dough into a nice round and place it on the baking sheet.
  7. In a small gown combine the melted butter and 1/4 cup buttermilk.
  8. Brush the load with this.
  9. With a sharp knife cut an X into the top of the loaf.
  10. Bake for about 45-50 minutes.
  11. Insert a toothpick into it at about 40 minutes and then at 45 minutes. If it comes out clean then take it out. If it comes back with stuff on it let it cook a bit more. Check every three minutes.

Serve with butter and some nice jam or honey. Or if you’re a Vampire just dip it in Poet’s Blood. Yum. If you want a more savory bread you could add some caraway seeds or toss in some Italian seasoning (it isn’t Irish but hey, everyone is Irish today, even the Italians.)

Enjoy and if you make it let me know how it turns out.

~ Juliette

 

Dear Juliette,

How does it feel like being an evil being from the depths of Hell, and damned forever to drink the blood of living humans?

~ Curious

 

Dear Curious Asshole Troll,

How does it feel like to be a Troll? Seriously, tell me.

Yes, haters are going to hate.

Actually it feels GREAT being a Vampire. But unfortunately for you, if you ever find yourself in a dark corner with a Vampire he will do one of the following:

  1. Suck out your soul and send it to Satan (that is a lot of work but sometimes worth it, like in your case.)
  2. Make fun of you and laugh in your face.
  3. Rip your throat out.
  4. Don’t worry, nobody will EVER turn YOU into a Vampire. Thank goodness.

Haters are going to hate. Assholes rarely get cured. Trolls are sad pathetic beings who have no real friends.

It seems so long ago, but it really wasn’t, that the Irish in America were considered as unwanted as Vampires. I have an old joke book from the late 19th century that is full of racist jokes about the Irish. The hate for the Irish has unfortunately been replaced by hate for others.

 

main-qimg-5e37760cec17fc418f04cd69926ddfcd

This is so sick. I don’t even have words to describe it in full.

url

69b2ee8bc73ebd92b41ac98786c6f67b

So don’t be a Troll and NO you can’t celebrate St. Patrick’s Day until you can learn to be nice and stop being a jerk. So crawl back into your slime covered hole before you piss someone off again.

~ Juliette

 

William Keith - Dusk Near Monterey

William Keith – Dusk Near Monterey

Have a wonderful St. Patrick’s Day everyone, even if you aren’t Irish or a Vampire.

xoxox

~ Juliette aka Vampire Maman

 

 

Juliette Roasts Pumpkin Seeds (an easy how-to with pictures)

At my house, after we carve our Jack-o-Lanterns, we roast the pumpkin seeds.

Contrary to popular opinion Halloween isn’t great for Vampires due to the over abundance of sugar. I’m not kidding. We don’t handle it well. So it makes sense that pumpkin seeds are the perfect Halloween treat (other than fresh blood but that is a different post).

Some methods of roasting pumpkin seeds are full of steps. Well step no more. This isn’t the fox trot or Dancing With The Stars. It is just pumpkins seeds. It is EASY.

Juliette’s Way to Make Roasted Pumpkin Seeds

  1. Clean seeds after removing them from your pumpkin. Just scoop them out with your hands or a spoon. Remove all the gunk. Rinse them off.
  2. Spray your baking stones or pans. I use either my thousand year old well used black and beaten pizza pan or a well seasoned stone (I used to have a Pampered Chef stone but somebody broke it). I have better pans that I use for other things – but the old ones seem to work better for this sort of thing.
  3. Heat oven to 300 degrees F
  4. For 3-4 cups of cleaned seeds mix in a couple table spoons of olive oil and season to taste. I use a lot of garlic and a touch of seasoned salt. And why yes, Vampires DO eat garlic. But mix up your flavors with herbs, chili powder or Tobasco sauce. Whatever floats your ghost.
  5. Spread seeds on pans (one layer) and bake for 25 – 60 minutes. It all depends on how wet your seeds are. Figure it out as you go along and check every 10 minutes or so. When seeds are dry and crisp take them out. Feel free to taste while you cook (the sign of a good cook). PLEASE keep checking so you don’t burn the seeds. They will be dry and crisp when ready. And I mean dry, not chewy like an apple, but dry like a potato chip.

This isn’t a recipe for the exacting anal cook but it always turns out wonderful pumpkin seeds for me.

Happy Halloween!

20121030-231614.jpg

Clean out your pumpkin.

20121030-231712.jpg

Carve it. Admire it. Smile because it is so happy and scary!

20121030-231740.jpg

Clean your seeds.

20121030-231755.jpg

Turn oven to 300 F.

20121030-231810.jpg

Season and mix.

20121030-231824.jpg

Put seeds in the oven.

20121030-231837.jpg

Go admire your Jack-o-Lanterns.

Nom nom nom! Seeds are ready and crunchy and yummy! And good for you!

20121030-231859.jpg

Happy Halloween!

~ Juliette aka Vampire Maman