“If ever there was a holiday that deserves to be commercialized, it’s Halloween. We haven’t taken it away from kids. We’ve just expanded it so that the kid in adults can enjoy it, too.: ~ Cassandra Peterson
While Tricia was busy cutting out bats and stitching bunting, I could get creative in the kitchen department. Well, I also decorated a whole wheelbarrowful of pumpkins, but they’re edible, so they count as food too, right?
We’ve never celebrated halloween before we arrived at Beho Beho, and so, having a very enthusiastic American in camp, spurred me on to do a few new things for the meals.
It started with a long legged spider vegetable pie (of which I unfortunately didn’t get a picture – it was devoured before I could snap a shot!), some dog-bone breadrolls and cinnamon tortilla bats with sweetened cream cheese and a candy-corn coloured fruit salsa for lunch.
Over teatime we had monster eye cookies and some goulish ghost cupcakes.
Floating eyeball concoctions as cocktails kicked off the evening – Dinner was delicious and we had so much fun! Fancy Dress for all around – even Mr. Simba joined in the merrymaking, and we all got into the spirit. Heribert sported some devilish horns and a nifty little tail, Salum was a Pirate, Godlisten a Demon, Tricia was a green reptile monster, Phil had a big moustache and spectacles like a proper Englishman, Walter was Count Dracula and I dressed up as a witch. There was also a black cat, skeletons, vampires and mummies to share in the jolly.
We sat beneath the starry night sky with just the right amount of cloud cover, and it was eerie listening to the hyenas whoop and cackle while elephants sipped away at the waterhole over dinner, which of course gave the perfect backdrop the whole affair.
We had a bit of a harvest produce meal – walnut shortbread with blue cheese mousse, caramelised pears and a port reduction to start off with, followed by orange roasted duck, dauphinoise potatoes, almond buttered broccoli and baby carrots for main course, and finished off the festivities with a yoghurt panna cotta topped with a friendly spider macaron – a great way to end a fantastic evening.