Recipe: “Detox” Juice …

I don’t like Halloween.  It isn’t because of the commercialization of the holiday.  It isn’t because of its religious (or non-religious) roots.  It even isn’t because I don’t like dressing up in costumes.  I don’t like Halloween because it’s typically about now that I come face to face with the remains of a 5 pound bag of candy.  I typically have will power for about a week but it’s just about now that the siren song of a miniature Snickers or Reese Cup is too much for me to bear.

I am positive Halloween is determined to give me diabetes…..

So aside from forcing The Partner to take the candy to work for his co-workers I will be sipping on this delicious “detox” juice.  By no means do I think that sipping on this delicious concoction will purge me of all my sugary wrong doings but it will at least make me feel better about my sinfully delicious (and tooth decaying) past……


2 medium carrots
1 lemon – peeled
1″ piece of ginger
1 stalk of celery
1/2 an apple
2 tbsp unfiltered apple cider vinegar
1 tsp organic bee pollen*

Blend with around a cup of water and enjoy!

*If you are prone to allergies you may want to omit the bee pollen as it could cause an allergic reaction.

Now great!  I may be back to normal just in time to gorge myself at Thanksgiving.

[photo & recipe credit: whole food lab]

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Halloween Snacks ….

If there was ever an occasion or holiday to go thematic with food, then it would be Halloween.  However, there is a fine line between maintaining a “ghastly” theme and producing ghastly food.  Personally, eating dismembered body parts, having dipping sauces resemble blood or trying to recreate decaying flesh are all not appetizing — actually peeps they are the opposite.  They are a sure-fire way to ensure that you are left with a ton of leftovers at the end of your party.

Stick with these three quick recipes and you will not only score major kudos for serving yummy treats but also major kudos from your friends for being so creative and witty…..but then if I serve enough booze, my friends compliment me on the chips I serve, so take it with a grain of salt….

Use your favorite deviled egg recipe and “bedevil” them with red pepper horns and chive beards.  For an upscale twist, use red caviar in lieu of the red peppers for something that will surely have your guests signing away their souls for another bite….

Puff pastry wrapped around your favorite sausage is never a bad thing to serve your guests.  Add pimento for “glowing eyes” and you have the perfect bite sized treat for your guests.

Take a sheet of puff pastry, use a pumpkin cookie cutter, fill with your favorite sweet or savory spread such as pumpkin and ricotta or sun-dried tomato pesto, a quick egg wash and bake until golden brown.  This appetizer is classy enough to be served not only at Halloween but at Thanksgiving!

So to recap – no blood, not guts, no body parts – but all “bewitchingly” delicious enough to be served for your next Halloween party!

I am so inspired that I am off to pick up some fixings for a little weekend gatherings!  How are you gonna kick back and relax?

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Credit: Martha Stewart Living, Better Homes & Gardens

More From the Dabble Magazine Halloween Tablescape Shoot….

As promised, here are some additional shots from the Dabble Magazine Halloween tablescape shoot.  My goal was to recycle many of the pieces I already owned from last year’s table and tweak them in an interesting way for the magazine shoot.  After an afternoon drive to wine country, I was enamored with soft greens of the vineyards mixed with the amber and browns of the dried grass on the rolling hills.  This inspired not only the color palette for the shoot but the elements I would use to tweak the overall look of the tablescape.  Dried flora, moss, grasses and leaves all served as perfect “naturally spooky” background I wanted to create for the table.

San Francisco-based photographer for the shoot, Samantha Cooper, working her magic along with her honorary assistant Scruffy….

I loved mixing some glam accents such as the Chisel Glassware from Z Gallerie (similar) to break up the natural elements of the tablescape….

Green in all its different shades was the dominate color for the tablescape from the green moss placemats to the West Elm grellow linen napkins which were the perfect offset to the wood handled flatware from Sur La Table (similar).

Sadly, we weren’t able to work the fantastic bar I created into the Dabble story, but I loved how I was able to turn my kitchen island into a spooky bar for all the ghouls and goblins to wet their whistles.  Simply using cobwebs and dried grass from the Dollar Store, branches from my yard, my existing glassware, the Artesia Decanter from Z Gallerie as well as their Phantom Candelabra I was able to kit out the bar.

The centerpiece for the shoot was massive.  It was three feet high and had a span just over that, but it was the perfect canopy to trail dried grass, perch crows and weave LED candles in to create an eerily beautiful focal point.

And here is a final shot that Samantha got which I think sums up the day perfectly —  that blur in the back …. it’s me running to duck out of the shot.  I have never been so happy to sit down in my entire life!  But it was a great shoot and I am grateful to Dabble Magazine for giving me the opportunity.

Now that I have the table planned, I just need to fill it with some yummy treats!  Check out on Friday for some delicious and quick bites for your Halloween fete!

Check me out on PinterestFacebookTwitter and Insta.gram (CourtneyOutLoud) for musings on design, food and just plain randomness.