Black magic

Good morning darlings, can you believe we’ve had snow? What witchcraft is this? It has been beautifully Autumn and then POW!!! For one night only snow.

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Spooky dining.

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Take a bite of the apple my pretty.

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A good enough reason to eschew le duster.

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Ghoulish green gargle. It tastes better than it looks.

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A buffet fit for All Hallows’ eve. Complete with eye of newt and toe of bat.

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Tea with the girls.
One always preferred Milk Tray to Black Magic. It may have had something to do with the delivery chap.

Chopped bat anyone?

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Tapanade. James Martin

– 1 garlic clove, crushed
– 1 lemon, juice only
– 3 tbsp capers, chopped
– 6 anchovy fillets, chopped
– 250g/9oz black olives, pitted
– small bunch fresh parsley, chopped
– salt and freshly ground black pepper
– 2-4 tbsp extra virgin olive oil

1. To make a rough textured tapenade, simply mix all the ingredients together, adding enough olive oil to form a paste.
2. For a smoother texture, tip the garlic, lemon juice, capers and anchovy into a food processor and process for about 10 seconds. Add the olives and parsley and enough olive oil to make a paste.
3. Season to taste if necessary.

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S-s-s-s-s-scary.

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