The Spice is Right VIII: Frankenstein’s Monster
(I don’t usually condone carving a pumpkin before the afternoon of Hallowe’en but just this once, an exception can be made for this particular occasion.)
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On Hallowe’en night, we like to have dinner prepared before the hordes of costumed children start trooping up the steps in search of candy. And we like to make sure that it will be something that is warming because by the time we dine, we’ll have spent at least an hour on the chilly porch chatting with neighbours, admiring costumes, trying to get rid of any extra candies as the kids start thinning out, and exclaiming over the lack of Unicef boxes.
And once the candy has run out, we blow out the candles in the pumpkins, say hasty goodnights to any neighbours who still have candy and “sorry!! we just ran out” to any kids who have suddenly materialized, turn off the front lights and race inside to have either chili con carne with cornbread or refried beans casserole with cornchips. It’s always very difficult to decide which one we’ll have… they’re both so good.
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Because, even though it is me (I??) saying it, I make brilliant chili and brilliant refried beans. I really do. We think they’re the best.
And I have no idea if either are authentic to their origins but we don’t care.
Actually, I do know that the refried beans casserole can’t possibly be authentic because I always add garam masala to the beans.
Yes, you read that right. Garam masala. Not exactly the spice mix one would expect to see on South American and Mexican shelves, eh? Continue reading