Dessert with Skulls

We devoured a skull whose eye sockets were jammed with crimson… pomegranate seeds. The Little Princess ate an eye socket, my in-laws split half of the upper and lower jaw, and my Piano Man and I shared one side of the brain. It was delicious… how it grinned at us the whole time. I was supposed to save the other side of the brain for The Boy, but… my teeth betrayed my sense of giving. I might’ve eaten the remaining eye socket, too. I must bake another skull for The Boy.

skull-cakeboxed spiced cake mix
(for extra yum, add a cup of fresh graded carrots, and
replace ¼ of the required water with Baileys Irish Cream Caramel)

playing-sorry-after-skull-cakeAfter we had dessert with skulls (um… with skull),
there was a game of Sorry! (my Piano Man was not sorry at all)
*by the way, we had pumpkin chili for dinner*.

half-of-a-skull-cakeBefore the Sorry! bit started, the skull had already lost half its head.
Hm… the remnants of the missing pomegranate seeds
give the plate an interestingly-reddish look, don’t you think?

This is our traditional Halloween dinner. But we had it a week ago, in order to share it with my in-laws. What are you cooking today, my Wicked Luvs? Are you going to send me a wee bit? You should… particularly, if the meal grins at you while you eat it. Muahahaha— *cough* ha!

…a wee note…
If you have a minute or three, fly over to Poems United… to read “Poems for a Witchy Hallowe’en”—poetry and a wee bit of conversation by Sherry, Rosemary and moi.

Baked Tilapia with Pineapple, Orange, Kiwi and Coconut Milk

In the past, I used to cook for my beloved taste buds alone. But since my tummy—and pretty much my entire digestive system—went on strike, I began to cook for my health… and taste, of course; life would be a rather horrid thing, if I had to spend it eating foods I disliked.

Here is a recipe my Piano Man, the Little Princess and I have really enjoyed:

Baked Tilapia with Pineapple, Orange, Kiwi and Coconut Milk

Ingredients
– 3 pieces of tilapia fillet
– ½ cup fresh pineapple chunks
– 1 cup fresh kiwi chunks
– ½ cup orange juice (freshly squeezed)
– 3 tbs. coconut milk (I love using fresh, but canned will do just fine)
* salt to taste (I use a bit less than ¼ a tsp.)
* olive oil to grease a 9 x 9 pan (I use ¼ of a tsp. and spread it around with my fingers)

Instructions
• Preheat the oven to 375 degrees F. Sprinkle salt over the fish, and place in greased pan.
• Combine pineapple, kiwi, orange juice and coconut milk in a blender, and pulse until somewhat smooth. Pour the mixture over the fish. Cover the pan, and bake for 28 minutes, or until the fish becomes opaque and flakes when pulled apart with a fork.

This super moist tilapia goes well with rice. I was on a veggies sort of mood, so I served it with steamed potatoes, carrots and chayote. I added ginger to the steaming water (for yumminess), then sprinkled the steamed veggies with dill (to help my tummy), and turmeric (to dull the arthritis *fingers crossed* and for a bunch of other things).

Little Princess Quote: “If this dish was on MasterChef, the judges would say, ‘It looks disgusting!’ Then they would taste it, and say, ‘But it tastes delicious!’ no offense.”

I can’t say anything about turmeric yet, since I haven’t been adding it to my food for all that long. Dill, on the other hand, is a miracle for my tummy. I started drinking ginger and citrus leaves tea and adding dill to my diet, to battle bloating… and I’m currently winning. 😉