Everything Halloween

It’s officially October and the sisters are excited to get into the swing of everything Halloween. Lynne shares secrets on how to prepare your carved pumpkins so that they look fresh and stay uneaten all month, even in the heat of the south. Nancy shares a fun way to present Halloween cocktails…bloody dipped, and Kathy shares the story of the eleven-year teepee feud with she and her neighbors are engaged in. Word is this year there may be a partial cease-fire. Time will tell. What’s for dinner We like chili this time of year as the weather starts to turn cold. But Lynne’s Egg Roll in a Bowl sounded more more interesting and fun to share this week. Here’s one option, but a quick google search will turn up many variations. Egg Roll in A Bowl. Ingredients: 1 Lb Ground Turkey (or sausage) 1 bag dry coleslaw mix (shredded cabbage and carrots) 5 cloves garlic, minced 1/2 tsp ground ginger 1/2 Cup low sodium soy sauce Slice green onion Edamame (optional) Bean Sprouts (optional) Instructions In a large, deep skillet, brown ground turkey. Meanwhile, in a small bowl combine garlic, ginger, and soy sauce and set aside. Once the turkey is cooked through, add dry coleslaw mix, edamame and bean sprouts to skillet and stir to combine. Pour soy sauce mixture into skillet and stir, continuing to cook over medium heat until cabbage is slightly wilted, but still crunchy. Serve as-is in bowls for a low carb option, or over steamed rice. Preserving Pumpkins https://www.treehugger.com/how-preserve-carved-pumpkin-4868733 Blood Rimmed Cocktail glass 1/4 Cup Karo Syrup Red Food coloring Heat Karo syrup on stovetop or in microwave. Add red food coloring and stir to combine. Dip glass rim and let a little drip down the side as a cools. Add ice and your favorite cocktail. We want to hear your comments and questions! Send an email to [email protected] or leave a comment on our Instagram @3lfpod and be sure to follow us on our YouTube page www.youtube.com/@threelilfishes