Showing posts with label Halloween. Show all posts
Showing posts with label Halloween. Show all posts
Monday, October 31, 2016
Thursday, October 27, 2016
Halloween parties around Lugano
Halloween Party in Bissone:
The parents' association of Bissone is organizing a Halloween party at the Lido di Bissone on Saturday, October 29th starting at 17:30. It is free and is for children as well as adults. All that is asked of you is to bring something for the buffet table (aperitivo or dolce). There will be a DJ and he seems to be very good.
Date: Saturday, October 29th, 2016
Time: 5:30 pm
Where: Lido di Bissone, Piazza Francesco Borromini 1, 6816 Bissone
Cost: free, bring a dish
Contact: Associazione genitori di Bissone
Come celebrate Halloween at All For Kids in S. Antonino:
On Sunday, October 30th find activities for the kids, and refreshments for all at All for Kids Showroom in S. Antonino. Parents can mingle and shop while children play games or make crafts in the new expanded Showroom space. Stop by for a short time or stay all afternoon. Open to the public so feel free to spread the word. Every child in a costume will receive a FREE gift!
Date: Sunday, 30th October 2016
Time: 2:00 pm – 6:00 pm
Where: All For Kids Showroom, Via Cimitero 21, 6592 Sant'Antonino
Cost: Free
Contact: Robin Bognuda at 091 580 30 82
Halloween on the lake of Lugano:
How about spending a fun afternoon cruising the lake of Lugano? On Monday, October 31st leaving at 14:30 you can enjoy a two hour scary tour with your kids: Make-up and games are included. Make sure to reserve beforehand at sales@lakelugano.ch or call 091/ 971 52 23.
Date: Monday, 31st October 2016
Time: 2:00 pm – 4:30 pm
Where: Crociera Halloween, Lago di Lugano
Cost: CHF 22.- (adults), CHF 10.- (kids)
Contact: Società navigazione del Lago di Lugano at 091/ 971 52 23
The parents' association of Bissone is organizing a Halloween party at the Lido di Bissone on Saturday, October 29th starting at 17:30. It is free and is for children as well as adults. All that is asked of you is to bring something for the buffet table (aperitivo or dolce). There will be a DJ and he seems to be very good.
Date: Saturday, October 29th, 2016
Time: 5:30 pm
Where: Lido di Bissone, Piazza Francesco Borromini 1, 6816 Bissone
Cost: free, bring a dish
Contact: Associazione genitori di Bissone
Come celebrate Halloween at All For Kids in S. Antonino:
On Sunday, October 30th find activities for the kids, and refreshments for all at All for Kids Showroom in S. Antonino. Parents can mingle and shop while children play games or make crafts in the new expanded Showroom space. Stop by for a short time or stay all afternoon. Open to the public so feel free to spread the word. Every child in a costume will receive a FREE gift!
Date: Sunday, 30th October 2016
Time: 2:00 pm – 6:00 pm
Where: All For Kids Showroom, Via Cimitero 21, 6592 Sant'Antonino
Cost: Free
Contact: Robin Bognuda at 091 580 30 82
Halloween on the lake of Lugano:
How about spending a fun afternoon cruising the lake of Lugano? On Monday, October 31st leaving at 14:30 you can enjoy a two hour scary tour with your kids: Make-up and games are included. Make sure to reserve beforehand at sales@lakelugano.ch or call 091/ 971 52 23.
Date: Monday, 31st October 2016
Time: 2:00 pm – 4:30 pm
Where: Crociera Halloween, Lago di Lugano
Cost: CHF 22.- (adults), CHF 10.- (kids)
Contact: Società navigazione del Lago di Lugano at 091/ 971 52 23
Monday, October 24, 2016
Halloween Party for families
Looking for a Halloween celebration for the whole family? Come celebrate Halloween at All For Kids!
There will be games and crafts for the kids, and Halloween inspired snacks for all. The fun starts at 14:00, and every child in a costume will receive a free gift. Stop by for a short time or stay all afternoon. Parents can mingle or shop while the kids play in our new expanded space. Registration isn't required, but if you know you're coming please tell us so we have enough supplies and snacks.
Contact Robin at 076 580 30 82 if you have any questions. Parking is available. For more information, please visit www.allforkids.ch.
Venue: Halloween Party for families
Where: All For Kids Showroom, Via Cimitero 21, 6592 S. Antonino
Date: Sunday, October 30, 2016
Time: 2:00 PM to 6:00 PM
There will be games and crafts for the kids, and Halloween inspired snacks for all. The fun starts at 14:00, and every child in a costume will receive a free gift. Stop by for a short time or stay all afternoon. Parents can mingle or shop while the kids play in our new expanded space. Registration isn't required, but if you know you're coming please tell us so we have enough supplies and snacks.
Contact Robin at 076 580 30 82 if you have any questions. Parking is available. For more information, please visit www.allforkids.ch.
Venue: Halloween Party for families
Where: All For Kids Showroom, Via Cimitero 21, 6592 S. Antonino
Date: Sunday, October 30, 2016
Time: 2:00 PM to 6:00 PM
Saturday, October 31, 2015
Sunday, October 25, 2015
Trick or treating?
There are many stories as to the custom of trick-or-treating might have begun.
In the 5th century BC, in Celtic Ireland, summer officially ended on October 31. The holiday was called Samhain, which means "end of summer", the Celtic New Year. During Samhain, the Druids believed that the dead would play tricks on mankind and cause panic and destruction. They had to be appeased, so country folk would give the Druids food as they visited their homes.
An old Irish peasant practice called for going door to door to collect money, breadcake, cheese, eggs, butter, apples, etc., in preparation for the festival of St. Columb Kill.
Also a ninth-century European custom called souling. On November 2, All Souls Day, early Christians would walk from village to village begging for "soul cakes" made out of square pieces of bread with currants. The more soul cakes the beggars would receive, the more prayers they would promise to say on behalf of the dead relatives of the donors. At the time, it was believed that the dead remained in limbo for a time after death, and that prayer, even by strangers, could expedite a soul's passage to heaven.
Some people think that this led to asking for treats on Halloween in verses or rhymes. Such as:
In the 5th century BC, in Celtic Ireland, summer officially ended on October 31. The holiday was called Samhain, which means "end of summer", the Celtic New Year. During Samhain, the Druids believed that the dead would play tricks on mankind and cause panic and destruction. They had to be appeased, so country folk would give the Druids food as they visited their homes.
An old Irish peasant practice called for going door to door to collect money, breadcake, cheese, eggs, butter, apples, etc., in preparation for the festival of St. Columb Kill.
Also a ninth-century European custom called souling. On November 2, All Souls Day, early Christians would walk from village to village begging for "soul cakes" made out of square pieces of bread with currants. The more soul cakes the beggars would receive, the more prayers they would promise to say on behalf of the dead relatives of the donors. At the time, it was believed that the dead remained in limbo for a time after death, and that prayer, even by strangers, could expedite a soul's passage to heaven.
Some people think that this led to asking for treats on Halloween in verses or rhymes. Such as:
Deal out, Deal out,
The witches are out!
---
Trick or treat, you're so neat.
Give me something good to eat.
Nuts and candy, fruit and gum.
I'll go away if you give me some.
---
Trick or treat, smell my feet.
I know you'll give us lots of treats.
Not to big, not to small,
Maybe the size of Montreal.
---
I hear a bang, bang, bang
On the door, door, door
A ghost, a witch, a pumpkin, a skeleton and more,
I hear a bang, bang, bang,
On the window too,
A knock, knock, knock,
They want to get you,
It's Halloween Night...BOO!
Saturday, October 24, 2015
Candy Corn Parfait recipe
I love Candy Corn and after having shared the Candy Corn Macaroon recipe, I have now come across a fast and easy dessert recipe that will impress your dinner guests... IF they are familiar with Candy Corn! ;)
Ingredients:
1 large orange
1 to 2 tablespoons orange liqueur
3 tablespoons lemon curd or custard
1/4 cup whipped cream
1 tablespoon crushed shortbread cookies (optional)
Preparation:
1.) Peel and segment the orange with a paring knife, removing the membranes and white pith.
2.) Chop the segments and toss with the orange liqueur in a bowl; set aside for about 10 minutes.
3.) Spoon the lemon curd/custard into a small liqueur glass or brandy snifter in an even layer.
4.) Top with a thin layer of whipped cream, then pile on the oranges and dollop with the remaining whipped cream.
5.) Sprinkle with crushed shortbread cookies, if desired
P.S. You can order Candy Corn at AFoodAve: http://afoodave.ch/collections/halloween
Ingredients:
1 large orange
1 to 2 tablespoons orange liqueur
3 tablespoons lemon curd or custard
1/4 cup whipped cream
1 tablespoon crushed shortbread cookies (optional)
Preparation:
1.) Peel and segment the orange with a paring knife, removing the membranes and white pith.
2.) Chop the segments and toss with the orange liqueur in a bowl; set aside for about 10 minutes.
3.) Spoon the lemon curd/custard into a small liqueur glass or brandy snifter in an even layer.
4.) Top with a thin layer of whipped cream, then pile on the oranges and dollop with the remaining whipped cream.
5.) Sprinkle with crushed shortbread cookies, if desired
P.S. You can order Candy Corn at AFoodAve: http://afoodave.ch/collections/halloween
Friday, October 16, 2015
Candy Corn Macaroons recipe
It is not easy to get a hold of Candy Corn in this part of the world but I have found a way to put a French twist to my Candy Corn craving. The macaroons are both festive and delicious, making them the perfect sweet treat for the Halloween celebration.
The recipe sounds more complicated than it is. I have had lots of fun making these with my daughter.
Ingredients for Macaroon:
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
Yellow food colouring
Ingredients for Vanilla Buttercream:
3/4 cup unsalted butter, room temperature
1/3 cup powdered sugar
pinch of sea salt
1 1/2 teaspoons vanilla
Orange food coloring
Preparations:
1.) In a stand mixer combine the butter, sugar, sea salt and vanilla. Whip until smooth and light, this takes about 5 minutes. Tint with orange food colouring. Voilà, your buttercream is ready.
2.) Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.
3.) Sift together your ground almonds with the powdered sugar and set aside.
4.) Whisk the egg whites (at room temperature) on medium high speed to glossy firm peaks adding the granulated sugar gradually in four parts. You don't want to whip the egg whites too quickly, this should take a good 5 to 7 minutes.
5.) Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper and mix just until everything is combined then stop and divide the batter in half. Tint one half of the batter with yellow colouring.
6.) Fold each of the mixtures with a rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.
7.) Transfer the mixtures into separate piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.
8.) Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.
9.) While they are setting, preheat the oven to 325 degrees.
10.) Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
11.) Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.
12.) Sort into pairs and fill with Vanilla Buttercream.
The recipe sounds more complicated than it is. I have had lots of fun making these with my daughter.
Ingredients for Macaroon:
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
Yellow food colouring
Ingredients for Vanilla Buttercream:
3/4 cup unsalted butter, room temperature
1/3 cup powdered sugar
pinch of sea salt
1 1/2 teaspoons vanilla
Orange food coloring
Preparations:
1.) In a stand mixer combine the butter, sugar, sea salt and vanilla. Whip until smooth and light, this takes about 5 minutes. Tint with orange food colouring. Voilà, your buttercream is ready.
2.) Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.
3.) Sift together your ground almonds with the powdered sugar and set aside.
4.) Whisk the egg whites (at room temperature) on medium high speed to glossy firm peaks adding the granulated sugar gradually in four parts. You don't want to whip the egg whites too quickly, this should take a good 5 to 7 minutes.
5.) Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper and mix just until everything is combined then stop and divide the batter in half. Tint one half of the batter with yellow colouring.
6.) Fold each of the mixtures with a rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.
7.) Transfer the mixtures into separate piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.
8.) Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.
9.) While they are setting, preheat the oven to 325 degrees.
10.) Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
11.) Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.
12.) Sort into pairs and fill with Vanilla Buttercream.
Friday, October 31, 2014
Happy Halloween
Happy Halloween!!
Jack-o-lantern smiling bright
Witches flying in the night
Ghosts and goblins, cats and bats
Witches with their funny hats
A full moon can't be beat
As we go out to Trick or Treat
Happy Halloween!!
Thursday, October 30, 2014
Witch’s Cheesy Broom sticks Halloween recipe
Together with the witches hats, brooms are probably the most defining accessory of a wicked witch, they are also their means of transport. Here is an ingenious and healthy tip to make a Witch’s Broom snack.
Ingredients for 12 brooms:
12 Slices of Cheese
12 Pretzel sticks
12 Fresh Chive
Preparation:
1. Fold each cheese slice and cut the fringes of the broom using a pair of scissors.
2. Roll the slice of cheese around a pretzel stick having the fringes looking down.
3. Finally to keep the cheese around the stick, use some chive and knot it around.
Ingredients for 12 brooms:
12 Slices of Cheese
12 Pretzel sticks
12 Fresh Chive
Preparation:
1. Fold each cheese slice and cut the fringes of the broom using a pair of scissors.
2. Roll the slice of cheese around a pretzel stick having the fringes looking down.
3. Finally to keep the cheese around the stick, use some chive and knot it around.
Wednesday, October 29, 2014
History of Halloween
The history of Halloween can be traced back 2,000 years. It was during these ancient times in Europe that the Celts celebrated the beginning of winter on the evening of October 31st. November 1st was the first day of their new year and it also marked the first day of winter. They believed that death was strongly linked to the long and bitter winter. The Celts thought that during the winter the dead and the living existed simultaneously because it was on this day that the dead roamed the earth. Samhain was the name they gave to their celebration of the dead on the evening of October 31st.
However, when Christians began to gain authority in the 800s, the history of Halloween was forever changed; November 1st became known as All Saints Day or All-Hallows. It is believed that the Christians slightly altered the holiday into a church related celebration, honoring deceased saints. Not unlike Celtic tradition though, the Christians too honored the dead on this day. The evening of October 31st soon became known as All-Hallows Eve and was eventually changed to Halloween.
The tradition of wearing Halloween costumes stems from an Irish and Scottish ritual known as “guising.” In the 19th century, children would dress up in various costumes and go house to house, looking for gifts of coins, food, or snacks. One of the earliest records of guising is in 1895, where Scottish masqueraders carried lanterns made out of turnips and visited homes to be rewarded with fruit, money, or cakes. When the Scottish and Irish migrated to America, they brought along their guising tradition.
Check out this Visual History of Halloween:
However, when Christians began to gain authority in the 800s, the history of Halloween was forever changed; November 1st became known as All Saints Day or All-Hallows. It is believed that the Christians slightly altered the holiday into a church related celebration, honoring deceased saints. Not unlike Celtic tradition though, the Christians too honored the dead on this day. The evening of October 31st soon became known as All-Hallows Eve and was eventually changed to Halloween.
The tradition of wearing Halloween costumes stems from an Irish and Scottish ritual known as “guising.” In the 19th century, children would dress up in various costumes and go house to house, looking for gifts of coins, food, or snacks. One of the earliest records of guising is in 1895, where Scottish masqueraders carried lanterns made out of turnips and visited homes to be rewarded with fruit, money, or cakes. When the Scottish and Irish migrated to America, they brought along their guising tradition.
Check out this Visual History of Halloween:
Saturday, October 25, 2014
Banana Mummies Halloween recipe
Halloween is close and the kids are looking forward to trick-or-treating. Why not serve them something scary but healthy? It is so easy to prepare, they can make it themselves...
Ingredients:
4 bananas, halved
1 pound of white chocolate
4 ounces of white chocolate
16 mini M&M's
4 ounces milk chocolate chips, optional
8 lollipop sticks
Preparation:
1.) Line a large baking sheet with parchment paper.
2.) Skewer each banana half with a lollipop stick and freeze until firm, at least 2 hours.
3.) In a large microwave-safe measuring cup, melt 1 pound white chocolate in the microwave according to package directions.
4.) One at a time, dip the bananas into the chocolate to coat, shaking off any excess. Return to the baking sheet and immediately place two M&M candies near the top for eyes.
5.) Melt the remaining white chocolate in the microwave according to package directions and fill a small piping bag fitted with a small, round nozzle tip. Pipe zigzags over the banana to form bandages.
6.) Repeat this step with the milk chocolate, if using.
7.) Chill or freeze until ready to serve.
Ingredients:
4 bananas, halved
1 pound of white chocolate
4 ounces of white chocolate
16 mini M&M's
4 ounces milk chocolate chips, optional
8 lollipop sticks
Preparation:
1.) Line a large baking sheet with parchment paper.
2.) Skewer each banana half with a lollipop stick and freeze until firm, at least 2 hours.
3.) In a large microwave-safe measuring cup, melt 1 pound white chocolate in the microwave according to package directions.
4.) One at a time, dip the bananas into the chocolate to coat, shaking off any excess. Return to the baking sheet and immediately place two M&M candies near the top for eyes.
5.) Melt the remaining white chocolate in the microwave according to package directions and fill a small piping bag fitted with a small, round nozzle tip. Pipe zigzags over the banana to form bandages.
6.) Repeat this step with the milk chocolate, if using.
7.) Chill or freeze until ready to serve.
Thursday, October 31, 2013
It's Halloween
It's Halloween! It's Halloween!
The moon is full and bright
And we shall see what can't be seen
On any other night.
Skeletons and ghosts and ghouls,
Grinning goblins fighting duels,
Werewolves rising from their tombs,
Witches on their magic brooms.
In masks and gowns we haunt the street
And knock on doors for trick or treat.
Tonight we are the king and queen,
For tonight it's Halloween!
Wednesday, October 30, 2013
Halloween at Lugano Sud
Tomorrow night is THE night!
Halloween is a very unusual night:
There’s only one night like this all year.
Only one night when spirits appear;
An evening meant to be spent outside,
Yes, it’s Halloween, and you cannot hide.
When the ghosts come out
and the goblins creep,
And the skeletons rattle.
How can anybody sleep?
And the monsters march,
while the witches take flight.
Yes, Halloween is a very unusual night.
Drop your fears and off you go,
Join the traveling costume show.
Grab your sack and attack the street,
But you better start to trick or treat.
If you are desperate, your kids are nagging about trick or treating and your neighbourhood has not organized any activities, why not pop down to Lugano Sud on Thursday? You'll be sure to find hordes of people, however, the kids will get to participate at the Halloween party organized by the Centro Lugano Sud where creative workshops, face painting and many tasty treats will be awaiting them.
Venue: Halloween Party
Where: Centro Lugano Sud, 6916 Grancia
Date: Thursday, October 31st, 2013
Time: 10:00 to 21:00
Tuesday, October 29, 2013
Halloween cupcake recipe
So, I've given you decoration inspiration, video guides to spooky make-up, an activity booklet to download and a party to attend to celebrate Halloween. All you need is something to munch on.
These aromatic pumpkin cupcakes are perfect for Halloween, but you can eat them any time of the year, especially if you use canned pumpkin, as the recipe states.
Pumpkin CupCakes
Ingredients:
2 3/4 cups flour
1 teaspoon each: cinnamon, ground cloves, ginger, nutmeg
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
3 cups sugar
3 eggs
2 teaspoons vanilla
One 15-oz. can of pumpkin
Optional:
3/4 cup of walnuts, pieces
Toothpick
Decorations: gummie candies, candied fruit
Directions:
1.) Preheat oven to 350 degrees F.
2.) In a medium-sized bowl, sift together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt.
3.) In a large bowl, place butter and sugar and beat together with an electric mixer until light and fluffy.
4.) Add the eggs to the wet ingredients (large bowl) one at a time, beating after each addition. Stir in the vanilla.
5.) Stir 1/3 of the flour mixture (from Step 2) into the wet ingredients (large bowl), then 1/2 the can of pumpkin. Follow that with 1/3 flour mixture, then the rest of the pumpkin and then the remaining flour mixture.
6.) Pour the batter into each cup until three-quarters full.
7.) Bake cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean.
8.) Let the cupcakes cool completely in their pan on a wire rack. Then take each cup carefully out of the tray.
9.) Frost each cupcake with Cream Cheese Frosting and add decorations on top.
Cream Cheese Frosting
This scrumptious frosting works really well as a topping for our Pumpkin Cake and Cupcakes. It's delicious as a cookie topping or as filling between cake layers.
Ingredients:
Two 8 oz. packages of cream cheese, softened
2 sticks butter, softened
Two 1 lb. boxes confectioners' sugar
2 teaspoons vanilla
Directions:
1.) Place the cream cheese and the butter in a bowl. Beat with electric mixer until soft and evenly combined.
2.) Add the confectioners' sugar and vanilla and beat until combined and smooth.
If you want to turn it into chocolate frosting, add 1/4 to 1/2 cup dry cocoa during Step 2, according to how rich you like it.
These aromatic pumpkin cupcakes are perfect for Halloween, but you can eat them any time of the year, especially if you use canned pumpkin, as the recipe states.
Pumpkin CupCakes
Ingredients:
2 3/4 cups flour
1 teaspoon each: cinnamon, ground cloves, ginger, nutmeg
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
3 cups sugar
3 eggs
2 teaspoons vanilla
One 15-oz. can of pumpkin
Optional:
3/4 cup of walnuts, pieces
Toothpick
Decorations: gummie candies, candied fruit
Directions:
1.) Preheat oven to 350 degrees F.
2.) In a medium-sized bowl, sift together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt.
3.) In a large bowl, place butter and sugar and beat together with an electric mixer until light and fluffy.
4.) Add the eggs to the wet ingredients (large bowl) one at a time, beating after each addition. Stir in the vanilla.
5.) Stir 1/3 of the flour mixture (from Step 2) into the wet ingredients (large bowl), then 1/2 the can of pumpkin. Follow that with 1/3 flour mixture, then the rest of the pumpkin and then the remaining flour mixture.
6.) Pour the batter into each cup until three-quarters full.
7.) Bake cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean.
8.) Let the cupcakes cool completely in their pan on a wire rack. Then take each cup carefully out of the tray.
9.) Frost each cupcake with Cream Cheese Frosting and add decorations on top.
Cream Cheese Frosting
This scrumptious frosting works really well as a topping for our Pumpkin Cake and Cupcakes. It's delicious as a cookie topping or as filling between cake layers.
Ingredients:
Two 8 oz. packages of cream cheese, softened
2 sticks butter, softened
Two 1 lb. boxes confectioners' sugar
2 teaspoons vanilla
Directions:
1.) Place the cream cheese and the butter in a bowl. Beat with electric mixer until soft and evenly combined.
2.) Add the confectioners' sugar and vanilla and beat until combined and smooth.
If you want to turn it into chocolate frosting, add 1/4 to 1/2 cup dry cocoa during Step 2, according to how rich you like it.
Tuesday, October 22, 2013
You're invited to a spooky party at Swiss Miniature
Ghostly creatures take to flight
on this dreary, frightful night…
Bid you join us…if you dare
for a treat or a scare!!
Thursday October 31, 2013
from 8:00pm til midnight
Cost: CHF 35.00
(includes finger foods, drinks, music and dancing)
Bring your husbands, wives, partners, friends, but
"No creatures of the night who have seen fewer than
18 hallowed eves"
RSVP to the Lugano MeetUp team
by Thursday October 24, 2013
Corbin Moro cmoro@ticino.com
Helen Roowalla hroowalla@gmail.com
Zuleika Tipismana Ztipismana@gmail.com
Kathleen de Marchi mail@demarchi.ch
Monday, October 21, 2013
Be Drop Dead Gorgeous - Halloween Make Up
Looking for Halloween make-up ideas I came across a UK site. The tutorials with the super talented Emma Pickles are simple and fast . You don't need a great deal of make up just a few sponges and some inspiration. You'll be on a roll and off to spook out your neighbours and friends. Have fun.
Sexy witch:
Using lime green face paint and red lipstick for maximum impact!
Scary doll:
Create a scary but cute look! Include big eyelashes and wig.
Zombie bride:
Create a Halloween bride makeup look which could be used for a zombie bride, a ghost bride or a corpse bride costume.
Skeleton make up:
Sexy witch:
Using lime green face paint and red lipstick for maximum impact!
Scary doll:
Create a scary but cute look! Include big eyelashes and wig.
Zombie bride:
Create a Halloween bride makeup look which could be used for a zombie bride, a ghost bride or a corpse bride costume.
Skeleton make up:
Create a scull look with a difference for Halloween, so you'll be sure to stand out.
Sunday, October 20, 2013
Halloween Activity booklet
This Kids' Halloween Activity Book is jam-packed with spooky word puzzles, creepy math games, boo-tastic brain benders, and more. Print it out now and get your children in the Halloween spirit!
Perfect to keep them busy during those rainy days. Just click on the picture to download.
Perfect to keep them busy during those rainy days. Just click on the picture to download.
Saturday, October 19, 2013
Fun ideas for Halloween decoration
Pumpkins with Faces
Make 'em laugh! It doesn't take much to transform a parade of pumpkins into a casual crew. For noses, a carrot or root vegetable adds character; other facial features come courtesy of a marker and paper cutouts. Scour the house for an old hat and sunglasses to round out the display.
Spiderweb Doormat
Set the mood and welcome guests with this easy doormat idea. First, cut a 3x4-foot mat into a 36-inch diameter circle with heavy shears. Using chalk, draw a spiderweb on the mat. Cut pieces of clothesline to fit your design. Singe the ends of the clothesline to keep it from fraying. Use heavy-duty white glue to adhere the pieces to the mat, covering the chalk lines.
Glittery Pumpkins
Add some glam to your indoor pumpkin decor with a bit of glue and glitter in this fun Halloween crafts project. To make this shimmering faux pumpkin arrangement, use a paintbrush to coat strips of each pumpkin with clear-drying white crafts glue. Add glitter to the pumpkin, working in small sections at a time so the layer of glue doesn't dry out.
Spooky No-Sew Cat Tablecloth
This hair-raising tablecloth can be made in minutes with our scaredy-cat pattern, available below. Download our free pattern and cut out the cat shapes from black felt. Attach the shapes to a large piece of gold felt using fusible web or fabric glue to finish the tablecloth.
Get the free scaredy-cat pattern.
Jack-o'-Lantern Luminarias
These no-fuss pumpkin face decorations require no messy pumpkin carving and can be made in minutes. Cut the smiling pumpkin faces from black cardstock and tape the shapes to orange cardstock that has been cut to fit the lantern panels. The finished product will brighten railings or steps during the day, but can also light up the night when you put battery-operated candles or flashlights inside the lanterns. For a longer-lasting decoration, put the jack-o'-lantern faces behind the lantern's glass panels.
Download a face stencil.
Wednesday, October 31, 2012
A Halloween Wish
I'd like to go fishing
for a star
and send it to you
wherever you are...
...to wrap you once more
in the spells of the night
and fill all your senses
with awe and delight.
To make you a pirate
or perhaps a queen;
to experience the magic
of Halloween.
To capture again
the mystery and surprise
as can only be seen
through a small child's eyes.
by Nancy Hughes
Monday, October 29, 2012
Pumpkin facts
- In 1584, after French explorer Jacques Cartier explored the St. Lawrence region of North America, he reported finding "gros melons." The name was translated into English as "pompions," which has since evolved into the modern "pumpkin."
- Pumpkins contain vitamin A and potassium.
- Long ago, the colonists made pumpkin pie a bit differently. They sliced off pumpkin tops, removed seeds and filled the insides with milk, spices and honey. Then, it was baked in hot ashes.
- There are about 500 seeds inside every pumpkin.
- Pumpkin seeds should be planted between the last week of May and the middle of June. They take between 90 and 120 days to grow and are picked in October when they are bright orange in color. - Their seeds can be saved to grow new pumpkins the next year.
- Pumpkins were once recommended for removing freckles and curing snake bites.
- 2010 saw a new World Record! The largest pumpkin ever grown stands at 1810.5 pounds. It was grown by Chris Stevens and was weighed at the GPC weigh-off in Stillwater, Minnesota on October 9, 2010.
- For tips on how to carve your pumpkin, check out this link:
http://www.pumpkinmasters.com/video.asp
- Pumpkins are fruits. A pumpkin is a type of squash and is a member of the gourd family (Cucurbitacae), which include squash, cucumbers, gherkins, and melons.
- There are more than 50 different kinds of pumpkins.
- Pumpkins have been grown in North America for five thousand years. They are indigenous to the western hemisphere. Native Americans used pumpkin seeds for food and medicine.
- Pumpkins contain vitamin A and potassium.
- Long ago, the colonists made pumpkin pie a bit differently. They sliced off pumpkin tops, removed seeds and filled the insides with milk, spices and honey. Then, it was baked in hot ashes.
- There are about 500 seeds inside every pumpkin.
- Pumpkin seeds should be planted between the last week of May and the middle of June. They take between 90 and 120 days to grow and are picked in October when they are bright orange in color. - Their seeds can be saved to grow new pumpkins the next year.
- Pumpkins were once recommended for removing freckles and curing snake bites.
- 2010 saw a new World Record! The largest pumpkin ever grown stands at 1810.5 pounds. It was grown by Chris Stevens and was weighed at the GPC weigh-off in Stillwater, Minnesota on October 9, 2010.
- For tips on how to carve your pumpkin, check out this link:
http://www.pumpkinmasters.com/video.asp
Subscribe to:
Posts (Atom)
