Halloween, also known as...

It's that time of the year again. The time of year when spirits and the dead cross over into the world of the living: it's Halloween! It is also that magical time that ladies like to call "Judgement-Free Dress-up-Like-a-S*ut Day!" (I'm trying to keep this blog as Rated G as possible!)

Listen up, ladies!  I do not know where the Halloween trend of dressing up in a trashy way came from but here's a little secret: it is not judgement-free day. You need to put that costume that leaves nothing to the imagination away and get yourself a personality!

I am sure many of you enjoy the free show and some of you may get offended by what I am saying (and if you are offended, you probably need to rank the "naughty level" of your Halloween costume). Honestly, can't we have a little more poise and imagination? You may think I am old-fashioned and you may see me as a prude but, you know what? I am not the only one. I aim to be classy, not trashy.

STAY CLASSY

Ultimately, you do what you want and you wear what you want. However, that tiny piece of cloth that you are trying to pass as a costume will come and haunt you one day.

Happy Halloween to some of you and Happy Wear-Your-Lingerie-in-Public Day to the rest of you!

 (you know who you are)

Let's all celebrate Halloween the way it was meant to be celebrated: with a sugar high! Here's a delicious recipe that fits in well with the pumpkin season. (I lied. There is no sugar high with this recipe. No sugar! Just honey!)





Pumpkin Spice Latte Ice Cream

Ingredients

- 2 egg yolks
- 2 teaspoons pumpkin pie spice
- 1 can (13.5 ounces) full fat coconut milk
- 1/3 cup raw honey
- 1 1/2 tablespoons instant coffee
- 1/2 cup pumpkin purée

Directions

Whisk together egg yolks and pumpkin pie spice in a large bowl, set aside. Heat coconut milk, honey, and coffee over medium heat until mixture starts to steam, stirring occasionally. Slowly stream milk mixture into yolks while whisking. Add pumpkin puree and stir to combined. Pour into sealed container and refrigerate for 3 hours.
Pour mixture into ice cream maker and churn for 15-20 minutes, until it resembles soft serve ice cream. Serve immediately or freeze for 3 hours for hard ice cream. Makes 1 1/2 quarts.

                                                                                        photo and recipe retrieved from mypaleodieting.com