Halloween is thought to have originated with the ancient Celtic festival of Samhain (pronounced Sah-ween). The Celts believed that more so than any other time of the year, the ghosts of the dead were able to mingle with the living, because at Samhain the souls of those who had died during the year traveled into the otherworld. Samhain became the Halloween we are familiar with when Christian missionaries attempted to change the religious practices of the Celtic people.
[Read more at the Library of Congress]
What could be more appetizing than biting into cold-sore inflicted lips? Made by Tatoo Cakes, I personally think this cake should’ve came with Abreva made out of fondant.
Eating worms has several nutritional & ecological benefits. They’re great sources of protein and are environmentally sustainable. If like me, you’re still not ready to put the real thing to your lips, consider the creep factor in devouring these raspberry Jello worms. So what no protein? Make up for it by adding booze to the Jello mixture. This substitution makes sense to me somehow.
Fully edible, these specimen jars are filled with foods such as lychees, tapioca pearls, jackfruit, sausages, bamboo shoots, cauliflower, etc. They’re packed either in syrup or broth. You can find instructions for making your own at Evil Mad Scientist Laboratories.
Inspired by the TV show Dexter, Andrea Newberry adapted a lollipop recipe into edible medical slides containing blood samples. She provides instructions to make your own.
Inspired by the scotch-based Blood & Sand cocktail, bar manager Kristin Almy presents this spooky variation made with grenadine-flavored “blood”-rimmed glasses and smoldering dry ice.
- .75 oz scotch whiskey
- .75 oz Martini Rosso vermouth
- .25 oz Cherry Heering brandy
- 1.5 oz blood orange and lemon juice
- .5 oz reduced grenadine
- 1 small piece of dry ice