Tasty/spooky things from the week…

Siggi’s pumpkin & spice skyr with Super Jumbo and Sweetest Batch blueberries (plus a mellowcreme pumpkin and candy eyes!).

Hummingbird High’s pumpkin chocolate chip cookies are our favorite thing we bake all year.

Seasonal brews – Southern Tier’s Screamsicle vanilla and orange DIPA and Great South Bay’s Baked pumpkin pie ale.

We enjoyed this themed candy (plus more Bon Bon Bon!) while we admired Halloween decorations in our neighboorhood.

These Utz cheddar protein pretzels are delightful; super malty and roasty.

Little Beet is our favorite fast-casual restaurant. This bowl had harissa cauliflower, charred broccoli, roasted sweet potato, and baked tofu with crispy chickpeas, chili crisp, and chimichurri.

Pumpkin pasta! Goodles pasta with a creamy vegan pumpkin sauce (blended canned pumpkin, silken tofu, gochujang, white miso, and tons of roasted elephant garlic). We topped our bowls with roasted zucchini, turkey (sauteed with green onions, garlic powder, onion powder, smoked paprika, and chili crisp), and crispy onions and garlic.

I mixed my leftover pumpkin pasta with Frank’s buffalo sauce, steamed broccoli, baked chicken nuggets, and cheddar.

Jack-o’-lantern patties! Turkey burgers (ground turkey with grated sweet onion, panko, egg, dark soy sauce, pepper, and smoked paprika; sauteed) with carved sharp cheddar. Plus leftover broccoli sauteed with with a spicy sesame sauce (tahini, gochujang, sesame oil, honey, and water), sesame seeds, toasted walnuts, and Milu everything spice.