The day of the Recycled 5K I took E and R to Acacia Park for a free plant project event presented by the Nevada Master Gardeners. The kids got to make garlic necklaces (with real garlic, luckily I love the smell of fresh garlic), plant snapdragon seeds, and generally get their hands dirty. I was a little bummed when someone broke out a box of cupcakes because I’d hoped that this would be a food free event but one of the other presenters remarked to me that it wasn’t part of the planned activities so I felt better. E and R were a little sad to see everyone playing with rings that had topped their orange frosted cupcakes but playing at the park improved their spirits…I also promised to make our traditional Halloween vegan and gluten free apple pie early this year so I made it that weekend instead of waiting for the 31st.
It is hard to see in the picture but I put a bit of crust shaped like a pumpkin on top so E wanted me later on to carve our pumpkin with an image of an apple to mimic the mix up (I guess apple designs should decorate apple pies?), which I thought was cute of her. (We had picked up our pumpkins earlier in October at Gilcrease Orchard.) E ended up changing her mind at the last minute and her pumpkin was a smiley face with a tongue sticking out and one eye open and the other closed. She even modeled it for me as I carved. Our pumpkin seeds were roasted at 375 degrees F for 10 minutes after being tossed with a little oil and salt and spread out on a jelly roll pan (amazon affiliate link).
On Halloween we just trick-or-treated inside the house both in the morning and in the evening, I am not sure if the kids will want to do something more extensive as they get older but we’ll just cross that bridge when we come to it. They had a great time this year (E was a snow fairy princess and R was a heavy equipment operator, by the way) and best of all there were no holiday related reactions!