It’s already mid October and the days are getting shorter in a fast pace now. The darker months are definitely at our doorstep and this is the season for horror and superstition.
Men in general are fearful for a lot of things since the old days.
Think about fear of snakes (while a lot of people in Holland have never seen an actual snake in real life), fear of bats (I still don’t know where that rooted fear comes from) and of course fear of insects and spiders!
Fear of spiders is even scientifically quantified and labeled with Arachanfobia.
And ofcourse there are a lot of urban legends that have a spider as the major star of the story. Here is one of the more popular spider themed urban legends.
A real Dude doesn’t fear anything of course. Well, maybe a little fear for the credit card bill after the Misses has been shopping with her friends.
But this dude has overcome every type of fear since puberty by watching as much horrormovies as possible.
And after enduring all Jasons, Michaels and Freddies and their horrors, nothing can scare me anymore.
Although, old men in swimming shorts still scare me. But that goes for everybody, yes?
Slowly the Halloween night is making his entry to the Netherlands as well and more and more people arrange a horror party in which you have to dress up as scary as possible.
Normally dudes who dress up are uncool, except for Halloween.
And when I say: ‘dress up’ I don’t mean dress up as in Barry Manilow in rhinestone and feathers, but as in: Dracula movies and creepy zombies.
Come to think of it: Barry Manilow also is scary. Actually he scares the big Jeepers out of this dude (even before he starts singing!).
Today a creative snack for a Halloween party; scary Spider eggs.
I Once spotted a picture of these eggs on internet, but can’t recall where that was.
So I decided to make my own inspired by the photo I had seen.
By the way: what was the scariest movie you’ve ever seen?
- 10 eggs
- 20 black olives (without the pips)
- 100 gr pine nuts
- leaves of 1 twig of thyme, finely chopped
- 2 tbsp mayonaise
- 1 tsp tobasco
- 1 tsp french mustard
- 1 tsp powdered paprika
- Salt n Peppa
- Take a saucepan and fill it with cold water. Add the eggs and some salt and bring to a boil. Cook the eggs for five minutes and then drain them and cool the eggs in cold water. After cooldown, peel the eggs .
- Briefly roast the pine nuts in a skillet (no oil) and then chop them up.
- Slice the eggs lengthwise and remove the egg yolk with a small spoon and put this in a bowl and mash up with a fork.
- Then add the mayonaise, thyme leaves, tobasco and mustard and mix until you have a smooth and creamy paste. Put this in a piping bag.
- Pipe the eggyolk mixture into each sliced egg (in the cup) and sprinkle some chopped chestnut and powdered paprika on top.
- Finish off by topping with half an olive (sliced lengthwise for the body of the spider) and the second half finely sliced in 6 or 8 pieces (to resemble the legs of the spider).
- Ofcourse you can freely experiment with flavors and herbs for the filling and for an extra ‘boody’ dimension add some drops of ketchup on top of the deviled eggs or mix it with the eggyolks .