So throw back to 3 weeks ago… before life got a little crazy busy!
Halloween Day used to mean spending most of the day racing around like a crazy woman doing all the finishing touches… or even the starting touches of Bryson and Lochlan’s Halloween costumes.
By the time evening time came neither boy wanted to eat dinner. All they cared about was getting out the door and hitting as many houses as possible to load up on the candy haul. Being creative was the only way to get them to eat dinner BEFORE trick or treating!
That is why one of our family’s favorite soups (Wonton Soup) became known as “Little Brain” soup and was always on the menu for Halloween night. The round little pork dumplings, when cooked, would become all wrinkly with wavy noodles hanging off the back. If you squinted just so it wasn’t hard to imagine a bowl of little brains floating in your soup. Which made it the perfect dinner to serve two little boys on All Hallows Eve!
I liked it because it was a “fast prep the day before and a 20 minute cook time from pot to bowl” kind of soup. It tastes great, is filling and was perfect to warm little bodies up before the long walk house to house.
I like to make a double batch of wontons and freeze them on a cookie sheet. Once they are frozen I transfer the little dumplings to a freezer-safe container and keep them on hand for a fast lunch or dinner any time (not just Halloween).
Halloween now means all of our kids off doing their own thing with their friends, and Joel and I sitting in front of the house with a fire waiting for all the neighborhood kids to come by for some candy.
Luckily we still have dogs who are willing to suffer through being dressed up, and Little Brain soup!