Yes, we recently celebrated Halloween. No I’m not titling this post after the 1990s horror movie with a similar name. With our daylight savings shift this weekend, my Saturday morning run was before sunrise, ending my five miles just at dawn.
My Sunday afternoon nature walk, a speedy but meditative two miles, ended at dusk. I found that these sojourns in the hills were the perfect bookends to my weekend.
Such symmetry helped to make sense of the otherwise disorienting shift of sleeping, waking, and odd light, that often times upsets my world with the time change. I hope to remember this ceremony of greeting the light at either end of the horizon and carry this out from year to year when we make this seasonal shift.
Among other things I hope to remember from this weekend, would be how much fun I had with my husband on Halloween. His band played at the Black Watch Pub dressed as The Ghost Busters. I dressed as Sigourney Weaver’s character Dana Barrett. This is one of Greg’s and now one of my favorite movies. So we spent the night quoting, snapping photos and enjoying good music. The band even played the Ghost Busters theme song!
We are entering into our final week of our Sugar Detox. We managed to get through Halloween and avoided the temptation of all the candy that abounds during this week. That doesn’t mean that we’ve been skipping dessert entirely. Here is a sugar free pumpkin pie-ish recipe I concocted tonight.
8 oz canned pumpkin
1 mashed banana
1 tsp vanilla
1 tsp pumpkin pie spice
sprinkle of sea salt
(Put all ingredients in food process are run until smooth, pour into custard cups and bake at 350 for 20 min.)