By 300 Sandwiches
I was still partial towards dressing as Lisa Turtle from “Saved by the Bell,” but if E wasn’t going as my Screech then I wouldn’t be as easily recognizable, particularly to anyone under the age of 30.
E is going as himself..sort of. He’s dressing as Eric Northman from “True Blood.” Since E gets mistaken for Alexander Skarsgard in regular street clothes, he figured he might as well dress as his doppelganger with a white undershirt, some fake blood and fangs and call himself a vampire. E needed one more element of his costume—an eagle claw necklace to wear around his neck. “I know exactly where to get it,” he said. We headed to the East Village.
Before we left home, I made breakfast sandwiches with those tasty pumpkin biscuits I posted yesterday. Scrambles eggs, some greens and bacon all smushed in between the biscuits were just enough fuel to get us through shopping—which could take a while. The weekend before Halloween, lines outside of costume shops like Ricky’s and Halloween Adventure are usually 50 people deep OUTSIDE of the store.
E and I first stopped on St. Mark’s Place, the heart of the East Village where one can buy falafel, magazines, socks, a Slurpee and get their tongue pierced or neck tattooed—-sometimes all within the same shop! We weaved in and out of goth and jewelry stores but still couldn’t find the eagle claw. So walked over to Fourth Avenue, up towards Union Square. Around 12th street, we hit up Gothic Renaissance, where not only did they have wigs, clothing, shoes and props to make the perfect vampire, witch, metalhead, or “True Blood” character, they had hats and hairpieces that were perfect for a cute flapper. I picked up a headband and a long cigarette holder, and decided to channel the Roaring Twenties for Halloween.
The flapper and the vampire. Quite the ghoulish pair.
Pumpkin Biscuits (see recipe)
1 tablespoon butter
2 tablespoons chives
3 tablespoons butter
5-6 slices bacon
4-5 leaves red leaf lettuce, chopped
1 tablespoon olive oil
2 tablespoons black pepper
Bake up biscuits according to recipe. In a large skillet, melt the butter and scramble eggs over low heat, moving the eggs constantly with a wooden spoon until you get your desired consistency (for us, like risotto). Remove from heat, sprinkle chives and pepper on top.
In another skillet, fry bacon to desired crispness. Dress greens in a small bowl with olive oil and pepper.
Assemble sandwiches. On one side of biscuit layer greens eggs and bacon, then top with other side of biscuit. Serve. Makes 4 sandwiches.