Two more days until Halloween! Do you have your costumes ready and your treats waiting at the door for the trick or treaters? Halloween has a special spot in my heart that has grown and changed for me over the years.
Germany doesn't have the tradition of Halloween, but having an American dad my family adopted some Halloween traditions. We always carved the biggest pumpkin we could find (pumpkins were not very popular in Germany back then) and in addition we looked for left over sugar beets in the fields around our house, which made fun little jack-o-lanterns as well. We invited our little friends to help us carve our huge pumpkin and eat pumpkin pie. Once it was all done and scary looking, we put our monster pumpkin in a little wagon and pulled him around town. There were usually a couple neighbors that knew we were coming, but candy was not part of the deal, we just showed off our carved pumpkin. It was really fun!
Before moving to Bozeman we lived in a tiny town in the mountains and Halloween marked the end of “summer season”. The local coffee shop, which was my second home would close the next day and we would gather there usually with some crazy costumes to hand out treats to the local kids and start dreaming about winter snow and the quiet times when the town didn't see any tourists and we didn't se each other as much.
I love traditions and feel really lucky to have grown up with some from two cultures! Whats your favorite tradition you grew up with?
This week’s Share
Ingredients: Montana grown org. wheat flour, water, org. sourdough culture, sea salt.
Whole Wheat Cinnamon Raisin Bread
Ingredients: Montana grown org. wheat flour, water, org. raisins, org. sourdough culture, org. fair trade molasses, Cook honey, org. cinnamon, sea salt, barley malt.
Vollkornbrot (Sprouted Rye)
Ingredients: org. rye flour, water, org. buttermilk, org. sunflower seeds, org. sourdough culture, org. sprouted rye berries, fresh ground spelt flour,, org. flax seeds, org. sesame seeds, sea salt.