I have some exciting news. My novel, Lipstick On the Strawberry, has been contracted to be published by The Wild Rose Press. Can’t give a publication date yet, but I love working with the team at Wild Rose, so supportive and professional! With that in mind, I’m changing the focus of my blog. My heroine, Camilla, is a British- born caterer. Much maligned, British food has been re-invented in the past generation. As well it should, because the natural ingredients were always there. So watch this space for a new take on old foods, or a revival of some British food treasures. Potatoes For Halloween I’m making mashed potatoes for Halloween. Of course if costumed kids come to the door, they’ll get to scrabble in the big bowl of wrapped candies and chocolates and take as much as they like. But potatoes are actually a treat for us, full of carbs as they are. In fact, they are a pretty nutritious food, which is why, in Ireland, where they grow so well in the cool damp climate, the people came to rely on them as their major source of sustenance. In the 1840s a fungus attacked the crop, with disastrous results. I have three Irish great-great grandmothers. They all emigrated during the Great Famine. In honor of them, I will eat the potato dish “Champ” this Halloween. It’s an old Irish tradition. In ancient Ireland, all the potatoes and other crops were gathered as deep fall set in. The New Year was set to start on November 1, and on its eve, the Celtic people lit huge fires. Praying for survival through the long winter, the Druid priests made sacrifices, possibly even human sacrifices. It seems to have been a night of some terror. On October 31, the souls of the departed left their graves, it was believed, and haunted the living. The people wore costumes (maybe animal heads in the beginning, later more elaborate), to try to trick the ghosts or to disguise their own nasty deeds. The next morning the Celts scraped up of the ashes of the fire and the Druid priests lit new ones to bring in the New Year, Samhain. Feasts were part of Samhain, and on its eve the fairies needed to be fed too. So boiled potatoes were mixed with scallions, chives or parsley and mashed with milk and butter. A bowl of the delicious mash would be lain under a hawthorn bush for the sprites/spirits to devour. Champ is similar to Colcannon, another Irish dish. Colcannon swaps chopped cabbage for chives or scallions, but any way you make it, the creamy dish is perfect for a cold evening. Champ – to serve 4 2 1/2 lbs Russet potatoes 4 oz butter divided into two pieces. 1 cup whole milk or half and half (if making for company, why not go for the rich stuff?) 2 tsp salt 1 bunch scallions, chopped fine 2 tbs chopped parsley Place the scrubbed, unpeeled potatoes in a large pot and fill with cold water to a level just above the potatoes. Add 1 tsp. salt and bring the pot to the boil, covered. Lower the heat and simmer for 30 minutes or until the potatoes can be pierced with a knife. Now heat 2 oz butter in a small pot, and in another pot place the diced scallions and pour the milk over them. Bring to a simmer, but do not boil. Drain the potatoes, saving the water in case the milk is not quite enough for a good mash. Peel the potatoes. (Use gloves if they are too hot!) Put the potatoes back into the large pot and mix in the melted butter with a wooden spoon. Adding the butter before the milk allows it to bind to the potatoes, making them more flavorful. Gradually add the warmed scallions and milk and 1 tsp. salt, and mash. Toss in the chopped parsley. Traditionally champ is served in a large communal bowl. Make a well in the center and place the other 2 oz of butter in the middle. Absolutely yummy! Beats candy any time.