Halloween Celebration Tips Interview with Dana Dark

Dana Dark HalloweenDana Dark is one of Blue Blood’s online OGs. It was after staying at her beautifully-appointed home in Houston for a week that Blue Blood launched its first membership site. Dana creates beauty and warmth in every little nook and cranny of her home. Like, if there is some tiny square of wall in the bathroom, she will think of the perfect antique frame or something like that to dress it up. There are now twenty-seven photo sets featuring Dana Dark in the Blue Blood VIP area.

I’ve spent more than one holiday with Dana and there is seriously nobody who does up holiday cheer better than she does. She really gets into the festive spirit, she is fabulous at decorating, she cooks, and she is starting her own clothing line. When my guy friends look at photos of Dana, she is always the girl they fantasize about marrying.

Amelia G: What are your favorite holidays?

Dana Dark: For me it would be Halloween, Christmas and Easter but I think holidays in general can help us forget about the worriments of our lives and connect us with others – even if it’s for only a day.

Amelia G: What are your favorite kinds of Halloween treats?

Dana Dark: As I look back of past young Halloween nights, longing of warm caramel popcorn balls and rice crispy treats still haunts me today. Another favorite of mine are homemade, moist, thick, Halloween sugar cookies with vivid icing and spooky sprinkles. Also a must have beloved treat for this season’s spell is a visit to my local Panaderia (a Mexican bakery) for Dia de Muertos Sweet Bread and autumn spiced pastries.

Amelia G: What kinds of Halloween decorations did you make this year? If you can even list off half of them all because nobody does up Halloween like you do!

Dana Dark: Now that I have my daughter Bella and a three year old niece, I find it very important to spend memorable time with them – and what better way then to do so making Halloween decoration! We have made glitter pumpkins, old fashion garland and a pumpkin and ghost lantern.

Amelia G: What Halloween outfits have you made this year?

Dana Dark: For Bella, I decided that I would make a Halloween dress, or more, each year for as long as she wishes. With the scraps I’m saving from each dress, I’m going to fashion a Halloween quilt for her to have as a keepsake. The first dress I made Bella for this year is an apron Victorian witch dress. I love how it turned out. The second dress I made (for my niece as well) is a glitzy spider number with a sweet touch. The third is a punky dress. Making these dresses for my Bella has inspired me to start a children clothing line called NaNa and Bell.

Glitter Pumpkin Dana Dark HalloweenAmelia G: What Halloween-inspired tattoos do you have?

Dana Dark: Mostly all of them ;) One I would like to mention, my black cat, is from a vintage 1940s-50s Beistle Halloween diecut which I like to collect.

Amelia G: Can you share a Halloween recipe or two with us? Maybe one for something healthy and one for something nice and sweet.

Dana Dark: Well, for a non-grave related healthy dish, I made a delicious curried coconut pumpkin soup, which by the way is vegan if you fallow the original formula, vegetarian if you replace the rice milk with cow’s milk and carnivorous by replacing the tofu with chicken. A must for everyone! Another recipe I would like to share is Colcanno, traditionally made on Halloween, is an age old Irish fare. I’ve made colcanna for years and as part of my dumb supper – a feast for the dead prepared on Samhain. For a super sweet bloody bite, I’ll leave you with this, a family recipe and my ultimate favorite in this undead world – My Bleeding Sweet Cake.

Bella Dana Dark HalloweenRecipes:

Curried Coconut-Pumpkin Soup

2 tablespoons light olive oil
1/4 cup minced red onion
4 cloves garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 teaspoon minced fresh ginger
2 tablespoons curry powder
1 1/2 cups peeled, cubed (1-inch), seeded pumpkin
1 cup sliced carrots
1 cup light coconut milk
1 cup rice milk
1 pound extra-firm tofu, cut into 1-inch cubes
1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
1 tablespoon freshly squeezed lemon juice
Salt and pepper to taste
1/4 cup fresh cilantro leaves
In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.
Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.
Yield: 4 servings

Colcannon

2 pounds russet potatoes
4 slices bacon
1 Tbsp. olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. white pepper
Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour.
Serves 6-8

My Bleeding Sweet Cake

1 cup butter
1oz bottle red food coloring
1/2 cup shortening
3 cups flour
3 cups sugar
1/4 teaspoon salt
7 eggs
1 cup milk
2 teaspoon vanilla
Combine butter, shortening and sugar in a super large bowl – cream (mix) until light and fluffy. Add eggs one at a time mixing well. Mix in Vanilla and food coloring. Combine flour and salt – add to creamed mixture alternately with milk beating well. Pour batter into a greased and floured pan. Bake at 325 about 1 hour and 20 minutes. Coll completely and frost witch choice of frosting. I prefer a butter powder sugar frosting.
Serves 16

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Posted by on October 31, 2008. Filed under Trappings. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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