||mantel de muertos > dollar store death > la calverita >
los pequeñeos relojes de arena > mmm... brains.... > calabaza tallada >
conmemoración > calacas de arcilla > huesos deliciosos >
las calacas danzantes > sweet satisfaction > calavera charts >
magdalenas de muertos > he sees you when you're sleeping
Anthony Ascione (photo)
Anthony: I have an idea for a project, if we still need something.
"Bones" Sam's Town by The Killers
Rrrrgh . . . . Burns . . . .
These skulls are delicious topped with a red sauce, served with fresh pesto, or simply tossed with sauteed chopped garlic and the oil in which it was cooked.
In a large bowl, combine eggs, flour, and water. Mix well until you have a consistent dough. If you have an electric mixer with a dough hook attachment you can use that, but if not, you can mix by hand like I did.
Roughly chop half the bag of spinach and mix with the feta cheese. Make sure to mix them well, mashing the cheese, so the filling will stick to itself. Chopping the cheese into small cubes helps if it isn't nicely crumbled already.
Tear off a ball of dough approximately the size of a peach pit (1-1.5 in. in diameter) and flatten it into a disc approximately 2 in. across.
Bring a large pot of water to boil. When itís boiling, carefully drop your skulls into the water. When the skulls begin to float, they are done (approximately 9-11 minutes, depending on the size and thickness.)
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