So I've come to the conclusion that it is a near impossibility to become a housewife these days. Not only do you have the social aspect of being seen as either lazy or a sad little woman repressed by her husband, you then have to figure out how to manage to buy a house and survive in such an expensive world.
I work full time at the moment and its just depressing knowing that there is a very slim chance that I will ever be able to leave the work force to stay at home and do the housewife thing and still buy a house.
Unless your husband is either a miner, lawyer or some kind of medical professional than it is just a dream to want to live like our grandmothers did. But I swear I will try my darnedest to get the lifestyle I want. I will endeavour to save every penny I get, to buy the house and then have savings to quit my soul-eating job.
On a lighter note. I've decided to add my recipes that I made for my little Halloween party so that people can then give them ago.
Finger food, anyone? After Halloween you could roll this cookie dough from Culinary Capers to 1/4 inch and use a pretty cookie cutter for less creepy cookies.
11/8 cups Unsalted butter 275 mL
11/2 cups Sugar 375 mL
3/4 tsp Fine sea salt 4 mL
1 Large egg 1
1/4 cup Whole milk 50 mL
1 tsp Vanilla 5 mL
1 tbsp Lemon zest, 15 mL finely grated
41/4 cups Cake flour 1050 mL
11/4 tbsp Baking powder 19 mL Whole almonds Raspberry jam
Preheat oven to 350 F.
Cream the butter, sugar and salt in an electric mixer with a paddle attachment until light and fluffy.
Add the egg, then the milk, vanilla and zest. Scrape down the sides of the bowl with a rubber spatula and mix again.
Sift together flour and baking powder. Add dry mixture to wet mixture and blend just until combined.
Wrap dough in plastic wrap and chill until firm.
Take about 2 to 3 tablespoons of dough per finger. Roll each into a ball, then a log, and shape into a finger with knuckle marks. Make an indent at one end for fingernail, smear some raspberry jam into it and place whole almond in the indent. Bake for 8 to 10 minutes. You might need to add more jam once cooled for a bloodied look.
Makes approximately 15 to 20 cookies depending on size.
"Blood" dipped cocktail glass
2 cups sugar
Three quarters cup cold water
1 tablespoon brown vinegar
10 drops of red food colouring
Place all ingredients in saucepan. Stir over heat till sugar dissolves. Bring to boil - do not stir. Cook till syrup is sticky. Remove from heat and allow bubbles to settle. Turn off heat.
While the mixture is still hot, dunk the top of the cocktail glass into the mixture to create the red rim. If you need to do several glasses, keep the mixture hot so it lasts longer (instead of turning heat off, just reduce slightly).You can go anywhere from just along the very tip of the rim to part way down the glass – whichever you prefer. Flip the glass right side up to cool. The thick consistency of the mixture will cause “drips” as it hardens on the glass!
Ingredients:
1 package of chocolate
cake mix
1 package of butter cake mix
1 package of white sandwich cookies - I used milk arrowroot
1 package of vanilla pudding mix
6 Tootsie Rolls
Unused cat litter box
Unused cat litter scooper
1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies either by hand or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs and keep the rest aside
2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.
3)Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape
into poop shapes, come one people use your imagination. Hahaha. For a more realistic look, roll some in the cookie crumbs and push some into the cake mixture so they are half buried. 
