Halloween: Sluts Allowed.

Halloween: Sluts Allowed

Now I am the first person to admit that when I get invited to anything that is Fancy Dress themed I immediately turn to Ebay. I will not look at anything that might have a dress lower than the knee. To me fancy dress means dressing like a slut in a cute little costume. I am well aware of how this looks but I really like the idea of having an excuse to dress sexy and in an outfit that I would ‘never walk out alive in’ for the sake of Fancy Dress!

I have been a Maid, Alice in Wonderland and even a Sexy Nun and each time I felt FABULOUS! Ann Summers must be raking in the cash at this time of year!

I realise that the term Fancy Dress was never actually meant for people to dress up like slags and go out but for some reason a lot of girls consider dressing up to be something sexual.

Is it because of the Modern World that we live in?

Are we more sexually charged than ever? 

Has the influence come over from America?

The first time I ever saw a picture of someone dressed scantily for Halloween was of Paris Hilton dressed as a PlayBoy Bunny. Yet I did not feel an overwhelming urge to go out and dress like her. So why did I decide to go as a bunny for Halloween the year after I had witnessed the picture. Subconsciously I had idolised Paris Hilton! HELP!

I do admire those people who make a real effort to dress up and look the part. The individuals that go out of their way to make an Andy Pandy outfit and actually have the confidence to walk about in pyjamas looking frumpy and manly whilst the rest of the party is made up of girls dressed close to their underwear. It takes someone willing to break the rules of popularity in order to stand out, whether it is for the wrong reason or not.

So what is it about Halloween that we all love? I mean the UK kind of celebrate it but not to the extent of America. Britney Spears is having house dress up wars with her neighbours. Goldie Hawn is dressing up for her daughters annual Celebrity Halloween Party.

I certainly used to go Trick or Treating around my neighbourhood with my mum and dad watching closely. It was not until we banged on the door of a recording studio and all got given 10 pounds notes that my Mum actually thought maybe we were being taught the wrong thing-begging for sweets and getting money in return definitely glorifies Trick or Treating for any kid.

However one thing I have noticed is that you are either really up for celebrating Halloween or you are really against it. The amount of people I have come across who’s mum’s did not let them celebrate the Spookiest day of the year is amazing. Yes ok trick or treating is a form of begging but it is not as if you are doing it every night, plus if it is just that part of Halloween that puts you off you can always do something else. I remember my mum used to get us all to do pumpkins and then make a pumpkin pie or soup from the leftovers.

If you too want to make sure that you have not wasted a whole pumpkin here are two recipes to follow:

Pumpkin Soup:

Screen Shot 2013-10-30 at 10.18.40


  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
  • 700ml vegetable stock or chicken stock
  • 142ml pot double cream

Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.

Pumpkin Pie:

Screen Shot 2013-10-30 at 10.18.22

  • 750g/1lb 10oz pumpkin peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar

Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.

Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

And finally let us celebrate the sexiest Celebrity Halloween Costumes, from the USA to the UK:

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