Friday, November 3, 2017


Nov 2 after breaking down all the props we're left with pumpkins, hay and corn. So why not try out some color tests with these remote LEDs?

Red and Blue

Green and blue

Blue and blue

White and red

Black and blue

Thursday, November 2, 2017


Another season in the books. Possibly the most perfect Halloween weather since starting this haunted yard. Best kid turnout by far. Showed Mad Monster Party and House of Frankenstein to the neighbors. Loads of horror trailers. Friends came and went, including Binx the tabby (in the pics).
I'm baffled as to how much work is involved in the set up of this haunt, and it seems like there is literally not an extra minute to spare the entire month leading up to this night.

October sadly is in the books. I hate that. Here comes winter..

The entire album is of course at my Flickr spot: SPOOKY FRANKLIN 2017 but here are a select few pics that represent how things looked this Halloween. Enjoy!

#greatpumpkinproject 2017 @ Franklin's Old Cemetery..

Friday, October 13, 2017


So year 14 is in the books. This year was the most successful ever. So it takes 14 years haha!
What a party it was! If Dr. Gangrene and I have done nothing else, we have given Nashville a decade and a half of legitimate horror fun. Next year we move to The Exit In!

RayWen grabbed some great photos as always. Check out his PHOTO ALBUM HERE.  

Thursday, October 12, 2017


For an incredibly cheap and effective Halloween decoration.
Plop a flicker light* inside a cheapy pumpkin pail and hang it from your tree. With a little breeze you get an outstanding effect. Floating jack o lanterns!
(phone cams do weird stuff to the color so I tweaked it in PS to get a better idea of what it looks like in person)

Sunday, October 8, 2017


Whooped up this tasty sauce for the third time last night. So tasty I had to share. The orange, purple and blood red colors make it perfect for the season!

My own invention.
10 habaneros
2 cups carrots
1 white onion
6 cloves garlic
2 limes
2 containers blackberry
1 cup Apple cider vinegar
1 cup unrefined sugar
1 tsp kosher salt
1 tsp black pepper

Pulse carrot, onion and garlic in blender until finely chopped. Put in large pot w water, vinegar, salt, pepper and sugar.

Heat on med low. Boil for 15 or so mins.

Cut habaneros, remove guts (seeds). *If you like it blistering hot leave a little in.. Pulse habs, blackberries and lime juice until mostly liquified.

Once carrot blend is reduced slightly - move to cool burner and add in hab mixture. Mix and let cool.

Put in glass jars and refrigerate. Sauce is best used cold as a steak type reduction sauce or w grilled chicken or burgers (not on buns). Mixes well with a couple drips of your favorite bbq sauce as BBQ slather. Enjoy!