Obviously, the Main Street reconstruction project released some ghosts and goblins into the Edmonds' downtown core.  They'll be moaning, groaning and giggling on All Hallows Eve but they have created some confusion for those of us who have our own holiday traditions.

My wife and I usually bolted out the front door of our abode at about 5:15 p.m. each Halloween in order to secure a window table at El Puerto.

While the waiters are delivering a plate of enchiladas  or a sizzling dish of fajitas, goblins and gremlins of all sizes and shapes would march past with parents in tow.

Trick or treat long ago moved out of most Edmonds neighborhoods and into the shopping center which emanates out from the fountain at Fifth and Main.

But now there is a choice for those  anticipating the Halloween floor show.  Because enchiladas and fajitas will also be served in great quantities at Las Brisas, which recently relocated on Fifth Avenue after  several years  in Harbor Square.  Las Brisas also has several window tables and an outdoor patio which has been popular on warm autumn evenings.

Granted the crowds of Halloween celebrants spread out in two directions, down Main Street or up Fifth Avenue from the fountain. Where am I going to get the most bang for my buck?

The traffic flow might be dictated by the quality of treats handed out by merchants on both thoroughfares.  The word passes around rapidly among the pint-sized astronauts, vampires and little princesses.

Maybe my wife and I can corner Spider Man and Cinderella  around the fountain with a wink, a nudge and a query:  "Where's the action this year?"

With a little initiative on your part, the Halloween action might be in your kitchen.  The woman of the family can dress up like Julia Child, the resident chef can stuff a pillow under his shirt and come as James Beard.

Together they could whip up:

Eater's Enchiladas

2 cups coarsely chopped cooked chicken

8 flour tortillas

2 cups grated Monterrey Jack cheese

1/2 cup minced onion

1 cup creme fresca

guacamole

Dip each tortilla in boiling water for one second to soften.

Generously butter an oven dish.  Fill each tortilla with the mixture of chicken, cheese and onion.

Fold and place seam side down in the dish.  Cover with foil and cook in  a 375 degree oven for 30 minutes.

To serve, dish the enchiladas up on four warm plates and top each portion with creme fresca and guacamole

Creme Fresca

In the morning mix a half cup of sour  cream with 1/2 cup of whipping cream.

Let sit at room temperature for eight hours covered with plastic. Then chill until thick.

Guacamole

1 large ripe avocado, peeled and mashed.  Moosh together with 1/2 of an onion, minced, one small tomato chopped, a small can of chopped green chilis, a teaspoon of lemon juice, a dash of Tabasco, a dash of garlic powder with salt to taste.

Wait! Wait!  I'm not going to be James Beard after all.

I've decided I’d rather be Tarzan, unless my wife neglects to take my loin cloth out of the dryer.