So we carved pumpkins.
And I tried a new method for roasting pumpkin seeds. Yum.
This is Tootie, pulling sees from the “pumpkin guts.”
For every 1/2 cup of seeds, add 2 cups of water and 1 teaspoon of salt to your pot. Bring to a boil, then simmer for 10 minutes.
Baste cookie sheets with olive oil, about 1 tablespoon each. Spread seeds in a single layer.
Bake in oven at 400 degrees until done. (Put trays on top rack.) Add more salt if necessary. Then pour into bowl.
Then ask your photographer husband to take cool pics of the kids with their Jack-o-Lanterns.
Pretty cool, no? Don’t my wee ones look spooky?