Monday, October 25, 2010

This past weekend...

Remember the pumpkins? We finally carved them. Scooping out the gunk.
Daddy hates this part, so mama helped.


Mmmmmm...pumpkin seeds!

Gross Pete! Don't eat that!

Joey does not like this part either.

Pete does not mind it.


Now it is time to carve! Joey telling daddy how he wants his to look.

Joey supervising, happy with the results so far.

Paul supervising.

Paul wanted perfect little circles for the nostrils, so there ya go.

Ta-da! From L to R, Paul's, Joey's, and Pete's. About that sharpie, lol...

Later on...a little sunflower oil, kosher salt, and baking time...

I love these little condiment bowls I got at Wal-Mart. They are the perfect size for a toddler-sized snack.

Do you want to make this? Here is the recipe...pretty basic. :)
Roasted Pumpkin Seeds
Ingredients:

Whole pumpkin
Sunflower oil
Kosher salt

Instructions:

Scoop out the inners of the pumpkin
-Place seeds and flesh in a bowl of water. Separate the seeds from the flesh.
-Rinse seeds. Shake out excess water in a colander.
-Place seeds in a bowl. For every cup of pumpkin seeds, add 1 teaspoon sunflower oil. For every cup of sunflower seeds, add 1/2 teaspoon kosher salt(this is not an exact science. Add more salt of you want). Toss to combine.
-Spread seeds on a parchment lined baking sheet.
-Bake at 350 for about 15 minutes, tossing them a few times during baking, until they are golden brown.
Enjoy!

Playing around with self portrait and black and white conversions.

And, lastly, I did not, definitely did not, put this in my cart. Not that I have anything against sugar. When I got to the check-out line, I turned to Paul and said, "Did you put this in the cart?"  Paul said "NO!" Pete volunteered, "Me did! Me did!"

Have a great day! ;)



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