Punkin’ Seeds

The evening we carved pumpkins was perfection.

DSC_0347 copyDSC_0369 copyNot too cool.

Not too warm.

Perfection.

DSC_0331 copyMonkey decided that it was too yucky, so she chose other entertainment.

DSC_0343 copy…like riding her brother’s semi.

DSC_0332 copyDSC_0333 copyDSC_0340 copyGrady decided that he wanted to save the seeds this year and try making roasted pumpkin seeds.

DSC_0339 copy…and so the test began.

He Googled a few recipe options and we were set.  I could kick myself for not taking a single picture of this process because it was ridiculously easy and oh-so-yummy.  You’ll just have to take my word for it on this one.

You have to start by boiling the seeds in seasoned/salted water.  For every half cup of seeds you need two cups of water and 1 tablespoon of salt.  Bring the seeds and water mixture to a boil.  Reduce heat and simmer for 10 to 15 minutes or until the seeds look like their saturated. (You’ll know what this looks like.  Larger seeds may take longer than 15 minutes to get to this point.)  Preheat oven to 300°.  After seeds have reached their saturation point drain and put on a baking sheet sprayed with non-stick cooking spray.  Roast for 10 to 20 minutes or until slightly golden brown.  Remove from heat, cool and eat.

I have to admit that I was completely shocked at how much I loved them!!!  I shared them with the kids at school and they begged me to bring more.  I’d really like to go buy every pumpkin in town and roast seeds until the cows come home.

If you haven’t tried these yet, I highly recommend it.  It’s a fun way to get your kids in the kitchen.

Go on.  Go get a pumpkin!!!

Peace, love and punkin’ seeds!!!

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