#286 Pumpkin goodies.
Some of the sweet chirrens that were playing in the patch this afternoon.
Ben and mama picking her pumpkins.
It’s pumpkin week—forgive the redundance. I’m gonna be pumpkining the heck out of this blog for the rest of the week most likely. Tonight we bought a few more pumpkins in the patch, 1 for carving and 2 little ones for making pies. With Ben’s strength and determination for buttery sweet pumpkin pies, we carved out the 2 little ones and followed Pioneer Woman’s recipe for homemade fresh pumpkin puree. Tomorrow, pie. We also saved all the seeds from all 3 pumpkins to make the best snack in the world—roasted garlic pumpkin seeds. Mmmm… Did you make them in kindergarten? That’s the first time I ever tasted them, then I wrangled my mama into making them every year at Halloween, and now that I’m a grown up I’m making them too. Lots of them. My brother and I crave these year round, so I think I’ll take some to him at work tomorrow. It’ll make his day.
To make these roasted seeds, wash the pulp off and rinse in a collander, then dry as much as you can and toss with butter, olive oil, garlic powder, onion powder, Tony Cachere’s and salt. Spread out on a baking sheet and broil at 500 degrees for a few minutes until they are golden brown. Watch them CLOSELY!
