Thursday, October 28


I honestly don't have anything exciting to say in this post, it's really just a lot of pictures and at the end I will give you a recipe for my favorite roasted pumpkin seeds. 

I will say this: we got our pumpkins from the Nashville Farmer's Market, where they had an excellent selection and the prices were all very reasonable compared to prices I have seen elsewhere around the city. We carved these pumpkins while my parents were visiting, but Curt's has since died (aka rotted from the middle out), so we got a couple more pumpkins from the market, which we have yet to carve. That will probably happen Saturday before Halloween. 

And now for your viewing pleasure, our pumpkin carving on a most pleasant October day:

{the leaves were just starting to change and fall around here}


{perfect fall combo = pumpkins, seeds, leaves, and cider!}


{Curt's pumpkin}

{my pumpkin}

{welcome crew}

{my favorite thing about fall}

Would you like to make your own seasoned pumpkin seeds? 

{they go great with a sandwich, or just as a snack!}

The recipe is per pumpkin, so since we had two pumpkins, we doubled the recipe. Make sense? 

Preheat oven to 250 F.
Separate your seeds from the guts and rinse them off. Pat dry.

Now make the seasoning:
-1/2 tsp worcestershire sauce
-1+1/2 Tbsp melted butter
-1+1/2 tsp season salt (we use Lawry's)

Mix it all together well, then pour over seeds. Stir it together until all the seeds are coated. Spread them on a cookie sheet or two so they are in a single layer. 

Bake them for 2 hours, stirring every 15 minutes to ensure even coating and roasting. Your time may vary depending on your oven and your seeds, so check them after the first hour or so until they are baked to your liking. I think we did our seeds for an hour & forty-five minutes. 

After cooling, store in an airtight container or zip-top bag and enjoy! 

Happy Halloween! 

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