Thanks to my brilliant neighbors who did this.
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| Pumpkin guts taste good. |
Sometimes, the best things in life are easy. Take pumpkin seeds. It takes a huge amount of time to separate the meat of the pumpkin from the seeds. So why fight it? Place pumpkin guts flat on a cookie sheet. Drizzle or spray with olive oil. Toss with a mixture of ginger, cinnamon, cardamon, brown sugar, or parmesan cheese, rosemary, pepper and garlic. Bake pumpkin seeds and guts at a low heat (250 to 300, depending on your oven) until seeds are golden and guts and chewy -- 40 to 60 minutes, depending on how chewy you like things. Stir every 10-15 minutes. You can do the same preparation for pumpkin alone which you can use in salads, on sandwiches or in pastas and sauces. The sweet version is delicious with ice cream!
When Halloween comes around, I try to dress up as something truly terrifying. This year the thing keeping me up at night has been the European debt crisis. I think we're scary enough to send someone running right off a fiscal cliff, don't you?
What are your costume plans? Also stay safe East Coast!
It's a busy week, but I REALLY wanted to carve pumpkins. I've never been
a particularly gifted carver, but I love the process. Last night, my wonderful
husband walked to the store and brought me two beautiful pumpkins. During
the debate, I sat down with a carrot peeler and a pearing knife and carved
dots, hearts, an owl and a moon into the provided pumpkins (the owl &moon
were going to be hearts, but the eyes were too fantastic to miss! Have a great
week!
Cider and apples, grape juice and hay
Abundance charged with warm colors and crisp air.
Donuts scent flirts with the breeze that teases
Trees overflowing with pears
While leaves dancing, strolling down
to meet the pumpkins below.
As autumn winds blow into the future
Drink in the wonder of now: Harvest time.
~Pictures and Poetry By Two