PUMPKIN TIME IS MY FAVORITE TIME.
During my weekly journey to the market today I made an impromptu decision to buy this little pumpkin:
It even came with a knife sticking out of it!
No, it didn't. I put that there when I started carving it.
Carving pumpkins is really cool, but what is even cooler is roasting the seeds.
So, I gutted my little friend-- separating the guts from the seeds and getting my hands wonderfully dirty in the process:
A lot of people try to get as much of the gooey innards off of the seeds as possible, but I think those little bits add to the flavor. Especially tossed with a little olive oil and salt:
I roast them around 180˚ Celsius. ... Or roughly 350˚ Fahrenheit.
My brain has switch from imperial to metric, and I like it.
Usually I am satisfied just eating them on their own... But I got some Nigerian food again at the market today, which was basically rice, beans and a vegetable stew and the pumpkin seeds added a wonderful crunch.
While I was waiting for my little seedlings to roast I created this wonky fella':
As far as pumpkin carving goes... I am a firm believer in the no-plan method. Can you tell?
Have a very happy halloween everyone,
May it be full of costumes, candy and some good old fashioned pun'kin carvin'.
-H
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