I roasted some more pumpkin seeds yesterday and actually took a picture. I even saved some for Rob! I’m sure my mom is doubting that while reading this but it’s true – you can ask him! I’m not known for sharing when it comes to some of my favorite foods…
Pumpkin seeds are easy to roast. I usually soak mine in water first until I’m ready to use them. Then I’m able to pick out any pumpkin that was stuck to the seeds. I drain them and rinse them off in a wire mesh strainer. This gives me one more chance to remove any pumpkin that is left. I lay the seeds in a single layer on a rimmed cookie sheet, spray some oil on them, toss them with some sea salt and bake them in a 250 degree oven. I flip them about every 15 minutes. It takes up to an hour for them to completely dry out. You have to test a few to know when they are really done. It seems everyone has a different method for roasting pumpkin seeds. Feel free to share you favorite method or pumpkin seed recipes in the comment section.
I am definitely going to try this Martha Stewart recipe for Sweet and Spicy Pumpkin Seeds. I also want to try making them with Penzey’s 4/S Special Seasoned Salt. I usually like to make the first few batches of pumpkins seeds each year the traditional way with just regular sea salt.
I saw on Kleo’s blog that today is Talk Like A Pirate Day. So I used that as inspiration when choosing a pumpkin to carve this week.
I used an English to Pirate Translator for this next bit: This be th’ pumpkin I was inspired to do in honor o’ Talk Like A Pirate Day. For those o’ ye that can’t be tellin’ what it be, it be a pirate skull pumpkin. Arrrrrrr!
Here’s a link to the pattern I used. This pattern creates one of those pumpkins that look best lit up. Also, the October 2006 issue of Martha Stewart Living has some info on pumpkin carving, including an article on pumpkin carving tools.
And in totally unrelated news, I saw this the other day on BoingBoing. It’s not vegan but here’s a direct link to the coolest wedding cake I’ve ever seen! And while on the subject of fancy cakes, does anyone else like that new show on the Food Network “Ace of Cakes“?