Happy Halloween Friends!
On Saturday, my sweet girl took her first step into her season with braces, two spacers on her top jaw to make rooms for her retainer… which means this Mom is on the naughty list for the minute. I swear I did not originally plan for her appointment to be before this candy-fest “holiday”, it was supposed to be next weekend but the orthodontist had a change in schedules. So, my sweet C has to fore-go all the good candies for the next three weeks in order to keep said spacers in place until they are removed - what doesn’t kill you makes you stronger, right? She is so strong… I love that girl!
My brother and I carved our pumpkins last night at my parents house:
Today I roasted the seeds from the pumpkins and oh.my.gosh they are delicious.
ROASTED PUMPKIN SEEDS
Seeds from two pumpkins, rinsed clean of the orange gunk
2 Tbsp Olive Oil
2 Tbsp Salt seasoning [I used McCormick Grill Mates Roasted Garlic & Herb]
Preheat oven to 300* and line a baking pan with parchment paper or foil.
Place cleaned seeds in bag or bowl, add oil and seasonings, mix to coat seeds.
Empty coated seeds onto lined baking pan in a single layer [add more seasoning if it looks too sparse for your liking] and “roast” for 1 hour.
Mix up the seeds around 30 minutes.
VOILA! Your roasted seeds are complete. I was supposed to share my seeds with my brother… I don’t think they will last long enough to wait for him to get here – I am very happy with the outcome!