Pumpkin Carving Play Date + Pumpkin Seed Recipe

The girls insisted on "spookifying" our fall porch with Grandma Lulu several weeks ago and they did a great job adding some creepy elements {insert that ominous "muah-ah-ah" sound}. However, with the weather as gorgeous as it's been, we've had to wait until the last possible moment to get our jack-o-lanterns carved. We decided today would be the perfect day (and really, the last chance). The weather was amazing and we were hosting G's friend (the blond cutie↓) for an afternoon play date.  

After a thorough discussion on knife safety and pleading with all three that we get through the project with all 30 of their sweet little digits, I outfitted them with manageable-sized steak knives and "safety mitts" (aka, oven mitts). They set to work right away bringing their carefully planned creations into existence. 

 And because they are between the ages of 6 and 8, they had their own ideas of how to stage the "after" picture. 

 And because I'm the one "in charge" (most of the time), I suggested another pose too.

Of course, my favorite part of carving pumpkins is the reward of roasted pumpkin seeds when everything is said and done.

Roasted Pumpkin Seeds

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What you need:

1 1/2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoon garlic salt

ground pepper to taste

2 cups pumpkin seeds, cleaned (mostly) and rinsed

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What to do:

Whisk the first 5 ingredients in a medium bowl until you have a vinaigrette. Toss the pumpkin seeds in to coat. Lay the seeds out on a large, rimmed baking sheet and bake at 275F for one hour. Once cooled, these can be stored in an air-tight container.