Wednesday, October 30, 2013

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
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
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.

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