It’s almost that time…

Every year before Halloween, I carve a pumpkin.  I’m not very good at it.  In fact, I’m a terrible carver – but I always insist on doing it.  Personally, I prefer to go with the traditional droopy-eyed, snaggletoothed jack-o’-lantern…

hello, jack!

…but Slick bought some fancy carving book, so we shall carve the Mona Lisa into our pumpkin this year.

hello, mona?

Really, though, if we have to do something more advanced than my usual, I am going to push for one of these two winners:

pumpkin eating pumpkin

puking pumpkin

(The second one is my favorite.)  My only hesitation about it is that one of the most fun parts about carving a pumpkin is roasting the seeds!

yum!!

It’s sooooo simple, too!  Here’s all you need for a fun Halloween snack:

INGREDIENTS
2 cups of pumpkin seeds, rinsed and drained
2 tablespoons of olive oil
1 1/2 teaspoons of salt

DIRECTIONS
Let pumpkin seeds dry on paper towels.  Toss cleaned pumpkin seeds with oil and salt.  Spread out on a cookie sheet.  Bake in a 250° oven for about one hour or until the pumpkin seeds are dry, stirring occasionally.  Tada!

If desired, season with one of the following:
garlic powder or garlic salt
seasoning salt
black pepper
salt free seasoning blend, such as Mrs. Dash brand
cayenne pepper
seasoning sal
Cajun seasoning blend
chili powder
Mexican style chili lime seasoning
Italian seasoning or other herbs
grated hard cheese such as Parmesan

Happy Halloween, y’all!

xx, L