We carved pumpkins on Sunday. In Iowa this would mean they would be good until Halloween. However, I am not in Iowa, I am in hot and humid Georgia. As of Thursday, our pumpkin was a mushy, moldy, fruit fly infested blob. I should have taken a picture of it before Jeff through it a way. It was fairly impressive.

(Steve has a nice group pumpkin picture as well.)

We also made tasty toasted pumpkin seeds with this improvised recipe:

  1. Preheat oven to 425 degrees and make sure a rack is on the bottom rung
  2. Wash all the goo off some pumpkins seeds then pat them dry with a towel
  3. Toss Pumpkins seeds in a table spoon of vege oil and dump them on a cookie sheet greased with a dollop of vege oil. Arrange the seeds in a single layer.
  4. Pop them in the oven for 6 minutes or until you can smell them toasting.
  5. Take out of the oven and toss, add some seasoned salt or Cajun seasoning. Put back in the oven for another six minutes or until they look and smell toasty.

Eat tastily.


  1. I leave the goo on my seeds--not a lot, but a few stringy goo bits adds a really nice flavor. And you cook them so fast! Every recipe I found online told me to set the oven to 250 or 300 degrees and cook for 45 minutes-1 hour. Twelve minutes is revolutionary!

  2. I don't know why other recipes take so long. As long as there is enough oil it shouldn't be a problem. And who wants to wait 45-60 minutes?

    Maybe we should get a bunch more pumpkin seeds and do some test batches to find out what the superiour pumpkin seed cooking time and temperature is.

    It's like bracketing photos except with food.