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:
- Preheat oven to 425 degrees and make sure a rack is on the bottom rung
- Wash all the goo off some pumpkins seeds then pat them dry with a towel
- 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.
- Pop them in the oven for 6 minutes or until you can smell them toasting.
- 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.