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Tuesday, October 29, 2013


I carved this one small pumpkin last night. The seeds we roaster from it are really wonderful. The seeds from the giant pumpkin have a thick shell so are not as pleasant; you need to crack them open like sunflower seeds. William's recipe for roasting pumpkin seeds with butter and salt is awesome (yes, I use that word correctly; eating the seeds is like tasting god). 

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