Pumpkins, Witches, and the Spirits of Halloween

Wrinkled I May Be

Wrinkled I May Be I Hold the Secrets of the Season

The week of Halloween is here. The trees tell us first. Changing colors and hues. Carpets of fallen leaves cover the ground in gold, scarlet, acra violet, alizarine crimson. Silhouettes of black licorice branches pierce clusters of golden orange, copper, raw sienna, against translucent patinas of blue, slate gray, platinum skies.

And pumpkins.

Monster Pumpkin Prince

Anthony's Pumpkin Prince

Carving faces to scare, cheer, different every year. Costumes, parties, pies, Trick or Treat …

Goblins, ghosts, candy apples, and good things to eat.

Witch Riding the 151

Witch Riding the 151 Bus

Will the Princess Pumpkin

Will the Princess Pumpkin Please Stand?

Masks to Scare and Dare

Masks to Scare and Dare

And Pumpkin seeds…

Empty the Seeds and Pulp

Scoop Out the Seeds and Pulp

Roasted Sugar ‘n Spice Pumpkin Seeds

1 cup fresh pumpkin seeds from pumpkins, rinse and drain

Rinse the Seeds

Rinse and Drain the Seeds

2 tablespoons vegetable oil

2 tablespoons granulated sugar

1 teaspoon kosher salt

¼ teaspoon cinnamon

Heat oven to 300˚F.

Spread seeds on rimmed baking sheet and bake about 30 minutes.

Arrange on Baking Sheet with Rim

Spread on Baking Sheet

Increase oven temperature to 350˚F.

In small bowl mix sugar, salt and cinnamon.

Toss Seeds with Spices

Toss Seeds with Spices

In a large bowl toss the seeds with the oil, and sugar, salt, and cinnamon.

Place on baking sheet, roast until browned and crisp, 10 minutes.

Sugar Spice Pumpkin Seeds

Sugar Spice Pumpkin Seeds



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