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| Photo Courtesy of Cindy |
Are you planning to carve up a Jack-O-Lantern this year? It just isn't halloween without the glowing pumpkin, or at least that's the way it used to be... Today the stores are chock full of readymade halloween decorations including plastic, porcelain and yes even felted copies of the original; not to mention the other assorted ghosties and monster characters to keep the trick-or-treat crowd amazed. But for the traditionalist, nothing will replace the pumpkin carving planning: what kind of face will it be this year: happy or mean and scary? Nothing can out-do the icky squishy feeling of the first fist full of pumpkin pulp and seeds that need to be carefully separated from each other. And finally, who can resist placing the pumpkin outside on the front porch, lighting the candle, replacing the lid and catching the wafting fragrance of toasted pumpkin around the neighborhood.
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| Photo Courtesy of Cindy |
Save the seeds! Set the oven at 250 and spread the seeds out onto a one inch lipped cookie pan. Cover the seeds in water and sprinkle heavily with cinnamon and sugar. Place the pan in the oven, let the water evaporate and turn the seeds over. Add more water to the pan covering the seeds again and sprinkle with more cinnamon and sugar. Let the water evaporate once again until the seeds dry out but are not too burnt. Sit back, answer the door, admire the costumes and enjoy.
Lisa, people are way to busy these days to have a good old fashion Halloween like back in the 60's and 70's where you made your own costume and decorations. It is a shame that we have become so commercialized and lazy. The pumpkin seeds sound yummy. I used to roasted pumpkin seeds when my son was young and we carved our own pumpkins. I used salt, pepper, and garlic they turned out pretty good.
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