Wednesday, October 21, 2009


It's been a rather lean year for pumpkins, or so I hear. But I went to the store today and got three giant NC pumpkins for $10 and the carving has begun.
But pumpkins are more than smelly scorching porch lights. The seeds! The seeds! I strain them and separate the goo from the fat seeds. I toss them with some salt and ground pepper, and spread them on a baking sheet. They roast at 300 degrees--stirring them about with the spatula every 10 minutes or so.
They keep a long time..if they're not sucked up as they come crispy out of the oven.
Pumpkin flesh makes not only pies but also cheesecake and soupl and even a swift saute with chilis.
Pumpkins and apples are the perfect foods.

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