This year represents my most lacksidasical approach to Halloween in my parenting career. I’m having a “been there, done that” type of year.
Adventure Guy acquired Soccer Boy’s generic scary guy costume last weekend. DD2 is going as a girl in pajamas, a costume of her own devising. DD1 will not trick or treat, instead choosing to go to a college football game with one of her friends.
Since the costume issue worked itself out without much involvement from me, I determined that we needed some pumpkins this afternoon before it was entirely too late. DD1 and I stopped by the corner pumpkin stand on the way home from school. And chose two pumpkins that didn’t look nearly so large alongside all the other pumpkins.
Soccer Boy carved his pumpkin last weekend at his Boy Scouts campout. Despite my warning that it wouldn’t last, he insisted he would not carve another one. So, DDs 1 and 2 found themselves carving alone. They finished just about the time Soccer Boy realized his pumpkin had become a lab specimen. Hmmm,,,maybe mother does know best on occasion.
One great thing about pumpkin carving–late or not–is the production of pumpkin seeds. I love roasted pumpkin seeds, and this year I tried out a new sweet version in addition to the savory one.
This new version has an interesting kick to it. It’s almost like a cinnamon sugar coating but with a litter something extra.
Sweet and Spicy Pumpkin Seeds
1 cup clean, raw pumpkin seeds
2 Tbs. sugar
2 Tbs. pumpkin pie spice
1/2 tsp. kosher salt
2 Tbs. canola oil
Spread clean pumpkin seeds into single layer on cookie sheet and bake at 225 degrees for 45 minutes. Combine spices in small bowl. Heat canola oil in skillet, and add pumpkin seeds and spices. Saute for 1-2 minutes.