pumpkin carvin'

We carved pumpkins last night. I practically had to beg Darren, but he was a good sport about it in the end. Although he did complain about not having a "pumpkin carving kit." What kind of nonsense is that? I'm all about the freestyle. (No offense to those of you who use kits; your pumpkins will always look much better than mine. It's just the principle of the thing.)

Last year I carved pumpkins with Darren's family. I cut a circle in the top and they all stared at me like I was crazy. They cut squares in the top and I stared at them like they were crazy. To each his own, I suppose.

Digging out the goo.

Getting ready to start the fun part. Examine how I'm holding the knife. It isn't a tea party, for crying out loud.

Now this is more like it. Stab that pumpkin! Stab! Stab!

No pumpkins were harmed in the making of this post.

Although they were harmed last night when I scooped out their insides and chopped them up.

Our beautiful, beautiful pumpkins. I told Darren his looks like a bat. He told me I was crazy.

I just realized how creepy a smile my pumpkin has. Sort of like a serial killer. Or ax murderer.

That was not my intent.

Afterwards we pulled out some seeds and cooked 'em up real nice. Very tasty. Here's how you do it:

Wash seeds (duh)
For every 1/2 cup seeds, put 2 cups water in a pot
For every 1 cup water, put in 1/2 tablespoon salt
(Don't look at me; I didn't write these instructions. Yes, it takes some thinking.)
Bring to a boil and simmer 10 minutes.
Remove from heat and drain.

Preheat oven to 400 degrees.
Spread 1 tablespoon olive oil on a baking pan. Spread seeds out in a single layer.
Bake on top rack 10-20 minutes or until nicely browned.
(Darren baked ours for about 15 minutes and told me they should have been baked for longer.)

Enjoy. And believe me, you will.