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 Advice From The Purple Mountain Sage
To increase your enjoyment of living:
1. "Halloween was confusing. All my life my parents said, 'Never take candy from strangers.' And then they dressed me up and said, 'Go beg for it.' I didn't know what to do! I'd knock on people's doors and go, 'Trick or treat.' 'No thank you.' -Rita Rudner
2. How to preserve your Halloween pumpkin: cover all the cut surfaces of the pumpkins with petroleum jelly,
including the light coating on the entire inner surface of the pumpkin. Petroleum jelly locks the moisture inside the
pumpkin. It can be applied with a finger on fine areas, but you may
have to use a paper towel to coat the inside.
3. Toasted Pumpkin Seeds
Ingredients
- Pumpkin seeds
- Cooking spray, olive oil, or butter
- Optional: salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight. Preheat oven to 250 F. Line a baking sheet with non-stick foil. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat. Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year. If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
Happy Halloween! | |
