the seasonally inappropriate back-up plan (and healthy snack) ::::
I had lofty plans today, excited about posting a recipe for a frilly, lovely cake, reminiscent of fluffy Easter bunnies or chicks, fully expecting to prepare the post last night, upload the photos, and be on schedule. Those plans were thwarted by difficulties with my FTP access and a Grub with a temperature of 104 degrees F and some pukiness, a poor night’s sleep (everyone except Peach), and overall distractedness. When the ibuprofen and Tylenol hit the Grub, he’s a new (little) man. When they wear off, he’s back to the flushed, sad, toddler, clinging to mostly me, some to Eat. Peach is her strong-willed self, wanting all activities to be preschooler-centric. Despite making twelve foam sticker eggs for an Easter project today, she is still undeterred from other egg projects, especially those involving real eggs.
Since I have no FTP access in which to upload my photos of my coconut cake (and it is too beautiful to not post without photos – believe me), an intermittently pukey toddler, and a egg-focused Peach, this post has now become my back-up plan. I had uploaded this photos to this pumpkin seed post long ago, December or January, allowing it to shuffle off into my “boring” pile of posts, fully expecting to never post about it. It’s not that I don’t love roasted pumpkin seeds, the crunch, the caramelized brown, the saltiness, but there wasn’t much an inspiring story behind it. At least pumpkin seeds are shaped like Easter eggs. Kind of.
It is sad that my inspiration now lies in failure and illness. And decorating Easter eggs isn’t a punishment (even though we have no red food coloring — terrible oversight on my part). I anticipate upcoming posts will be more exciting, more colorful, more laden with butter and sugar, and absolutely no vomit. Promise.
- scant 1 pound fresh pumpkin seeds, stringy flesh removed
- 1 to 1½ teaspoons coarse salt
- ¼ cup olive oil (You can also use a mix of melted butter but the baking time may change. You may also need to adjust the salt if using salted butter)
- Preheat over to 400 degrees F.
- Harvest your pumpkin seeds from the slimy guts, removing as much of the slime and stringiness from the seeds as possible.
- Toss seeds in bowl with olive oil (and melted butter, if using) and salt, mixing well.
- In one layer, spread seeds out on baking pans.
- Bake for about 20 minutes, stirring at least once during baking. The roasted seeds will be browned when done, and crackle when you bring them out of the oven.
- Depending on your pan size and material of the pan, you may need to adjust baking time.
- Instead of salt, also add cumin or chili for a flavor kick.
- Roasted seeds last for weeks in an airtight container.