Wow. Did I really miss an entire month of posting? I knew I was a bit distracted from family being in town for 12 days and did tweet a few things, but didn’t realize I hadn’t written in quite this long.
So this morning’s activity involved me carving a Daniel Tiger jack-o-lantern, minus the 2 year old, because the inside of the pumpkin was “icky!”…are we sure this is my child? I love carving pumpkins! After 90 minutes of carving, gaining a blister on my pointer finger, and sorting seeds I decided to try roasting the seeds for the first time ever. I am a notoriously picky eater, but have decided to try some previously untried or disliked foods to try to add to my relatively newly limited low FODMAP diet. I’ve surprised myself along the way with things like finding out I like a roasted spaghetti squash despite having a strong dislike for yellow squash even in the form of my grandmother’s fried squash patties and she was known to be a rather good cook.
I used PBS Kids’ Kitchen Explorers Healthy Roasted Pumpkin Seeds recipe after seeing the link on their Daniel Tiger jack-o-lantern template. I had already rinsed my seeds before looking up the recipe, but basically all you need is a cookie sheet, a sheet of parchment paper or some non-stick spray, the seeds of course, and some salt. Place the seeds in the oven for 20 minutes at 350, stirring half way through. I didn’t realize it was that easy. Hearing the word roasted I thought it would take hours (…of course in my oven it may still take an hour) to roast the seeds.