Sunday, November 1, 2009

Happy Halloween

I hope everyone had a fun Halloween. We had a good time putting together costumes and hanging out with friends. Roland decided to dress up as Michael Phelps. He had the swim suit, robe, flip flops, swim goggles, gold medals, and a small bag of "sticky icky" (oregano). It was pretty funny and everyone loved it. However, it never occured to either of us that when tricker treaters stop by your house, it makes the parents uncomfortable for a grown man to answer the door in tight shorts and a robe to give their children candy. Go figure!
*We sincerely apologize for any creeped out parents in our neighborhood. We really are not twisted people. Although I found the whole thing hilarious.
I decided to dress up as a fallen angel complete with black wings and halo. It was a fun night.

Witches & Mummies & Pumpkins, Oh My!

We finally got around to carving our pumpkins the night before Halloween. This was the first year that I used a pattern, and I loved it! Apparently Roland's mummy was more difficult than my witch though, because I was finished carving, roasted pumpkin seeds, cleaned the house, took a nap and got a massage and he was still carving. Ok, so maybe that's a little exaggeration, but it was quite the project. The pumpkins turned out awesome though. We were quite proud of ourselves.




If you haven't roasted pumpkin seeds before I would definately recommend it. It is so easy and makes a great snack. Plus if you are going to take the time to gut the pumpkins anyway you might as well make use of the filling.

Pumpkin Seeds from 1 or more pumpkins
Olive Oil

Separate seeds from the pumpkin filling. Rinse and drain the seeds. Coat lightly with olive oil. You can do this easily by putting the seeds in a bowl, adding a teaspoon or two of olive oil and stirring. Spread the seeds in a single layer on a cookie sheet coated with non-stick spray. Salt the seeds to your taste. Roast in oven at 300 degrees for 30-45 minutes, stirring every 10 minutes. Seeds are finished when lightly toasted brown.
Depending on your oven and pan the cooking times may vary. I did two pans at once and the darker one was done about 15 minutes sooner than the lighter pan.