Today, I am grateful for butter. I don't think I could ever give up eating dairy products like butter and cheese...because I found this beautifully simple recipe for pumpkin seeds. I just had to pass it along.
The seeds came from Will and Lindsay's pumpkin. Lindsay and I were very upset to see that Will had not grabbed an ounce of chocolate, so we went to the store on Halloween because he could not leave the house. He loves Halloween, apparently. When we came back, this is what he had carved. I love that it's not exactly an original theme...but man, that is a drunk pumpkin if I've ever seen one. 
The recipe:
Spiced Pumpkin Seeds from AllRecipes.com
- 1 1/2 tablespoons margarine, melted
- 1/2 teaspoon salt
- 1/8 teaspoon garlic salt (I used onion powder because I didn't have garlic salt...just as delicious.)
- 2 teaspoons Worcestershire sauce
- 2 cups raw whole pumpkin seeds
This recipe reminds me of the Chex Mix my grandmother made growing up. Grandma Boozer was famous for two recipes: Homemade Chex Mix and Frozen Salads. I never liked the latter (hence the lack of a sweet tooth these days), but the Chex Mix was to die for. Buttery and Worcestershirey. The pretzels in the mix were so slowly cooked with butter that they practically melted in your hand. I used to grab cup-fulls of the stuff and eat all of the Chex cereal first and save the Cheerios and stick pretzels for last. Those two were the ingredients that absorbed the most butter. Lesson of this post: I really enjoy butter.
And, just because I love old photos, two for the road:
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| Grandma and Grandaddy Boozer |
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| The Boozer kids at Bert's Pumpkin Farm (I had won my first 35mm camera by selling enough wrapping paper that year. It was neon green. I was so proud of it.) |
I also am grateful for kind strangers who, when I'm in a pinch, are understanding and helpful.
Happy November. Hopefully it will be filled with more posts.
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