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Do you like my pumpkin? It was designed by a talented artist named T. Kristian Russell. In fact, it looks a lot like one of his recent works, don’t you think?


Or this one…


It’s the first pumpkin I’ve seen with a legitimate nose. I think it looks like Picasso… a very snazzy pumpkin.

Once I pulled out all of the wet orange goo from the insides, I roasted the seeds. This is my favorite part of pumpkin carving… not the goo, the seeds. They are a divine salty snack, like popcorn, but better. I took them on the plane with me to remind me of home, even when I’m not. A little taste of home in my pocket.

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“Roasted Pumpkin Seeds”

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

“Roasted Pumpkin Seeds”

Warning: these are addictive; you won't be able to stop until they are gone.


  • A pumpkin's seeds, washed of their orange goo
  • Salt
  • Pepper


  1. Preheat the oven to 400 degrees F.
  2. Place the seeds in a baking dish in a single layer and season generously with salt and pepper.
  3. Place in the oven and toast until they are dry and brown, stirring once or twice to ensure that they cook evenly.
  4. Remove from the oven and let cool.