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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”

Warning: these are addictive; you won't be able to stop until they are gone.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins


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


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