And so the blog slacker returns to Blogland...
As she is trapped in her house due to 2 feet of snow!
2. feet. of. snow. in October!
really?!
This never happened in Kansas.
What does this mean?...
It means 2 snow days off from school so far (crossing my fingers about Friday)...
many parent teacher conferences to reschedule...
and seemingly endless hours...I mean...endless opportunities to keep 2 dogs and 2 kids busy...
which has gone from fending off a 3 year old that is convinced that he really should have some Halloween presents to unwrap...
to...
unthawing the pumpkin from the front porch and carving him...it.
AJ was pretty excited to "open his pumpkin!"
Until I told him to reach in and pull out the insides:
AJ demanded that Day-Day (his pumpkin) have a circle nose just like him.
It took me some convincing to talk him out of Day-Day having a sad face...
AJ went for the triangle scary mouth instead.
Thank goodness.
What would you think if you walked up to a house with a frowny Jack-O-Latern?
And the best part:
Sugar & Spice Roasted Pumpkin Seeds!
Recipe from: By Diana Rattray, About.com
Ingredients:
1 cup pumpkin seeds
1 tablespoon melted butter or vegetable oil
1 tablespoon granulated sugar, or more, to taste
1/2 to 1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Preparation:
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
