Cheerio, all! My costume this year is Queen Elizabeth the Queen Mother. I found this blue Shetland wool suit in a second-hand store last winter, bought the vintage hat from Vintage Me & Mom on Etsy, and, well, I already have the matching corgi!
So I will be sweltering in this itchy and unflattering getup (the suit is super bulky) all day at the office, but it’s worth it because it means I get to enjoy the office Hallowe’en lunch!
Until then, we’ve been snacking on roasted pumpkin seeds leftover from our pumpkin-off the other day.
The first thing you need to do is separate the stringy orange stuff from the seeds themselves. You can leave it on, and it will add to the flavour, but it tends to burn. The easiest way to do this is to put them in a strainer and run water over them. Or fill the bowl they’re in with water and filter them out with your fingers. Then dump the seeds into a towel and dry them off.
Preheat your oven to 350°F and haul out a rimmed baking sheet or roasting pan. In a large bowl, toss your pumpkin seeds with 2 tablespoons melted butter. Then add whatever spices or herbs or what have you that you’d like. I went with a sprinkle of sea salt, some freshly ground black pepper, and some grated parmesan I had left over in the fridge. Make sure all those lovely ingredients get all over everything.
Spread them out on your baking sheet so they’re in a single layer and roast for about 30 minutes. I made sure to stir them around about every 10 minutes.
If you find them a little oily when they come out of the oven, dump them on some paper towels to absorb some of the butter before serving.
Here they are, fresh from the oven and ready for snacking!