Thursday, November 1, 2007

I *heart* Halloween

Ah, Halloween, the holiday that brings out the slutty, freakish fool in all of us, a night where you can dress up like a naked sexual organ and (hopefully) not get arrested for indecent exposure.

Boyfriend and I as 'Old Man Balls' and 'Posh'. We like to stay classy.

Wow, I was about to be on a roll there until my incredibly irritating coworker started rustling his dwarfy little hand around in that crinkly sandwich baggy again, inhaling some crunchy health food for the fourth time today (it's 2pm). I could tell you how absolutely infuriating it is to have to hear this douche stuff his face all day, but that is for another blog.

Anywho, for me the best part of Halloween is the day after when I can think about Thanksgiving hardcore, and plan out all the cool stuff I'm going to think about making but not actually make.
And of course: canned cranberry sauce. That magical stuff that beckons to me every year "come on, poke me with a spoon and watch me sensuously jiggle in the serving bowl, mix me with gravy and spread me on a leftover turkey and stuffing sandwich for your post-Thanksgiving hangover breakfast, hell eat me plain! Yes, no matter what super-hyped homemade cranberry sauce you set in front of me, I'll always have a soft spot for that sour, congealed, industrial mess that is-canned cranberry sauce. Moving on...

Baked Pumpkin Seeds

Gut your pumpkin and get all the squishy matter off of the seeds, wash thoroughly and dry.
Transfer seeds to a cookie sheet with sides and drizzle a little vegetable oil over them, about 1 tablespoon for a medium sized pumpkin’s worth.
Grind some kosher salt (or use that toxic table salt), about a half tablespoon.
Mix the seeds so that they are evenly coated with the oil and salt.
Bake in 400F oven for about 10 minutes, until lightly golden.

I thought about using spices and herbs and whatnot, but I really had a craving for some good ole’ fashioned salted seeds, so there you go.

The sacrificial lamb.

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