Pumpkin Carving, Drawing and Roasting

Yes, in that order.
I’m spending tonight in perfect NYC haunting mode. I’ll be vamping it up on the Upper East and Upper West side. We’re starting the night off at St. John the Divine, screening the Phantom of the Opera – old school style with a live creepy and ancient organ to spook up the silent film. Then I’m heading to a party/dance for the rest of the evening on the other side of Manhattan. Happy Haunting!

I got together with about ten friends last Monday for an evening of carving bliss.
Here’s Emmett, my new version of Jack:
Here’s one of the pages of new illustrations he inspired:

Party on!
Also, if you’re in the market for the best pumpkin seeds you’ve ever tasted, here’s my favorite pumpkin treat. I took a keg load of these bad boys into “job job” where they met with rave reviews, which isn’t necessarily something I’m used to receiving for baked veggie guts. I’m sure they’re best paired with Pale Ale. SIGH — Here’s to another year of sobriety!

Here it goes:

Roasted Pumpkin Seeds of Yumminess

1.Gut your pumpkin.
2. Don’t wash the seeds – not only is it bad luck, it takes away some of the yumminess.
3. Remove the strings and the pulp and as much gooeyness as you can manage.
4. Crank your oven to 250 degrees.
5. Put them in an even layer on parchment paper in as many baking pans as it takes to get the job done.
6. Sprinkle fresh cracked sea salt on them and then toss them in the oven. Stir them every once in a while
7. Go be fabulous while they bake (I like trying on different Halloween wigs while they’re in the oven). Doing a Halloween like activity only enhances their yumminess.
8. Bake 20 – 40 minutes or until they’re a pretty color.
9. In a big bowl mix together 3 Tablespoons sugar, 1/4 teaspoon sea salt, 1 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, and 1 teaspoon ground cardamom. Stir it all up.
10. Take your fresh baked pumpkin seeds from the oven and add them to 1 1/2 Tablespoons olive oil in a frying pan on the stove.
11.Heat them up mixing them in the oil as you add 2 Tablespoons of sugar. Stir them all up for a minute or two, until the sugar dissolves and they start to caramelize.
12. Take them off the stove and add them to the bowl of spices.
13. Stir them up good.
14. Marvel at their yumminess.

1 reply »

  1. wow Amber I don’t know where to start…can’t wait to roast pumpkin seeds per your instructions (sounds much better than how I’ve done it before, especially the be-fabulous part)and I love love love the faces on your little jacks and your Halloween night sounds perfect, how cool was that?

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Nature My husband is the dreamiest. I'm pretty limited in what I can eat these days. We've sidelined dairy, gluten and legumes to help with my auto-immune diseases. There was something particularly tempting while we were in Park City this weekend. It boasted its delicious lime salt loudly. Alas, it wasn't anything I could eat. I lamented and went GF/DF etcF, and then quickly forgot about it. As with most things that cause me fleeting disappointment, Matt remembered. Last night when I got home from the studio, I found this little bottle waiting for me on the counter. He made it himself. #limesalt #love #chefwifelife Dragon swimming in a bathtub. We adopted this dishy-fishy in Mexico during the #happilyeveralvarez wedding week of dreams. There are few worldly possessions that bring me as much joy. 🌈🌈#mood #nofilter End of the rainbow. 
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