Halloween at my home, pictures as promised!
As promised, I’d like to share with you some my favorite Halloween decorations that I’ve placed around my home. Come along and have a peek.
My canaries were probably wondering what was so dark and mysterious clinging to the top of their cage, but they quickly became accustomed to my rather life-like black crow, feathered owl, and scary looking bats. Undaunted, the canaries are still singing beautifully!
Here’s my rather hungry looking turkey vulture staring forlornly at a glittered skull and pile of bones. No meal for him here.
More glittered skeleton parts. The candles on the table are bees-wax molded acorns. By the way, here in the Northeast, it’s been a bumper year for acorns. It seems the oak trees went absolutely nuts!!!
I just love my twin black owls with their blood shot eyes.
My black pom-pom spider looks absolutely menacing on top or this glass cake dome. A good reminder not to taste the treats underneath.
Here’s my Halloween glitter tree. It’s so sparkly and festive.
More black spiders protecting a basket of gourds.
As I mentioned previously, it’s also been a wonderful season here for pumpkins and gourds. I have them on display, outside, all around the house. I just love all their various shapes, colors, and textures. I hope you’ll enjoy these photos and I wish you all a very happy, spooky, and safe Halloween!
As promised, here is my write up about pumpkin seeds!
PUMPKIN SEEDS
When carving a pumpkin, it’s always fun to roast some of the seeds. Roasted pumpkin seeds are a tasty and nutritious snack, and you don’t have to wait for Halloween to nibble, because the seeds of all varieties of pumpkins and winter squashes are edible. For the simplest roasting method, scoop the seeds from your pumpkin or squash and remove the clinging pulp. Spread the seeds on a parchment lined baking sheet, sprinkle on a bit of salt, and roast in a 350-degree oven for about 40 minutes, until golden brown. The seeds will be crunchy and have a pleasant nutty flavor.
You can also experiment with other seasonings. For example, grind up 2 tablespoons of dried rosemary in a mortar and pestle, or in a spice grinder. Transfer to a mixing bowl and add 2 tablespoons of olive oil, 2 cups of pumpkin seeds, and a sprinkling of salt. Stir to coat the seeds well, and then spread them on a parchment lined baking sheet. Bake for 10 to 12 minutes at 350 degrees. Check frequently for doneness, as the addition of olive oil will cause them to roast quickly. Remove the seeds from the oven when golden brown. You’ll find them savory and quite tasty.
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