Bubbling in the Cauldron...Roasted Pumpkin Seeds

Tuesday night my friend Bethane and I decided to carve our pumpkins. We had a blast, sprawled out all over her kitchen floor like kids, laughing and drinking wine and reminiscing about times shared.

 With the exception of one gory fight that left us not speaking for over 6 months we've been friends for over 30 years and I always say that she's more like my sister which means that we always have loads to laugh about over the many shared bottles of wine and mischievous escapades. 

My pumpkin's on the left and her's which ended up looking just like her cat Thistle is on the right:)

Now...what to do with all of those seeds. Both of these pumpkins were full of them and the walls were incredibly thick and fleshy. I predict a long , cold winter but at least we'll have roasted pumpkin seeds!

BOO! Rinse the seeds of the remaining strands of pumpkin Put them in a wok and begin to slowly roast them. I use about two tablespoons of butter and when they begin to dry out I add salt, pepper, a tablespoon of maple syrup, 1 of teriyaki sauce,1 of minced garlic and 1 of chili sauce . Continue to stir until coated and roasted. They will be a bit sticky but they will be delicious. Sprinkle them on to salads or serve them as a wonderfully chewy autumn snack with drinks