I came home from yoga tonight to find a pumpkin lit and glaring at me on our front porch. And a bowl of pumpkin innards waiting for me in the kitchen.
Zorg had insisted last night on buying a big pumpkin at the Ballard Market and tonight he carved it, giving it a particularly crazed expression that I suspect had something to do with his day at work.
My job was to separate the seeds from the pulp and toast the seeds -- with a little olive oil and salt -- in the oven. Fortunately, pumpkin seeds float; I floated them out of the pulp, dried them with paper towels, and tossed them onto a foil-lined baking pan. Toasting them took about 45 minutes in a 375-degree oven, and the house smells great. (Particularly after I carted the pulp off to the compost bin.)
(cross-posted on Food, Fitness, Fashion)