Happy Thanksgiving to all our new Canadian friends, celebrating this glorious autumn day. Vancouver is truly such a spectacular landscape and I am so thankful for meeting many amazing people in the short time we have lived here.
Having travelled and moved home so much we value all our wonderful friends scattered across the world. Each time we find a new home we are amazed at the special connections that we make, but never forget all those right from the beginning (you know who you are Miss Joy!). Whether we met because of a famous mouse, lived across the hall in the big apple, ran the Verranzano bridge and many miles there after, soaked up the west coast breeze, stood behind a camera and laughed till we cried or almost pee’d ourselves or survived a windy city, these special people are what makes up the world to us.
I love this quote
Each friend represents a world in us, a world possibly not born until they arrive, and its only by this meeting that a new world is born.
So as we enjoy the seasons bounty what better way to enjoy thanksgiving than with a little pumpkin crafting or maybe its a frightening scene where we wondered if it was wise to let Chloe free with that knife!! Also see below a super simple delicious Pumpkin sweet and salty seed treat everyone will love.
The girls decided on a cute cat and a scary face – no prizes for guessing who was the Cute pussy cat.
A little bit of love and laughing
Digging deep to get the last mush out – yuck!!!
Some intense final touches
And the masterpiece displays are ready
So much fun but now the yummy bit…. here is a super easy delicious way to use those seeds. Enter Hudson who was in my opinion the smart one, waiting for all the hard work to be done to then sneak and scoff the lot!
Autumn spice roasted pumpkin seeds
You will need
- 2 cups of fresh scooped pumpkin seeds
- 2 tbsp of melted butter
- 2 tbsp of soft brown sugar
- 1 tsp cinnamon
- 1 tsp of ground ginger (optional especially for kids – I love a spicy kick!)
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (again optional)
- 1/4 tsp of himalayan sea salt
There are many ways to make raosted pumpkin seeds – mostly you would combine the ingredients and bake, however I like to do it a slightly different way
- Firstly you will need to dry out your pumpkin seeds, I tend to clean them, pat dry and then spread out on a parchment lined baking tray, cover with a paper towel and leave overnight. Then I will pop them in the over on a low heat (250) for about 25 minutes to nicely dry out.
- Remove from the oven, melt butter in a heavy skillet on a medium heat with 1 tsp of brown sugar and toss in the seeds. Cook stirring continually until the sugar is melted and caramelizing (approx 5 mins) then remove from the heat.
- In a large bowl combine all spices and salt and then add and coat warm buttery sweet seeds in the autumnal finish.
- Enjoy immediately or save some for a toppings of a delicious seasonal soup – recipe to follow! enter your email and follow to be first for that and many other recipes and treats!!
Happy Thanksgiving with a little eccentricity from Literally life……