Yes,yes, I know two posts in one day throws everyone off. But I am home today, thank you snow and ice, with a mountain of laundry, a to-do list as long as my arm, a teacher req. exam to study for and blogs to catch up on so here I sit.
We are not really into the whole concept of Halloween in our house. But being that our kids will be going to public school and we shop at Target they will be virtually inundated with the secular holiday between the marketing for it and the general excitement of dressing up in a silly costume and the free candy. So we've decided until the children are old enough to understand the true meaning behind the day and we can have a rational dicussion about why not to take part in it, we'll celebrate it in a fun, safe way that promotes fellowship with friends and enjoying the season of fall. Our church has decided to cut back on a few of their events this year and one of them is their Haloween alternative festival. So we plan on enjoying Saturday evening at a friends house and Riley will be a knight/the 'Armor of God' (thanks Nana!!!) and will go to a selected 5-10 safe and family friendly houses that aren't scary.
Yesterday was our big pumpkin carving day.
As we were about to head out the door for church we brought in our pumpkins from the front step so they could warm up a bit before we took the knife to the them later after lunch. Welp, they were both mushy and we decided it'd be worth the few dollars to go to the grocery store and buy a carving-ready pumpkin.
Fast forward to three hours later, after church and a run to the store and we have begun the carving extravaganza!

The kids were elbow deep in the pumpkin before we knew it and were having a hard time containing their excitement. Well Riley and daddy did most of the pumpkin gutting while Haley helped me pick out the seeds to roast.



Once the pumpkin was thoroughly cleaned out the boys proceeded to draw the silly face and Haley and I got to roasting our pumpkin seeds and making our pumpkin carving treat for the day (a no bake reeses peanut butter bar...so so yummy!)

Here is the recipe I used for the pumpkin seeds.
Toasted Pumpkin Seeds
Print Options
Print (no photos)
Print (with photos)
Ingredients
One medium sized pumpkin
Salt
Olive oil
Method
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
It turned out delicious and I'm still enjoying them today!
We got the pumpkin carved without any problem and then Trav made a comment about it not being very technical. So he turned the pumpkin around and wrote 'Happy Halloween' on the back side and we carved out the words without going all the way through the pumpkin wall. It turned into an all day task and was much more difficult than he had originally thought. After recuriting me to take a few shifts on the letters between pumpkin cookie batches it was done!
Side One


Side Two

We'll probably keep the pumpkin inside until this weekend when we are at a friends house for dinner enjoying a safe, warm, fun Halloween!