Wow, readers I hope you were out this weekend enjoying the gorgeous sunny weather and all the wonderful activities Sacramento had to offer! Saturday, Mr. S. and I braved the crowds and cruised up to Camino to Apple Hill to enjoy some delicious apple cider donuts and pick up some treats but on Sunday we had the kidlets (who are at that age where they're "too cool for Apple Hill") so we planned some other fun family activities. We spent the afternoon learning about falcons and snakes at the Naturefest being held at the Effie Yeaw Nature Center. While we were there, we even met a "wild turkey" and got to make an abalone necklace to take home.
Afterwards, we came home and carved some pumpkins. They came out pretty cool, no?
Roasted Pumpkin Seeds
3 cups pumpkin seeds, washed & patted dry
3 Tablespoons butter, melted
1 Tablespoon olive oil
5 teaspoons Worcestershire sauce
1 teaspoon minced garlic (you can use fresh or dehydrated, I had a little of each on hand so I used both)
1 teaspoon salt (1.5 teaspoons if you like it a little extra salty, like I do)
1 teaspoon Old Bay seasoning
1/4 teaspoon cayenne
* optional : a sprinkle or two of Morton Nature's Seasons Seasoning Blend for a little extra kick.
- Preheat oven to 275 degrees F.
- Combine all ingredients with seeds in large mixing bowl. Mix thoroughly then spread evenly on a baking sheet.
- Bake for 1 hour, stirring every 15 minutes.