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Punkin Patch

October 24, 2010

Yesterday was all about Halloween festivities.  We had to do it this weekend since we’ll be at the Cowboys game on actual Halloween.

Started off with the annual trip to the pumpkin patch.  It was sad to go without Puppy though 😦

Last year all the pumpkins froze early in the year and were complete mush by October.  This year was a  MUCH better turn out!

Snagged these two mini pumpkins for dinner tonight.  Any guesses on what we’re making??

I bought a pumpkin to make pie from scratch with then discovered carving pumpkins are not the best pie making material, oops!  I’m gonna try my luck anyways.

These were so cool, but I couldn’t really think of a reason why I’d need any.

We came home and emptied out the two pumpkins we had planned on carving because I wanted to seeds for candying!

I’m not going to provide a recipe because I wasn’t really impressed with how these came out.  I’d definitely use hulled pumpkin seeds next time because these weren’t crunchy enough.  I cooked them on the stove then added brown sugar, honey, cinnamon and ginger.

They sure did smell good, though!

I wonder if baking the seeds would make them crunchy?  I saw recipes that suggested using the oven but I was in a hurry because I wanted to put them on top of my salad for lunch.

Lunch = spinach + red onion + dressing (balsamic, olive oil, salt, pepper, honey) + candied pumpkin seeds.  Oh yummm.  AND a pumpkin bagel on the side — thanks Hannah!

We also took Tonka on a little 3-mile run, which turned out not to be such a good idea.  He kept crossing in front of me and I thought he was going to take me out with that leash!  Otherwise, it was a wonderful run sans Garmin.  We thought it was going to be rainy and chilly but the sun was shining and we had nice temps all day 😀

Napping may have ensued post run.

Dinner involved a spaghetti squash.

The little sister joined us for dinner, carving and Halloween movie watching.

If you haven’t already tried Emily’s Spaghetti Squash and Vegan Mushroom Cream Sauce recipe, you really need to.  It’s phenomenal.

Pretend these aren’t the worst pictures ever.

The sauce is so rich and creamy, you would never guess it was vegan!

While dinner was a-cooking, Joey was carving away.

We both took a break to eat.  Our squash yielded soooo much “spaghetti” — we each had plate full, Joey went back for seconds and there were still leftovers!

We popped in Practical Magic and finished carving.


Do you still carve pumpkins?

3 Comments leave one →
  1. October 24, 2010 6:29 PM

    Putting your seeds in the oven will DEFINITELY make them crunchy! Try roasting them at 400 degrees for about 20 minutes and wee what happens!

  2. October 24, 2010 9:11 PM

    I meant to buy and carve some pumpkins this weekend, but that definitely didn’t happen. I ended up working for a few hours on both days. It’s like I didn’t even have a weekend! Sadness…maybe I’ll manage to pull myself together enough to carve up a pumpkin next Saturday!


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