So, a quick reminder to check for the coupon flyer this weekend.

We are spending a relaxing day around the house. Papa Bird has some decorating left to do and we will be dressing Baby Bird up as a teddy bear and taking her to the neighbours to show her off.

Then tonight we are ordering in pizza and handing out candy. Papa Bird recorded some themed music and we will be playing it over a speaker outside for all of the little ghosts and goblins that come around looking for goodies.

I don’t have any pictures of our decorations yet. so I will give you my famous Roasted Pumpkin Seeds recipe.

In the spirit of Halloween, Papa Bird and I carved our pumpkins last night. I kept the seeds and will roast them later today, they make great snacks that are rich in fiber as well as vitamins B and E. There are about 80 calories in a quarter cup once cooked. We have these every year. It’s one of our many family traditions that I look forward to during Halloween. If you want to start your own tradition this year or in the coming years, I’ve included my recipe.

Ingredients
pumpkin seeds
melted butter or oil (olive or vegetable work well)-enough to coat the seeds
salt to taste*

* other seasonings you can try: seasoning salt, onion powder, garlic salt, etc.

Directions
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels or clean dish towels to dry overnight.

Preheat oven to 325° F.

Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

From my family to yours, Happy Halloween.