Wednesday, September 23, 2015

Roasted pumpkin seeds

Run Stretch Fly

Still not running which is becoming a problem because work is crappy. How can it not be when I work in an industry that is bleeding jobs right now. Sadly there are some who would celebrate because I work in that ever-evil Canadian Oil Industry. No, I don't work in the oilsands, but even our provincial Premiere calls us the embarrassment of Canada. To be fair, it's probably because we elected an anti-energy government in a province that runs on the energy industry.

But, I'm not here to talk about that. No matter how bitter I may be.

You probably remember this, my lovely pumpkin from last weekend.  Well, after I roasted the actual pumpkin, I separated the seeds from the goo, rinsed them and then did wonderful things to them.

I spread them out on a parchment covered cookie sheet (because who wants to actually clean up after making a mess?) and drizzled a bit of olive oil on them. Then I sprinkled them with salt (go for sea salt if that's your thing) and Moroccan spice (because what else am I supposed to actually use Moroccan spice for?).  Then I roasted them for about 10-15 minutes at 350 degrees.

I probably should have pulled them out at 10 minutes, they were a little over-roasted, but at 10 minutes they seemed under roasted.  It doesn't matter they were delicious.

Injuries suck.

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