Toasted pumpkin seeds

I suppose this recipe is one of those seasonal things. I tend to over-indulge in these right around Halloween and find myself sick of them within a few days. Still, they’re tasty in moderation and stuffed full of tradition.

Recipe

• 1 batch of pumpkin seeds from a freshly carved pumpkin
• Some olive oil
• Some salt

1. Mix the ingredients in a bowl so that the seeds are well covered.
2. Spread the mix onto a cookie sheet and bake at 375° for 10 minutes.
3. Do your best to flip them over and bake until they’re starting to look dry.
4. Set aside and let cool until you can eat them without hurting yourself.