Weeds and Seeds

Taking a cue from E's pumpkin stew, I made stuffed pumpkins for dinner last night, using those sugar pumpkins that we got on G's preschool field trip. The recipe itself was neither here nor there, although I'm amazed at how much salt is required to make it taste like anything. The flesh on the pumpkins was particularly thick so my one half-regret was that I didn't use an all-meat stuffing. Anyway while we were waiting for the stuffed pumpkins to come together, I put the girls to pulling all the seeds out of the pumpkin fibers: I've perfected a kettle corn pumpkin seed.