So I have a thang for basically everything Regina Spektor. Why am I telling you this? Because. Beecaaauseeee. Her songs make me cry, and homegirl LOVES a good cry. If you’re a man and reading this you probably WILL NEVER UNDERSTAND. Unless you’re a real man. Then you pickin’ up what I’m throwin’ down. But just when I decided, ohhh Julia, you’re due for a good cry, I throw on my go-to waterworks playlist, RS, and first song that pops up is “Samson”.
I’m like ” OH BOY. You ready for this tissue? Give me yo best kleenex.”
And then the song began to play, and then I decided to ACTUALLY listen to the lyrics. And they go as followed:
“Samson went back to bed
Not much hair left on his head
He ate a slice of wonder bread, and went right back to bed”
Girl. Why you crying? Samson has NO hair. AND WTF is wonder bread still doing around? Regina WHY DO YOU MISS THIS MAN? A) sounds like he is reppin’ a Donald Trump whispy (can’t you just shave it all of and call it a day?) b) this man is literally eating puffed preservatives with maybe a sprinkling of actual wheat. AND AND that’s his go to midnight snack? For real? That’s like waking up in the middle of the night and attempting to stuff a stack of saltines in your mouth. Dry AF. Clearly this man isn’t normal. Move on, homegirl move on.
A 1.5 – 2lb pumpkin will replace the standard 15 oz can of puree. You’ll probably be left with a little more, honestly, just make a sauce out of it OR freeze if you know you won’t be needing it until thanksgiving (but i advise against this, pumpkin is just so good).
This is SO easy. So that’s it. And it is WAY better tasting than anything canned. Seriously. Your baked goods/soup/sauces will just taste so fresh and so clean, clean.
Soooo these take just a little bit of elbow grease, but I’m telling you, it’s worth it. There is NOTHING worse than a chewy seed. My teeth still crumble into soft cheese every time I think about chewing on bad seed.
Rinse, boil in saltwater, and then pat dry. AND THEN slow heat them in the oven first because these need to DRY. If you just throw the oven on to 400 degrees and then bake them until the outside is just brown, that won’t cut it. I’ve made this mistake before and then threw the seed imposters into a salad and it was like trying to eat a shelly scrambled egg. Not happening.
This recipe is just for plain roasted pumpkin seeds, but once you understand this part, feel free to go crazy and sprinkle them in spices after they dry in the oven, and before you roast.
Store in an airtight container until ready to use. I like to keep mine in the fridge (as I do with all of my nuts) for extra crunch.