It’s an October tradition at Too Cute Tuesday. Pumpkin carving is back again this year. Last year, Englishman Phil joined us and this year, Germanlady Michayela came with Jen. Next year, we’ll need another European visitor to join us for luck. Friends in the EU, stand by for 2011. We might need you!
Large metal spoon
Cookie sheet, oil, paprika, Jane’s Crazy Mixed Up Sale (if roasting the seeds)
Cocktail of the Night: Shipyard Pumpkinhead Ale
1. Cover table with newspaper and take out your ridiculously small pumpkin.
2. Have friends arrive, bringing pumpkin pie, happiness, and their much larger pumpkins for carving.
3. Cut top off pumpkin and scoop out the guts with a large spoon. Put them in a big bowl. You can separate the seeds out later.
4. Carve design into pumpkin you want. Some TCTers have pre-researched. Jen goes with a carnivorous pumpkin (eating a gourd) while Michayela and I went with more traditional designs.
5. Pick seeds out of pumpkin guts and rinse in cold water. Place on a cookie sheet at toss with oil and spices of your choice. Roast in the oven for about 40 minutes, turning every 10 minutes.
6. While seeds are roasting, place candles in pumpkins and take a few proud photos.
Overall, we had some good final products and carving pumpkins is fun and easy (if you can get over the mess). Aren’t we crafty, and ready for Halloween?