Hope everyone’s thanksgiving was a cheerful and blessed one!
It seems like ages ago that we celebrated since everything is in full swing for the Christmas season.
This year we enjoyed our Thanksgiving dinner with family at our parents home and decided to make a nice centerpiece arrangement to bring to my mom.
I’ve had this pumpkin lying around for a while, in hopes of making a pumpkin pie, but alas, that was not done.
So instead, here’s a simple DIY arrangement for fall/Thanksgiving that will stick around long after the turkey is gone.
What you need:
– small to medium sized pumpkin
– good carving knife
– vase that will fit the length of the pumpkin
Step 1: measure the circumference of the vase to the top of the pumpkin and etch around it with knife to know where to cut.
Step 3: Wash out the inside of pumpkin to keep it from rotting quickly
Step 4: Dry insides of pumpkin with paper towel
My husband is a huge fan of pumpkin seeds (them Ukrainians…. )
and decided to toast the seeds. They came out perfect! Recipe below.
Toasted Salty Pumpkin seeds
– Pumpkin seeds from a medium sized pumpkin
1 Place pumpkin seeds in a colander and run under cold water to rinse.
Once seeds are separate from everything else, measure pumpkin seeds in a measuring cup.
2 Pace pumpkin seeds in a medium pot/saucepan and fill with 2 cups water.
Add 1 tablespoon salt for every 1/2 cup of pumpkin seeds. Bring to a boil (about 5 minutes).
3 Preheat oven to 400 degrees. Coat cookie sheet with olive oil (1 tablespoon about).
Spread the seeds out over the cookie sheet making sure seeds are in a single layer.
Bake on top rack until seeds begin to brown, about 15-20 minutes, keeping a close eye on them.
(it doesn’t take long to burn the seeds!)
4 Once pumpkin seeds are done, remove and place on a rack to cool.