Roasty-Toasty Pumpkin seeds

We carved our jack-o-lanterns last night.

My "Perry the Pumpkinpuss" jack-o-lantern

That means it's pumpkin seed roasting time again!  One of the ways I know it's Autumn is the smell of pumpkin seeds roasting away in my oven.  Last year we did three batches: salt, cumin, and cinnamon-sugar.  The fancy ones were fun, but the classic salted ones were our favorite.  How do you roast your seeds?

 photo by gotbrimmed on Flikr

Dinner tonight

I know it's been forever. I'm sorry.

Yesterday I made my favorite chicken soup (Marno's from The New Basics - page 99. Or in my case, the page that falls open). I had some chicken left over so I made some ravioli.

I sautéd a leek, half a zucchini, a few little carrots and some Marsala in olive oil. Then I whirred that, the chicken, an egg yolk and a big handful of parmesan in the food processor. I put a dollop in the middle of wonton skins and sealed them with a cornstarch wash and another wonton.

I froze half of them and plan to boil the rest for a few minutes for dinner.

Yum.

Ok, promise not to be away so long next time. And soon I'll have some fun news about my next big project!