Snackshot: The Great Pumpkin(s)

Today's seasonal Snackshot comes to us courtesy of mockbird and a pumpkin patch:


From the photographer's description:

"Pumpkins." (She's apparently a woman of few words.)

It's finally October again, which means all manner of things: horrible Halloween costumes, pumpkin beer, delicious Halloween candy (which will soon make way for Christmas decorations and kill our souls a little bit more with each passing year) and beautiful squash lining the produce aisles at the store like these plump pumpkins. One easy and tasty idea for leftover seeds after carving your pumpkin or using its innards for pie is toasted pumpkin seeds. Soak the seeds first in boiling, salted water then let them simmer for 10 minutes. Dry them off, coat them in olive oil and salt and toast them for 10 to 15 minutes at 400 degrees.

Remember to submit your own photos (of food or anything else) to the Houston Press Flickr Pool. We'll choose our favorite food photo each Monday to be featured here on Eating Our Words.

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Katharine Shilcutt