Snackshot

Snackshot: The Great Pumpkin(s)

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

pumpkins

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.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Katharine Shilcutt