The Saturday before Halloween, I dragged my friends to a corn maze, which turned out to be kinda lame and not at all like Knott’s Scary Farm. We salvaged the night by going bowling, which brought out some fun competition (med students competitive? what?).
Sunday we had a pumpkin carving party.
Josh’s creation this year, which earned some compliments from trick-or-treaters:
I even decorated the house with spider webs.
And then I toasted 2 1/2 pumpkins’ worth of seeds, using this recipe with some modifications (no garlic salt so I just used all seasoned salt; no worcestershire sauce; and doubled the seasoning ingredients). They turned out pretty well if I do say so myself. Tip: spread out your pumpkin seeds on a cookie sheet or two and let them dry out overnight before toasting.
