We are cooking some pumpkin, anything special on how to roast the seeds?
I can only add that we sprinkle seasoning salt on ours and once
soaked them in a marinade overnight.
And that our local prices for field pumpkins went up to ten bucks
for a good-sized one this year. I looked at some in a supermarket
the other day for about two dollars apiece but they were full of
pockmarks. We bought a can instead.
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For by your words you will be justified Keith Bellinger
And by your words you will be condemned bartermn AT epix.net