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Thoughts, tools and friendly diversions for busy people

 

 


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How to Toast Fresh Pumpkin Seeds
 

 

Would you hire
these applicants?

 

I demand a salary commiserate with my experience.

 

Received a plague for Salesperson of the Year.

 

Was wholly responsible for two failed financial institutions.

 

Reason for leaving: Maturity leave.

 

It's best for employers that I not work with people.

 

I have an excellent track record, though I am not a horse.

 

Personal interests: Donating blood.

 

Instrumental in ruining entire operation for a Midwest chain store.

 

Please don't misconstrue my 14 jobs as "job hopping." I have never quit a job.

 

Marital status: Often.

 

Left last job because they insisted employees start at 8:45 a.m. I could not work under those conditions.

 

They made me a scapegoat, just like my three previous employers.

 

References: None. I left a path of destruction behind me.

 

My list of incredibly relevant job experiences is exceeded only by my modesty.

 

You will want me to be Head Honcho in no time.

 

I am loyal to my employer at all costs. Please feel free to respond to me on my office voice mail

 

 

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Give kids a big meal before heading out to trick-or-treat so they're not tempted to eat candy before they get home.

 

1. Remove the seeds from a pumpkin, leaving behind as much of the fiber as you can. Immediately place the seeds in a large bowl of water to avoid any fiber drying on the seeds.

2. Transfer the pumpkin seeds to a colander. Thoroughly rinse the pumpkin seeds under cold running water, rubbing the seeds between your fingers until the pulp and strings are washed off. Drain well.

3. Preheat the oven to 300°F. In a medium-size mixing bowl, combine 3 cups of the pumpkin seeds, 2 tablespoons vegetable oil and 1 teaspoon salt; stir to coat well. Spread the seeds onto a baking sheet. Bake for 65 to 70 minutes or until lightly browned and crisp, stirring often to brown the seeds evenly. Cool to room temperature. To store, place in a tightly covered container (will keep for 1 week).

Makes 3 cups.

 

Fall Decorations

Travel out to the country with designer Krista Crawford, as she crafts creative decorations featuring autumn's harvest. Ideas include a colorful corn candle, a wreath made out of an antique index, and hanging lanterns made from gourds and miniature pumpkins.

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Figure A
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Figure A--Crawford gathers about a dozen similarly sized ears of colorful fall corn and attaches them to a candle using a hot-glue gun.

Figure B--She ties some twine around the display and surrounds the base with some fall leaves. This autumn corn candle adds a nice touch to the fall dinner table.

Figure C--Using a glass bucket that is styled to resemble an old apple bucket, Crawford demonstrates another way to jazz up a candle. She fills the bucket with apples, squeezes in a candle and creates another fall lighting idea.

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Figure D--An old picture index inspired Crawford to create a unique wreath design using autumn elements. After removing the cardboard backing and glass, she attaches autumn favorites such as bittersweet and dried sunflowers to the index.

Figure E--She wraps the index with rustic twine and finally adds some autumn leaves to create an understated yet beautiful wreath.

Figure F--Crawford gathers miniature pumpkins and gourds to make hanging lanterns, another fall-flavored lighting technique. After cleaning out the gourds and pumpkins, she attaches a piece of copper wire for a handle.

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Figure G
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Figure G--She uses a Phillips-head screwdriver to punch holes in the gourds, and adds a small tea candle for a hanging lantern that shines great inside or outside.

 

 


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