Exercise of the day: 45 minutes on the elliptical at level 8, and heart rate between 163-174. I did 30 woodchopper core weights, a crapload of sit-ups on an exercise ball and rolled out my IT bands again whilst trying not to tear up. Will the pain EVER stop? Stupid IT bands.
I went to the pumpkin patch today to pick up a big ole gourd to butcher.
So many pumpkins!
There was a petting zoo at one end…
with a fluffy chicken-y thing. I thought this was a dog at first before I saw its head.
Turns out the pumpkins at the patch were ridiculously overpriced, and there was no haggling, so I headed home and made a fancy Kitchen Sink Salad.
Special ingredient – half of a deliciously ripe avocado! Yum, fat!
I headed to Albertson’s
to pick up a reasonably priced pumpkin.
At the patch, a pumpkin this size cost $14. I got it for $5.13. Oh yeah!
I don’t need newspaper – I’m a pro!
I started to carve “welcome home” for my roommates who are both returning from their trips tomorrow, but got tired after “welcome.” Now I just seem accommodating and friendly to everyone.
Don’t be fooled.
I also picked up some decor gourds. See how festive I am?
I didn’t let those seeds go to waste though, don’t worry!
Spicy-Sweet Roasted Pumpkin Seeds
Pumpkin seeds – I got about two cups from my pumpkin
1 tablespoon jalapeno sauce (any hot sauce will do)
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon red chili powder
1 teaspoon sugar
1. Preheat oven to 325 degrees.
2. In a bowl, combine all the ingredients.
3. Spread the seeds in an even layer on a foil-covered baking sheet spritzed with olive oil.
4. Bake the seeds for 20-30 minutes (your preference of crisp), stirring halfway.
I like mine really crispy!
Store them in a tupperware and snack away! These have MAJOR
bite to them, so carry a bottle of water and Kleenex