Hello! I hope you all had a great weekend! Ours was fun!! I ran a few errands on Saturday and had a Thirty-One Gifts party on Sunday. The Buckeyes pulled out a win on Saturday which was exciting, yeah!!! However, the Browns lost yesterday. Again. Boo!!! One win out of the two footaballl games this weekend, I will take it! The Buckeyes also remain undefeated this season so that is really exciting!!!
I don't know what it is about this Fall but the leaves here in Cleveland have been absolutely stunning! Here is the view outside of Nicholas' nursery this past weekend.
Absolutely beautiful! If you look left of the swing set, you can see the little creek that flows through the middle of our development. So pretty!
The leaves behind our home have been amazing!!! I just love driving up to the house every day, I just want to sit my car and take it all in. We are so blessed to live in such a scenic area. It almost makes up for the cold winter to follow. Almost.
Did you carve your pumpkins this weekend? My favorite part about carving a pumpkin besides creating all of the beautiful memories with your family is eating the baked pumpkin seeds later that night. It's such a yummy snack and so easy to make! Here is what you need to do to make this easy, Fall treat:
Metal cookie sheet
Raw pumpkin seeds
1 tablespoon vegetable oil
Preheat oven to 350 degrees. After carving your pumpkin, save all of the pumpkin seeds and clean them off by pulling all of the mushy, slimy pumpkin pieces off. Wash off the pumpkin seeds in the sink, however, you do not want to soak them. In a small bowl mix your dried pumpkin seeds with 1 tablespoon of vegetable oil. Spread out the seeds evenly on a metal cookie sheet. No need to spray with Pam or any kind of non stick spray, the oil keeps them from sticking to your cookie sheet. Sprinkle them lightly with salt and bake in the over for 15-20 until they are lightly golden brown.