Falling Leaves and Pumpkin Seeds

Happy November, my friends!  My three-month-old MacBook hard drive crashed last week, and it's still not back from the Mac Store yet.  I miss it, but in the meantime, Mr. Magpie is lending me his laptop.  I know I've been promising photos of the house, and they are coming, but delayed furniture deliveries and other hold ups are slowing down progress on the house.  We're loving being here all the same, so it doesn't really matter to us!  For the moment I thought I'd just share a moody late afternoon instagram shot of one of my kitchen windows. 

October was wonderful here in our new neighborhood.  One highlight was a visit from our niece, with whom we built an entire fairy village, complete with street signs, a hospital, school, a senior center--yes, she's that thoughtful a girl--a restaurant, farm, lookout tower, and much more.  I have tons of photos that I'll share once my computer is up and running, but in the meantime, here's one of the fairy houses.  This one's long gone now, as it was one of the first to be eaten by the giants squirrels who invaded the village.

Our lovely dead end street just an hour before Hurricane Sandy hit.  We have wonderful woods for exploring and for gathering fairy village supplies at the end of the street.

The morning after Sandy hit the waves at Portland Head Light were monstrous--beautiful, but monstrous.  We were fortunate to lose just a few tree limbs during the storm.  Our hearts go out to all those who lost loved ones or whose homes and businesses were damaged or destroyed. 

As the winds raged around our little house, we nursed a sick kitty (who is now on the mend, thanks to antibiotics) and made Halloween cards. 

And the first Halloween in the house was a good one.  We bought far too much candy, as we had no idea how many ghouls and superheroes would show up, and we didn't want to run out.  So leftover m&m's it is for dessert from now until . . . well a long time from now.  Sigh.  I like m&m's too much for my own good.

Last but not least, I roasted pumpkin seeds this morning from the seeds leftover after carving jack-o-lanterns last night.  The recipe follows below.  More just as soon as my MacBook's up and running.  Thanks for bearing with me, lovelies!



Quick Roasted Pumpkin Seeds

• approximately 2 cups washed and dried pumpkin seeds
• about 5 dashes worchestershire sauce
• a dash or two (or more) of your favorite hot sauce
• 1 tablespoon chopped fresh rosemary
• about 1 teaspoon cajun spices
• salt to taste
• about 1 tablespoon demarara sugar
• about one tablespoon olive oil.

Toss all ingredients together in a bowl.  Let sit.  Preheat oven to 375 degrees.  Once the oven is heated, pour the coated seeds onto a parchment-lined baking sheet and roast for about 10 minutes.  Take them out, stir well, then put back into the oven for another 5 minutes. Stir and repeat.  I ended up roasting mine for a total of about 25 minutes, but it will vary depending on how wet your seeds are to begin with.  Just keep checking on them and stirring them every five minutes and you won't burn them.  Let cool, then munch away!

A warm welcome to new readers and a big hug to old friends.  xo Gigi