Punkin Chunkin

Hey.

Sam diffused some testosterone this week with some healthy, unreserved "Punkin Chunkin"!

Have you seen the show? I was engaged and amazed at the catapults, air cannons, and centrifugicals(?) shooting pumps yards away!

Once you've chunked or simply cut open your pumpkin this year, here is a great recipe sent from a regular reader...originally from Martha!

Pumpkin seeds are high in fiber, protien, zinc and essential amino acids...so know that you are eating something healthy...

Sweet & Spicy Pumpkin Seeds

1 medium pumpkin

5 Tablespoons sugar

1/4 t ground cumin

1/4 t ground cinnamon

1/4 t ground ginger

Pinch of cayenne pepper, to taste

1 1/2 Tablespoons peanut oil

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Remove pumpkin seeds from pumpkin, rinse seeds. Spread seeds evenly on to parchment paper, and bake until dry, stirring occasionally- about an hour. Let cool.

In a medium bowl combine 3 Tablespoons sugar, and the salt, cumin, cinnamon, ginger, & cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add seeds and remaining 2 Tablespoons sugar. Cook until sugar melts and seeds begin to carmelize...about 45 to 60 seconds. Transfer to bowl with spice mixtureand stir to coat. Let cool. Store in airtight container for about up to one week...ENJOY!