October is pumpkins and spice, rustling leaves, brilliant carrots and abundant gourds and squash. It is wool socks, leather shoes and a new pair of dark blue Levi’s. October is tricks and treats, turtlenecks, Sunday suppers and chimnea fires. It’s roasted seeds and amber and gold with browns and greens. It’s spicy, cool mornings and indigo-dark skies. It’s cinnamon rolls and fresh spicy pies. It’s blazing color and fried green tomatoes, and caramel and taffy and apples, too. But mostly, October is orange.
DECORATE WITH ORANGE.
ORANGE (“the color of craving”) AS DESIGN PASSION.
Roasted Pumpkin Seeds (modified from a recipe by Alison Aves) In a 10″ x 15″ baking pan, mix 2 cups unwashed* pumpkin seeds, 1 1/2 tablespoons melted butter, 1 1/4 teaspoons salt (use a seasoning salt, if desired) and 1 teaspoon (or more to taste…for me? always more) Worcestershire. Spread seeds out in pan. Bake in a 250-degree oven, stirring occasionally, until browned and crisp (about 2 hours). Serve warm or cool. Thoroughly cooled seeds can be stored in an airtight container for up to a week.
1 Kings 8.65 The Message: …”This is how Solomon kept the great autumn feast…Two solid weeks of celebration!…”
So-I am a summer-lover, but fall feels really romantic and lovely to me, too…Jeanie
NOTE TO SELF: October is also when I have been called for Jury Duty, too. Poo. Jury duty is NOT orange.
*Don’t worry – the orange slime from the pumkin that is still on the seeds will form a deliciously salty, crunchy coating on the seeds.
pictured: a deliciously orange google image-collage