Pumpkin Seeds and SoPo Blackout

By on November 6, 2012

Pumpkin Seeds and SoPo Blackout 

Well, it’s been a long week here.  We didn’t get it nearly as bad as many others and are thankful for that.  The storm surge came in over the Seaport and up to the new post office on Pearl Street, a couple blocks East of us near the Korean fried chicken place. Fortunately we’re on a little incline and our building stayed dry.  But the seawater fried all the circuits and p
ower was out in our part of SoPo for 6 days – no water (only went up to floor 5), no subways, no elevators, no cellphone service, etc. Still don’t have heat or hot water (the steam is a different system – much of NYC actually runs on steam), but at least our little piece of the city is starting to get back to normal.  Of course Halloween got cancelled, and the tot didn’t get to trot out her awesome witch costume with green face makeup — Elphaba from Wicked.  Though before the wind came and the lights went out, we did get to carve pumpkins — and cook up some seeds.

The Goods:

  • Pumpkin seeds, rinsed and dried well
  • Canola or peanut oil
  • Kosher salt
The Execution:
Carve up a nice Jack-O-Lantern, reserving seeds.  Oil to 350°, seeds in.  Fry until browned a bit.  Evacuate onto paper towels and toss with the salt.  And that’s it.  
The Takeaway:
These are great on their own, but really shine as a garnish for hot Autumn soups.  They taste like fall.  
p.s. – scroll down for a shot of my ladies sporting the new SoPo NYC must-have accessory: headlamps.
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