tried something new this year. my friend ruth told me that her family recipe was to basically brine the seeds in saltwater overnight, then just roast in the oven. no olive oil, no extra salt or spice. no butter.
crazy, right?
so, the ones on top are done that way, the ones on the bottom...same way, but then tossed with olive oil and fresh rosemary. in fairness, i probably didn’t have enough salt for the brining...that might have tipped the scales more. (and the process was good...the soaking washed some of the pumpkin goop off...not all. i like a little for flavor) both really good, just different. and both went really fast...so hard to tell which one everybody else here liked.
anything new to try next year?
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