pumpkin seed laureates

photo cred: martha stewart via aphrochic on flickr

Last year, around this time, I posted some great recipes and photos, giving total: credit, praise, snap-finger-gun-winks and long meaningful blog hugs etc. where they were due ~ along with a link to the source. A few days later, the author of the recipes emailed me and asked me not to use them.

actually the email kind of went something like this {in caps}:

" HEY! BEACH BUNGALOW 8 YOU CAN'T JUST TAKE MY RECIPES WITHOUT MY PERMISSION AND THEN GO PUT THEM ON YOUR BLOG!!!!"

did you know this? recipes are copyrighted? Seriously, I didn't know recipes were considered literature.

photo cred: sarah leeab on flickr

Red cheeked, palms up, head tilted in my best mea culpa stance, I removed it all {except for the photos, the source was ok with the photos} and, people, I won't do that again. ever. I won't even mention the site...which is actually quite good. Instead I'll share with you my very own, recipes given willfully by my friends~ the great pumpkin seed laureates themselves:

photo cred: about:cooking

Analisa: "I just kind of wing it. lil butter, salt, sometimes spices... actually, Tanner did a bunch of different kinds...chili or cayenne pepper for spicy, cinnamon and sugar for sweet, garlic salt, and the list goes on."

~Yum! thanks Ana, sounds like Tanner's some cook!

Ally: "Clean the seeds, rinse and leave in a colander for a few hours, spread out on a baking sheet, cover and cover and cover with salt, and more salt and roast in the oven, I think I did a lower temp, maybe 250, for about an hour. Stinky breath, ooh wee, stinky stinky stinky. But so tasty."

~Ally, fellow sister in the Over Sensitive Olfactory Sorority, if the whole party is eating them...who cares?

Ann: " I just put mine on a cookie sheet with olive oil and kosher salt until they are a little toasted and slightly brown and they are yummy!"

~Ann, sometimes simple is best.



photo cred: melissann on flickr

and finally my recipe:

clean the goobies off of the seeds

place in a bowl and toss with melted butter and any spice that suits your fancy. Salty and sweet is good, as are Cajun spices or Indian spices {I've even heard of ground black tea used here}

spread out on cookie sheet {if you're patient, let dry over night~ I have no patience}

bake in preheated 300 degree oven for at least 30 minutes

photo cred: flickr member, kandykorn

BTW: feel free to post these recipes recklessly, all over the internet.