I truly don’t know of anyone who doesn’t love fall. The nip in the air, the stark colors, a sudden realization of change and the bold quiet. It’s like stepping into a Mark Rothko painting. This year, I was filled with anticipation as soon as the first leaf fell from our maple tree.

I also couldn’t wait to make a costume and dress up our little Trick-or-Toddler for the first time, who went as the world’s smallest Oompa Loompa. We sent him wobbling through the crowds of his preschool, gathering candy that his dad and I could enjoy later (perhaps while watching Mad Men and drinking a martini.) He was such a hit and won Best Costume on laughs and smiles alone.

The festivities started out a couple weeks ago when we went to Remlinger Farms with several friends and picked out our yearly pumpkins from the patch. Sage had a great time stomping in the mud puddles and wandering through the corn maze with daddy.

We finally got around to carving our pumpkins this last Sunday, and I must say, they turned out rather well. Justin’s pumpkin is always great since he has the patience of Buddha and the precision of a laser. Mine however, always fall victim to lack of planning and trying to wrap my head around the concept of positive and negative space. This year, I took a different approach and made a Jack-o-Clock which, if I could only find a dang AA battery in the house, it would actually tick! Justin carved a beautiful rendition of the photo I took of Sage in a pile of leaves.

Pumpkin Seeds, Three Ways

Justin and I have roasted the discarded pumpkin seeds in the past, but they never turned out quite right. This year, we made the obvious discovery that they need to sit on a sheet pan and dry out for 24 hours after you rinse them and remove the pulp.

Preheat Oven to 350.

Simple Butter and Sea Salt

• 1 1/2 Cups raw pumpkin seeds
• 2 TBLS Butter, melted
• 1/2 TSP Sea Salt

Toss seeds in butter and salt and spread on a sheet pan in a single layer. Roast in oven for 45 minutes, stirring occasionally.

Cumin, Cayenne and Lime

• 1 1/2 Cups raw pumpkin seeds
• 2 TBLS Butter, melted
• 1 TSP Cumin
• 1/2 TSP Cayenne Pepper
• Juice of 1 lime
• 1/2 TSP Sea Salt

Toss seeds in butter and all seasonings sand spread on a sheet pan in a single layer. Roast in oven for 45 minutes, stirring occasionally.

Candied Caramel and Cinnamon

• 1 1/2 Cups raw pumpkin seeds
• 1/2 cup sugar
• 1 TSP Cinnamon
• 1/2 TSP Sea Salt

Toss seeds in butter and cinnamon, spread on a sheet pan in a single layer. Roast in oven for 45 minutes, stirring occasionally. While cooling, melt sugar in a heavy saucepan over medium heat, stirring often. When sugar is a thick caramel color, remove from heat and add roasted seeds. Stirring to coat all the seeds then immediately spread on wax paper. Sprinkle with salt before they cool.