roasty toasty

Yesterday John and I went to a wine tasting and hors d'oeuvres party, and I made parmesan crisps and and spicy pumpkin seeds. These tasty nibbles are super easy to make! Here's how.

Parmesan Crisps

Preheat your oven to 400°
Grate a bunch of parmesan cheese. (Don't use the store-bought powder stuff. It won't melt, 'cause it ain't really cheese.)
Scoop heaping tablespoons-full onto a cookie sheet lined with parchment paper, leaving about 1/2" gap between each parmesan pile.
Let them cook for 3-5 minutes or until golden and bubbly.
After they've cooled, remove them with a spatula.

Spicy Pumpkin Seeds

Preheat your oven to 350°.
In a bowl, mix together 1 cup green, raw pumpkin seeds, 2 tsps. lime juice, 1/8 to a 1/4 tsp. cayenne pepper, 1 tsp. chili powder, and 1/2 tsp. salt. Spread these on a rimmed cookie sheet, and let them bake for about ten minutes, stirring them at least once. They should be crisp and puffy.

Both of these are great on their own, but they also make for nice additions to salads. The pumpkin seeds are good with thick, creamy soups and pasta dishes with rich, creamy sauce. The pumpkin seeds are a good source of zinc, while the parmesan crisps are a good source of fat!


Happy Birthday, APJ!

Tomorrow night I'll be playing a set of Jane (Jayne) songs for airplaynejayne's birthday, so tune in to 90.7 KFSR or head to kfsr.org to stream the show live (6-9 pm Pacific time).


Darth Earl Jones

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