I made pumpkin purée. A lot of it and it yielded quite a bounty of seeds. Since I didn’t have enough acreage to make ~ 600 pumpkin plants a reality they got roasted to be eaten instead.
Coz it’s National Pumpkin Day and because it’s high time I used some of that Bali-crafted, artisanal veggie salt gifted to me by a foodie friend who’d vacationed in Bali.
