Wednesday, October 30, 2013

sowing the seeds

This has been a interesting school year so far.  I think the kids are starting to come into their own, and find their groove with the rhythm of homework, extra curricular activities and social lives.

Although we are still very involved with supporting their achievements, both academic and social,  it seems like we've started to "let loose" a little.  To let the kids make their own not continuously remind but let them forget on occasion, to bring their homework to school. Or to stop hounding them to complete an assignment and let them scramble and complete it at the 11th hour.

As a parent, the role of "protector" is so ingrained in us, that it's hard to let go of wanting to micromanage our kids.  Let's face it,  it's sometimes unbearable to watch them stumble because in our minds, it feels like we've failed them.

However, I think we really fail our children when we try to protect them too much.  The difficulty is trying to reassure ourselves that it's OKAY to (once in a while) let our kids feel that sting that comes with consequences.

I've always said that the hardest part of being a parent is learning to let go.  As much as it's difficult to do, I will have to keep reminding myself that they need to strive to overcome obstacles and learn from those mistakes.

Right now we're just sowing the they can grow and become stronger.

Sweet and Salty Roasted Pumpkin Seeds

Roasted pumpkin seeds are a great healthy snack.  This recipe combines both salty and sweet recipes that I've used in the past.  To make these sweet, omit the salt and pepper.  To make these salty, omit the sugar and cinnamon and replace the butter with olive oil.

  • 2 cups fresh pumpkin seeds (from 1 large or 2 medium size pumpkins), rinsed.
  • 2 tablespoons unsalted butter, melted
  • 2 tsp. brown sugar 
  • 3/4 tsp. salt
  • ½  tsp. pepper
  • ¼ teaspoon ground cinnamon

  • Preheat the oven to 300° F. 
  • Spread the seeds on a silpat or parchment paper lined baking sheet and bake until dry throughout, 50 minutes. (or you can skip this step if you dry the seeds overnight, spread out on a baking sheet)
  • Increase the oven temperature to 350° F.
  • In a large bowl, toss the seeds with the butter, sugar, salt, pepper, and cinnamon. 
  • Return the seeds to the baking sheet continue baking, tossing occasionally, until the seeds are golden brown (approx. 10 to 15 minutes.)


1 comment:

  1. YUM! Just featured these as a favorite on my blog and linked to you!! Love this recipe.



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