If you think in terms of a year, plant a seed; if in terms of 10 years; plant trees; if in terms of 100 years, teach the people.
I had always been slightly ashamed that I have never planted a seed. I really should do it. I’m sure that watching it grow would bring loads of joy. Then today I found this quote, and it made me feel less bad after all. I’ve planted plants and I’ve taught people. Maybe I’ve not had to teach any philosophical thoughts, but I’ve taught some science and healthcare… that’s quite neat too.
Still in my Pumpkin Week, today I’m featuring the seeds of the pumpkin with a recipe for roasted pumpkin seeds with garlic and rosemary. The rosemary was from my homegrown rosemary plant.
These roasted pumpkin seeds are great to nibble on. My only complaint is that it’s pretty hard to get a big pumpkin here in Barcelona, so now that I love roasting pumpkin seeds, I’d have to either buy loads of small – medium sized pumpkins or see if the supermarket sells raw pumpkin seeds.
Roasted Pumpkin Seeds with Garlic and Rosemary Recipe
1 cup pumpkin seeds
1 garlic clove
coarse sea salt
1 small twig rosemary
1 teaspoon extra virgin olive oil
Preheat the oven to 180°C.
Prepare by washing and drying all the pumpkin seeds. Peel and chop the garlic into tiny pieces. Take off the rosemary leaves from its stem. Put all of the ingredients in an ovenproof pan. Mix them altogether. Roast in the oven for about 30 minutes, taking it out and re-stirring every 10 minutes.