Fun Food Facts


Pumpkins are a fruit and their flowers are edible. Their seeds can be roasted for a delicious snack. See recipe below.

Coffee beans aren’t really beans at all. They are technically fruit pits.

There are over 7000 varieties of apples.

Smaller berries are the sweetest.

Popcorn has been around for 6,000 years. And like other grains its primary function in humans is to provide heat and energy.

The peach is a member of the rose family. They have a wonderfully sweet fragrance when ripe. 

Only male turkeys gobble. The hens cluck.

Splenda is 600 times sweeter than sugar. 

An avocado has more protein than any other fruit.

Peanuts are used to make dynamite.

We can bob for apples only because they are made up of about 25% air which makes them less dense than water. Therefore they float. It was nice of the maker to think of our Halloween needs.

Iceberg lettuce is 90 percent water. Therefore it has little nutrient value. Lettuce is a member of the sunflower family. The darker green the leaves the more nutrients.

Diet soda has been shown to increase hunger and therefore does not aid in weight loss.

All bell peppers are green. However, as they mature their color changes from green to red and they become sweeter.

Asparagus is a member of the Lily family and is related to onions, leeks, and garlic.

It takes 10,000 pounds of potatoes to make 3,500 pounds of potato chips. A pound of potatoes cost 100 times less than a pound of potato chips. Why is that????

Saffron is made from the dried stamens of cultivated crocus flowers. They are picked by hand. Saffron is the most expensive cooking spice. 

Some research has shown that the same chemicals that give tart cherries their color may relieve pain in humans as well as aspirin or ibuprofen. With this in mind I am linking to Hungarian Cold Cherry Soup again.

Roasted Pumpkin Seeds Your Way
This is what you will need:

Seeds of 1 medium-large pumpkin (about 1 cup),

2-4 tablespoons melted unsalted butter (If you want fewer calories you can use olive oil.)

Kosher salt to taste.

This is the basic recipe and really all you need. But to jazz them up and make them “Your Way,” try any of these seasonings that you can afford or that rock your world. Or better yet, make your own seasoning mix.

Optional seasonings:


Garlic powder


Curry powder

Chili powder

Soy sauce

Taco seasonings

Italian seasonings and Parmesan cheese

Greek seasonings such as lemon pepper and oregano

This is what you do:

Preheat oven to 275.

With a large spoon, scrape out the seeds. (If you have children now is the time for them to carve the pumpkin.)

Pick off as much of the orange flesh and stringy stuff from the seeds as is possible and then rinse clean under warm water in a colander. (Or alternately let air dry over night and they will be much easier to clean the next day.)

Pat the seeds super-dry. If the seeds are not dry none of the seasonings below will stick to them. So do please make sure the seeds are well dried. 

In a small bowl, toss the seeds with the butter and salt to coat.  If you are using optional seasonings; add them now.  Mix well.

Pour the seeds onto a rimmed baking sheet and spread them out into a single layer.

Bake in the upper middle position of the oven until lightly browned and crispy, about 20 to 25 minutes; tossing and mixing at least once during the roasting.

Cool completely and serve.

You can eat them as a snack or toss on top of salads, float in soups, or throw some on top of buttered spaghetti.

How do you use roasted pumpkin seeds?

Bon Appetit!!!!

Quote of the Day:     Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.     Actor, Jim Davis.

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