Don's Recipe for Roasted Pumpkin Seeds

1. Get a s*load of pumpkins.

2. Open em up and instead of scooping out the guts madly, carefully hold a wad in your hand and cut it away from the wall of the pumkin with a long knife.

3. Hold the seperated seed/goop cluster over a bowl and gently squeeze the seeds off. They will pop or fall off with relative ease, and is much faster than trying to seperate them in a messy bowl. The goo you can toss out since you don't make pies or anything out of that part. And we all like pies, don't we?

4. Rinse off seeds well. Soaking them will help remove goo.

5. Prepare a cookie sheet by covering it in foil, and preheat your oven to 350. Spread seeds over sheet, covering sheet completely, but not by piling seeds. Add salt to taste.

6. Place sheet in oven, and go watch some tv. Eventually, you will smell the first batch burning. Repeat step 5.

7. Taste a few of the less burned ones from batch number 1 to get an idea as to how fast your oven cooks and how much salt to use. Then repeat and adjust as necessary.

8. You now have a car load of pumpkins seeds to share at your next party! After 2 weeks, it is advisable to throw away the 3/4's of a bowl you have left over cause no one really loves these things, anyway.