It’s Thursday. The girlfriend brought home a pumpkin the other day. It sat around for a few days but last night I decided it was time to gut Jack for his seeds. For as far back as I can remember, I’ve been roasting up my own pumpkin seeds every Halloween season. And last night I got all the seeds covered in salt (I prefer them really salty), and toasted up a batch. As always, they turned out perfectly tasty! Wanna know how I did it? Well, it’s extremely complicated but I’ll explain below.

1. Remove the seeds from the pumpkin and rinse.
2. Put them in a bowl of salty water and allow them to soak overnight.
3. Spread them out on a cookie sheet and sprinkle with salt while they’re wet.
4. Bake at 300 degrees until crispy and slightly brown.
5. Share with no one and enjoy!

-keep

It’s Wednesday. Funny how the absence of a single letter can make so much of a difference!

-keep

Hey Keep, This sign is for the annual “fingerling festival” which is releasing forty thousand fingerling salmon into Noons creek in Pleasantside, Port Moody, BC. I was ready to pack my bags and go until a bit of google research revealed a little prankster sign manipulation. -CVT

It’s Tuesday. Wow. I would’ve really liked to have seen how far this guy drove like that…

-keep

Keep, Words fail me. I snapped a pic when this rolled onto a job site this afternoon. Use it as you see fit. Thanks for all you do.

Cheers,

Rick