Fried Pickle Chips

Fried Pickle Chips

Fried pickles. A year ago I might have given you a face like this at the thought, but then we actually tried them and I looked like this.

They were good, but the restaurant gave us a whopping 12 pickle chips to split between the five of us, which wasn’t so good. (I’m looking at you, Buffalo Wild Wings.)

Anyway, I knew I could easily find a recipe for them online so the next time I went grocery shopping I picked up a jar. And it’s sat in the pantry for months because knowing I can do something sadly doesn’t trump being lazy.

This weekend Mike and the girls have been glued to one football game or another, so I was able to sneak into the kitchen this afternoon and tackle something of my own. (Sorry.) Read More


Roasted Pumpkin Seeds


If only more things in life could be as easy as roasted pumpkin seeds! The girls carved their Halloween Jack-o-lanterns this morning (out of school for Nevada Day), and Mike happily took care of cleaning and rinsing the seeds (the part I hate).

Make sure they’re as rinsed off as you like them (some people don’t even do that) and dry as well as you can. You can let them air-dry for up to 24 hours ahead of time if you want. I just dump them on a towel, fold the towel over and pat them dry. I’m not picky. Dump them into a bowl.

Melt two tablespoons of butter and pour over the seeds, and add a teaspoon or so of garlic salt. If you don’t like garlic salt, use regular table salt. Spread in a single layer on a cookie sheet and put in a 300° oven for 45 minutes or until golden brown. You may need to rotate the pan in the oven if some spots are getting too brown.

That’s it!