Love is... a crazy DIY moment

A little before Judes big day I saw a tutorial on Pinterest for an a-frame tent. I knew right then and there that he HAD to have it. Luckily for me, I married this super handy guy who knows all the names of all the things we needed to build this tent. Also really lucky is that he was willing to sit by his phone while I sent him close up pictures of the items I found at Home Depot that were on the tent list. Here's the tutorial if you want to check it out. 

Didn't it turn out AMAZING???!!! We are amazing. And by we, I mean Tyler who made the tent frame and my mom who made the tent fabric and me who made the campfire pillow. 

HOLLA!

The weekend after Conference poor Jude got a super high fever. It was 103 and I was losing my mind. I know how lame that sounds now, but in the moment... I was crazy. Good news is that our friend Emma is a nurse at Primary Childrens and she is kind enough to talk me through these rights of passage with Jude. 

 Also on the weekend after Conference is Canadian Thanksgiving. My mom pulls out all the stops and we feast like kings. 

In honor of fall, I have decided to share with you my favorite recipe. Okay, one of my favorite recipes. Because I am addicted to fall and all things fall like baggy sweaters and pumpkin spiced things and warm drinks... but I digress, on to the recipe!

This is a recipe for Roasted Pumpkin Seeds. 

What you'll need

1 pumpkins seeds

Worcestershire sauce

Lawrys seasoning salt (or whatever brand of seasoning you use)

2T butter

a cookie sheet 

your tastebuds

*First things first, cut a top off the pumpkin and scoop those seeds out! Try your very best to separate the seeds from the pulp

*Next, put the seeds in a strainer and run some warm water over them. This will help you clean off the rest of the pulp. Also, preheat your oven to 400 with the tray in the middle

*Third, boil the seeds in salt water for 10 minutes

*Dry the seeds off completely 

*Melt 2T butter onto the cookie pan. Spread it around to get all the edges

*Add the seeds to the cookie sheet

*Drizzle a couple tablespoons of Worcestershire sauce. Mix it around to coat the seeds evenly. Sprinkle with desired about of seasoning salt.

Put in the oven. Check them every 10 minutes to make sure they aren't burning and to stir them around. 

*They should be completely toasty roasty in 30 minutes. But if yours are done before them, you're a lucky person. 

Please note that the credit of this recipe goes to my cute mom who was kind enough to share it with me. I hope you enjoy these little buddies as much as we do. So far this year we have carved four pumpkins and roasted their seeds.