Roasted Pumpkin Seed Butter

Happy Fourth of July. I've sort of been a slacker lately because I've needed to focus on other things right now. For example, we were without power from last Friday night until Monday night after a freaky summer storm took out most of the area's power including traffic lights. Driving without traffic lights is scary. Ninety percent of the drivers treat it like a 4-way stop and patiently wait their turns, but the other ten percent go barreling through like they're the only ones on the road and have the rest of us practically paralyzed with fear they're going to hit us. We need round-abouts like they have in Europe. There are many people without power still in the sweltering heat, so I'm grateful we have it.

Making this pumpkin seed butter couldn't be easier. Roast the seeds, process in the food processor, add a pinch of salt and you're done. But according to the Hub, who is a big peanut butter fan, it just doesn't taste good enough to replace his brand name junk. And, according to the list of ingredients, here's why: it doesn't contain sugar, palm oil or molasses. If you (unlike the Hub) have already banned such things from your peanut butter, you many like this. In fairness, Robin wasn't a big fan either when she was visiting. It has the exact same texture as natural peanut butter.