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Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
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Gina Kim: Hello. My name is Gina Kim and welcome to the kitchen. It’s fall, which means pumpkins are in season and whether you are baking or carving jack o lanterns, remember to save your seeds because they are full of fiber and they can be a tasty snack. The best part about pumpkin seeds is that you can get really creative with the flavors. Pink, cayenne pepper, pink lemon, pink curry powder. Here we’ve got a seasonal one that has brown sugar, pumpkin pie spice, and cinnamon. This one is a classic sea salt and garlic salt. And together, we’re going to make a spicy one that has chipotle chilly pepper, we’ve got a little garlic powder and Worcestershire sauce.
The first thing you want to do obviously is to get your seeds out of your pumpkin. I like to pull my pumpkin seeds out and then rinse them in a colander because I think it makes it easier to separate the fibers from the seeds, but other people simply pick out the fibers because they think the bits of fiber add a little bit to the flavor. For every cup of pumpkin seeds, you want about a tablespoon of olive oil. And then, you can also do a half a teaspoon of whatever seasoning you want to use and then you can just season to taste. So, here we have our chipotle chilly pepper, our garlic powder, and here is about two teaspoons of Worcestershire sauce. You want to mix it all together, and then layer it as a single layer on a baking sheet.
Now we’re going to put it in the oven, that’s heated to 300 degrees and it cooks for about an hour, but you want to check it every ten minutes, stir it around and look for that golden brown color. And that’s all there is to it. Happy Halloween.