Today is my son’s 12th birthday. I feel like someone should pinch me because I have no idea just how we got to this point…I mean a minute ago, he was still in my belly…warm, safe and content. So content that he was 2 weeks late – he just wanted to stay snuggled inside of me forever I think.
Once we met face to face – I fell faster, harder and deeper in love than I knew was possible. So much so that when he was 5 he gave me a note saying that HE was going to marry ME! I consider THAT a legally binding contract, lol! Yup that’s right girls – back it up…he’s allll mine, lol!
I love this kid to pieces, he is gentle, he is kind, he is analytical and when he’s funny…he’s really, really funny!
Connor had a rough time when he was younger and was in and out of the hospital and as a result has he been saying since he was 2 that he is going to be a doctor….that’s it. No back-up plan, he never tossed out being a trash-man, race car driver or Luke Skywalker. He has not deviated a millimeter…he knows what he wants to cure, what days of the week he wants to work, what his office will be like and more. As a matter of fact, today he is skipping school and we are hitting Philadelphia’s Physician’s Museum…The Mutter Museum a place he has been wanting to go. Then, I am taking him for one heck of an amazing steak for lunch. It’s going to be a memorable birthday 🙂
Last night we snuggled and my husband and I told him his birth story as his sister listened in, a ritual he always looks forward to.
He is turning 12…12!! Is this the year he will morph into a different boy the way I hear some parents tell it? Will he still snuggle, still hug, still give me a kiss? I want to hold on to him this way forever, but I thought that at 8, at 5 at 3. And you know what, every year it was ok. I love who my son was yesterday, I love who he is today and I can not wait to see who he will become. Happy Birthday baby!
I made this snack this past weekend and it was good on its own – however what I did with the leftovers the next day is what got Connor so excited that he begged me to make it again for his birthday-sleepover-hangout with his buddies this coming weekend. And I will 🙂
Come back tomorrow if you want to see what else you can do with this – but like I said, I was digging this on its own!
Honey Roasted Pepita & Sunflower Seeds
1/2 cup pepita’s (the inside of the pumpkin seed)
1/2 cup sunflower seeds (the inside seed)
2 TBS sugar
1/2 -1 tsp Kosher salt
2 TBS honey
1 TBS corn syrup
1 tsp olive oil
Preheat your oven to 325 degrees. Place your seeds on a baking sheet, spread them out and roast them for 5-7 minutes in the oven. Checking on them and shaking them about halfway through. Be careful they don’t burn. You want them to take on a golden hue. It is almost like the puff up a tiny bit and become more crunchy. Test one to see what I mean. remove from the oven, pour them from the baking sheet into a bowl, line the baking sheet with a piece of parchment paper then return the seeds to the parchment paper lined baking sheet. Set aside. Combine the remaining ingredients in a small pot, bring to a boil. Stirring it for another 3-4 minutes. Drizzle the mixture over the seeds, tossing them about to coat. Sprinkle a couple pinches of sugar over top (and a pinch or two of salt if you want it salty) and allow it to cool completely.
Break it apart and enjoy!
Colleen’s Notes: As you can see I added in some dried cranberries after it was made and cooled, which is the way I like to eat it. Feel free to toss this with some of your favorite dried fruits or favorite nuts.
Use this recipe to make a fun and delicious Fall Chex Mix too!