On my mom's side of the family, everyone has a nickname. Some of them -- like Marisita -- are logical and make sense to outsiders. Others -- like Chulito -- definitely require some explaining. My sister Meredith (aka Meridín to our English-challenged abuela) was given the nickname Pepita by our great aunt. In Spanish, a pepita is a little seed, usually from a sunflower or pumpkin. Considering Mer's the youngest of the cousins and was born three-months premature, Pepita just fits.
My great aunt, now 90, will be our guest for dinner tonight. Kevin and I are making butternut squash soup sprinkled with roasted pumpkin seeds. I couldn't help but smile and think of my sister when I read the label on the bag.
If you're in the mood for something slightly spicy, I'd recommend roasting up a batch of these seeds. They're quick to make and so very tasty! I found the recipe in my go-to cookbook, Everyday Food: Great Food Fast .
Here it is, courtesy of the fine folks at Martha Stewart:
- 1 cup raw green pumpkin seeds
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon coarse salt
- 2 teaspoons fresh lime juice
- Preheat oven to 350 degrees.
- In a medium bowl, combine all the ingredients and toss to coat.
- Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
Did you have a nickname growing up?