The Pumpkin Carving Specialist considers her options, drawing odd and facinating possibilities on the paper ...
She begins the gutting process, messy, sticky, necessary...
But after they have sacrificed their inner selves...there are seeds, wonderful, edible seeds to be roasted!...
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Then she carves with sharp knives, happily sawing into the skin and pumpkin flesh (actual use of the knife is not pictured due to content which may be obtionable to some viewers)...
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Her first face emerges and it is a happy guy...
Happy guy then swallows a candle:
Next is the infamous barcode pumpkin...another carver did this...she declines to be pictured...she has a history of being heavily involved in Star Trek...check out why this is apparent by the next pic...
For, after swallowing the candle, a sinister face appears, complete with pointed ears.. Is this a Vulcan face??...
Now the Pumpkin Carving Specialist begins what she intends to be a jolly pumpkin because this is intended for Grandma and Grandpa and she does not wish to startle them...
She poses with the "jolly" one, only...only...isn't there something slightly manaical about both those smiles?
Yes, upon swallowing the candle, a strange eerie face emerges, sporting a diamond tooth... what gnawed finger did that come off of??...And is that why it only has one tooth left??
Now the knives are cleaned and put away, the messy newspapers wadded up and thrown away, too. Nothing remains of the procedure...except...
No longer faceless or bland, they are ready for their Halloween Night debut!!
Oh, In case you're wondering what to do with those Pumpkin Innards, watch this informative video starring the Pumpkin Carver...
Stay tuned, there will be another Halloween post to follow...!!
Bar code pumpkin just has to be an Elizabeth Ann creation - admit it darling friend!. Other wise, Amanda did so well. I'm guessing these aren't the bestest pumpkins for cooking?
ReplyDeleteHere pumpkin is used as a vegetable. The bestest for roasting and soup making is the dark green skinned "buttercup" - a dry style of full flavoured flesh. Next up is the grey skinned "crown", but these can sometimes be lacking in flavour.
Mickle's favourite way of cooking the lovely orange flesh = roasted with other veggies (drizzle unskinned but seeds and soft tissue removed wedges with olive oil and bake/roast - glorious with a good gravy)
Sending much care and many snuggly cuddles, Mickle and Zebbycat (he is a wussy huggler too) xxx and purrumbling