But in the meantime I have no problem eating Pumpkin Seed & Cheddar Crisps, floating on soup or wedged into a big salad, after "skating" the pond down the road.
Pumpkin Seed & Cheddar Crisps:
from January/February Vegetarian Timesmakes 8 crisps
1/4 cup raw hulled pumpkin seeds
1/2 cup grated sharp Cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup panko breadcrumbs
2. Line baking sheet with silicone mat or parchment paper.
4. Bake 20 minutes, or until golden and crispy. Eat warm with soup or salad then store extras in an airtight container.