Mark your calendars for a little Halloween treat, served up courtesy of the one-and-only Jennifer Garner. On Oct. 30, we’ll premiere an interview with the “13 Going on 30” actress, who joins Ballerina Book Club host Isabella Boylston to carve pumpkins and dish about books.
“I wanted to do something fun and festive for this month’s interview, and who better to participate than my friend, the spectacular actress, entrepreneur, philanthropist, and ballet and book lover Jennifer Garner,” Boylston said.
“Last spring, together with her friend Amy Adams, Jennifer founded Save With Stories, which aims to address the food insecurity that countless families are now facing as a result of the pandemic,” Boylston continued. “Jennifer is someone I look up to in so many ways. She somehow found time between raising her family, her philanthropic efforts and running her company Once Upon A Farm to speak with Ballerina Book Club.”
Be sure to tune in to YouTube at 6 p.m. Eastern on Friday for the live chat and watch party.
In the meantime, here is a pumpkin seed recipe shared by Garner during the interview. Bon appétit!!
Jennifer Garner’s tips for roasting pumpkin seeds
“You definitely want to rinse them like crazy. It’s super important that they get dry. You can even dry them overnight, and then you just do it.”
Getting ready to pop them in the oven:
“You can either dry roast them or use a tiny bit of canola oil, like a tablespoon for all of them.”
“Some people do different flavorings, but to me: salt and pepper.”
Cooking time and temperature:
“I forget — you have to look up how long — you can either slow roast them or really do them fast. I’ll get it wrong if I tell you, but … you’ll die at how good they are.”
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