Autumn Harvest Granola will be “love at first bite” | Black Watermelon Seeds

I’ll admit that separating the seeds from the vegetable’s stringy membrane can be messy. The seeds are sticky, the membrane in which they are embedded is sticky, and your hands will get sticky as you do the work. The solution? Pull the seeds out of the pumpkin’s cavity, put them in a large bowl of water, then swish them around. The strands of membrane are much easier to pull off in water. Remove any of the seeds’ residual stickiness by rinsing them once or twice. Now they’re good to go.

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You don’t need a reason to whip up a simple treat like these chocolate-covered dates by Maya Popovich. Medjool dates, which are rich and caramel-y on their own, are stuffed with Brazil nuts and coated in a rich dark chocolate shell. Homemade coconut whipped cream tops them off creating a decadent bite-sized dessert that’s irresistible.

Nothing screams summertime quite like watermelon does. The pink and juicy fruit always seems to make an appearance at backyard barbecues and pool parties. Now, you can get your watermelon fix without the fuss of those summer events, because Taco Bell has turned your favorite warm weather fruit into a tasty frozen drink. To combat the summer heat, grab yourself a limited edition Watermelon Freeze from Taco Bell to cool down. The new frozen beverage is the perfect way to escape the summer sun, and it even has candy watermelon seeds to boot. So, what is Taco Bell’s Watermelon Freeze? Here’s what to know before you order.

“It’s just because I had exposure,” says Moko, quick to come to Omar’s defense about his late-blooming kitchen skills. She grew up in San Francisco with a mother whose passion was French pastry, and Moko was, therefore, “making cream puffs at, like, 10.” Today, her crispy-on-the-outside, doughy-on-the-inside cookies, hand-rolled with deeply flavorful ingredients such as Italian hazelnuts or 70 percent German dark chocolate, are gaining a reputation for being the best in town, while Omar’s savory dishes—like creamy labneh whipped with minerally, fruity olive oil from Puglia and sprinkled with za’atar—cause even the French to put down their utensils and clean the bowl with their fingers.

Related topics: Bakery, Beverage, Alternative proteins, Market Trends, Confectionery, Healthy foods, Prepared foods, Snacks, Sustainability, Cereals and bakery preparations, Proteins, Fats & oils, Chocolate and confectionery ingredients, Fruit, vegetable, nut ingredients, Health and nutritional ingredients

Britney, we had you pegged as a fried chicken girl with a #SouthernRoots. Welcome to the weird side of the list.

Unbranded towels? Please. That’s so basic. He requires imported and re-cut Versace towels that he uses for wiping his brow onstage, Wet Paint reports.

Lakewood Think you’re busy? Paul Fleischer probably has you beat. The full-time agriculture and special-needs teacher at Alameda International Jr./Sr. High School also farms a half-acre plot in Lakewood, tends a productive apiary, runs a CSA program, hosts on-property workshops, classes, and special events, and keeps his farm stand stocked with CFA products. (Not to mention parenting two young children with his wife, Chelsie.) The Fleischers hope to double down on their urban farm dream by buying 1.2 acres adjacent to their current plot in February, but in the meantime, the CFA allows them to “fill in the gaps and offer more variety,” Fleischer says. That translates to raspberry jam from the couple’s sprawling berry patch, eggs from their free-range chickens, and raw honey from the farm’s hives. But be forewarned: The Fleischers’ CFA products have a devoted neighborhood following. “We never have enough,” Fleischer says. He hopes the purchase of the additional acreage will remedy that problem—and allow him to make the switch to working their land full time. How To Buy: The Fleischers’ farm stand is closed for the season—it will reopen on June 15—but you can call or contact them online to purchase eggs ($6 per dozen) and honey (starting at $11 for an eight-ounce jar) throughout the winter, while supplies last. 2020 S. Allison Court, Lakewood, 412-973-8041

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I’m not sold on the Key lime custard ($11), essentially Key lime pie served as a deconstructed jumble of powders, sauces and crumbles. It feels like a lingering hangover from 2006 that we can’t quite shake, but your mileage may vary.

It’s 8:30 a.m., and the gate in front of the seafoam green facade of Mokonuts is only halfway lifted, but that doesn’t stop passersby from ducking under it to see about some coffee or a cookie. This 24-seat local favorite calls itself a “café and bakery” on its sign, but it is so much more than that. Almost immediately, I’m welcomed by a familiar call: “Hiieeeee, Sara."