Can Dogs Eat Nuts? Find Out Which Nuts Are Safe — And Which Aren’t | Big Size Pumpkin Seeds

Sunda, CBD: Egg noodles, XO sauce, chicken crackling and pepperberry Anna Webster, contributor Not just one of the best things I ate this year but one of the best things I’ll eat, ever. Chewy noodles doused in a rich XO sauce with an illegal amount of crispy chicken skin and the gentle hum of pepperberry… Oof! Level up with the addition of fresh uni if you get the chance.

This year the Young’s bragging rights belonged to a particularly tall specimen of long gourd: It broke a New England record at 11 feet.

16 years ago today, LeBron played his first ever game on national TV… and, in bigger news, Jay Bilas had magnificent hair. pic.twitter.com/eIm6LBGHP9

The second largest, which he named Jill, is about 400 pounds. The three others are more portly than the average pumpkin.

At times during the parade, Eda Muller waved, but at times, she also just sat there, staring out at the crowd behind large sunglasses. The vote is the Tuesday after Halloween, and the Mullers will know their fate then. In a text message a few hours later, she wrote that the whole parade was “bittersweet because we don’t know if it’s our last one or not.”

We’re off and running. CMP bill was a higher than it normally is.  That’s  a heater to keep seedlings warm.

“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.

This was our first time stopping/eating at the restaurant. I had a plate stacked with hot and sizzling braised bison ribs with a traditional wojapi sauce (Ojibwe word meaning “berry sauce”) and a bowl of green chile stew with tribal sourced hominy, potato, and New Mexico green chile. These two dishes reminded me of home as an indigenous chef, because I am familiar with all the ingredients. What was more recognizable were the authentic ingredients that speak volumes on ancestral memory and flavors of what real American cuisine is.

DEAR JOAN: We have a lot of crows hanging around our yard. They chase away other birds from the feeders and have even dive-bombed us when we go out to refill them.

For my birthday this year, I went to Rose’s Luxury. There are no reservations at Rose’s; you stand in line in one of DC’s most photogenic neighborhoods and patiently wait to be seated. The service is hospitable, and the atmosphere is cozy. All of the food comes out on small plates with some of the most imaginative combinations of technique and flavors. Rose’s cocktails are equally as delicious. It’s an all-around dope spot.

Cut watermelon into four sections. Use a peeler or a pairing knife to carefully remove the green skin. Then, remove the pink flesh, setting about three cups of the fruit aside to make the watermelon juice. (Save the rest to snack on later!)

When cooking pumpkin at home, boil the seeds in salted water, drain well and roast them in a pan until they are crispy. Watermelon seeds, too, could be roasted like this. Pumpkin seeds are great sources of anti oxidants.