We’re serving it with a seasonal gratin – sprouts and chestnuts, a classic pairing, beefed up with nutty borlotti beans and earthy sage. If you like, you can fry some extra sage leaves as we did to garnish the top: heat a little oil in a pan, add the sage and fry for a minute or so, until they crisp up (they become slightly darker once done). Drain on kitchen paper and scatter over the top of the gratin.
Steve Geddes of Boscawen thought his friendâs suggestion to grow giant pumpkins was a waste of time.
The Nut Topper Blend includes a surprising combination of pistachios, almonds, sweet cranberries, and savory sesame sticks. This blend adds protein, fiber potassium, and a delicious crunch to your next salad or snack craving.
Here’s a fun fact that I’ll bet you didn’t know about gossypol: It was developed in some countries as a contraceptive for men. At the proper doses, it induces sterility, without acute toxicity. But over time the sterility becomes permanent. The long term side effects were problematic and this line of research has been abandoned. So you can understand why cottonseeds, similar to little peanuts and chock full of fat and protein haven’t caught on the way sunflower and pumpkin seeds have a snack or the basis of a buttery spread like tahini (sesame seeds) or sunflower butter. And you can see why you wouldn’t want your bulls eating cottonseed meal.
Down six winding flights of stairs, across the street, and onto rue Faidherbe, the quartier’s main thoroughfare—with its poppy-themed florist, organic and biodynamic market, local post office, and neighborhood record shop—I take a quick left on the narrow, cobblestoned rue du Dahomey and another onto rue Saint-Bernard. I could do the four-minute walk in this far east section of the 11th arrondissement—my home for the past two years—with my eyes closed and still land precisely on the chocolate-meets-caramelizing-onions-scented doorstop of 5 rue Saint-Bernard.
Boston’s West End ebbs and flows constantly with throngs of North Station commuters and fans bound for TD Garden events. The many nearby pubs are reliable, cheap hangs, their hospitality mostly judged on how fast the budget beers get slung and aggressive drunks ejected, the food not mentioned much at all. The neighborhood has almost no place worthy of a business dinner, languid, romantic date or night out for food and cocktail geeks. It has long lacked its own version of Eastern Standard Kitchen & Drinks: a handsome, convivial spot that welcomes both raucous, game-bound sports fans and families out for a celebratory dinner, and makes them all feel equally cared for and loved.
For California farmers — many struggling like the Mullers — the state’s legalization of marijuana has offered the prospect of raising a lucrative crop that could keep them on their land. They must first win the approval of their communities, and the debate dividing Half Moon Bay has also paralyzed other parts of the state.
They drink a lot of water. That might be where the luck Radach credited for his prize-winning pumpkin comes in — that Baldwin has an understanding wife.
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.
Taco Bell has been dabbling in the frozen drink category all summer long. Recently, the Mexican fast food chain released the Berry Frosé Twisted Freeze. This summer time libation is made with two ounces of Charles & Charles rosé wine, but is only available at Taco Bell Cantina locations in Newport Beach, California, and Chicago, Illinois. So, if you can’t make it to one of these two locations to slurp down a Berry Frosé Twisted Freeze this summer, at least you can take solace in the fact that you’ve got the Watermelon Freeze on your side.
Cooks notes: If you don’t have a potato ricer, treat yourself to some new kitchen kit or add one to your next birthday or Christmas list. They make the smoothest mash with little effort, and aren’t too expensive to buy. It’s fine to use a potato masher, of course, but don’t be too over zealous with it, as you can overwork the mash, making it gloopy.
Callie Sumlin creates stories for 5280′s Eat & Drink section, manages the dining guide, and oversees 5280.com’s digital food-related coverage.
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