How to keep mice out of your house | Big Size Pumpkin Seeds

It doesn’t seem intentionally so. Whether by design or happenstance, the restaurant doesn’t play as a shot across the bow of highbrow cuisine. The vibe is more along the lines of "accidentally nondescript." It is neither establishment nor anti-establishment, white linens nor wine tumblers, Bach nor Biggie.

A signature cookie from a cafe in Paris with bittersweet chocolate, sea salt, and spicy crystalized ginger. Get the recipe for Double Chocolate and Candied-Ginger Cookies »

“I picture us turning into a highly specialized farm-to-table operation. We have the ability to one day separate each farm’s oats into separate bins/lots and run them in small batches, what the industry refers to as ‘identity preserved grains,’” Jay continues.

Fill a medium-size bowl with water, and add salt until water is heavily salted. Place seeds in the bowl, and let sit for 1-2 hours.

Hulled raw sunflower seeds can be used in muffins, cookies, bread and homemade granola and can be sprinkled on salads and cereal.

Likewise, if you thumb through a seed catalogue for organic farmers and gardeners, the characteristics they tout for their seeds address the same issues over and over: disease resistance, frost resistance, pest resistance and germination timing. Elsewhere the needs are similarly straightforward: salt tolerance, drought tolerance, flood tolerance and greater nutrition for staple crops. Of the big agronomic breeding challenges, only herbicide tolerance is a challenge novel to contemporary times. At the grandest scale, achieving the efficiency of photosynthesis in crops like corn and sugarcane for any crop and nitrogen fixation for any crop seem to verge on science fiction for their ambition, it remains the case that those dreams merely involve moving what nature already does into a wider range of crops.

Taylor’s list as per Business Insider continues as it started out: Red licorice Twizzlers, 3 boxes of Kraft mac and cheese, one slice pumpkin loaf and one stick of butter. Red Bull keeps her pumped, Welch’s grape juice keeps her hydrated, and a single avocado keeps that skin #Perfect.

Small in size, big in benefits — there may be no better way to describe seeds which are often packed with a surprising amount and variety of nutrients.

Adam Hegsted’s newest restaurant celebrates one of his favorite, local, natural ingredients. Honey isn’t found in every menu item at Honey Eatery & Social Club – but almost. The Scotch egg is served with honey mustard. The house burger comes with honey-bacon jam. The pulled pork sandwich features honey-vinegar sauce. The Honey Fried Chicken is topped with honey butter. The cedar-cooked Idaho trout includes a honey glaze. Breakfasts come with toast with honey. Anyway, you get the idea. Entrees are contemporary, fun and elevated comfort foods at approachable price points – something for which Hegsted is known. The eatery, located on the main floor, is open for breakfast, lunch and (very) early dinner. It offers an eclectic, boho-chic vibe. The ceiling is high and tan-painted pressed tin. Chairs are metal and colored orange, yellow, white and black. Stained glass evokes honeycomb. Murals on the walls feature flowers and a honey bee. The subterranean tapas bar and lounge, or social club, is open evenings. The focus here is craft cocktails and small plates. The ambiance is more intimate than upstairs, with low lighting and a low-slung ceiling, exposed red brick and dark, tufted armchairs. 317 Sherman Ave., Coeur d’Alene. (208) 930-1514. honeyeateryandsocialclub.com.

I’ve sampled eight different seafood mains across four visits to Confluence, and not one of them has disappointed.

To serve, place mounds of the mackerel and beetroot mixture on to pieces of cracker. You will need approximately 2 tbsp per person.

This is not your average walk-up-counter, Stryofoam-to-go box kind of barbecue joint. Chef and owner Mike Jones opened his approachable but elegant Texas-style barbecue restaurant in early September, expanding his repertoire from the long-time vegetable-forward Mizuna to include slow-cooked, smoked meats a couple blocks down the street. It’s casual but refined, with black cloth napkins, white dishware and table service. The dining room is warm and inviting, done in red brick and wood. Plenty of natural light comes in from a pair of skylights overhead as well as a front wall of glass. There’s a lodge- or saloon-like feel, but the Western-style ambiance isn’t overdone. Brisket is an early top-seller. But Austin’s Live Fire Barbecue also specializes in wood-fired, spice-rubbed pork ribs, pork shoulder, pork belly and chicken. Jones had the kitchen built out to accommodate a large custom-made smoker with three pits with weighted lids. Sides include smoked Gouda mac and cheese, sweet potato fries or braised greens. Don’t skip dessert. Jones asked his mom for an old family recipe for pecan pie “that’s better than any pecan pie that I’ve ever had in any restaurant. It’s been passed down by her mom and her mom.” It’s $6.95 a slice. 421 W. Main Ave. (509) 290-5851.