How to Roast Pumpkin Seeds (and the Pumpkin Itself!) | Green Pumpkin Seeds Kernel

By this time every year, the pumpkin –grown from a mixture of seeds that Jeff “scientifically” mixes in hopes of getting the orangest, healthiest, biggest pumpkin — is ready for picking.

None seem to remain for long, but among the best were a monster wedge of bone-in roasted monkfish ($37), flanked by simple roasted cauliflower and sugar snap peas with a smear of creamy labne and a lightly curried butternut squash puree.

Pour in the red onions and all the juices. Drizzle with the olive oil and add the olives. Very gently mix the salad with your hands. Add a sprinkle of salt and give a good grinding of black pepper. Taste and add more lime, if you like. Serve right away. Leftovers don’t keep well. Serves 8. Recipe from Nigella Lawson.

“This is the biggest pumpkin ever grown in this country, and the second-largest in the world,” he said. “The folks who oversee the Deerfield Fair, and specifically the Giant Pumpkin Weigh-Off, have done an incredible job of setting up prizes for growers. The first prize was $5,000, and there was an additional $1,000 for the biggest grown in New Hampshire. On top of that, they threw on another $2,500 for the biggest grown in New England. So, I guess I really made out on this.”

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.

A lifelong Republican, John Muller voted against the statewide measure in 2016 that legalized the recreational use of marijuana by adults. He was an outlier in Half Moon Bay, where 69 percent of voters backed it.

In truth, those pesky seeds can be beneficial to your health. So, too, is the rind, so think twice before tossing them out.

Listeria outbreaks are common. The CDC estimates that Listeria puts 1,600 people into the hospital each year and kills 260 of them.

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.

*I do not recommend using a milk beverage with added protein in sauces or other recipes heated on the stove top or in the microwave. It can produce undesirable results. But they do work well for many other types of recipes.

When it comes to watermelons, chances are you’re wasting perfectly good food every time you take a juicy bite. First, the white part of the rind is totally edible. You can chop it up to throw in a stir-fry or pickle the rind for a delicious snack. But the real health surprise comes within the peskiest part of a watermelon—the seeds. Watermelon seeds have almost every nutrient you can name—protein, healthy fats, vitamins, and minerals, says Elizabeth Somer, R.D.N., the author of Eat Your Way to Happiness. "Why toss away something that’s so good for you when they taste great?" she says. "The seeds are rich in vitamin E—one of the nutrients many people don’t get enough of—and phytonutrients, which some tend to be lacking in." Plus, they add visual appeal and crunch to dishes, she points out. (Check out this genius gadget that slices watermelon mess-free.)

A Georgia study from 2000 compared the number of grazing days between standing cotton stalk residue and residue mowed prior to grazing. Savings from reduced hay feeding ranged from $0.90 per day for cows grazing standing cotton stalk residue to $0.58 per day for cows grazing mowed cotton stalk residue.