Sorrel Brings Beautiful, If Unsurprising, Food to Pacific Heights | Raw Sunflower Seeds In Shell

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Jay-Z himself responded to the claims in his September 2017 Rap Radar podcast sit-down. “Of course I know Jewish people don’t own all the property in the world,” he said. “I mean, I own things! It was an exaggeration.” He continued, “If even you, as the Jewish community, if you don’t have a problem with the exaggerations of the guy eating watermelon and all the things that was happening [in the video] … if you don’t have a problem with that, and that’s the only line you pick out, then you are being a hypocrite. I can’t address that in a real way. I got to leave that where it is.”

Charlie makes up the "Weather Part" of CBS News 13s evening edition. A native New Englander, he grew up enjoying the area’s exciting and sometimes wild weather.

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.

Two hours before dinner service commences, Cygnus 27 chef de cuisine Stephan VanHeulen has deftly inspected the kitchen, marveling at the diver scallops — gorgeous, pearly pink and way more substantial than anything you can buy at a supermarket; smelling the exhilarating earthiness of the fluffy hen-of-the-woods, royal trumpet and white beech mushrooms; and tasting the whipped root vegetable purée. But it’s the massive octopus with eight tentacles, a dangerously delicious beast, that stopped him in his tracks.

The size and type of pumpkin used in cooking is important, according to the chef, who says bigger is not always better for flavor and texture.

It starts with bread service, a simple slice or two served with a different dip or spread every visit: Perhaps olive oil laced with herbs and duck fat, salty whipped feta, smoky salmon mousse or a sweetly lush quenelle of silky pureed chicken liver.

Grace Dickinson / Philadelphia Inquirer Like the juicy flesh, the seeds and rind of a watermelon can both be transformed into delicious and healthful snacks.

Arvada & Lakewood While most kids erect lemonade stands in their front yards, Kelly Conley’s and Ginny Kooyman’s children are more likely to be found selling scones and other treats that their mothers bake each week for their four-month-old CFA bakery, Counter Currant. Arvada-based Conley and Kooyman, a Lakewood resident, first crossed paths five years ago at a home-school meetup, where they bonded over their shared love of all things DIY—including baking. “Now we just bake a lot more,” Kooyman says. “[Counter Currant] gives both of us the flexibility to work on a level that works for us.” Their selections—apple pies, pear tarts, sticky fig cake, chocolate shortbread—change weekly, often star local produce, and there are always gluten-free options available. The mamas’ can-do venture is even inspiring the next generation of entrepreneurs: Kooyman’s 13- and 11-year-olds and Conley’s 12-year-old are teaming up to launch a CFA-certified granola line this month.How To Buy: Weekly menus can be found via @counter.currant’s Instagram account; prices range from $6 for two croissants to $27 for a 10-inch pie. Order online by Thursday for Saturday pickup in Lakewood or Arvada.

Super Ling, Carlton: Mapo tofu jaffle Anna Webster, contributor This is one of those dishes you get to share with a friend and then quickly realise one is not going to be enough – it never was. Rich, balanced, a decent hit of spice – the humble cheese toastie is forever ruined for me.

The official word: If you think seedless watermelons taste bland compared to the seeded ones, it’s all in your head. It’s nostalgia, pure and simple, says Todd Wehner of N.C. State’s horticultural science department.

Giant-pumpkin farmers, though, are known for being secretive and wily, and many residents don’t trust the Mullers’ motives despite their increasingly desperate pleas.