Stop Throwing Out Watermelon Seeds And Start Eating Them Immediately! | Black Watermelon Seeds

Denver David Kaminer was the kind of kid who regularly made breakfast in bed for his parents, so it’s no surprise that, years later, the Pittsburgh-raised teen attended culinary school. After an externship at the Broadmoor, Kaminer traded Pennsylvania for Colorado, working in restaurants from Boulder to Golden to Colorado Springs; eventually he settled on baking, learning the tricks of professional bread making by working with the masters at Udi’s Artisan Bakery (now Izzio Artisan Bakery). Today Kaminer is drawing on his pedigree to craft superb naturally leavened loaves, using organic ingredients and freshly milled grains, from his home hearth in northwest Denver. “I started the bakery to make the products I want to eat,” Kaminer says. We want to wake up to his crackle-crusted, whole-grain breads—especially the flavor-packed, sunflower-seed-studded dark German rye—too.How To Buy: Preorder loaves ($4 to $7) from Raleigh Street Bakery online with at least two days’ notice; Monday pickups are at Call to Arms Brewing Company, and Friday pickups are at Kaminer’s home bakery. From June through October, you can also snag preordered loaves at Lafayette’s Isabelle Farm on Thursdays and find a Raleigh Street Bakery stall at the Union Station Farmers Market on Saturdays. 5245 Raleigh St., 303-709-1020

The current world record belongs to Mathias Willemijns, a Belgian man who grew a 2,624.6-pound behemoth in 2016, according to the Guinness World Records website.

High in magnesium and antioxidants and known to improve bladder health while reducing the risk of certain cancers, pumpkin seeds can be a great addition to your diet. You can simply chew on them raw, but if you’re not a fan of that, add them to your soups, yoghurt or salad. Not only will they add texture to the food, but you can also trick yourself into consuming a high-nutrient meal. The best (and yummiest) option is to add pumpkin seeds to your cake batter, just before you bake it!

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.

There’s a new biggest pumpkin in town, and it’s a whopping 2,528 pounds — making it the largest pumpkin in North America. Steve Geddes of Boscawen, New Hampshire, a farmer who has been growing pumpkins for a decade now, grew the enormous squash and won $6,000 in prize money at the Deerfield Fair in New Hampshire on Sept. 27.

The Herald’s four staff photographers each were asked to pick their best images from the past year.

If not, transfer to a baking dish. Cover with the breadcrumbs. Bake in the oven for 15-20 minutes, until the top is lightly golden brown. Serve with the cabbage.

Notice the extension cord. I found a vine rot just past the stem in late August.  It required a fan running 24 hours a day to dry it out. That wasn’t easy given the extreme humidity.

These crunchy treats are a super-healthy snack year-round, not just in the fall when pumpkins are abundant! Of course, if you’re feeling creative and would like to roast and season your own pumpkin/squash seeds at home, instead of buying them in the store, check out this article. The oldest domesticated pumpkin seeds were found by archaeologists in the Oaxaca Highlands of Mexico, and are believed to have originated in Central America more than 7,000 years ago. Pumpkin seeds are an excellent source of magnesium and zinc, two vital minerals, and also contain antioxidants and heart-healthy omega-3 fatty acids. They may also help protect against certain types of cancer.

Press the dough with a floured hand to fill the baking sheet. The dough should be very thin. Bake for an hour until crisp, then remove from the oven. Transfer, still on its parchment, to a cooling rack. When cold, break into crackers and store in an airtight tin till needed.

The Real Slim keeps it real. A grown man requesting ham and turkey Lunchables is also kind of adorable.

Locally owned, chef-driven eateries are elevating the area’s options. And, if next year is anything like this year, you’ll want to resolve to wear your stretchy pants more often. (Who else, for example, is excited for chef Tony Brown’s Eyvind and Hunt, slated to open early 2019?)