The best watermelon cocktails using rum, tequila, vodka and whiskey | Big Size Pumpkin Seeds

Clocks, teapots, sparkly chandeliers, gilded frames and white rabbits abound in this whimsical cafe with an Alice-in-Wonderland theme and New Orleans-inspired grub. Ten/6, a brunch spot in Midtown Coeur d’Alene, celebrates Cajun and Creole cookery – and all things Alice. The cafe takes its name from the label depicting the price of the hat the Hatter wears in 1865’s “Alice’s Adventures in Wonderland” by Lewis Carroll. Taylor Jane “TJ” Taylor owns the restaurant with her mom, Jill Davis. They’re both enamored with Alice, Disneyland, Disney movies, New Orleans, Cajun and Creole cooking, and brunch – and not necessarily in that order. They had dreamed for more than a decade of opening their own eatery where they could create their own Wonderland and help make the good times roll. Expect beignets, red beans and rice, French toast with banana-rum sauce and toasted pecans, and Jazz Kitchen Hash that features the holy trinity of celery, onions and green bell peppers, caramelized herbed breakfast potatoes, Andouille sausage, Tasso ham, pickled collard greens, two poached eggs and gumbo reduction. The Mad Platter lets guests build their own breakfast, choosing from a variety of meats and carbs, and eggs or yogurt. The Limp Brisket is a brisket sandwich with fried sweet onions, pickled jalapeño, Alabama white barbecue sauce and an over-easy egg. Look, also, for gumbo, the Prima Muffuletta sandwich and more. Walls are a deep purplish blue. Floors are polished concrete. Wainscoting is white. So is the oversized papier-mache March Hare head that anchors the dining room. Some pieces are antiques or family heirlooms. Grandma’s chandelier hangs in a front corner, for example. There are 11 chandeliers in all, including two in the restrooms. (Be sure to pay them a visit; the women’s is full of faux flowers, and the men’s is pirate-themed.) 726 N. Fourth St. (208) 930-0905. www.ten6cda.com.

After graduating from Lowell High School in 2004, VanHeulen moved to Grand Rapids, working two to three restaurant jobs at once, figuring it was a good way to pay the bills. “I didn’t know what I was going to do, but I fell in love with this,” said VanHeulen, who at 24 went back to school, enrolling at Secchia Institute of Culinary Education at Grand Rapids Community College while cooking full time at Courtyard by Marriott Grand Rapids Downtown. In 2013, with his fresh culinary associate degree, VanHeulen joined the banquet team at Amway Grand Plaza, where the hotel stages massive events. “You think that you know how to cut up a tomato, cut up a pepper, until you gotta do it for 6,000 people,” VanHeulen said. “It sharpens your basics like none other, and it’s a great learning experience.”

Setton International Foods, Inc. – a leader in the snack food industry for over 50 years based in Long Island, New York – is expanding their line of plant based snacks with the addition of two new blends: Simply Protein Blend and Nut Topper Blend.

Applications covered in Pumpkin Seeds report (Market Size & Forecast, Different Demand Market by Region, Main Consumer Profile etc.):

16 years ago today, LeBron played his first ever game on national TV… and, in bigger news, Jay Bilas had magnificent hair. pic.twitter.com/eIm6LBGHP9

Besides dehulling oats, Schumitsch has tried other grains and crops over the years to see if there were more valuable rotational crops for potato farmers to grow besides oats.

Joanie Smith, owner of East Bay Nature store in Walnut Creek and Dublin, tells me the best way to get rid of live crows is with a dead crow. Joanie carries fake crows in her shop, and her customers swear by them.

Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano.

Many maintain a lone feeder or two only during the winter. Others maintain an array of feeders, baths and habitat elements throughout the year.

Melon seedsrival sunflower seeds in popularity with many birds. Save and dry watermelon, cantaloupe, squash, and pumpkin seeds and offer them as occasional treats.

Black bean soup at Confluence in Carefree, Ariz. on December 3, 2018. (Photo: Patrick Breen/The Republic)

“Oooh. You’ve never had it? Hold on,” she says, pulling down plastic containers from shelves and mason jars from cabinets.