The son of Hong Kong’s ‘king of melon seeds’ keeps the family name alive while sticking to his roots | Post Magazine | Black Watermelon Seeds

To use in a stir fry, remove the rind’s outer layer of green skin with a knife, reserving the white part to julienne into matchsticks. Sautéed over high heat, the rind will soften in as little as 5 minutes, absorbing the flavors of what it’s placed within. Watermelon rind is most commonly incorporated into Asian-inspired dishes, sautéed alongside ingredients such as sesame oil, soy sauce, ginger, and garlic. Add in carrots, peppers or other veggies, and a protein such as shrimp, tofu, or chicken, to craft a quick and effortless meal.

DEAR DAVID: You know how they say if you put 10,000 monkeys in a room, typing on keyboards non-stop, that one will eventually produce a great piece of literature? Well, forget the monkeys and start rounding up some squirrels.

Global Battery Materials Market: Overview This report analyzes and forecasts the market for battery materials at the global and regional level. The market has been […]

But word spread fast, and the council meeting was packed. Two children were the first to speak, reading statements about how the ordinance could lead more kids to become hooked on drugs.

Climate change and a growing, increasingly well-fed population pose novel challenges every day. It’s a bit of a paradox that meeting those challenges so often involves solving problems that have been with us for a long, long time.

Suet is animal fat, and woodpeckers, chickadees, titmice, and nuthatches love it. I prefer buying pure suet cakes, but those mixed with sunflowers seeds and nuts are great, too. And for do-it-yourselfers, here’s my favorite suet recipe, courtesy of Martha Sargent, an avid Alabama birder. I’ve printed this recipe many times and get requests for it each fall.

“No-melt Peanut Butter Suet” ingredients: One cup crunchy peanut butter, two cups “quick cook” oats, two cups cornmeal, one cup lard (no substitutes here), one cup white flour, and one-third cup sugar. Melt lard and peanut butter over low heat, then stir in remaining ingredients. Pour into square freezer containers about an inch-and-a-half thick. Chill in the freezer for about 20 minutes, then cut to size, separate blocks with wax paper, and store in freezer.

The Crepe Shack by Mawa’s Kitchen, on the ice skating rink-side of the new D& E/Four Mountain Sports shop, was literally oozing visitors. When I stopped by, at least a dozen people were sardined into the space—befitting the "shack" moniker at just 295 square feet. A crew of five, including chef-owner Mawa McQueen herself, was busy building crepes still steaming from the hot griddles. McQueen says she served more than 600 crepes that day—no wonder the cooks were almost too worn out to tell me how it went when I returned a few days later.

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Contact Joel Banner Baird at 802-660-1843 or joelbaird@freepressmedia.com. Follow him on Twitter @VTgoingUp.

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

“There is an addictive side just watching it grow,” Geddes said. “Part of it is you are a curious person, and you wonder how big it can get, and if you have a competitive personality you might think you can do better next year. That happens every year.”