Can dogs eat strawberries, watermelon, apple and other fruit? | Black Watermelon Seeds

The main reason soymeal takes the lion’s share of animal feed is low prices. As prices rise, it becomes economically feasible to choose other substitutes.

When cooking pumpkin at home, boil the seeds in salted water, drain well and roast them in a pan until they are crispy. Watermelon seeds, too, could be roasted like this. Pumpkin seeds are great sources of anti oxidants.

One argument says that James overreacted, that it is hypocritical for an athlete being paid millions of dollars to use such incendiary language. It’s not racism, it’s just how businesses operate, it is argued. Yet, given the NFL’s track record regarding issues of race in the era of Colin Kaepernick’s exile, James’ idea of the NFL’s corporate hierarchy, right or wrong, isn’t an uncommon one at the barbershop, dinner table, bar or any safe space where people, in particular black people, congregate.

The investment analysis forecasts forthcoming opportunities for the market players. To pursue the regional and international market, all the predictions of the industry report were quantity-wise as well as quality-wise considered.

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.

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.”

It was not long before Moko wanted in on the pots-and-pans action. Ladurée had just opened inside Harrods, so she called them up and asked if she could come in as an unpaid apprentice on weekends. The couple soon found themselves wearing aprons until the wee hours, but Moko was reluctantly still in a suit while the sun shone. Convinced the only place to legitimately bake was Paris, in 2008, Moko quit law and the pair moved back to Omar’s hometown. (“Moko, you’re nuts!” her colleagues told her, and thus, the name of their future café was born.)

Place them in a roasting tray, coat with oil and season with salt and pepper. Place them in the oven to roast for 25 minutes, or until tender and slightly coloured. While the squash cooks, break the garlic bulb into its separate cloves. Peel each clove, keeping them whole. Pop the garlic cloves into the pan of boiling water and cook them for 10 minutes, until just tender to the tip of a knife.

Bonus tip: if you’re drinking at neighbor Westbound, feel free to bring over food from Beaut Burger.

On Sunday afternoon viewers were treated to an unusual sight — a giant pumpkin seed harvest. At 1pm sharp, Geddes zipped himself into a white hazmat-like suit, stuck a flashlight between his teeth, and shimmied into the belly of the pumpkin to gather the squash’s precious seeds. At one point he called in backup, and a second man zipped up and joined him in the hollowed-out pumpkin. While Geddes wasn’t sure if it was the first time two grown men have been in a pumpkin together, he was fairly certain it was the first time the phenomena had happened at the Botanical Gardens.

Mash in the same saucepan with the butter, salt and pepper to season, and a splash of milk from your fridge too, if you like. The mash can be kept and gently reheated to serve with the casserole. Wash, shake dry and roughly chop the parsley.

This cozy and elegant pub is distinctly more casual than its sister establishment, Latah Bistro, known for fine neighborhood dining and an extensive wine list. Wine & Taps features five rotating taps, plus Stella Artois on draft. The feel is contemporary and casual with sophisticated yet rustic touches. The floor is polished concrete. Table tops are knotty hickory. So is the 21-foot bar top. Black-and-white vintage Western-themed images printed on metal adorn the walls. A banquette along one wall is covered with brushed velvet. Owner Susan Readel particularly likes the look of the high-backed bar stools, which remind her of “the look of an old Chevy.” She and her husband, Mike Readel, bought the restaurant and its companion latte stand, Latah Latte, in April. They are the second owners of those businesses, started in 2004 and 2005 respectively. And they were regulars at the restaurant before they bought it. There are two TVs in the space, which fills up fast when the Zags and Eagles play. The menu features elevated pub grub and shareables such as four wild Gulf prawns with citrus-vodka sauce for $15, a pint of bacon with whiskey-maple syrup dip for $13, skewered Old-English-braised brats with Walla Walla sweet onions for $10, and Cajun-spiced Mississippi sliders for $15. The $18.50 Royale with Cheese features Wagyu beef, Cambozola, garlic aioli, arugula and smoked bacon. It’s served with a side of chicharron-dusted cheddar mac and cheese. Look, also, for a $13 bowl of bison chili and the chance to build your own steak wraps for $18 with blackened hanger steak, adobo-lime yogurt sauce, radishes, cilantro, crushed corn nuts, lime wedges and lettuce cups. The Bucket of Love includes six gluten-free Mayan chocolate-ancho chile muffins dusted with powdered sugar for $10. Wine & Taps also offers a 4-and-a-half-foot-long charcuterie board for 20. It costs approximately $200, or market price. The pub asks for 24 hours’ notice for it as well as the 3 1/2-foot-long birthday board with Twinkies, animal cookies and vodka-soaked gummy bears. 4241 Cheney-Spokane Road. (509) 838-8338. latahbistro.com.