Word: pumpkins
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...October. A hint of mist in the damp air, a rustle from the trees as they shed their leaves in nature's annual striptease and, everywhere you look, ripe, corrugated pumpkins, waiting to be turned into something delicious by a touch of nutmeg and a hot oven. Except that the mist comes from dry ice stuck in a grinning skull, the whisper in the trees from nylon ghosts hung in the boughs, and the pumpkin, made of bilious orange plastic, has a gizmo inside that groans "Whoooooooo ..." as you walk past. Halloween is upon us again...
...healthier alternative to chips or pretzels, try reaching for almonds, walnuts, pecans or plain old goobers. But, again, use moderation. Once you start eating nuts, it's hard to stop. Think handfuls, not bowlfuls. Eat like a bird: add seeds such as sunflower, pumpkin and sesame to your diet in trail mix, granola, muffins, bread and occasionally even cookies...
VISUAL | MIT Great Glass Pumpkin Patch...
...fried to a golden crisp, with none of the rubbery texture that they often have. The lobster is sweet and complemented perfectly by the steamed mussels and clams. Despite the food overload, we can’t resist trying the Shack’s chocolate banana cream pie and pumpkin pie—both baked on the premises and with a home-cooked feel...
While many may gravitate toward classics like French crullers and Boston Kremes, the seasonal choices are the way to go this fall. Try the pumpkin donut, a muffin-like concoction with a gentle glaze of sugar, or the maple-frosted version. Adventurous diners should sample the apple cider donut, which actually tastes like the traditional Thanksgiving drink, albeit mixed with batter and deep-fried in lard. Not quite Grandma’s pie, but at $0.69 a donut, they’re worth testing. The $2.85 two-donuts-and-a-medium-coffee special makes for the ideal grab...