Some Kinda Good – Page 14 – Some Kinda Good®

Springtime Brunch Fare Because HE is Risen

Published on April 2, 2015May 12, 2016 by Rebekah1 Comment

In my family, Easter Sunday has always been a special time to gather around the kitchen table after celebrating the resurrection of Jesus at church. I can’t think of a better way to give praise than with a bounty of beautiful food. Whether you’re popping a spiral ham in the oven and pairing it with scalloped potatoes, or opting for a special mid-morning brunch after the Sunrise Service, I hope some of my favorite recipes will tempt your palate. I’ll share three that are menu must-haves including Vidalia Onion Quiche, Best Grape Salad and Spicy Cheddar Long Straws. Choose one, or make them all. Happy Easter, y’all!

Martha Nesbit’s Vidalia Onion Quiche featured in “Savannah Celebrations”

Vidalia Onion Quiche
This recipe appears in the cookbook “Savannah Celebrations” by Martha Nesbit

4 Slices bacon, minced
1 Large Vidalia Onion, chopped
3 Tablespoons flour
2 cups half-and-half
3 Eggs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried thyme
1 ready-to-roll pie crust
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
Preheat oven to 450 degrees F. Fry the bacon in a medium skillet until it is very crispy. Remove the bacon to a paper towel to drain. Drain off all but one tablespoon of the bacon grease. Saute the onion in the grease until it is very tender and just beginning to turn brown, about 10 to 12 minutes. Stir in the flour.In a quart measuring cup, measure the half-and-half. Add the eggs and whisk together. Add the salt, pepper, and thyme. Place the pie crust in a deep-dish glass pie dish. Crimp the edges. Prick the bottom and sides of the crust. Layer both cheeses in the bottom of the crust. Distribute the bacon pieces and sautéed onion over the cheese. Pour the egg mixture over all.

Place the pie dish on a cookie sheet for ease in handling and put in the center of heated oven. Bake for 10 minutes at 425 degrees, then reduce the temperature to 350 degrees and bake for 45 minutes longer or until the center of the quiche is set. You may need to cover the outer edge of the crust with foil to prevent over-browning.

Best Grape Salad
Adapted from Food.com

Who doesn’t love cream cheese and graham crackers? Beware–the cold and juicy grapes in this crowd-pleaser are addictive. Thanks to my Aunt Susan for introducing me to such a fabulous recipe!

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to tasteTopping Ingredients
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste
Graham Crackers, crumbled to taste

Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture, and pour in large serving bowl. For topping: Combine brown sugar, and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.

Southern Living's Spicy Cheese Straws — Southern Living’s Spicy Cheddar Long Straws

“Our best tip for successful cheese straws is to shred your own cheese. It’s stickier and blends better than pre-shredded cheese.” – Southern Living

I can testify to that! These cheese straws have become one of my go-to snacks for entertaining any time of the year. I think they’re especially great at brunch with a Bloody Maria. Their buttery texture crumbles and melts right in your mouth.

Spicy Cheddar Long Straws
SouthernLiving.com

1 (10-oz.) block sharp Cheddar cheese, shredded
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cut into 4 pieces and softened
1 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper
2 tablespoons half-and-half

Preheat oven to 350°. Prepare dough, and turn out onto a well-floured surface; divide in half. Roll each half into a 12- x 8-inch rectangle (about 1/8 inch thick). Cut dough into 3/4-inch-wide strips using a sharp knife or fluted pastry wheel, dipping knife in flour after each cut to ensure clean cuts. Place strips on parchment paper-lined baking sheets. Bake 18 to 20 minutes or until edges are well browned; cool on baking sheets on wire racks 30 minutes.

For more brunch inspiration, check out these photos (provided & styled by The Stylish Steed) from a brunch party I hosted at home. Some Kinda Good, good food and good company, that’s what it’s all about!

Sweet potato biscuits with country ham

Mini Blueberry Muffins with Streusal topping

Ina Garten’s Sticky Buns

Grits Souffle

Prosciutto-wrapped Asparagus

Pigs in a Blanket

Irish Lace Cookies

What are your favorite springtime dishes?

That Awkward Moment When Someone Labels Me a “Food Critic”

Published on March 26, 2015May 12, 2016 by RebekahLeave a comment

It happens all too often, and most assuredly slips off the tongues of the most well meaning people. A common misconception, an innocent remark on the road to Hell paved with good intentions. In the awkward and embarrassing seconds that follow, the damage has already been done; the label already applied. It’s that first impression introduction where a good friend is excited to show me off, to brag a little about my success–and it’s almost always in front of someone whose slaved away in the food industry. It goes something like this:

The person introducing me to {Insert stranger}: “Hey, so-in-so! I want you to meet my friend Rebekah. She’s a food critic.”

Screeeeeechhhhhhh. First impression fail. Stop right there. Back that train up. Let’s rewind and reboot. No. No. No. Can anybody say awkward?

It’s happened upon meeting the restaurant owner on my first visit to a new eatery. It’s happened while shopping at my local farmers’ market on Saturday morning. It happens commonly at work functions and social events. And I get it. I really do.

People think it’s cool and different that I write about food. They love revealing the fun fact that my blog is one of Urbanspoon’s top Georgia food blogs and that I was a contestant on Season 2 of ABC’s “The Taste.” Some like to share about my writings as the former Statesboro Herald Food Columnist or that my Grilled Georgia Peach Recipe wound up on The Dr. Oz Show. While I sincerely appreciate the enthusiasm and support, there’s absolutely nothing worse than being labeled a “critic” of any kind, much less of something I dearly love and respect, and more importantly that utterly contradicts the very nature of my personality. Ask any one of my best friends and they would tell you that I would find the bright side of the situation even if my life mirrored The Book of Job (okay, maybe that’s a bit extreme, but you get the point).

I created Some Kinda GOOD, and I emphasize the GOOD, because my mission has always been to bring positive attention to the chefs and restaurant owners out there doing amazing things. Whether it be a mind blowing dish or a super passionate cook, I love sharing great food discoveries and cool places with others. In the more than three years that Some Kinda Good has been in existence, you won’t find a negative restaurant review on my blog because honestly, I have much better things to do with my time. Who am I to criticize the creation of someone else’s dish, when Lord knows I’ve butchered too many a meal to count. Furthermore, I can’t conceive of a more arrogant attitude than to think I would go out to eat with the intention of judging every morsel of a dining experience. I actually enjoy eating, and don’t get my kicks by broadcasting negative opinions about other folks who’re just trying to make an honest living. That’s simply Some Kinda Bad.

If you’ve seen the fantastic movie “Chef” starring Robert Downey Jr., and Scarlett Johansson, you’ll remember this scene where a famous and influential food critic visits a restaurant for the second time after writing a terrible review. The head chef confronts him face-to-face in the public dining area and completely loses it. This scene captures every single reason why I never want to be THIS GUY.

So, if we’re ever out in public together and you’d like to introduce me to someone, do me a huge favor and please consider this: “Hey so-in-so!! Meet my friend Rebekah. She’s a food enthusiast.”

It’s way more accurate, lacks the negative connotation and doesn’t make me want to crawl under the table. Thanks for that.

Chef Patrick White Impresses at Emma’s Restaurant and Lounge

Published on February 7, 2015May 12, 2016 by RebekahLeave a comment

Tucked away inside Holiday Inn Statesboro, located just off the Highway 301 Bypass, sits an unassuming and pleasant surprise, a dining experience most travel outside of town to achieve. This secluded piece of Statesboro paradise known as Emma’s Restaurant and Lounge boasts understated elegance, a local head chef with humble beginnings whose food packs a flavorful punch and a skilled bartender unafraid to experiment.

A beautiful cheese board (left) and cajun fried oysters (right). — A beautiful cheese board (left) and Cajun fried oysters (right).

Not long ago, I was invited to sample the new dinner menu developed by 23-year-old Executive Chef Patrick White and his team. Our meal began with a well thought out cheese board, or “Fromage Plate” featuring Grand Cru Reserve, Finley Blue Cheese and Fontina paired with dried apricots, fresh fruit, walnuts and large water crackers. Accouterments also included house made three berry jam and local truffle honey. My fiance, Kurt, joined me for the meal, and we ordered the Cajun fried oysters served with spicy aioli and a roasted garlic and herb creme fraiche too, because I was intrigued. Crispy on the outside with a subtle kick, one bite expanded my palate and left me wanting more.

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As we waited to taste the next course, I sipped on a signature cocktail from the bar…this electric Pink Lemonade. It was bright and refreshing made with freshly squeezed lemon and Van Gogh pomegranate vodka.

Before White wore the coveted and hard-earned white chef’s coat he sports proudly today, he gained appreciation for the industry by working as a Waffle House line cook while attending the Culinary Arts Program at Ogeechee Technical College. Born and raised in Statesboro, he graduated from Southeast Bulloch High School. He later got a job at Emma’s as a dishwasher, and in less than two years, climbed his way up the ladder all the while training under former Emma’s Chef Jason Scarboro. Ain’t that America? I have mad respect for his ambition, dedication and will to succeed. Amazing what working hard and dreaming big will do for you!

The soup and salad course didn’t disappoint. Emma’s sources many of their ingredients locally and prides themselves on good relationships with area farmers and purveyors.

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Kurt ordered the Local Shrimp & Grits. This $17 entree is made with andouille sausage, red onion, red bell pepper, madeira wine cream sauce and spicy onion tangles. The edible orchid was a fun touch! Beautiful presentation.

I ordered the $23 Grilled Angus Ribeye served with an Idaho and sweet potato hash with exotic mushrooms, topped with a cherry tomato and herb reduction. That was one really big steak, and I was extremely thankful for to-go boxes.

At Emma’s you can order sides for sharing. We opted for the garlic and herb sautéed Bacon Braised Brussel Sprouts and the Herb Encrusted Bleu Cheese Mac & Cheese.

Brussel Sprouts

Throughout the evening, White checked in frequently to see how we were doing and if we were enjoying the meal. He circulated around the restaurant taking care of his guests and thanking them for coming. I overheard a couple in the booth behind us say they’d driven from Richmond Hill, a community near Savannah, Georgia about 57 miles away, to try out the new menu. What a testament to the quality of service, food and reputation of Emma’s!

Because we couldn’t hold another thing, we ordered one dessert to-go and split it the next day. The chocolate cake was moist and decadent, served with fresh whipped cream and strawberries.

Thank you Chef White for an exquisite meal and for your undeniable attention to detail and eye-catching presentation with each plate you served. But mostly, thank you for serving us a meal with passion from your heart. You made a lasting impression, and your food was only the beginning.

Our feast at Emma's Restaurant and Lounge. — Our feast at Emma’s Restaurant and Lounge.

All Things New in 2015; Some Kinda Good Greets the Lowcountry

Published on January 30, 2015May 12, 2016 by Rebekah5 Comments

Hey Some Kinda Good followers! 2015 is full of promise and all things new. I’m super excited to tell you about a few major changes that have happened in my life in recent months–I’ve moved from the coastal plains of Southeast Georgia to the South Carolina coast, my left hand has a shiny new friend and my career has grown LEAPS and BOUNDS after a very longtime coming. Take a look at my “news!”

My boyfriend Kurt graduated to fiance after proposing to me on Dec. 20. — We got engaged on December 20, 2014.

New Ring
1) Allow me to begin with the most exciting of all. My good lookin’ proposed over the holidays in his native Savannah at a quaint and perfect local Italian restaurant. I said YES and we couldn’t be happier! May the wedding planning commence.

New Job
2) I’ve accepted a brand new job in my absolute dream location! It’s an incredible opportunity and I’m thrilled to be back in the health care field working as the Director of Marketing & Public Relations for a wonderful hospital system in the South Carolina Lowcountry.

The view from my second floor balcony. Beware of gators!

New Home
3) I’ve relocated from Statesboro, Georgia to Charleston, South Carolina. I have to pinch myself every few seconds while walking around my two bedroom apartment (sneak peek below). I find myself saying out loud throughout the day, “I live here now. I really live here!” I love my kitchen; it has a breakfast bar and lots of cabinet space. As many of you know, Charleston is full of award-winning restaurants and celebrity chefs. It will take me a lifetime to discover all it has to offer and I will enjoy every last-minute of it, especially sharing my food finds with you! As I get to know Charleston, I welcome your favorite restaurants, coffee shops and hangouts. Have you been? What beach do you recommend? What are the top places I should check out? I haven’t met anyone yet who doesn’t love the Southern, coastal city. In other news, my final Statesboro Herald food column will run on Sunday, February 15. ‘Boro locals, there’s a special message from me to you there…don’t miss getting your copy.

Having a glass of wine and reading a good book in the open air is a welcomed way to unwind at the end of a long day.

I live only a few miles from the beach, so my bedroom reflects that!

I’ll be spending lots of time in my beautiful kitchen this year!

Ewok seems to be adjusting well to his new lifestyle. He LOVES his pet playground!

It was the famous American baseball player Babe Ruth who said, “It’s hard to beat a person who never gives up.” It’s true what they say about perseverance, and hard work really does pay off. 😉

Georgia Cocktail Meatballs Make a Perfect Party Appetizer

Published on December 9, 2014January 2, 2018 by RebekahLeave a comment

Some Kinda Good Georgia Cocktail Meatballs

Grape jelly combined with apple hickory BBQ sauce and hot pepper jelly is an unlikely combination, but when paired together with perfectly seasoned meatballs, they make the most decadent and savory bite. Continue reading “Georgia Cocktail Meatballs Make a Perfect Party Appetizer” →

Inspiration for Your Christmas Table Décor

Published on December 9, 2014January 30, 2015 by RebekahLeave a comment

A well dressed table is like a well put together outfit. It makes the kitchen feel complete and invites conversation. Y’all know how I feel about Table Talk and Family Ties, and no holiday would suffice without a properly outfitted place to dine. Don’t get me wrong. I’ve seen some really over-the-top centerpieces, and just like Ina Garten says, “When people start talking about tablescapes, that makes me crazy.” My style is mindful of the budget and inspired by nature, with a few items from around the house. In this post, I’ll provide you with a few tips for creating a sophisticated and simple ambiance this holiday season, using my kitchen table as an example.

My table is square, so I used a long table runner right down the center of it. I gathered a few jars of varying heights from my cabinets, like jam and Mason jars, then staggered votive candles on either side of them down the length of the runner. Instead of purchasing flowers, which can be costly and require upkeep, I opted to trim a few stems from my holly berry plant in the yard. I divided the berries and some greenery among the jars. The berries cost me nothing, and they coordinate with my Christmas china and the table runner perfectly!

I layered some of my tree trimmings in between the candles and jars, then tucked in little red and gold ornaments to give the table that extra special touch. Pine cones or acorns would also be fun to include.

Don’t forget Santa and Mrs. Claus! My festive salt and pepper shakers make an appearance every year after Thanksgiving. “He sees you when your sleeping, he knows when you’re awake…”

These are the most important things to remember about table decor:
1) Always use unscented candles. You don’t want artificial scents competing with the food.
2) Centerpieces should be conversation friendly. Use either low centerpieces like my jars or tall, slender and clear vases that don’t obstruct conversation. There’s nothing like sitting down to a meal and not being able to see the person across from you. Awkward.
3) Leave your guests with room to breathe. If you’re dining family style, be sure to leave room for casserole and side dishes, and the main course. An overcrowded table feels cramped and stressful.

The only thing that will make this table better is good food and good company. After all, that’s what it’s all about!

How is your table decorated? What tips would you add to my list?

Happy entertaining and Merry Christmas y’all, from me and Ewok.

Timeless Food that Tastes Like Home

Published on November 9, 2014May 12, 2016 by RebekahLeave a comment

Lee’s Restaurant
Statesboro, Georgia

In a little brick building on the side of West Jones Ave. in Statesboro, Georgia sits Lee’s Restaurant, a slice of soul food heaven off the beaten path and a point of pride for those seasoned Statesborians in-the-know. In the same location since 1967, the Lee family has been satisfying hungry palates with their down home, Southern cooking for centuries, serving up what they describe as “soul food made with a lot of love and care.”

The line for lunch on a Saturday at Lee’s.

When you walk into Lee’s, you pass through the dining room to get to the buffet line. There, you wait your turn to place an order. There is no hostess stand or lobby area, but the employees greet you with kindhearted sincerity and genuine Southern hospitality. If you choose to dine in, you simply take your plate and find a seat.

Blue and white checkered flooring and an eclectic mix of tables and chairs make up the open dining room. Ceiling fans, a mix of silk and live plants and a quaint fire-place add character to the atmosphere. The chairs may have a few rips in their cushions and the tablecloths may not match, but what the restaurant lacks in decor, they more than suffice for in flavor of food.

Hot sauce, pepper sauce and mustard condiments sit on each table, along with a handy roll of paper towels.

Fried fish, fried chicken, meat loaf and liver are a few of the meat choices.

Diners may select their choice of a meat and three or a vegetable plate.

Green beans, mashed potatoes, macaroni and cheese and corn on the cob are just a few of the side options featured on the buffet.

The buffet includes a wide variety of mouth-watering dishes, timeless food that to those of us blessed enough to be from the South, tastes like home. The sheer smell takes me back to my grandmother’s kitchen and transports me to Dinner on the Grounds during Homecoming at my Baptist church. There are pork chops, liver, neck bones, fried fish, stew beef, meat loaf, macaroni & cheese, rice and gravy, green beans with potatoes and ham-hock, mashed potatoes, corn on the cob and fried okra. Dinner is served with your choice of roll or corn bread, sweet tea or lemonade. Here you won’t find a soft drink machine or even a vegan or vegetarian-friendly menu offering tofu and gluten-free options. What you see is what you get, and what you get is pure, Southern gold.

Home cooking at Lee’s Restaurant in Statesboro, Georgia.

My meat and three with a dinner roll and sweet tea hit the spot. This is the kind of meal that is indigenous to a place, the kind you long for when traveling outside the boundaries of Dixie. It is a delicacy–a plate most Northerners envy and can only aspire to duplicate. It is a flavor and taste many cooks never quite master, one that requires no culinary education, but yet a deep-rooted connection to the foodways of a land. This is a meal that should never be taken for granted. The price for this plate was $6.92 including the tea. Priceless.

Lee’s Restaurant is open for lunch Tuesday – Saturday from 11 a.m. to 3 p.m. I sure love the “Go Big Blue” shout out on their outdoor sign. Any business who supports my Georgia Southern Eagles and serves up fine food such as this, is a place I’ll return to again and again. With Google reviews like “Best southern cooking around!” and “Don’t let the decor fool you,” take a little detour and see for yourself. Lee’s Restaurant is Some Kinda Good!

New to Some Kinda Good?
Thanks for stopping by! If you like this post, you may also be interested to read about a few of the other local restaurants and bakeries I’ve reviewed. As the Statesboro Herald food columnist and a Georgia Southern University alumna, the ‘Boro is a second home to me. Be sure to like Some Kinda Good on Facebook, or follow me on Twitter and Instagram, to keep up with all my latest, local food discoveries.

Join Me at “Cook and Care” For a Good Cause

Published on November 4, 2014May 12, 2016 by RebekahLeave a comment

When you combine great food, good cocktails and a worthy cause, that’s my kinda party! I’ve been invited to appear as a celebrity guest judge at “Cook and Care,” an annual culinary and mixology competition benefitting the Children’s Advocacy Center of Lowndes County, Inc. (CAC), and I’d love for YOU to join me there! Presented by the Exchange Club of Valdosta, the event is being held at Quail Branch Lodge, 7601 Zeigler Rd. SE, in Lake Park, Georgia at 6:30 p.m. on Monday, Nov. 17.

Come watch as local chefs and mixologists review their mystery baskets and compete in a friendly rivalry to create the best 3-course meal and two cocktails for a panel of judges. You’ll enjoy a specially designed menu provided by Jessie’s Eat & Treats and live music. You can also bid on items up for auction:

Kaleidoscope Gallery & Emporium painting
Elli’s Boutique gift certificate
JT Vinson custom-tailored sport coat
Davis Creation’s saltwater pearls
Bourbon Basics workshop for 24 people provided by Valdosta State University’s Dr. Bill McKinney and First Lady Dacia Charlesworth

Meet the Judges
On the judge’s panel, I’ll be joined by award-winning cookbook author Warren Caterson and Dave Snyder, owner and executive chef of Halyards Restaurant Group of St. Simon’s Island. Click on each photo to get to know your judges!

Warren Caterson of Vilano Beach, Florida is a chef and full-time writer who studied at the Southeast Institute of Culinary Arts. He is the award-winning author of “Table for Two – The Cookbook for Couples,” “Table for Two – Back for Seconds” and the upcoming “Cooking Outside the Lines – Musings of an Extemporaneous Chef ” (Winfield & Scott Press).

Rebekah Faulk (that’s me!) is a bonafide food enthusiast who demonstrates her passion for all things culinary as the Statesboro Herald food columnist and the mind behind Urbanspoon’s Top Georgia Food Blog, Some Kinda Good. She was a contestant on Season 2 of ABC’s The Taste and hosts “Statesboro Cooks,” a local 30-minute cable cooking program produced by students in Georgia Southern University’s Department of Communication Arts.

Dave Snyder, owner and executive chef of Halyards restaurant group of St. Simon’s Island, is a graduate of the New England Culinary Institute in Vermont.The Georgia Association named Dave a finalist for Restaurateur of the Year in 2012 and selected him as one of four chefs to represent Georgia Restaurant Association’s Georgia Grown program in 2013.

Tickets include entry to the show, along with hors d’oeuvres and complimentary cocktails from 6:30 – 7 p.m. Now available for purchase, individual tickets are $40 or $75 per couple. For more information and to purchase tickets, email cacdevelopmentcoordinator@gmail.com or call 229.251.1999. Check out the buzz surrounding the event in this article published by the Valdosta Daily Times: Competition Heats Up for the CAC.

The CAC is one of more than 800 Children’s Advocacy Center’s across the country, a 501(c)3 organization that provides initial forensic interviews and therapy at no cost to families for children who have been physically and sexually abused, neglected or a witness to domestic violence. Serving an additional five counties in South Georgia and accredited through the National CAC, the Center provided more than 1,515 therapy sessions to 471 sexually and physically abused children in 2013.

See you there! Join the conversation on social media using #CookAndCare.

Easy Glazed Double-Chocolate Pumpkin Bundt Cake

Published on October 21, 2014January 13, 2020 by Rebekah1 Comment

Rebekah's Double-Chocolate Pumpkin Bundt Cake — Rebekah’s Glazed Double-Chocolate Pumpkin Bundt Cake is the perfect dessert for holiday celebrations.

Fall baking is one of my favorite past times, and whether you’re baking this cake for fun or for Thanksgiving, it’s sure to please. My Glazed Double-Chocolate Pumpkin Bundt Cake starts with a boxed cake mix and is filled with classic fall spices. Continue reading “Easy Glazed Double-Chocolate Pumpkin Bundt Cake” →

How To Roast Perfect Pumpkin Seeds

Published on October 18, 2014May 12, 2016 by RebekahLeave a comment

I love the tradition of carving pumpkins in October, and roasting the pumpkin seeds afterwards is just icing on the cake. Crunchy and a great snack with a seasonal beer, using the seeds is a special little take away from the festive and fun activity.

Rinse the seeds in a colander to get rid of all the pulp.

I’ve gone crazy with various seasonings in the past, but I find salt, pepper and olive oil to be the best combination.

Eat the seeds alone or sprinkle on top of a salad for added texture. You can also toss them into homemade granola, garnish your soup with them or even use them in baking! Check out these 21 Delicious Things to Do with Pumpkin Seeds from BuzzFeed Life. You can also learn what’s new and beneficial about pumpkin seeds by visiting the World’s Healthiest Foods website.

Hope you’re enjoying the fall season as much as I am. Have fun with this recipe, and happy fall, y’all!

Roasted Pumpkin Seeds

Pumpkin seeds
2-3 tablespoons of Olive oil
Salt & Pepper

Place pumpkin seeds in a colander and rinse off all pulp. Pat seeds dry with paper towels, then place them on a greased baking sheet. Sprinkle seeds with salt and pepper, then drizzle with olive oil. Use your hands to toss the seeds around until they’re evenly coated. Roast in a pre-heated 350 degree oven for 15-20 minutes until golden brown. Best enjoyed with a festive beer.

Do you have a favorite way to enjoy pumpkin seeds? I’d love to hear about it!