home cook, picture taker, future slp
If you’ve been on my Flickr lately, you know I just uploaded a whole bunch of new pictures. They show my birthday surprise at the Taste of South Boston, a friend’s bridal shower, and of course, Bermuda.
Two weeks ago, I also had the chance to show one of my high school friends around Boston for the first time. Showing off Boston to newcomers is one of my favorite things to do, especially in the spring. It reminds me why I fell deeply in love with this city.
In March, Brian & I went to Bermuda to take advantage of my last Spring Break before I finish school. (That’s in 85 days, by the way, not that I’m counting.) Bermuda was beautiful and relaxing, but also a little strange. It’s a tiny island and you can explore all the main areas in just a few days. The food is very expensive and the locals are very friendly. Continue reading Bermuda
A few weeks ago, I started our Boston Organics deliveries back up. We only get the smallest box every other week, but I love cooking with my organic food, especially now that I’m on break for a few weeks. I’ve been working on updating my No-List and really making this box work for us. Inspired by a friend from college, I wanted to share how I’ve been doing using our box.
It’s nice when others are able to express the things we do not know how to say. My initial reaction to Friday’s manhunt was a lot like this:
Compassion for Dzhokhar? Call Me Crazy.
Then, on Saturday, I visited the memorial on Boylston – a tangible representation of pain and tragedy. These grainy cell phone pictures don’t have a fraction of the power of that sight. I know what I felt in that moment, but about Dzhokhar, I still don’t know what to feel.
Describe the Fauna
August 30 will mark my 7 year anniversary of moving to Boston. I chose to go to college here and then to graduate school and now Mr. B and I are looking to buy a house (a house!) just 4.5 miles outside of Boston Proper. I love this city. I love the snow in the winter. I love the festivals in the summer and the gentle buzzing turned into a roar as the college students return in the fall. I love to hate the sticky heat and the one way streets and the red line that has closed down for repairs on more weekends than I can count. I love the bustle of Back Bay and the way the sleek blue Prudential building juts into the sky right next to a 300 year old stone church. The people dont say hello as you pass them on the street, but that doesn’t mean they aren’t kind. They are often raucous and ridiculous in a way that I have rarely been, but they make me feel like a part of something. I chose Boston as my home and my community and I plan to stay here for a long time.
I have been on a loaf baking kick lately. Loaves are less fussy than cookies or cakes and you can totally get away with eating a slice for breakfast. Goodness knows I am always looking for a quick breakfast before I head out the door.
Last week I made a rich banana bread (with added chocolate chips) created by local pastry chef Joanna Chang. Tonight I made a sweet potato loaf*. This loaf is good, and I mean really good. It’s warm and spiced and sweet, but not overly sweet. It’s incredibly moist from the sweet potatoes and it has a delightfully crisp edge.
Here are two quick dinners I made this week that I feel really good about:
Monday: Chicken marsala, spaghetti squash, and parmesan herb green beans. The spaghetti squash was so delicious, especially when I tossed it with a little olive oil, salt, pepper, red pepper and parmesan. It’s slightly sweet and very filling. I definitely want to cook it more often.
Tonight: Steak salad with blue cheese, tomatoes, homemade dressing (with a secret ingredient), and crispy fried onions.
Both were super delicious and I can add them my list of relatively healthy weeknight meals that satisfy both Mr. B and me!
A few weeks ago, it was Mr. B’s birthday, and it was quite chocolate filled! I took him out to Max Brenner for dinner fondue. Plus there were those decadent leftover truffles I made him for Valentine’s Day. And then, that weekend, there was his cake.
I decided on a Chocolate Kahlua Cake that combined these three elements:
Devil’s Food Cake
Kahlua Frosting
Powdered Sugar Topping
I think it was a winner; fudgy cake with a dense crumb and a rich, spiked frosting. Except next year I need to try to remember to make a cake that’s a little bit smaller…