Author: Ed

Cooking in Vacation Rentals: The Spice Box

What would you miss from your pantry if you were cooking in a kitchen that was empty of food products? I quickly learned that I missed my seasonings. So, I created a spice box that travels with me when we rent a vacation home.

I use a box of watchmaker's tins that I've filled with a supply of spices and blends designed to give me the most versatility with the fewest containers.

What's in my spice kit?

Sea salt and kosher salt get their own larger containers. The blends are French herbs, curry powder, Bell's Seasoning, Old Bay Seasoning, and an Italian herb blend. One container holds star anise, cloves, nutmeg, cardamom, and bay leaves. My beloved Aleppo pepper and candied ginger get containers of their own.

What would be in your spice box?

We'd love to hear in the comments below. Send us an email and we'll add your ideas to this piece.

Fortunately, you can now buy peppercorns in containers that are grinders,
so I carry one of those as well. You can also buy spice kits that are usually sold by ethnic group. If I were creating this today, I think I'd use magnetic spice tins.

Using what I have as a guide, I make an amazing array of meals over a couple of weeks with just this selection. I've also been able to loan some flavors to neighbors at an apartment complex in Provincetown. I remember one long-time fellow renter calling up to me, "Penny, I'm craving carrot salad, would you have some cumin." I did, and she shared her salad and recipe!

One exception to this empty pantry rule was a home we rented for a few years on Lake Tashmoo on the island of Martha’s Vineyard. It had an herb garden outside the door and enough equipment to run a small catering business.

The homeowners stocked every spice, extract, staple, and supply imaginable. A note invited renters to use what they needed but to replace whatever they used up during their visit. That way the kitchen should always be fully supplied. Apparently, this worked because the system continued throughout the years we rented that home.

Updates from our readers!

(03/05/12) "I would have pickling spices. Why? Because we always prepare our own lobster dinner when on vacation, and the pickling spices added to the boiling water sweeten the lobster meat and create a unique aroma as well. Vacation rentals almost always come with a lobster pot and everything else you need for a lobster dinner, except for the pickling spices," wrote Marlene.

Thanks Marlene! I think we'll try this. What a perfect excuse to have lobster this week!

Related Posts:

Cooking in Vacation Rentals: The Tool Roll

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Photos: ©2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

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Cooking in Vacation Rentals: The Tool Roll

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March 5, 2013
Edible Boston Spring 2013 Issue Has Arrived!

When my preview copy of Edible Boston arrives, it goes to the top of my reading file. Not only because I want to read about all the local food news and meet some of the people who supply the food I love, but also because I want to look at it. As always, this month's cover is another stunning photo by Michael Piazza.

I often smile and nod as I read Publisher/Editor, Ilene Bezahler's letter from the editor. This month, it was her comment on her gratitude to those who have made winter farmers' markets a part of our long dull winter and again when she wrote about cooking more meals at home. I've been doing that too!

This edition, the incredible Edible Boston team and their readers have given you the information you need to become a master of lamb. Writer Elizabeth Gawthrop Riely takes you to Springdell Farm in Littleton, MA and then gives you a primer on lamb, its history, recipes, and talks about the increasing interest in this red meat. A second article provides more lamb recipes from Edible readers who entered their favorites in a recent recipe contest.

(I never got around to entering, but here is my favorite lamb recipe: Lamb Shanks Braised in Chipotle-Coffee Sauce.)

Of course, there is much more to read in the issue from a tour of the Medford food scene to a piece on growing those beautiful mushrooms on the cover. Here's where you can pick up a copy.

How do you support a publisher like Ilene Bezahler and her remarkably talented team?

May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on Facebook, and in general, spread the word about this great asset to our community.

And, to be sure you never miss an issue, you can subscribe over on their website!

You can also buy the Edible cookbook! Edible: A Celebration of Local Foods or find more local food in The Boston Homegrown Cookbook

Details:

Words: Penny Cherubino
Artwork: Courtesy of Edible Boston

March 4, 2013
Edible Boston Spring 2013 Issue Has Arrived!

When my preview copy of Edible Boston arrives, it goes to the top of my reading file. Not only because I want to read about all the local food news and meet some of the people who supply the food I love, but also because I want to look at it. As always, this month's cover is another stunning photo by Michael Piazza.

I often smile and nod as I read Publisher/Editor, Ilene Bezahler's letter from the editor. This month, it was her comment on her gratitude to those who have made winter farmers' markets a part of our long dull winter and again when she wrote about cooking more meals at home. I've been doing that too!

This edition, the incredible Edible Boston team and their readers have given you the information you need to become a master of lamb. Writer Elizabeth Gawthrop Riely takes you to Springdell Farm in Littleton, MA and then gives you a primer on lamb, its history, recipes, and talks about the increasing interest in this red meat. A second article provides more lamb recipes from Edible readers who entered their favorites in a recent recipe contest.

(I never got around to entering, but here is my favorite lamb recipe: Lamb Shanks Braised in Chipotle-Coffee Sauce.)

Of course, there is much more to read in the issue from a tour of the Medford food scene to a piece on growing those beautiful mushrooms on the cover. Here's where you can pick up a copy.

How do you support a publisher like Ilene Bezahler and her remarkably talented team?

May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on Facebook, and in general, spread the word about this great asset to our community.

And, to be sure you never miss an issue, you can subscribe over on their website!

You can also buy the Edible cookbook! Edible: A Celebration of Local Foods or find more local food in The Boston Homegrown Cookbook

Details:

Words: Penny Cherubino
Artwork: Courtesy of Edible Boston

March 4, 2013
Sunday Dog “Baloo” Is a Little Bear!

Say hello to Baloo, an 8-month old Chow Chow who’s named after the bear in Rudyard Kipling's The Jungle Book. This curious little guy seemed to be as interested in us as we were in him! Just look at that face!

When we first noticed Baloo walking through a Kenmore Square park, we thought he had just stepped out of the show ring.

The magnificent Chow Chow is often described as regal, very intelligent, beautiful, aloof, loyal, affectionate with family members, dignified, independent, and sometimes stubborn.

Baloo Doing His Best Bear-Like Pose

You may have first come to know the name Baloo from the Disney version of The Jungle Book,
where the fun-loving, laid-back singing bear became the movie’s most
popular character. And, since the Chow Chow has roots in China where
the breed is sometimes referred to as Hsiung Kou or bear dog, we think
the name is genius!

Sunday Dog Baloo is not capable of singing (as far as we know), but he does possess extraordinary “healing powers.” This furry funnyman managed to rouse his person from a deep funk by trotting up to her with an enormous branch, 3-times his size, as she describes experiencing “the purest joy!”

Baloo, you are amazing!

Get to know all of our Sunday Dogs at Boston Dogs.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

March 3, 2013
Sunday Dog “Baloo” Is a Little Bear!

Say hello to Baloo, an 8-month old Chow Chow who’s named after the bear in Rudyard Kipling's The Jungle Book. This curious little guy seemed to be as interested in us as we were in him! Just look at that face!

When we first noticed Baloo walking through a Kenmore Square park, we thought he had just stepped out of the show ring.

The magnificent Chow Chow is often described as regal, very intelligent, beautiful, aloof, loyal, affectionate with family members, dignified, independent, and sometimes stubborn.

Baloo Doing His Best Bear-Like Pose

You may have first come to know the name Baloo from the Disney version of The Jungle Book,
where the fun-loving, laid-back singing bear became the movie’s most
popular character. And, since the Chow Chow has roots in China where
the breed is sometimes referred to as Hsiung Kou or bear dog, we think
the name is genius!

Sunday Dog Baloo is not capable of singing (as far as we know), but he does possess extraordinary “healing powers.” This furry funnyman managed to rouse his person from a deep funk by trotting up to her with an enormous branch, 3-times his size, as she describes experiencing “the purest joy!”

Baloo, you are amazing!

Get to know all of our Sunday Dogs at Boston Dogs.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

March 3, 2013
The Green Muddy

In the right light, the Muddy River reflects a touch of green for the month of March!

Click here to see prints and merchandise with this photo and more of our readers' favorite photos.

Do you have an Amazon Gift Certificate to use? Or, do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

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Phonebooks Grow in a Back Bay Garden

Where Are These Grazers? Play Attention to Detail

Lantern in the Snow

March 2, 2013
The Green Muddy

In the right light, the Muddy River reflects a touch of green for the month of March!

Click here to see prints and merchandise with this photo and more of our readers' favorite photos.

Do you have an Amazon Gift Certificate to use? Or, do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

North End's Newest Property: The Utility Building

Phonebooks Grow in a Back Bay Garden

Where Are These Grazers? Play Attention to Detail

Lantern in the Snow

March 2, 2013
March Sparkles with Argyle’s 2001 Extended Tirage Brut – It’s a Sure Thing!
Unlike the often unpredictable month of March (heat waves, Ides of March, sequestration … ), Argyle’s 2001 Extended Tirage Brut is a sure thing! While we’re always looking for a worthy sparkler that’s capable of wowing us as we celebrate the arrival of a new month, this astonishing bottle of wine actually is the celebration.

52% Chardonnay, 45% Pinot Noir, 3% Pinot Meunier

As longtime Argyle fans, we’ve come to expect greatness, but this sparkler gets an extra star.
Penny thinks it, ”makes its Argyle pinot roots very apparent! Not only do you taste pinot, but Argyle pinot! This must have made Rollin smile.” (The man behind Argyle, Rollin Soles, told us about his love of pinot noir and sparkling wine in this 2011 Video Interview .)

We both say, “Don’t over-chill this gem.” While we loved the cold bubbles, it doesn’t need cold. Drink through the temperatures. This wine deserves the respect you’d give a Krug!"

Ed tasted, “Vanilla … butter” and suggested, “rolling it around in your mouth for maximum flavor.”

Argyle Wines 2001 Extended Tirage Brut Tasting Notes include:
- Nose – “honey drizzled chevre on warm toasted artisan bread” … “brioche”
- “delicate, tiny bubbles”
- “creamy yet … clean acidity”
- Flavors, “vanilla bean, creme brulee, baked pear”…“hints of licorice, peach, spun sugar.”
Although the 2001 Extended Tirage is officially Sold Out, you still might be able to find a bottle, or you could simply move on to the 2002 version. Judging from its stellar reviews, you will not be disappointed.

Here’s to March! We’re ready for whatever it brings!

Argyle’s Rollin Soles Talks Wine with BostonZest (VIDEO)

Featured bottle of Aryle’s 2001 Extended Tirage Brut from Gordon’s Fine Wines & Liquors

Our Sparkling Resolution

Sparkling Resolution Winner’s List

Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here are three of our favorite wine books.

The Food Lover's Guide to Wine

The New Wine Lover's Companion

The Wine Bible

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
March 1, 2013
March Sparkles with Argyle’s 2001 Extended Tirage Brut – It’s a Sure Thing!
Unlike the often unpredictable month of March (heat waves, Ides of March, sequestration … ), Argyle’s 2001 Extended Tirage Brut is a sure thing! While we’re always looking for a worthy sparkler that’s capable of wowing us as we celebrate the arrival of a new month, this astonishing bottle of wine actually is the celebration.

52% Chardonnay, 45% Pinot Noir, 3% Pinot Meunier

As longtime Argyle fans, we’ve come to expect greatness, but this sparkler gets an extra star.
Penny thinks it, ”makes its Argyle pinot roots very apparent! Not only do you taste pinot, but Argyle pinot! This must have made Rollin smile.” (The man behind Argyle, Rollin Soles, told us about his love of pinot noir and sparkling wine in this 2011 Video Interview .)

We both say, “Don’t over-chill this gem.” While we loved the cold bubbles, it doesn’t need cold. Drink through the temperatures. This wine deserves the respect you’d give a Krug!"

Ed tasted, “Vanilla … butter” and suggested, “rolling it around in your mouth for maximum flavor.”

Argyle Wines 2001 Extended Tirage Brut Tasting Notes include:
- Nose – “honey drizzled chevre on warm toasted artisan bread” … “brioche”
- “delicate, tiny bubbles”
- “creamy yet … clean acidity”
- Flavors, “vanilla bean, creme brulee, baked pear”…“hints of licorice, peach, spun sugar.”
Although the 2001 Extended Tirage is officially Sold Out, you still might be able to find a bottle, or you could simply move on to the 2002 version. Judging from its stellar reviews, you will not be disappointed.

Here’s to March! We’re ready for whatever it brings!

Argyle’s Rollin Soles Talks Wine with BostonZest (VIDEO)

Featured bottle of Aryle’s 2001 Extended Tirage Brut from Gordon’s Fine Wines & Liquors

Our Sparkling Resolution

Sparkling Resolution Winner’s List

Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here are three of our favorite wine books.

The Food Lover's Guide to Wine

The New Wine Lover's Companion

The Wine Bible

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
March 1, 2013
Cooking in Vacation Rentals: The Tool Roll

Over the years, our seaside vacations have presented the opportunity to try my skills at cooking in a variety of kitchens. They have ranged from a tiny efficiency with a two burner and a mini-refrigerator on one side of the living room, to an enormous, isolated space designed to be used by the servants in an old Arts and Crafts bungalow we rented in Edgartown, MA.

This is the time of year when we begin to think summer excursions, looking at apartments and houses, and deciding where I will cook this year. It also seems like a good time to begin sharing our tips on cooking in a vacation rental.

Of course, I pack my knives – an 8-Inch Chef's Knife and an Opinel French Picnic Knife. I’m teased because I bring my own knives when I go to a friend's house for a potluck dinner. If you cook seriously, your knives are extensions of your hands and it could be dangerous to use the dull ones you find in most kitchens.

If you want to pack ultra light, I would at least pack the Opinel French Picnic Knife. With that, you can prepare a wonderful tray of fruit and cheese like the one above.

These two are packed in a canvas tool roll with tongs, chopsticks, a waiter's corkscrew, OXO Peeler, Small Diamond Steel to keep the edge on my blades, kitchen shears, a Digital Instant-Read Thermometer, and a wooden spoon. This case was meant to hold screwdrivers and pliers but it has worked for years for my cooking gear. Today, it's easy to find a knife roll to carry your favorite tools if you prefer.

Watch for the next installment of my tricks for mastering cooking in a strange kitchen.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Photos: ©2012 Penny Cherubino

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February 28, 2013