What’s so great about coffee? Besides the fact that many of us can’t start or survive the day without it, there has to be more to this all but magical drink than just the caffeine.
There’s the unmistakable aroma of fresh brewed coffee in the morning. The close your eyes, “mmm …” after that first sip. And, the shameless excuse it provides to take a much needed break anytime of day.
While all of that works for me, there’s also “the look” of coffee, especially as it’s being prepared. Tearing open a package of freshly roasted beans and watching those glistening nuggets of goodness cascade into the grinder bin is not to be dismissed lightly. I should explain.
In our home, we’ve been ordering coffee beans from the same company, Beanstock Coffee, for years. These guys roast their coffee, “… locally, in small batches and always to order.” Because we love robust, dark roast coffee, our favorite is the Black Fish Creek Blend that they describe best as, “… “Very dark and smooth without being burnt and finishing with subtle berry notes.”
After grinding, and before brewing, there’s another beauty shot moment of a fresh mound of tiny ground granules that’s quickly upstaged by its intoxicating fragrance.
Gorgeous coffee beans – that shouldn’t be overlooked – on their way to becoming an outstanding cup of joe.
Poppy loves her food and loves to lick-and-lick-and-lick the bowl clean. Now she can do that to her heart's content without chasing that bowl across the floor. That's because of the sticking power of her her new ezpz Happy Bowl.
This product was not designed for dogs but it certainly works to keep a bowl stuck to the floor while our dog dines in her energetic mode. It would also work for a dog or cat who spills their water or pushes food around. (Our Maggie Mae loved to push food away.)
We have some small stainless steel restaurant supply prep bowls that pop into the ezpz perfectly. (We bought the prep bowls in an Asian market and they are 4 11/16 inches wide.) Since we weigh Poppy's food, they work well for us on our kitchen scale.
It does take longer to feed our little Poppy now, since she will spend a good five minutes in non-stop, high-speed licking once the dish is empty. (The photo above gives you some idea of her licking skill. That is a pink tongue cleaning the outside of her pink bowl.) We love watching her enjoy her food right down to the very last "maybe there is some left over here" lick.
Get to know all of our Sunday Dogs at Boston Dogs.
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Sixteen trees on these blocks will be removed. Here's what the sign on that tree says.
Or as they said in the letter The Garden Club of the Back Bay sent us:
"Dear Neighbors,
In the next few weeks the Garden Club of the Back Bay and the City of Boston will begin the first phase of a project to improve the streetscape of Clarendon Street. As many of you have noticed, the trees on the two blocks between Beacon and Commonwealth have been in steady decline due to salt sensitivity and are now mostly dead, and an eyesore. The Boston Parks and Recreation Department has agreed to remove the trees and the Garden Club has agreed to replant all 16 locations with very handsome, large Ginkgo biloba ‘Autumn Gold’ specimen trees in the spring of 2016. These trees are ancient, immune to most urban tree problems, are not salt sensitive, and have beautiful fall color. They will be interesting to you and to all the children using the Playground every day.
This is a big project, but Clarendon Street is an important entrance portal in to the Back Bay and should be beautiful. The Garden Club hopes you will help us fund this work. Tree sponsorships are $2,500 per tree and include plaques which can be installed on the tree fences. What a nice holiday, birthday, or anniversary present! All donations of any size are welcome and needed so we may complete this work in the spring. Contributions are completely tax deductible.
We hope you will consider contributing. We want you to know our plans in advance of the chainsaws arriving! Your checks can be made to the Garden Club of the Back Bay and mailed to M. Pokorny, 384 Marlborough St, Boston, MA 02115. You may also donate with a credit card on our website, www.gardenclubbackbay.org – just press the Donate button and we will acknowledge your contribution right away.
Sixteen trees on these blocks will be removed. Here's what the sign on that tree says.
Or as they said in the letter The Garden Club of the Back Bay sent us:
"Dear Neighbors,
In the next few weeks the Garden Club of the Back Bay and the City of Boston will begin the first phase of a project to improve the streetscape of Clarendon Street. As many of you have noticed, the trees on the two blocks between Beacon and Commonwealth have been in steady decline due to salt sensitivity and are now mostly dead, and an eyesore. The Boston Parks and Recreation Department has agreed to remove the trees and the Garden Club has agreed to replant all 16 locations with very handsome, large Ginkgo biloba ‘Autumn Gold’ specimen trees in the spring of 2016. These trees are ancient, immune to most urban tree problems, are not salt sensitive, and have beautiful fall color. They will be interesting to you and to all the children using the Playground every day.
This is a big project, but Clarendon Street is an important entrance portal in to the Back Bay and should be beautiful. The Garden Club hopes you will help us fund this work. Tree sponsorships are $2,500 per tree and include plaques which can be installed on the tree fences. What a nice holiday, birthday, or anniversary present! All donations of any size are welcome and needed so we may complete this work in the spring. Contributions are completely tax deductible.
We hope you will consider contributing. We want you to know our plans in advance of the chainsaws arriving! Your checks can be made to the Garden Club of the Back Bay and mailed to M. Pokorny, 384 Marlborough St, Boston, MA 02115. You may also donate with a credit card on our website, www.gardenclubbackbay.org – just press the Donate button and we will acknowledge your contribution right away.
What better way to shine some light on the month that needs it most than by popping the cork on this lively, frothy bottle of bubbles we found by chance.
Penny had stopped into Formaggio Kitchen South End looking for a specific sparkler that a friend said they carried and met Julie Cappellano, the store’s General Manager and Wine Buyer. While that particular wine was not in stock and Penny wanted something right away (preferably Pinot forward) to take on a trip, Julie was able to recommend something perfect for our taste – a bottle of 2013 Leitz Spätburgunder Weissherbst.
This sparkling Pinot noir rosé from Germany’s Rheingau region is 100% tank-fermented, lees-aged and, as the winemaker puts it, “is light and sprightly,” and “exudes cool, fresh fruit and lean minerality.”
Julie describes the dominant fruit as, “deliciously juicy grapefruit, making this a perfect wine to sip on its own before dinner, or with hors dʼ’oeuvres & salads.”
We went the sip-on-its-own route and opened our first bottle on a deck overlooking the ocean just before sunset. It was perfect. And, an ideal way to add some sparkle to the shadows of December on our way to the Winter Solstice.
What better way to shine some light on the month that needs it most than by popping the cork on this lively, frothy bottle of bubbles we found by chance.
Penny had stopped into Formaggio Kitchen South End looking for a specific sparkler that a friend said they carried and met Julie Cappellano, the store’s General Manager and Wine Buyer. While that particular wine was not in stock and Penny wanted something right away (preferably Pinot forward) to take on a trip, Julie was able to recommend something perfect for our taste – a bottle of 2013 Leitz Spätburgunder Weissherbst.
This sparkling Pinot noir rosé from Germany’s Rheingau region is 100% tank-fermented, lees-aged and, as the winemaker puts it, “is light and sprightly,” and “exudes cool, fresh fruit and lean minerality.”
Julie describes the dominant fruit as, “deliciously juicy grapefruit, making this a perfect wine to sip on its own before dinner, or with hors dʼ’oeuvres & salads.”
We went the sip-on-its-own route and opened our first bottle on a deck overlooking the ocean just before sunset. It was perfect. And, an ideal way to add some sparkle to the shadows of December on our way to the Winter Solstice.
Minutes before leaving for Provincetown, Penny quickly grabbed what she thought was a bottle of our favorite Charles de Cazanove brut from the wine rack. It wasn’t until we’d arrived on-Cape and had begun to unpack that she realized it was actually their rosé, which we hadn't tried.
Our first reaction, “Impressive!” Penny said this bubbly had, “a little bit of the yeasty flavor that I love in Bollinger and the flavor of the fruit without the sweetness of added dosage.”
Charles de Cazanove Rosé is a blend of 15% Chardonnay, 50% Pinot Noir, 20% Pinot Meunier, 15% Côteaux Champenois Rouge.
The winemaker describes a “… volume, fullness and strength on the palate, with good substance.”
“This rosé has a lovely salmon-pink colour and delicious candied fruit and rose petal aromas.”
In a cocktail glass, I thought it looked like an inviting mixed drink. It was a great match with Chef José Andrés super light, olive oil potato chips.
We also had it with a good Cabot cheddar, some pretzel chips, and a fresh loaf of French bread.”
Charles de Cazanove Rosé Champagne, a very satisfying way to start a vacation and this new month. One Happy Surprise!
It caught Penny’s eye and had her saving the recipe because it sounds a lot like one of our favorite chili dishes from Main Streets Market & Cafe in Concord, MA. We always order a bowl of their chili when we visit that charming town. They call theirs, Main Streets Own Beef Chili, and describe it as lightly sweet with butternut squash and no beans.
Tested Recipes!
One of the reasons Penny loves Leite’s Culinaria is because their recipes are tested by cooks like us. You get to read their comments and that gives you ideas to use as you make the recipe. This site also has a great following so you will see comments from readers as well. And, if an answer is needed, the writer comes back to reply.
We think this is a perfect dish for a cool evening on the roof deck with friends. We hope you enjoy trying it too.
And, don't be scared off by the term science. “It’s a book about learning the basic science behind food and the basic techniques behind cooking and how to apply those to your own food to make it better,” author J. Kenji Lopez-Alt told the Boston Globe.
Soon after I received my hardcover version, I bought The Food Lab's Kindle Edition so I could read it on the go in all those situations where I have to sit and wait.
In the interest of full disclosure, Kenji was one of the editors during the years I wrote for Serious Eats. We worked for the same team and I learned a lot from his Food Lab column over there.
I also fell madly in love with his dogs from the weekly photos of them working hard around Serious Eats Headquarters. That said, our readers know I don't recommend books or other products that have not made a positive difference in my life.
Here's the 30-minute minestrone from the book.
Why I like The Food Lab
I learn things from this man. He takes the time to do the testing and research to come up with the path to a great cooking result. Then, he tells you how you can adapt it for your own needs and resources.
The thoughtfulness starts right inside the covers where that often empty space has conversion charts you'll find yourself flipping to all the time as you work in the kitchen.
Kenji is a guide rather than a dictator. And, he clearly loves food and cooking. That comes through in every page. He admits that he is not perfect in the kitchen and shares funny stories about his experience with exploding blenders and weaning his wife from her favorite Ikea knife.
He creates recipes but he also teaches techniques. For example, there is a section on how to make creamy vegetable soups without a recipe. When an appropriate opportunity arises, he'll have a section on knife skills for a particular task. If an ingredient is important and deserves a primer, he'll provide one. In the soup and stew section he has one on onions. (With our recent cold snap, I've been spending time in his Soup and Stews section.)
You'll find dozens of kitchen tips throughout the book. With these and charts, graphs, illustrations, and photographs, he communicates with people the way they learn best.
It will take me a while to read this book from cover to cover, but that is something I intend to do. (And, it's why I carry the Kindle edition on my phone.) There is a lot of goodness in these pages and I'm going to take my time and let all this knowledge simmer into my work in the kitchen.
Upcoming Boston Appearances
Kenji will be in Boston starting on Saturday. You can meet him at the following events.
BOSTON: THE BOSTON BOOK FESTIVAL
The book festival event actually changed to 12:30"
Copley Square
Kenji will be presenting his book at The Boston Book Festival, followed by a Q&A session and a book signing.
ALLSTON, MA: BURGERS AND FRIED CHICKEN AT ROXY'S GRILLED CHEESE
Roxy's Grilled Cheese
Kenji will be teaming up with his buddies from American Burger Revival for a burger and fried chicken sandwich pop-up at Roxy's Grilled Cheese in Allston. Stop by to have some tasty burgers from Richard Chudy and Sam Monsour, and Kenji's kimchi-brined double-fried hot chicken sandwiches, Animal-style fries, and more!
No tickets necessary.
Books will be on sale and he'll be signing and chatting with guests all night.
BOSTON: THE CHICKEN LAB AT THE KIRKLAND TAP AND TROTTER
The Kirkland Tap and Trotter
Kenji will be joining his friend Chef Tony Maws at Kirkland Tap and Trotter for a southern fried chicken feast! Come join them for the best fried chicken in town, to chat, and to get your books signed.
What's on your Food Lover's shopping list?
Details:
Words: Penny Cherubino Photos: Courtesy of J. Kenji Lopez-Alt (the one with the Kindle by Penny Cherubino)
One of the things we love about Provincetown is that it is a dogtown. We enjoy watching and meeting the dogs that are welcomed by this small town at the end of the land.
You'll see them in packs like this band of Bulldogs.
You'll see them in pairs like these Corgis – a popular breed with the locals.
They come large enough to invite stares from passersby.
Some are moving right along as they help run errands.
Others want everyone to slow down so they can stop and smell the flowers.
Some are visiting while others hold full time jobs as greeters at local businesses.
Some like this young pup have favorite businesses they can't wait to enter. Fortunately, many shops welcome dogs, but we always ask.
And, almost every Provincetown dog loves a good beach walk.
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, I've had some time to dig into this massive 1,000 page resource for cooks of all levels. 
so I could read it on the go in all those situations where I have to sit and wait.