Sometime this week, you should see the renewal package for your Boston Dog license in the mail. Whether you get that or not, we want to remind you to get a shiny, new, dog license to add to that collection of tags on your dog's collar.
The law says that by April 1st of each year, all dogs in the Commonwealth of Massachusetts must obtain a new license from the city or town where they reside.
Those who mail in their applications should be certain to include copies of the requested neutering and rabies vaccination certificates, a check payable to animal control, and a stamped self-addressed envelope.
That envelope will be used to return your dog’s license and tag to you.
Once your dog is registered with the city, Animal Control will provide a business reply envelope for you to mail in your application, and you will only have to pay the postage one way.
Boston has a two-tiered price structure for dog licenses.
It costs $6.00 per year to license a neutered male or spayed female dog.
That fee jumps to $17.00 if the animal is intact
If you happen to be near city hall, you can bring everything you need and pick up the forms and obtain a dog license in room 811.
Only checks are accepted for payment, in person or by mail – no cash or credit cards.
A license is proof that your dog has had a rabies shot. That's important to anyone who might have to help you find a lost dog or treat a hurt one.
It's really important to let the city know how many dogs live here and should be considered when the politicians do their planning and spend our money. Getting everyone to license their dogs will send a message. So, stand up and be counted!
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 Poster: Courtesy of Boston Animal Care & Control 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.
Sometime this week, you should see the renewal package for your Boston Dog license in the mail. Whether you get that or not, we want to remind you to get a shiny, new, dog license to add to that collection of tags on your dog's collar.
The law says that by April 1st of each year, all dogs in the Commonwealth of Massachusetts must obtain a new license from the city or town where they reside.
Those who mail in their applications should be certain to include copies of the requested neutering and rabies vaccination certificates, a check payable to animal control, and a stamped self-addressed envelope.
That envelope will be used to return your dog’s license and tag to you.
Once your dog is registered with the city, Animal Control will provide a business reply envelope for you to mail in your application, and you will only have to pay the postage one way.
Boston has a two-tiered price structure for dog licenses.
It costs $6.00 per year to license a neutered male or spayed female dog.
That fee jumps to $17.00 if the animal is intact
If you happen to be near city hall, you can bring everything you need and pick up the forms and obtain a dog license in room 811.
Only checks are accepted for payment, in person or by mail – no cash or credit cards.
A license is proof that your dog has had a rabies shot. That's important to anyone who might have to help you find a lost dog or treat a hurt one.
It's really important to let the city know how many dogs live here and should be considered when the politicians do their planning and spend our money. Getting everyone to license their dogs will send a message. So, stand up and be counted!
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 Poster: Courtesy of Boston Animal Care & Control 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.
This season's unending cold makes it perfect weather for Chowder. In "Thoughts on Clam Chowder," food writer Jane Lear echoes what many of us feel, "…this dratted weather (we’re eagerly awaiting an alleged 'warming trend') calls for something more substantial and nourishing."
Wonderful Tidbits of Information Seasoned This Piece
Lear also includes tips and background on milk, choosing and cutting potatoes, and thickening agents like crackers. She finishes up with her recipe for New England clam chowder.
The other reason I loved this essay is that while rich chowders will warm us in our current deep freeze, chowder is a staple of summer. It's perfect for spooning up before the fried clams at your favorite clam shack. A giant pot of chowder is part of a great clam bake or clam boil.
Thinking about this gives me hope that the warmth will return and with it days by the shore with a cup of chowder in hand.
For more delicious writing, you can follow Jane Lear on Twitter, @janelear
This season's unending cold makes it perfect weather for Chowder. In "Thoughts on Clam Chowder," food writer Jane Lear echoes what many of us feel, "…this dratted weather (we’re eagerly awaiting an alleged 'warming trend') calls for something more substantial and nourishing."
Wonderful Tidbits of Information Seasoned This Piece
Lear also includes tips and background on milk, choosing and cutting potatoes, and thickening agents like crackers. She finishes up with her recipe for New England clam chowder.
The other reason I loved this essay is that while rich chowders will warm us in our current deep freeze, chowder is a staple of summer. It's perfect for spooning up before the fried clams at your favorite clam shack. A giant pot of chowder is part of a great clam bake or clam boil.
Thinking about this gives me hope that the warmth will return and with it days by the shore with a cup of chowder in hand.
For more delicious writing, you can follow Jane Lear on Twitter, @janelear
This season's unending cold makes it perfect weather for Chowder. In "Thoughts on Clam Chowder," food writer Jane Lear echoes what many of us feel, "…this dratted weather (we’re eagerly awaiting an alleged 'warming trend') calls for something more substantial and nourishing."
Wonderful Tidbits of Information Seasoned This Piece
Lear also includes tips and background on milk, choosing and cutting potatoes, and thickening agents like crackers. She finishes up with her recipe for New England clam chowder.
The other reason I loved this essay is that while rich chowders will warm us in our current deep freeze, chowder is a staple of summer. It's perfect for spooning up before the fried clams at your favorite clam shack. A giant pot of chowder is part of a great clam bake or clam boil.
Thinking about this gives me hope that the warmth will return and with it days by the shore with a cup of chowder in hand.
For more delicious writing, you can follow Jane Lear on Twitter, @janelear
In doing my pre-visit menu research, I spotted cask beer on the menu. One of our first questions was to ask what was in the cask that day. Our fabulous bartender had one of those "I'm gonna make you very happy" smiles on his face as he told us he had just finished preparing a new cask and could offer Ed a taste of Tröegs Nugget Nectar, a hoppy imperial amber ale.
One sip from the tasting portion put a smile on Ed's face that was still there when we returned home. Apparently, this is a seasonal product not usually available on draft but since Row 34 has their own system, they were able to send their container to the brewery and have it filled.
We're pretty sure the supply at Row 34 must be gone by now but something else will be coming from that special tap. We later picked up the bottled version at Bauer Wine & Spirits. This has limited availability so grab some now if it tempts you.
Ed thinks, "Nugget Nectar is the perfect name, no exaggeration."
As a draft beer lover, he was also impressed with the number of taps and the selection offered. Our friend Howie Rubin from Bauer said to be sure to try the selections from Trillium Brewing Company. Their tasting room happens to be next door but he really enjoyed sampling the beer at Row 34.
I tried a lovely crisp cava from Pere Mata. And, I had a caddy of flavors to play with as the meal proceeded. (I think they should sell these caddies at both ICOB and Row 34. They would probably be expensive, but I think they'd make a delightful addition to any kitchen counter.)
Since I'm a warm buttery lobster roll lover, my order was easy. The usual cole slaw is missing from my order because I can't have mayo. Perhaps that led to an abundance of chips, both regular and sweet potato. Those were one of the lovely, "aren't these wonderful," side notes of the day. Between the two of us, not a chip crumb remained as our plates were removed.
The lobster was sweet and warm with just enough butter. The roll was so perfect I had to ask if they were making their own. I was told it was Iggy's. It was slightly larger than most hot dog rolls and took the grilling like a pro. Not too sweet and not at all gummy which are common lobster roll problems.
Ed was in an oyster mood and did rounds of Island Creeks and Row 34s. Down the center are three saucing options: traditional mignonette, a zingy cocktail sauce, and an Asian influenced version with chilies and cilantro.
Once more, deep knowledge on the part of our server gave us a detailed background on the growing of Island Creeks vs Row 34s. Island Creeks grow on the ocean floor while Row 34s are suspended in racks for the maturing process.
Island Creeks (above) have long been Ed's favorite oyster. But, he was up for a taste test. "I tried a half dozen (3 and 3) and honestly couldn’t tell the difference," he said. "Never one to give up easily, I repeated the order hoping to detect any subtle variations. Same results … outstanding oysters … my kind of experiment."
We also had the lobster tacos which were an old favorite of mine from Chef Jeremy Sewall's Brookline restaurant Lineage. Crisp housemade tacos contain a smear of avocado plus big pieces of cold lobster topped with a bright mango salsa.
And, yes, these do come three to an order but I was more interested in eating them than taking photos. Ed managed to get this shot while there were still two on the plate.
I scooped up the remaining salsa with the wonderful potato chips that came with my lobster roll.
Dessert
We finished with a butterscotch pudding – another old love from the time when Chef Sewall was at Great Bay which once resided in the space where Island Creek Oyster Bar is today. We also had a candy bar dessert that was our server's favorite. We took half of that home because we were both stuffed.
Feeling At Home
In the car on the way home, we both had the same feeling about the hospitality at Row 34. I said, "There is something about walking into a new place and feeling at home within minutes." While Ed noted, "I expected the same service and quality as their Kenmore Square eateries and was not disappointed. I felt at home from the moment I stepped into the space."
Row 34 will go into our regular rotation despite the fact that we seldom find ourselves in that part of the city. As we said, this is a destination spot. We both look forward to outdoor seating should warm days ever return to Boston.
In doing my pre-visit menu research, I spotted cask beer on the menu. One of our first questions was to ask what was in the cask that day. Our fabulous bartender had one of those "I'm gonna make you very happy" smiles on his face as he told us he had just finished preparing a new cask and could offer Ed a taste of Tröegs Nugget Nectar, a hoppy imperial amber ale.
One sip from the tasting portion put a smile on Ed's face that was still there when we returned home. Apparently, this is a seasonal product not usually available on draft but since Row 34 has their own system, they were able to send their container to the brewery and have it filled.
We're pretty sure the supply at Row 34 must be gone by now but something else will be coming from that special tap. We later picked up the bottled version at Bauer Wine & Spirits. This has limited availability so grab some now if it tempts you.
Ed thinks, "Nugget Nectar is the perfect name, no exaggeration."
As a draft beer lover, he was also impressed with the number of taps and the selection offered. Our friend Howie Rubin from Bauer said to be sure to try the selections from Trillium Brewing Company. Their tasting room happens to be next door but he really enjoyed sampling the beer at Row 34.
I tried a lovely crisp cava from Pere Mata. And, I had a caddy of flavors to play with as the meal proceeded. (I think they should sell these caddies at both ICOB and Row 34. They would probably be expensive, but I think they'd make a delightful addition to any kitchen counter.)
Since I'm a warm buttery lobster roll lover, my order was easy. The usual cole slaw is missing from my order because I can't have mayo. Perhaps that led to an abundance of chips, both regular and sweet potato. Those were one of the lovely, "aren't these wonderful," side notes of the day. Between the two of us, not a chip crumb remained as our plates were removed.
The lobster was sweet and warm with just enough butter. The roll was so perfect I had to ask if they were making their own. I was told it was Iggy's. It was slightly larger than most hot dog rolls and took the grilling like a pro. Not too sweet and not at all gummy which are common lobster roll problems.
Ed was in an oyster mood and did rounds of Island Creeks and Row 34s. Down the center are three saucing options: traditional mignonette, a zingy cocktail sauce, and an Asian influenced version with chilies and cilantro.
Once more, deep knowledge on the part of our server gave us a detailed background on the growing of Island Creeks vs Row 34s. Island Creeks grow on the ocean floor while Row 34s are suspended in racks for the maturing process.
Island Creeks (above) have long been Ed's favorite oyster. But, he was up for a taste test. "I tried a half dozen (3 and 3) and honestly couldn’t tell the difference," he said. "Never one to give up easily, I repeated the order hoping to detect any subtle variations. Same results … outstanding oysters … my kind of experiment."
We also had the lobster tacos which were an old favorite of mine from Chef Jeremy Sewall's Brookline restaurant Lineage. Crisp housemade tacos contain a smear of avocado plus big pieces of cold lobster topped with a bright mango salsa.
And, yes, these do come three to an order but I was more interested in eating them than taking photos. Ed managed to get this shot while there were still two on the plate.
I scooped up the remaining salsa with the wonderful potato chips that came with my lobster roll.
Dessert
We finished with a butterscotch pudding – another old love from the time when Chef Sewall was at Great Bay which once resided in the space where Island Creek Oyster Bar is today. We also had a candy bar dessert that was our server's favorite. We took half of that home because we were both stuffed.
Feeling At Home
In the car on the way home, we both had the same feeling about the hospitality at Row 34. I said, "There is something about walking into a new place and feeling at home within minutes." While Ed noted, "I expected the same service and quality as their Kenmore Square eateries and was not disappointed. I felt at home from the moment I stepped into the space."
Row 34 will go into our regular rotation despite the fact that we seldom find ourselves in that part of the city. As we said, this is a destination spot. We both look forward to outdoor seating should warm days ever return to Boston.
In doing my pre-visit menu research, I spotted cask beer on the menu. One of our first questions was to ask what was in the cask that day. Our fabulous bartender had one of those "I'm gonna make you very happy" smiles on his face as he told us he had just finished preparing a new cask and could offer Ed a taste of Tröegs Nugget Nectar, a hoppy imperial amber ale.
One sip from the tasting portion put a smile on Ed's face that was still there when we returned home. Apparently, this is a seasonal product not usually available on draft but since Row 34 has their own system, they were able to send their container to the brewery and have it filled.
We're pretty sure the supply at Row 34 must be gone by now but something else will be coming from that special tap. We later picked up the bottled version at Bauer Wine & Spirits. This has limited availability so grab some now if it tempts you.
Ed thinks, "Nugget Nectar is the perfect name, no exaggeration."
As a draft beer lover, he was also impressed with the number of taps and the selection offered. Our friend Howie Rubin from Bauer said to be sure to try the selections from Trillium Brewing Company. Their tasting room happens to be next door but he really enjoyed sampling the beer at Row 34.
I tried a lovely crisp cava from Pere Mata. And, I had a caddy of flavors to play with as the meal proceeded. (I think they should sell these caddies at both ICOB and Row 34. They would probably be expensive, but I think they'd make a delightful addition to any kitchen counter.)
Since I'm a warm buttery lobster roll lover, my order was easy. The usual cole slaw is missing from my order because I can't have mayo. Perhaps that led to an abundance of chips, both regular and sweet potato. Those were one of the lovely, "aren't these wonderful," side notes of the day. Between the two of us, not a chip crumb remained as our plates were removed.
The lobster was sweet and warm with just enough butter. The roll was so perfect I had to ask if they were making their own. I was told it was Iggy's. It was slightly larger than most hot dog rolls and took the grilling like a pro. Not too sweet and not at all gummy which are common lobster roll problems.
Ed was in an oyster mood and did rounds of Island Creeks and Row 34s. Down the center are three saucing options: traditional mignonette, a zingy cocktail sauce, and an Asian influenced version with chilies and cilantro.
Once more, deep knowledge on the part of our server gave us a detailed background on the growing of Island Creeks vs Row 34s. Island Creeks grow on the ocean floor while Row 34s are suspended in racks for the maturing process.
Island Creeks (above) have long been Ed's favorite oyster. But, he was up for a taste test. "I tried a half dozen (3 and 3) and honestly couldn’t tell the difference," he said. "Never one to give up easily, I repeated the order hoping to detect any subtle variations. Same results … outstanding oysters … my kind of experiment."
We also had the lobster tacos which were an old favorite of mine from Chef Jeremy Sewall's Brookline restaurant Lineage. Crisp housemade tacos contain a smear of avocado plus big pieces of cold lobster topped with a bright mango salsa.
And, yes, these do come three to an order but I was more interested in eating them than taking photos. Ed managed to get this shot while there were still two on the plate.
I scooped up the remaining salsa with the wonderful potato chips that came with my lobster roll.
Dessert
We finished with a butterscotch pudding – another old love from the time when Chef Sewall was at Great Bay which once resided in the space where Island Creek Oyster Bar is today. We also had a candy bar dessert that was our server's favorite. We took half of that home because we were both stuffed.
Feeling At Home
In the car on the way home, we both had the same feeling about the hospitality at Row 34. I said, "There is something about walking into a new place and feeling at home within minutes." While Ed noted, "I expected the same service and quality as their Kenmore Square eateries and was not disappointed. I felt at home from the moment I stepped into the space."
Row 34 will go into our regular rotation despite the fact that we seldom find ourselves in that part of the city. As we said, this is a destination spot. We both look forward to outdoor seating should warm days ever return to Boston.
Like many rosés, this one always brings on a smile. As Penny points out, “It’s a very pretty pink, touched with just a little peach, with a light effervescence.”
We could detect a little almond on the nose, maybe some strawberry. It has a nice dry background. To really appreciate this sparkler, don’t over-chill it!
Importer Jon-David Headrick Selections calls this, “… a dry and rich sparkling rosé … bright, crisp, and delicious” … “produced from estate-grown fruit just outside of Saumur in France’s Loire Valley.”
We were surprised to learn that this lovely wine is 100% Cabernet Franc, a grape variety famous for its blending ability and one we haven’t always liked as a solo performer. In this case, it really steals the show with an admission price that’s hard to beat.
Like many rosés, this one always brings on a smile. As Penny points out, “It’s a very pretty pink, touched with just a little peach, with a light effervescence.”
We could detect a little almond on the nose, maybe some strawberry. It has a nice dry background. To really appreciate this sparkler, don’t over-chill it!
Importer Jon-David Headrick Selections calls this, “… a dry and rich sparkling rosé … bright, crisp, and delicious” … “produced from estate-grown fruit just outside of Saumur in France’s Loire Valley.”
We were surprised to learn that this lovely wine is 100% Cabernet Franc, a grape variety famous for its blending ability and one we haven’t always liked as a solo performer. In this case, it really steals the show with an admission price that’s hard to beat.
