Category: Tips & How To…

Building Your Cultural Food Shopping Skills

Do you hesitate to explore markets specializing in specific cultures because of a language barrier? Do you find it frustrating when you can’t read the labels on packages of food? I’ve recently added a new tool to enhance my international shopping skills.

Image from Google's information on this feature

Last winter a press release from Google announced a Japanese language expansion in their Google Translate app saying, “With Word Lens, you just need to fire up the Translate app, point your camera at the Japanese text, and the English translations will appear overlaid on your screen.”

My mind immediately saw this as a food shopper’s dream. I could see myself standing in a Japanese grocery store using my phone to read and compare the ingredients on packages. What’s more, since this app supports nearly 30 languages, you can point your phone at a package in any shop and it will do its best to figure out what language it is seeing and translate the information on that item.

Ask a Friend!

Far better than using a phone and app is exploring another culture with a friend who is part of that community, speaks the language, or who is far ahead of you in learning about that particular cuisine.

Ed and I enjoyed our first taste of Indian food with a couple who had lived in India. They not only explained the food, but also the dining etiquette.

Friends from Thailand wrote out, in Thai, a list of dishes we should try at a local restaurant that had a separate menu for anyone who wanted a meal made the way it would have been served in Thailand. We only had to point to a paragraph to order dishes prepared the way the customers with greater knowledge of Thai cuisine would prefer them.

Take a Tour

If you’ve spent much time in the North End shops, you may have seen one of the tour groups learning more about the Italian offerings available in this neighborhood. Many home cooks may feel they know Italian food and the ingredients needed to make it, but I know that I learn a bit more each time I interact with North End shopkeepers.

In this area you can find tours of other neighborhoods and cultures as well. Penny recently took one of Jacqueline Church's Boston Chinatown Tours – Food, Fun, Fables and loved it. Even after years of visiting the neighborhood, dining there, and shopping in area stores, she learned a lot. (She'll be writing a full report on that experience soon, so watch for it!)

For anyone trying to make Vietnamese food, the book Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors has both photos and detailed notes on the herbs you might want to add to your shopping list.

Photo Notes

Another way that I put my phone camera to work is by taking photos of ingredients I’m seeking from the pages of one of the many ethnic cookbooks that have glossaries of food and equipment used in the culture the book covers.

A visit to your library’s cookbook section is a great place to begin exploring a cuisine. Grab a few books on the topic that have reference sections and borrow one or two that seem to supply the information you want.

Pick a recipe and take a photo of the notes or glossary entry on that ingredient. Then you can pull out your phone and show it to the shopkeeper or read it as you explore the shelves in an ethnic market.

Dedicated Guide Books

Author Linda Bladholm’s wonderful “Take It With You” guides to three ethnic cuisines were recently released as ebooks. Now you can have a copy on your phone for impromptu visits to Indian, Asian, or Latin cuisine. “The Indian Grocery Store Demystified,” was her first guide. The others substitute the culture “Asian” and “Latin & Caribbean” in their titles. Food Writer Bladholm takes you on a walk through the aisles of each culture with clear insight on the items offered. I highly recommend all three.

What's on your Food Lover's shopping list?

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

(Adapted for BostonZest from one of our Fresh & Local newspaper columns.)

September 27, 2017
Making Food in Layers Can Be Much Easier!

When I say, "Layers of food," does lasagna come to mind? Did you know that the etymology of the word lasagna is the Latin word “lasanum” meaning container or pot? That gives us the freedom to layer all sorts of food in a lasagna pan or, as was done during our region’s colonial days, in a pot that hung in the fireplace.

Chowder in Layers

I normally make clam chowder in a stockpot on my cooktop, but I’ve learned that in early chowder days the dish was made by layering the ingredients in a cauldron.

Here is a recipe for fish chowder from the 1832 edition of The American Frugal Housewife, by Lydia M. Child …

“Four pounds of fish are enough to make a chowder for four or five people; half a dozen slices of salt pork in the bottom of the pot; hang it high, so that the pork may not burn; take it out when done very brown; put in a layer of fish, cut in lengthwise slices, then a layer formed of crackers, small or sliced onions, and potatoes sliced as thin as a four-pence, mixed with pieces of pork you have fried; then a layer of fish again, and so on. Six crackers are enough. Strew a little salt and pepper over each layer; over the whole pour a bowl-full of flour and water, enough to come up even with the surface of what you have in the pot. A sliced lemon adds to the flavor. A cup of tomato catsup is very excellent. Some people put in a cup of beer. A few clams are a pleasant addition. It should be covered so as not to let a particle of steam escape, if possible. Do not open it, except when nearly done, to taste if it be well seasoned.”

In the first photo, you see a favorite Portuguese Fisherman’s Stew recipe from Yankee's Lost & Vintage Recipes that is made in layers. Aromatics – onions, garlic, parsley, and herbs – are sautéed and then layered with white fish, potatoes, and tomatoes in a white wine broth. You can cover this and simmer it on top of the stove, in an oven, over a campfire, or in a fireplace.

Easier in Layers

When I’m craving stuffed cabbage but don’t have the time to make the dish the traditional way, I make a casserole with layers of sauce, meat and rice mixture, and sautéed cabbage. For a potluck, you can make a big dish of this without the fuss of rolling individual servings. Sometimes I tuck a layer of kielbasa slices among the usual ingredients.

Just think of the variations on lasagna. You can use eggplant or zucchini and keep it vegetarian or load it with sausage, cheese, and meat for hearty appetites.

Other favorite, layered main courses are the famous meat and potato pies from the British Isles: fish pie, shepherd’s pie, and cottage pie.

If you have a favorite dish with some fussy preparation steps, think about making it as a layered casserole.

Related post:

10 Tips for Shepherd's Pie

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

(Adapted for BostonZest from one of our Fresh & Local newspaper columns.)

September 20, 2017
Making Food in Layers Can Be Much Easier!

When I say, "Layers of food," does lasagna come to mind? Did you know that the etymology of the word lasagna is the Latin word “lasanum” meaning container or pot? That gives us the freedom to layer all sorts of food in a lasagna pan or, as was done during our region’s colonial days, in a pot that hung in the fireplace.

Chowder in Layers

I normally make clam chowder in a stockpot on my cooktop, but I’ve learned that in early chowder days the dish was made by layering the ingredients in a cauldron.

Here is a recipe for fish chowder from the 1832 edition of The American Frugal Housewife, by Lydia M. Child …

“Four pounds of fish are enough to make a chowder for four or five people; half a dozen slices of salt pork in the bottom of the pot; hang it high, so that the pork may not burn; take it out when done very brown; put in a layer of fish, cut in lengthwise slices, then a layer formed of crackers, small or sliced onions, and potatoes sliced as thin as a four-pence, mixed with pieces of pork you have fried; then a layer of fish again, and so on. Six crackers are enough. Strew a little salt and pepper over each layer; over the whole pour a bowl-full of flour and water, enough to come up even with the surface of what you have in the pot. A sliced lemon adds to the flavor. A cup of tomato catsup is very excellent. Some people put in a cup of beer. A few clams are a pleasant addition. It should be covered so as not to let a particle of steam escape, if possible. Do not open it, except when nearly done, to taste if it be well seasoned.”

In the first photo, you see a favorite Portuguese Fisherman’s Stew recipe from Yankee's Lost & Vintage Recipes that is made in layers. Aromatics – onions, garlic, parsley, and herbs – are sautéed and then layered with white fish, potatoes, and tomatoes in a white wine broth. You can cover this and simmer it on top of the stove, in an oven, over a campfire, or in a fireplace.

Easier in Layers

When I’m craving stuffed cabbage but don’t have the time to make the dish the traditional way, I make a casserole with layers of sauce, meat and rice mixture, and sautéed cabbage. For a potluck, you can make a big dish of this without the fuss of rolling individual servings. Sometimes I tuck a layer of kielbasa slices among the usual ingredients.

Just think of the variations on lasagna. You can use eggplant or zucchini and keep it vegetarian or load it with sausage, cheese, and meat for hearty appetites.

Other favorite, layered main courses are the famous meat and potato pies from the British Isles: fish pie, shepherd’s pie, and cottage pie.

If you have a favorite dish with some fussy preparation steps, think about making it as a layered casserole.

Related post:

10 Tips for Shepherd's Pie

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

(Adapted for BostonZest from one of our Fresh & Local newspaper columns.)

September 20, 2017
Portion Control: Small Dishes Are Healthy Eating Tools

For the past year, we have both been eating in a much healthier way. Today's "Friday Link" is to some reports on portion control and how important the concept is to our overall health.

First you have to understand that what we consider a "portion of food" today has changed over the years. Business insider gives a breakdown of the change in size of some popular items we eat.

Over on VegKitchen there is a breakdown of how the size of dinnerware has increased.

The Mayo Clinic has a post on visual cues you can use to remember what a portion of various food groups should be. For example, your protein portion should be the size of a deck of cards and four dice-size cheese cubes = one portion.

Tips and Tricks

One of the tricks that Penny has used in her successful weight loss program is serving herself on smaller plates.

This light supper of avocado toast and vegetables looks like a full plate when it's served on a small bread & butter dish.

A little treat like ice cream is served in espresso cups. That way a treat does not become a threat to a healthier lifestyle.

Other nibbles, like almonds, are measured out in mini mason jars in the morning, assuring that she knows how many she's eaten that day.

In fact we have lots of mason jars in various sizes. These can hold about one portion of pretzels or grapes for snacking or pre-measured servings of soup or a casserole for a meal.

When Dining Out

Often Penny will order an appetizer as her main course or we'll share an entrée and appetizer or an entrée and dessert. She has also discovered that if she chooses a food that takes time and attention to eat – such as clams, mussels, chicken wings, or artichokes – she'll take her time and eat less. And a slice of grilled bread (like the one in the photo above) is always shared with Ed, the resident bread-a-holic.

When faced with an oversized portion, you can decide how much you can eat. Ask for a sharing plate. Put the portion you want on that plate and either offer the rest to your dining companions or ask the server to put that in a take-out container to have for another meal. While there are certain dishes we love ordering, the portions are often so large that we can enjoy two or sometimes three meals from them.

If you make yourself more aware of what a portion should be, you'll eat healthy quantities and perhaps decide that you would rather buy smaller portions of local, sustainable food instead of large portions of cheap food from big commercial producers.

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

September 15, 2017
Portion Control: Small Dishes Are Healthy Eating Tools

For the past year, we have both been eating in a much healthier way. Today's "Friday Link" is to some reports on portion control and how important the concept is to our overall health.

First you have to understand that what we consider a "portion of food" today has changed over the years. Business insider gives a breakdown of the change in size of some popular items we eat.

Over on VegKitchen there is a breakdown of how the size of dinnerware has increased.

The Mayo Clinic has a post on visual cues you can use to remember what a portion of various food groups should be. For example, your protein portion should be the size of a deck of cards and four dice-size cheese cubes = one portion.

Tips and Tricks

One of the tricks that Penny has used in her successful weight loss program is serving herself on smaller plates.

This light supper of avocado toast and vegetables looks like a full plate when it's served on a small bread & butter dish.

A little treat like ice cream is served in espresso cups. That way a treat does not become a threat to a healthier lifestyle.

Other nibbles, like almonds, are measured out in mini mason jars in the morning, assuring that she knows how many she's eaten that day.

In fact we have lots of mason jars in various sizes. These can hold about one portion of pretzels or grapes for snacking or pre-measured servings of soup or a casserole for a meal.

When Dining Out

Often Penny will order an appetizer as her main course or we'll share an entrée and appetizer or an entrée and dessert. She has also discovered that if she chooses a food that takes time and attention to eat – such as clams, mussels, chicken wings, or artichokes – she'll take her time and eat less. And a slice of grilled bread (like the one in the photo above) is always shared with Ed, the resident bread-a-holic.

When faced with an oversized portion, you can decide how much you can eat. Ask for a sharing plate. Put the portion you want on that plate and either offer the rest to your dining companions or ask the server to put that in a take-out container to have for another meal. While there are certain dishes we love ordering, the portions are often so large that we can enjoy two or sometimes three meals from them.

If you make yourself more aware of what a portion should be, you'll eat healthy quantities and perhaps decide that you would rather buy smaller portions of local, sustainable food instead of large portions of cheap food from big commercial producers.

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

September 15, 2017
Freeze Those Bones for Fabulous Chicken Soup!

This luscious bowl of chicken noodle soup was made from the remains of three rotisserie chickens, a few fresh vegetables, and some leftover noodles.

We're sure many of you have turned to one of these fully-cooked birds when faced with a busy week. They're great for a simple meal and, the second day, they can be added to a salad or sandwich for another quick supper.

But, do you save the bones, skin, and that wonderful gelatin in the bottom of the container for when you have time to create a great soup? Everyone from your Grandmother to the honorary Great Aunt of a generation for cooks, Julia Child, has told you to stow your cooking scraps in the freezer to make stocks.

In this age of wasted food, it really feels good to turn something that would have been trashed into a great meal.

The pot in the photo above contains the contents of a bag of chicken bones, skin, and gelatin that we had added to, over a month or so. Penny took it from the freezer on a rainy afternoon and turned it into a lick-smacking, rich, sticky-with-goodness chicken stock.

When she prepped the flavorings of carrot, onion, and celery to make the stock, she chopped up enough to create a soup when the stock was finished.

After lifting out as many bones and bits as she could with a spider (like the one above), she strained the broth into a bowl through a fine sieve. After it sat and settled, she removed most of the fat with paper towels.

A quick wipe of the pan assured there were no bone bits remaining. That let her make the soup in the same pan – one of her favorites. She lightly sautéed the waiting veg in a bit of olive oil before returning enough stock to the pan to make a few servings of soup. Once the vegetables were cooked, she added some pieces of white meat from the last of the chickens that became the stock.

If you've never tried this method of making chicken stock, you are missing out on some big flavor. Remember to go easy on the salt because those chickens have already been seasoned and may have been brined.

Penny never added any salt to ours, but she did add a dribble of soy sauce for depth of flavor. This batch also had pieces of ginger, star anise, clove, and a touch of sherry vinegar right at the end.

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

September 13, 2017
Freeze Those Bones for Fabulous Chicken Soup!

This luscious bowl of chicken noodle soup was made from the remains of three rotisserie chickens, a few fresh vegetables, and some leftover noodles.

We're sure many of you have turned to one of these fully-cooked birds when faced with a busy week. They're great for a simple meal and, the second day, they can be added to a salad or sandwich for another quick supper.

But, do you save the bones, skin, and that wonderful gelatin in the bottom of the container for when you have time to create a great soup? Everyone from your Grandmother to the honorary Great Aunt of a generation for cooks, Julia Child, has told you to stow your cooking scraps in the freezer to make stocks.

In this age of wasted food, it really feels good to turn something that would have been trashed into a great meal.

The pot in the photo above contains the contents of a bag of chicken bones, skin, and gelatin that we had added to, over a month or so. Penny took it from the freezer on a rainy afternoon and turned it into a lick-smacking, rich, sticky-with-goodness chicken stock.

When she prepped the flavorings of carrot, onion, and celery to make the stock, she chopped up enough to create a soup when the stock was finished.

After lifting out as many bones and bits as she could with a spider (like the one above), she strained the broth into a bowl through a fine sieve. After it sat and settled, she removed most of the fat with paper towels.

A quick wipe of the pan assured there were no bone bits remaining. That let her make the soup in the same pan – one of her favorites. She lightly sautéed the waiting veg in a bit of olive oil before returning enough stock to the pan to make a few servings of soup. Once the vegetables were cooked, she added some pieces of white meat from the last of the chickens that became the stock.

If you've never tried this method of making chicken stock, you are missing out on some big flavor. Remember to go easy on the salt because those chickens have already been seasoned and may have been brined.

Penny never added any salt to ours, but she did add a dribble of soy sauce for depth of flavor. This batch also had pieces of ginger, star anise, clove, and a touch of sherry vinegar right at the end.

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

September 13, 2017
Dealing with Your Block’s Dog Waste Pick Up Scofflaw in Boston
A while back we received an email from a reader of our City Paws newspaper column who loves dogs but is having a real problem with one irresponsible neighbor with a dog. Rather than properly disposing of bags of dog waste, this person is leaving the bags on the sidewalk where they multiply for days at a time.

The vast majority of people with dogs do pick up and properly dispose of dog waste. Many of us carry a container of pick up bags right on our leashes, like the ones shown in the photo above. However it only takes one scofflaw on a block to give all dog people a bad name.

Our block has had our share of scofflaws and, in addition to picking up after them ourselves, we have joined with neighbors to identify the culprits and try to deal with their behavior.

Proper Disposal of Dog Waste

First you should know the legal grounds for a complaint to authorities in any case that involves disposal of dog waste. If you go to the city’s webpage on the topic, you’ll find links to the regulations.

While written in legal language, the city ordinance requires that those who are out and about with a dog:
1. Must remove all feces left by the dog on public property and on any private property that they do not own or occupy.
2. Must be able to show that they have a means of removal with them at all times. That means carrying a supply of pick up bags, not the one or two you thought you might need.
3. Must transport, “… such feces to a receptacle or other place suitable for the disposal of waste, trash, or debris.”
Sadly, if the irresponsible person happens to be over age 65, he or she is exempt from the ordinance and may get away with not picking up after a dog. However they still can't leave bags of dog waste in front of a building.

Action Steps

If you have a similar problem, first try to identify the person responsible, note their address and a description of the dog or dogs. Spread the word to neighbors to help with this step. In one case on my block, it was a woman who stood in her doorway and let her dogs out, off leash, to do their business every morning.

Call Animal Control with the address and a description. If the dog is licensed, they may be able to identify and warn the scofflaw. If you can give them a sense of a pattern of walks or the times when they might catch the person in the act, it might encourage them to send out an officer.

In the case of bagged dog waste, contact Inspectional Services and they can cite the building for improper garbage disposal.

Finally there is the 311 line by phone or the 311 app on a smartphone. If you and your neighbors keep sending in complaints, the city will be forced to respond. Having multiple complaints from other abutters will strengthen your case.

Unfortunately experience has taught us that confronting someone who would do something like this is unlikely to help. This type of behavior often seems to point to a wider issue of a person who is lacking in appropriate social skills or who is arrogant enough to believe that rules do not apply to them.

If you carry an ample supply of bags, (we buy them by the thousand!) you can offer one to someone when it looks like they are not going to pick up after their dog. Our favorite way to address this situation is to say, “You dropped something!” When they spin around to see what possible treasure they lost, we offer a pick up bag.

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

Thanks to everyone who Hops over to Amazon from here to do their shopping. We appreciate your support.

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino
(Adapted for BostonZest from one of our City Paws newspaper columns.)
August 6, 2017
Dealing with Your Block’s Dog Waste Pick Up Scofflaw in Boston
A while back we received an email from a reader of our City Paws newspaper column who loves dogs but is having a real problem with one irresponsible neighbor with a dog. Rather than properly disposing of bags of dog waste, this person is leaving the bags on the sidewalk where they multiply for days at a time.

The vast majority of people with dogs do pick up and properly dispose of dog waste. Many of us carry a container of pick up bags right on our leashes, like the ones shown in the photo above. However it only takes one scofflaw on a block to give all dog people a bad name.

Our block has had our share of scofflaws and, in addition to picking up after them ourselves, we have joined with neighbors to identify the culprits and try to deal with their behavior.

Proper Disposal of Dog Waste

First you should know the legal grounds for a complaint to authorities in any case that involves disposal of dog waste. If you go to the city’s webpage on the topic, you’ll find links to the regulations.

While written in legal language, the city ordinance requires that those who are out and about with a dog:
1. Must remove all feces left by the dog on public property and on any private property that they do not own or occupy.
2. Must be able to show that they have a means of removal with them at all times. That means carrying a supply of pick up bags, not the one or two you thought you might need.
3. Must transport, “… such feces to a receptacle or other place suitable for the disposal of waste, trash, or debris.”
Sadly, if the irresponsible person happens to be over age 65, he or she is exempt from the ordinance and may get away with not picking up after a dog. However they still can't leave bags of dog waste in front of a building.

Action Steps

If you have a similar problem, first try to identify the person responsible, note their address and a description of the dog or dogs. Spread the word to neighbors to help with this step. In one case on my block, it was a woman who stood in her doorway and let her dogs out, off leash, to do their business every morning.

Call Animal Control with the address and a description. If the dog is licensed, they may be able to identify and warn the scofflaw. If you can give them a sense of a pattern of walks or the times when they might catch the person in the act, it might encourage them to send out an officer.

In the case of bagged dog waste, contact Inspectional Services and they can cite the building for improper garbage disposal.

Finally there is the 311 line by phone or the 311 app on a smartphone. If you and your neighbors keep sending in complaints, the city will be forced to respond. Having multiple complaints from other abutters will strengthen your case.

Unfortunately experience has taught us that confronting someone who would do something like this is unlikely to help. This type of behavior often seems to point to a wider issue of a person who is lacking in appropriate social skills or who is arrogant enough to believe that rules do not apply to them.

If you carry an ample supply of bags, (we buy them by the thousand!) you can offer one to someone when it looks like they are not going to pick up after their dog. Our favorite way to address this situation is to say, “You dropped something!” When they spin around to see what possible treasure they lost, we offer a pick up bag.

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

Thanks to everyone who Hops over to Amazon from here to do their shopping. We appreciate your support.

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino
(Adapted for BostonZest from one of our City Paws newspaper columns.)
August 6, 2017
Organize Your Furry Family Members

It’s amazing how much stuff a dog or cat requires. Food, treats, leashes, collars, halters, medications, shampoos, toys, travel crates, and other equipment can take over a good part of a small city home.

Whether you have an older dog or a young pup, organizing their stuff will make everyone’s life easier.

The Right Place

A neighbor noticed the hook on our front door that holds our Poppy’s halter and leash. Not only does this spot put these tethers where we use them on a routine basis, but they are also exactly where we would want them in an emergency.

A friend with cats once had to do a fast exit when an alarm sounded. That required finding her cat carriers and getting the cats into them. That experience made her rethink where she stored the bags between trips to the vet.

We have a travel toiletry kit that holds everything we need for routine dog care or first aid. It also holds Poppy’s heartworm and flea medications and a few items we like to have along when we travel. That bag goes with us when we hit the road.

At home, dog toys live within Poppy's reach in the bottom basket of a three-tier storage stand near Ed’s desk. The upper levels hold a supply of pick up bags and bottles of water that we grab to go on walks.

Nearby, a covered wicker basket holds a supply of oversized towels for when we arrive home with a wet dog or to put down to protect our furniture and rugs when Poppy enjoys a chew treat.

Food Storage

When you live in an urban setting, rodent control is a factor in many decisions. In city homes, consider storing dry dog and cat food in secure, rodent-proof containers. Most of our dog’s food is kept in our freezer, but treats and some freeze-dried food like her Dr Harvey's Veg-to-Bowl is kept in glass mason jars.

Paperwork

Our puppy paperwork is in two places. Paper copies of important documents are in a notebook we can take to a veterinary emergency hospital at a moment’s notice. A second set of documents and complete records of all her medical care is scanned and stored in the cloud so we can access it from our phones. This can be of great value if you ever have to visit a veterinary hospital other than the one that already has your records.

Take a look around and see if you're happy with the organization of your dog or cat supplies, food, and information. And, if you have a great idea on this topic you'd like to share, you can add it to the comments below or send it to us @BostonZest on Twitter.

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

Thanks to everyone who Hops over to Amazon from here to do their shopping. We appreciate your support.

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

(Adapted for BostonZest from one of our City Paws newspaper columns.)

July 23, 2017