Waiting for a traffic light to change, I turned and looked up to see this glowing morning light, filtering through leafy branches and painting the stones of the Church Court tower with golden hues.
I was out doing news photography at the time. So the lesson here is to stop, look up, look down, look across, and take a moment to see what's around you. You could be rewarded with a lovely memory or a photo that pleases you.
This and other favorite photos from our work here and for other publications are available on our gallery site.
If you want news that really matters to your life in Boston, you need to know about Universal Hub.
I have shortcuts to get to UH, as many fans call it, on every computer in the home, my iPhone and iPad. It's usually the first site I visit each morning. And, when I want to know what's going on: why traffic is stopped on Storrow Drive or why I'm hearing helicopters or non-stop sirens, I call up Adam Gaffin's @universalhub timeline on Twitter.
What's more, much of this hard work is done with a good dose of fun whenever possible. Some of the world's greatest punsters have been known to participate in a string of punny comments that will have you moaning in that good way that only bad puns can create.
Mainstream Media Failure
A few times this week, I've turned off the local news because more and more of these programs have become promotional vehicles for the station or the network. Or, they are filled with stories, from who knows where, about things that have no impact on your life. Why? Because they have video and because they are really about entertainment rather than news.
Instead of a half hour of news, you get three minutes of news, endless sports blather, and lots of hype. They just take the feed from the network to fill the time. If I want local news, I have to turn to sites like UH.
Support Universal Hub
As with many other sites, Universal Hub is supported by advertising, affiliate programs, and contributions.
Last year Adam added a link that asks readers,
"Help keep Universal Hub going. If you like what we're up to and want to help out, please consider a (completely non-deductible) donation."
You'll find the place to click by scrolling down in the right hand sidebar. The next time you get a great, timely, local answer to your question, "What's going on right now in Boston?" click the link and drop a few coins in the UH tip jar.
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!
If you want news that really matters to your life in Boston, you need to know about Universal Hub.
I have shortcuts to get to UH, as many fans call it, on every computer in the home, my iPhone and iPad. It's usually the first site I visit each morning. And, when I want to know what's going on: why traffic is stopped on Storrow Drive or why I'm hearing helicopters or non-stop sirens, I call up Adam Gaffin's @universalhub timeline on Twitter.
What's more, much of this hard work is done with a good dose of fun whenever possible. Some of the world's greatest punsters have been known to participate in a string of punny comments that will have you moaning in that good way that only bad puns can create.
Mainstream Media Failure
A few times this week, I've turned off the local news because more and more of these programs have become promotional vehicles for the station or the network. Or, they are filled with stories, from who knows where, about things that have no impact on your life. Why? Because they have video and because they are really about entertainment rather than news.
Instead of a half hour of news, you get three minutes of news, endless sports blather, and lots of hype. They just take the feed from the network to fill the time. If I want local news, I have to turn to sites like UH.
Support Universal Hub
As with many other sites, Universal Hub is supported by advertising, affiliate programs, and contributions.
Last year Adam added a link that asks readers,
"Help keep Universal Hub going. If you like what we're up to and want to help out, please consider a (completely non-deductible) donation."
You'll find the place to click by scrolling down in the right hand sidebar. The next time you get a great, timely, local answer to your question, "What's going on right now in Boston?" click the link and drop a few coins in the UH tip jar.
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!
I did notice the avocado toast on the Select Boston menu, but I was so busy trying all the lovely seafood that I neglected that option.
Then, one afternoon, Ed and I were sitting at the bar when we were joined by Kelly, a long time neighbor and dog walking friend. Being a former California girl, she ordered the avocado toast and sang its praises. Our next visit we followed her smart example.
Now, this dish is in our, "have-the-makings-on-hand" for a quick supper rotation. Penny made the batch above on Iggy's sliced Francese. We usually have a loaf of that in our freezer. The sourdough flavor plays well with the avocado.
The avocado was mashed and mixed with a bit of lime juice and salt. The toasted bread was rubbed with garlic, drizzled with a tiny bit of olive oil, spread with avocado mixture. A final sprinkle of flaky Maldon Sea Salt and Espelette Pepper added just the right bit of seasoning.
A big thank you to Chef Michael Serpa of Select for introducing us to great avocado toast and Espelette pepper. One is a new item in our quick supper list and the other is adding a delightful flavor to our pepper "palette."
Do you get food crushes? Do you love avocado toast? What's your favorite avocado toast combo?
I did notice the avocado toast on the Select Boston menu, but I was so busy trying all the lovely seafood that I neglected that option.
Then, one afternoon, Ed and I were sitting at the bar when we were joined by Kelly, a long time neighbor and dog walking friend. Being a former California girl, she ordered the avocado toast and sang its praises. Our next visit we followed her smart example.
Now, this dish is in our, "have-the-makings-on-hand" for a quick supper rotation. Penny made the batch above on Iggy's sliced Francese. We usually have a loaf of that in our freezer. The sourdough flavor plays well with the avocado.
The avocado was mashed and mixed with a bit of lime juice and salt. The toasted bread was rubbed with garlic, drizzled with a tiny bit of olive oil, spread with avocado mixture. A final sprinkle of flaky Maldon Sea Salt and Espelette Pepper added just the right bit of seasoning.
A big thank you to Chef Michael Serpa of Select for introducing us to great avocado toast and Espelette pepper. One is a new item in our quick supper list and the other is adding a delightful flavor to our pepper "palette."
Do you get food crushes? Do you love avocado toast? What's your favorite avocado toast combo?
As Pinot Noir lovers, we expected to like this grower Champagne. We didn’t anticipate wanting to buy a case after the first sip! Simply put, Moutard Grande Cuvée fits our taste, something Howie Rubin of Bauer Wine & Spirits knows well.
Through the years, many of our Sparkling Resolution wines have come from his suggestions. For August we asked him to select this month’s sparkler and he came up with a new favorite that made us go back for more.
Our constant search for, and love of, grower Champagnes doesn’t surprise Rubin who compares the increased interest in this category of winemakers to the locavore farm-to-table movement. “People want to know where their food and libation come from,” he explains, “and consuming small grower champagne satisfies that curiosity.”
Look at this way, “Which would you rather consume,” says Rubin, “a big, juicy, ripe tomato right off the farm, or one of those colorless and flavorless tomatoes that shows up in your salad … in January?”
Similarly, “When deciding between a small grower champagne or a mass produced version of the same style of wine,” Rubin says the choice is obvious. “Champagnes that are bottled by growers will usually be from a specific village and will be their top choice of grapes, which obviously they won’t sell to the big houses.”
The Moutard Grand Cuvee Brut Champagne pedigree includes 100% Pinot Noir grown in clay-limestone soils. The hand harvested grapes undergo a gentle pressing and are vinified in stainless steel tanks. Moutard proudly describes its production as a blend of several of the best vintages.
Tasting Notes:
The winemaker points to a, “refined, rich nose which evokes notes of butter, almond and brioche. Lively, elegant and balanced palate with good mouthfill.”
Distributor Polaner Selections touts, “A rich and mineral-driven Blanc de Noirs at an exceptional value.”
Wine Spectator
Rating: 90
“Bright and fresh, with a honey-laced finish.”
Vinous
Rating: 89
“… 100% Pinot Noir is laced with sweet tobacco, flowers, mint, dried herbs and red stone fruits.”
“ … the Grande Cuvée from Moutard … showed its 100 percent pinot noir character in its rich, full-bodied texture and ripe fruit flavors.”
Howie Rubin (Bauer Wines)
“… aromas of fresh baked bread and wild strawberries … bright apple and quince flavors.”
We think what this wine doesn’t give up on the nose, it makes up on the palate. Perhaps Howie Rubin summed it up best, “Great champagnes are characterized by a long, persistent finish, and that’s where the Moutard shines. Compare it to one of the big names in champagne and you will see the difference.”
Here’s to August! And, here’s to Grower Champagnes!
We purchased our bottle of Champagne Moutard Brut Grande Cuvée at Bauer Wine & Spirits (price: $39.99).
As Pinot Noir lovers, we expected to like this grower Champagne. We didn’t anticipate wanting to buy a case after the first sip! Simply put, Moutard Grande Cuvée fits our taste, something Howie Rubin of Bauer Wine & Spirits knows well.
Through the years, many of our Sparkling Resolution wines have come from his suggestions. For August we asked him to select this month’s sparkler and he came up with a new favorite that made us go back for more.
Our constant search for, and love of, grower Champagnes doesn’t surprise Rubin who compares the increased interest in this category of winemakers to the locavore farm-to-table movement. “People want to know where their food and libation come from,” he explains, “and consuming small grower champagne satisfies that curiosity.”
Look at this way, “Which would you rather consume,” says Rubin, “a big, juicy, ripe tomato right off the farm, or one of those colorless and flavorless tomatoes that shows up in your salad … in January?”
Similarly, “When deciding between a small grower champagne or a mass produced version of the same style of wine,” Rubin says the choice is obvious. “Champagnes that are bottled by growers will usually be from a specific village and will be their top choice of grapes, which obviously they won’t sell to the big houses.”
The Moutard Grand Cuvee Brut Champagne pedigree includes 100% Pinot Noir grown in clay-limestone soils. The hand harvested grapes undergo a gentle pressing and are vinified in stainless steel tanks. Moutard proudly describes its production as a blend of several of the best vintages.
Tasting Notes:
The winemaker points to a, “refined, rich nose which evokes notes of butter, almond and brioche. Lively, elegant and balanced palate with good mouthfill.”
Distributor Polaner Selections touts, “A rich and mineral-driven Blanc de Noirs at an exceptional value.”
Wine Spectator
Rating: 90
“Bright and fresh, with a honey-laced finish.”
Vinous
Rating: 89
“… 100% Pinot Noir is laced with sweet tobacco, flowers, mint, dried herbs and red stone fruits.”
“ … the Grande Cuvée from Moutard … showed its 100 percent pinot noir character in its rich, full-bodied texture and ripe fruit flavors.”
Howie Rubin (Bauer Wines)
“… aromas of fresh baked bread and wild strawberries … bright apple and quince flavors.”
We think what this wine doesn’t give up on the nose, it makes up on the palate. Perhaps Howie Rubin summed it up best, “Great champagnes are characterized by a long, persistent finish, and that’s where the Moutard shines. Compare it to one of the big names in champagne and you will see the difference.”
Here’s to August! And, here’s to Grower Champagnes!
We purchased our bottle of Champagne Moutard Brut Grande Cuvée at Bauer Wine & Spirits (price: $39.99).
For our take on the subject, we're updating some information we ran back in 2010. What was true then is even truer today.
“Knee high by the Fourth of July” is a nice rhyme, but this year some farmers were actually able to bring their golden ears to market by Independence Day. Early hybrid corn varieties not only extend the corn season, but also stay sweeter longer than the heirloom versions.
Great Varieties with Great Names Ask about the variety of sweet corn a farmer is selling. That way you’ll begin to develop your own "favorites list." Look for these in local markets: Honey & Cream, Silver Queen, Sugar & Butter, Sundance, Sugar Buns, and Early Sunglow.
And, if you find one with “Mirai” in it’s name, grab it. It’s rare, but Penny says it’s one of the best she’s ever tasted.
To Tear or Not to Tear One Cape Cod farm where we buy corn has a sign that reads, “Sweet corn 50¢ an ear, tear the husk and it’s $2 an ear.”
You don’t have to tear down the husk and make part of the farmer’s crop unsaleable to buy great sweet corn.
Look for corn that has moist, dark-brown, almost sticky silk and a husk that doesn’t feel dry. You can feel the kernels by pressing gently on the husk to determine if the ear is fully developed and plump.
Corn should not be peeled down until just before you’re ready to drop it into a steaming cook pot.
Do you have a sweet corn question? If so add your sweet corn thoughts or questions in the comments below. Tweet them to @BostonZest or send us an email. We'll talk to our favorite farmers and try to get an answer.
added just the right bit of seasoning.