Breakfast and Snack Bars-Your Way

I didn't intend to cook this much when my kids were so young and I worked full time. But the reality is that food is expensive these days, and the additives in packaged food add up. So, instead of leaning on the convenience of, say, granola bars, I decided to make my own. I actually first heard about this recipe on NPR when Nigella Lawson was discussing her book, Nigella Express. I never bought the book, but I have made these breakfast bars more times than I can count. This is a great recipe. It is incredibly flexible, so it can be tailored for anyone's tastes or, like in our case, food allergies. The bars lasts well and are just the perfect snack or breakfast. And, as always, the bars have far less salt or sugar (and are less costly) than the store-bought verison. Store them in an air-tight container and they will last until you have eaten them up.

One piece of advice, it can be really hard to find unsweetened coconut but they do have one brand at Whole Foods.

1 14-fl-oz can non or low-fat condensed milk (not evaporated)

2 1/2 cups rolled oats (not instant)

1 cup shredded unsweetened coconut

1 cup dried fruit--cranberries, raisins, chopped apricots and/or apples

1 cup seeds (pumpkin, sunflower and/or sesame)

1 cup nuts---optional. I have used roasted, unsalted almonds, though she recommends unsalted peanuts.

1. Preheat the oven to 250 degrees and oil a 9- x 13-inch baking pan or just use a disposable aluminum foil one.

2. Warm the condensed milk in microwaveable safe bowl for 1 minute in the microwave.

3. Add all the other ingredients and mix, using a rubber spatula to fold and distribute.

4. Spread the mixture into the oiled or foil pan and press down with a spatula to make the surface even.

5. Bake for 1 hour, remove, and after about 15 minutes, cut into four across and four down, to make 16 chunky bars. Let cool completely.

Makes 16

A Taste of the Wayland Winter Farmer's Market

That glorious lime green and fuchsia orb is why I would rather shop at farmer's markets than anywhere else. Where else could I discover sweet, crisp and dramatic watermelon radishes? Or hydroponically grown microgreens? Or eggs laid by chickens that morning?

And, better still, these gems were located in a tropical oasis on a grey morning. The Wayland Winter's Farmer's Market isn't like any others that I have been to. First it is located in Russell's Garden Center. At first I was a bit skeptical-would I feel pressured to buy plants (and mind you, I can't keep a cactus alive!) while I checked out turnips? Instead, it was a relief to be in a warm setting and see the bright colors of flowers.

Second, there was a glorious range of produce. I loved the huge bags of fresh basil, arugula and mixed greens from E and T Farms. They also offered small bags of mini-amaranth and carrot micro-greens. And, all of these are grown using water that is recycled from fish tanks!

I purchased crisp Macintosh apples from Springdell Farm, as well as those watermelon radishes and some of the sweetest carrots I have eaten from Winter Moon Farm. Next, at the Red Fire Farm stand were a range of potatoes (such as the Beauregard Orange flesh sweet potato), greens, turnips, shallots, onions, parsnips and garlic.

Next, there were multiple stands offering all natural grass-fed meat, such as Springdell Farm which had everything from fresh eggs, steaks, hamburger meat. They even promised to deliver some special meats upon request such as tongue and liver.

But, the other treat of this market were the range of speciality items that were produced locally. I enjoyed a sip of Tower Root Beer that has been produced using a 3 generation old-recipe. Samples of tart, tangy Teather are the brainchild of Jim Broderick who wanted an organic fruit snack for his kids.

Number 9 Salsa was fresh and tangy from lime juice (rather than vinegar.) Samira's Homemade offered homemade hommus and Ful Medammes (made from favas.) I loved both the names of the Tortured Orchard line, and the quality of their all natural condiments. I could envision spreading the spiced pineapple zinger on cheddar cheese sandwiches or on grilled chicken.

Bola Granola was crisp and had the perfect balance of sweetness and salt. Giovanna's Gelatos offered samples in flavors such as hazelnut or pumpkin.

There were breads and pastries from the Danish Pastry House, as well as fresh cheese from Lawton's Family Farm. I resisted buying bags of freshly roasted Karma Coffee only because I knew I was headed down Route 20 to the Karma Coffeehouse itself.

There were other treats-maple syrup from Warren Farms, teas from the Gay Grace Tea Company and cookies galore. For a full list of vendors, you can go to the Russell site.

Wayland Winter Farmer's Market, Russell's Garden Center, Saturdays 10 to 1.

Why I Would Clone Russo's Food Store!

Russo's Food Store, located on the Watertown-Newton border, isn't a perfect place for a parent. The store is packed on a Sunday. The carts are so small that it is impossible to bring two toddlers. It can be chaotic at best. Yet if I could replicate this store, I would do so in a minute: it is my idea of food heaven. One of my favorite ways to spend a Sunday is to bring my almost 4 year old and to talk about all the wonderful and varied produce that we see. We go home and try to fashion a meal out of our selection.

I love so much about this place. I adore the fact that it challenges my food knowledge each time.

I don't know what to do with the glorious Buddha's Hand, have never tasted a Forelle pear and can only wonder how I would use Methi leaf or tiny beech mushrooms, Cha Foo, potato leaf, zapote, Thai Okra banana flowers or sharon fruit. The colors make me smile, especially on a gray winter day. They have products that I simply can't find elsewhere: 3 types of beets, pasta in all sorts of shapes, 6 types of potatoes, meyer lemons, huge Scamorata cheeses, mini squash, and thick, chewy corn gorditas by Cinco de Mayo.

And so much of the food is local: fresh tofu from Chang Shing Tofu company, my favorite Taza chocolate bars, homemade and luscious burratta cheeses from Fiore Di Nonna as well as produce from local farms. The selection of cheeses makes me swoon as I inhale the smell of goat cheese from France and gruyere from Switzerland. I have never even begun to take advantage of their meat counter, full of fresh proscuitto and artisan salamis. What I can't fathom is that despite how much I put in my shopping cart, I always pay half of what I have elsewhere. Ah...if only it didn't take me about 40 minutes to get there.

Sometimes I go and just meander through the aisles, randomly putting in arugula, kumquats or fresh ricotta. Other times I bring shopping lists to create dreamy salads or stir fries. But what I love most is the smile on my boys' faces as I display my bounty on the kitchen counter at home.

Russo and Sons, 560 Pleasant Street, Watertown, 617-923-1500

Eat Your Lima Beans and Enjoy them!

Today's recipe is an adapted version of this mushroom barley soup. Ironically, I was out of mushrooms and since most working parents don't have dried shiitakes lying around, I was glad the final version was so good. As you can see from the picture it turned out like more of a cross between a stew and a casserole, but that just made it easier for the one year old to scoop it up. It took minutes to make, froze beautifully and was inexpensive to make with ingredients people tend to have on hand.

Mushroom Barley Soup

- serves 10 to 12 -
Adapted from Serious Eats (who adapted it from Arthur Schwartz's Jewish Home Cooking)

Ingredients

• 3 tablespoons oil
• 2 medium onions, chopped (about 2 cups)
• 1 large carrot, peeled and chopped
  
• 2 celery stalks, chopped (about 1 cup)
• 1 1/4 cups barley (1/2 pound)
• 1 1/2 cup dried baby lima beans
• 1 1/2 cup split peas (green, yellow, or mixed)
• 12 cups chicken broth
  
• 4 cups (or more) water 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Procedure

1. In a 5-quart or larger pot, heat the oil over medium-high heat; sauté the onions until tender and beginning to brown, 8 to 10 minutes.
2. Add the celery and carrots. Sauté vegetables 3 to 4 minutes more.
3. Add the barley, lima beans, split peas, broth, and water.
4. Bring to a boil, then partially cover the pot; reduce heat to low so the soup simmers gently. Cook at a slow, steady simmer for about 1 1/2 hours, until the lima beans and barley are tender and the split peas have dissolved. After about 45 minutes, add the salt and pepper.
5. At the end of cooking, add a little more water or chicken broth, as necessary, to bring the soup to a thickness you like. Then taste and adjust the salt and pepper. Serve very hot.

Notes: The soup can be kept refrigerated, tightly covered, for several days or frozen for several months. Reheat gently, stirring frequently, thinning it out with water and adding more salt and pepper as needed.

A Trip to Remember at the Iberostar Tucan and Quetzal, Playa Del Carmen, Mexico

While I never quite fit the definition of a backpack traveler, when I was both single and child-less, my only requirement for a great place to stay was a small room, a bed and access to fabulous food finds. Because, as one friend put it, I really travel to eat, I looked down on people that actually stayed at all inclusive resorts. Why, I thought, would you choose to stay somewhere where a)the food is probably not that good and b)you have few reasons to actually go and immerse (and eat) in the town you went to visit in the first place! And then I had two little boys 22 months apart. And I realized why, in fact people go to all-inclusives: because it is as close to a vacation as you can get with the kids!!!So, after much research (Trip Advisor was far more helpful than the Iberostar website), I decided to turn my cheek on my previous scorn and take a chance on the Iberostar Tucan and Quetzal in Playa Del Carmen, Mexico. On paper it sounded perfect: built into the jungle, with a spectacular beach and animals galore. Through TNT Vacations it was (gasp) only a 4 hour direct charter flight from Boston, with only a one hour time change. And, more importantly, from the opinions on Trip Advisor and from friends, it offered some of the best food of any resort. In fact, many visitors noted that the food, especially at breakfast was quite fantastic, as the resort offered many fresh fruits, fruit juices and cheeses. And here is the truth: while my 2 year old will eat anything, my 4 year old is spectacularly picky. So the thought of having one week where I didn't have to cook or think about food or do dishes was simply too good to pass up. And since both kids love fruit, this sealed the deal.

I am almost embarrassed to confess this, but I loved it. I loved every. single. minute. And I am a picky traveler. While I could wax eloquently about this place, I will be clear-they didn't pay for me to say this. Heck, they didn't even pay for my trip. It was that good.

So here is the short list of all that we loved:1. Our room on the beach. We splurged and got a good sized room with one double bed and two day beds. There was ample room for a crib, as well as room to play. Best of all, this room had a lovely "porch" that faced the water and essentially created a play room for the kids. 2. The fabulous pools. There were 2 pools. One was a walk in pool that went on endlessly. For my fearful swimmers, it meant that they could step in and play or have us hold them. But even better was the toddler pool that was about 1 to 2 feet deep. My children finally fell in love with swimming in this setting. It was adjacent to the "camp". My sons were too young to attend, but we were able to take part in their craft projects. On the other side was a playground. And while we watched the kids, we were served any drink (from delicious cappucinos to the icey, frothy kind) that we wanted.3. The spectacular beach. It really was this color. And this soft. And this fun. It offered gentle waves that my kids could play in as they held onto us. The sand was perfect for building sandcastles. And at nap time I could stroll to the quieter end (with no resorts) and beachcomb.4. The incredibly staff. Every person we met was not only kind, but in a very genuine way. The staff clearly knew how to talk to children, and were always helpful. One of the joys of the trip was that I tried to speak exclusively Spanish with the staff who were then kind enough to respond in Spanish. My boys ate it up and are still talking Spanish at home, and even asking, "Mommy, how do you say, 'snow' in Spanish?" I noticed a number of staff babysitters on the grounds, and they all seemed lovely, though we chose to skip that option. (It is only 10$ an hour, though.)5. The breakfast. Oh, how spoiled we were. Each morning we enjoyed breakfast in the dining room that was essentially a very large screened-in porch. The breezes came in as we drank our freshly made watermelon or banana or pineapple or melon juice. My children ate fresh plums and the biggest bananas I have seen. I ate so many passion fruits that I can't keep count. We had warm churros with thick chocolate. I drank cup after cup of cafe con leche and chocolate redolent of cinnamon. We enjoyed made-to-order omelettes with salsa and guacamole, 5 kinds of eggs, queso fresco and queso blanco. It was heaven.6. Access to so many animals. On the grounds were agoutis (think oversized guinea pigs), macaws, tucans, peacocks, egrets, monkeys, flamingos, guinea fowl, koi and iguanas. We saw pelicans flying overhead. My sons never got enough of our morning "safari" as we headed to breakfast via the jungle.7. The spa. This alone will bring me back. Honestly, the whole place had a spa-like feel. There are waterfalls throughout. The Mayan carvings, the jungle, the beach-it is actually quiet. And, of course, someone offering me mango juice and pina coladas as often as I want added to this. But in addition, in the back corner of the resort was a duo of hot tubs (and another two for men). Set under a high woven ceiling, in this silent place, I was able to relax more than I have in years.8. The grounds themselves. This place is immaculate and beautiful.9. The entertainment. My kids will always remember their "mini-disco," the clown who created balloon animals, the show at the Japanese restaurant and the "aqua-gym" that took place each day. I took part in a yoga class directly on the beach and was impressed with the teacher.10. Access to a spectacular and unique part of Mexico. Near the resort are some of the most spectacular Mayan ruins in the world: Tulum and Chichen Itza. There is incredible snorkeling at Cozumel, Xel-Ha and Akumal. You can spend at day at Xcaret, an ecological park. Now I will admit that we did, well, none of these things! It was too easy to stay at the resort and too expensive to pay for two boys who wouldn't have been able to appreciate those activities. But we will return.11. A chance to see a part of Mexico. I went by myself to Playa Del Carmen. You can easily walk the 30 minutes there, or take a 5 minute cab ride. While the main strip of Playa is incredibly touristy, you can still find beautiful crafts if you look carefully. What I loved, though, was that just a few blocks in is a more authentic Mexico that, quite honestly, could use more tourism, having been hit by the swine flu and the recession. I ate an amazing taco at Taqueria El Fogon, checked out Dr. Taco, and hoped to return to Carboncitos. I also took a 40 minute cab ride to Akumal, which while a touristy backpacker place, also had some lovely stores with beautiful crafts from Oaxaca and the Yucatan peninsula.12. Being at an all inclusive. I loved not having to think about money for a week. It was a pleasure to have someone take care of me and ask me if I wanted water, rather than at home where I can barely eat because I stand up so often. It was a treat to have cappucinos all day. I enjoyed how many activities we could have done (from kayaking to beach volleyball to stretching to painting ceramics) or that we could just relax.

13. The weather. It was 80 degrees with no humidity each day. My sons had been sick all winter. Not only did they get healthy in Mexico, but they have been healthy since. I am sure that the warm air did the trick.

Was this place perfect? No. Of course not. I was sad that the spa closed at 7. It was a bit tricky that dinner wasn't offered until 6:30 (my kids often eat at 5:30). It was odd that the good restaurants are essentially completely booked during vacation weeks so you have to beg for a reservation. And, some of the food was mediocore. Yes, there was ample qualities. And my sons' adored it. They inhaled hamburgers, french fries, avocados, chips and cheese at lunch. At dinner, they had chicken and more french fries (I let go of any pretense of health this week.) They had ice cream cones all afternoon. We enjoyed fresh fish with salsa at lunch. Yet the dinner was very heavy. The New Year's Eve spectacular had more food than I have ever seen (which made me cringe at the excess), but like most buffet dinners, many aspects were overcooked or overdone.I suspect, though, that we are in the minority on this and I do believe people who insisted that this is the best food for any resort. I just found it odd to, say, be eating at Japanese steak house in Mexico, or that the Mexican food was some of the weakest we ate. (As was the seafood which was consistently overcooked.) That being said, it was still precious to not cook all week.The one other challenge was particular to our situation: I didn't realize that this resort is 1 hour and 15 minutes from the Cancun airport. For most people this would be an inconvenience at most. However, when we literally began our trip at Logan airport at 7 a.m. and arrived at the Iberostar at 7 p.m. (which included a 4 hour delay) that meant for a very long day. In fact, I would consider the Iberostar in Punta Cana for simply the fact that it is located right by the airport.

Last suggestion: if you go and have small children bring a very good stroller. I threw in two cheap umbrella strollers at the last minute. It was a good 10-15 minute walk from hour room to the main dining area, and my little guy simply can't do that. The strollers weren't built for the "jungle" walk. So, we often took the less scenic route around the resort. Needless to say, we got great exercise!

The hardest part of this trip? Coming home and having no idea when (if ever we can go back.) But it was truly, truly worth every single cent.

Iberostar Tucan and Quetzal, Playa Del Carmen, Mexico

This Week at the Natick Winter Farmer's Market

My sons and I so loved our first trip to the new Natick Winter's Farmer's market, that we couldn't wait to return. This past Saturday had just as many gems. Jordan Brothers offered gorgeous slabs of salmon. I also tried their fresh Gulf of Mexico shrimp that had been briefly boiled. They were sweeter than other shrimp I had had previously. My sons' immediately ran over to the Golden Girl Granola table to have a sweet treat of a raspberry scone. They finished their snack with apples and tomatoes (harvested indoors) from Freitas Farms. Meanwhile, I chose some acorn squash from one of my favorites: Tangerini's farm. In addition to last week's vendors, you could buy fresh lobster from the C & C Lobster company, tea or a new cranberry jam from Fisher Brook Farms.

The Natick Winter Farmer's Market, 9:00 a.m. to 1:00 p.m. from January to February, 99 South Main Street.

From the Fois to the Tail: The Joys of Coppa Enoteca

I can't stop thinking about the pig's tail. I am not typically a risky eater, and having passed on the calves' brain ravioli and the sweetbread Saltimbocca, ordering the pig's tail seemed almost too safe. It arrived looking a bit like an oversized spare rib, coated in Christmas colored squares of candied fruit. In fact, each bite of fatty, silky, tender, salty, sweet goodness made me and my companion swoon. The top was crisp, while the gentle meat melded perfectly with Chef Jamie Bissonnette's homemade mostarda, a chutney like combination of mustard seeds and fruit. And, amazingly, although this dish was the highlight, it was only one of the wonderful treasures that we discovered in our first meal at the new Coppa Enoteca in the South End.

A kind reader once pointed out that I am often so effusive in my posts to the point that they can seem, well... disingenuous. It was a very fair criticism. However, I am still torn. As I only use this blog to recommend places, the reality is that I do truly enjoy any restaurant, food store, or food that appears on this blog. And, when I have a meal that is so absolutely fantastic, I do mean it. All this is my way of advancing two warnings: first, my recent meal at the newly-opened Coppa included some of the most fantastic dishes I have had. Really! I also want to apologize for the fact that the photographs don't do any justice to the food. I had gambled that my new IPhone would capture this food as well as my 35 mm. For the record, the IPhone photographs can't even come close to that of my Nikon. But it is really to Bissonnette that I apologize.

Like many food-lovers, I had been eagerly awaiting the opening of Coppa. Having had the pleasure of trying Chef Jamie Bissonnette's cooking at Toro, and knowing his passion for home-cured meat, I had high hopes for the charcuterie. And, as he opened this restaurant with Chef and Resturanteur Ken Oringer, I suspected that there would be a range of great bites. Set in the South End, right near the Franklin Cafe and Fromaggio's Kitchen, I am deeply envious of anyone that can stop in to eat whenever they wish. Coppa's menu is far reaching, and includes "Stuzi" (small "bar snacks"), cold salads, hot antipasti, salumi (cured meats and pates), pasta and pizza. While having a few of the stuzi or antipasti could easily add up, you could just as easily enjoy a home-made pizza for $13. Alternatively, I recommend going with a few people, if only so that you can try as many of the dishes as possible. As the menu changes frequently, you can easily return to try something new each time.

Having had a very long week (that included destroying my personal and professional computer), the waitress' suggestion to try the Belladonna was perfect. Although I noted that I don't like gin, she still suggested I try the drink as it included sloe gin, Pimms Number One and grenadine. It was sweet, cold and reminded me of a plum wine. In addition to the pig's tails, we started with the salumi Coppa, or cured pork shoulder. It was as rich, salty and melted in my mouth. Next, the most tender meatballs I can remember, served decadently drapped in lardo (pork fat.)

We broke up our pork fest with an amped up buttery sandwich that was stuffed with sea urchin (pictured above.) Then, we dove into a tender piece of salted cod that was coated in a heavenly puree of meyer lemons and pistachios.

The lemons were used generously adding a sweet taste to the fish. The weakest dish of the dish of the night consisted of cold, wood roasted octopus with salsa verde and preserved lemon. I am far from an octopus expert, but both of us thought it was too chewy and tough. However, we loved the sliced fennel and salsa combination. On the other hand, Chef Bissonnette generously sent out a sample of another octopus dish: this time stewed with garbanzo beans and tomatoes. Here the octopus was so tender. My favorite aspect, though,was the earthy and creamy buckwheat polenta that created a base for the dish.

Chef Bissonette sent out one more dish to try: his pate de campagne or country terrine. This dense slice was filled with pistachios, which provided both a contrast in texture and taste to the rustic pork.

Finally, we closed this feast with my version of dessert: Fois gras seared perfectly and served with winter citrus and pickled walnuts.

It was creamy, unctuous and so rich. And here the highlight was the brilliant combination of the bitter-sweet candied fruit with the fois gras.

And it was a perfect end to the meal. I have been convinced that Chef Bissonnette was one of the lesser-sung stars of the Boston Culinary scene. This meal proved ample evidence for that belief. Each seemingly simplistic dish was so layered, and reflected the best ingredients and a sophisticated understanding of food. Yet, Coppa never feels pretenious or unreachable. Instead, it is a place that I will return again and again. And for the record, next time the photographs will be better!

Coppa Enoteca, 253 Shawmut Street, 617-391-0902

The Best of Metrowest: Sichuan Gourmet, Framingham

Each time I eat at Sichuan Gourmet in Framingham, I am struck by how good their food is. Honestly it gives me some semblance of relief that in an area that is so dominated by chain restaurants there can be gems like this offering excellent authentic food at reasonable prices. In fact the owners are from Chengdu-a major city in Sichuan province in China explaining in many ways why this food is so good and so unique. In a recent meal, I was immediately given a plate of vegetables that was an example of what I enjoy here. It consisted of broccoli stems and carrots quickly sautéed so they still retained their crunch and then topped with sesame oil.

It was so simple and so good. Eating at Sichuan Garden means realizing that the term “spicy” in and of itself doesn’t address the range of tastes that you can have here. For example, my eyes watered as I reached for another bite of peanut and sesame coated Dan Dan noodles.

Coated in hot oil and topped with quickly sautéed spinach it cleared my sinuses quickly. Another wonderful cold noodle dish is "Chengdu Sweet and Spicy Noodles."

This dish has thicker noodles and sits on sweet soy sauce. But on top is a combination of minced garlic and more of the hot oil. The intensity of the heat is mellowed by the delicious soy. Another spicy and completely different appetizer is the "Spicy Chinese Wood Ear Mushroom."

The mushrooms are served with fresh cilantro and tastes of vinegar. For me it is more of an acquired taste, but other friends have enjoyed it.

Their incredible Beef Noodle Soup (pictured at the top of this post) had a spice that was warming. The unique Sichuan peppers made my mouth tingle, but they also added flavor. The soup itself consisted of a rich homemade broth with enough noodles for two meals. Typically I shy away from fatty pieces of meat, but these hunks were so tender and so flavorful that it made me rethink the joys of fat.

I am hopelessly addicted to their "Old Sichuan Chicken". This features chunks of dry fried chicken that is then sautéed with chili peppers. It is crisp, exceptionally flavorful and makes you reach for bite after bite. They also offer “Dry Fried Chicken with Chili Sauce." This features smaller pieces than the Old Sichuan, making it taste more “fry” than chicken. On a recent trip I also tried the "Shredded Dry Beef with Chili Sauce."

This was also made with the dry fry style which means the beef is fried without batter. It is topped with dried chilis and bamboo sheets. It was good, but I think the Old Sichuan Chicken is still my favorite.

Two other fabulous spicy dishes are the Fish Filets and Napa Cabbage. This dish (which you can also get with beef) features a brilliantly colored, fire-breathing sauce coating fish and the soothing taste of cabbage. I also love their Sichuan wontons with spicy sauce. Amazingly each spicy sauce has a different range of tastes.

They also have delicious dishes for people who don't like spicy food (like FoodieDaddy). Each time we go we order the fresh bamboo shoots with special sauce. This light and refreshing dish make a mockery of canned bamboo shoots. Even their chicken wings are greaseless and delicious. Other non-spicy highlights include Baby Green Top with Black Mushroom lightly cooked bok choy in a white sauce and the Rainbow Chicken.

The menu is extensive. I recommend a few things-do try some of the more authentic Chinese dishes. Also, I also recommend going with a group of people so you can try range of dishes such as Sichuan Double Cooked Bacon or to try as many of the hot dishes as possible.

Lastly-although Sichuan Gourmet is right on Route 9, it is easy to miss. If you are headed on Route 9 going West, drive past the Natick Mall, Shopper's World and Walmart. Route 9 goes up a hill. As the road begins to decline, look right-the restaurant has a little sign and is on the second floor.

If you hit Route 126, you have gone too far, so just reverse directions at Route 126 back onto Route 9.

Sichuan Gourmet 271 Worcester Rd. (Rt. 9), Framingham 508-626-0248