Today me, my brother (who is 6 years old almost 7), my cousin (who is 5 years old), my grandma (my mom’s mom), and my mom, Michele went to the MFA (Museum of Fine Arts).We did all the art activities that there was today. Those activities were: making a snowflake out of 3 pipe cleaners and beads, making a weather vane, making a game (inspired by the Japanese game pictured below), and painting something from winter. Those were very fun activities.There is food, a gift shop and a art cart that has fun activities to do in the exhibit. The art cart only comes on Saturdays and Sundays.
Monday, December 29, 2014
Hi, everyone. I am Michele’s son. I am an eight year old child. Today, I would like to tell you about one restaurant called, Jin’s. It is in Wellesley. It has Chinese food, but it has sushi, too. I like it because it has very good chicken wings and white rice. Those are some foods I eat at a Chinese restaurant. It is peanut free. On weekdays, there is a lunch buffet. It has sushi, chicken wings, lo mein, and a lot of other foods. I think it is a very good restaurant so I think you should go there and please put some reviews about my post on the blog. Thank you.
Wednesday, October 29, 2014
It was the first time I have accepted a blog invitation in almost two years as life intervened and priorities changed. However, having had delicious meals at Lineage and the Island Creek Oyster Bar (oh, the biscuits!) (oh, the oysters!!), I couldn't pass up a recent opportunity to attend an event to celebrate the release of chef Jeremy Sewall's first cookbook, The New England Kitchen.
I arrived at the Island Creek Oyster Bar to find that we were being treated to a taste of some of the recipes in the book. The lobster rolls were fresh meat on sweet, brioche buns. The crab cakes were light and full of crab, rather than filler. Their richness was cut by the pickled pepper that sat on top and sweet squash puree as a base. A similar pairing worked with the fried oyster that was topped with a tangy green tomato relish.
And the tacos were a mix of textures: sweet mango, chunks of lobster, and the fresh crunch of hte shell. That being said, it was hard to drag myself away from the raw bar, full of Island Creek oysters, huge shrimp and littlenecks.
The cookbook itself, The New England Kitchen was co-written with Erin Byers Murray, author of the wonderful, "Shucked." The book itself is beautiful and is full of updated twists on classic New England dishes. I haven't yet had a chance to book any of the recipes from it, but as the cold weather has set in, I am looking forward to making the Cauliflower Soup, the Sea Scallops With Creamy Turnip Puree and the Sugar Pumpkin Salad with Whipped Ricotta, Toasted Seeds and Curry Oil. But perhaps the recipe I am longing to make most is the obvious one: Buttermilk Biscuits.
Sunday, October 26, 2014
Mother Juice cafe in Kendall Square, I happily said, "Yes!" The two owners, Ellen Fitzgerald and Laura Baldini were kind and welcoming. I enjoyed the tang of the greens, pineapple and ginger in the "Kale Ya", the tart and sweet blend of the "Hangover Cure" which was a mix of apples, orange, beet, celery, and lemon juices. A Cocoblue smoothie was creamy from berries mixed with coconut yogurt, coconut water and orange juice. I appreciated the freshness of all the juices, which are pressed daily in-house.
Mother Juice, 625 W. Kendall Street Cambridge
Monday, October 13, 2014
In retrospect, my love of jam making seems inevitable. It combines my love of seasonal fruit, gift giving and preserving (pun intended!) memories of picking fruit with my sons.
But I actually just arrived here. It started when I hoped to emulate an incredible blackberry jam that my brother picked up in Ireland. He actually bought it for my mom, but I confess, I ate almost half before I caught myself! After a bit of on-line research and obsessively reading as many jam-making books as I could, I realized that what I loved most about that jam was its lack of pectin. In fact, "European style" jams are often made with less sugar and lemon juice. So, instead of an almost jello-like jam, you end up with a spread that tastes like the essence of fruit.
So, after my sons and I picked pounds of blueberries and peaches, together we began to mix and stir. I relied most heavily on the Blue Chair Jam cookbook by Rachel Saunders. I made thick preserves from wild plums at the farmer's market and a delicious spread with sour cherries at Russos. My favorite, to my surprise, has been a simple, thick rhubarb spread as well as blackberry that was close to the Irish jam that started it all.
Soon, the kitchen was piled high with small ball jars filled with luminous jam. I have been giving it away to friends and family as thanks for all their incredible support during the challenges of the past two years. My sons and I have been savoring it, too, feeling lucky to be together and to enjoy this.