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This is a silly post.  I won’t even try to deny it.

At the same time, I am incredibly pleased.

I took a GIR lid and stuck it on a cut avocado half.  Very little browning the next day and very little space used up in my fridge.

avoLid

Yes, I am a superb dork.  (^_^)

Note – not a sponsored post in anyway.  I was a kickstarter backer and paid with my own money.

https://productofgir.com/?goto=shop

Last week was the first time I dined at Alden and Harlow in Harvard Square, Cambridge, MA.  In sum, it was amazing.  The only thing not pictured that we ate was a plate of root beer glazed ribs (it was a special).  And it was the only plate that we felt did not live up to the deliciousness of all the other plates.  I’m not saying it was bad.  It just wasn’t stellar.  Everything in the following pictures though?  I WANT TO EAT IT ALL AGAIN AND AGAIN.

Alden & Harlow sign

Alden & Harlow sign

waiting for friends

waiting for friends

The turncoat cocktail and pickled green beans to nosh on

The turncoat cocktail and pickled green beans to nosh on

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1.  The Langham has a pink, old-fashioned looking taxi cab.

2. Their tea is more affordable than some other places around Boston, but still delicious.

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The house blends

The house blends

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Chicken salad was yummy but awkward to eat – I recommend doing it in one-shot which is not lady-like at all. Egg salad sandwiches were wonderfully life-changing, or something like that.

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delicious desserts with edible gold and silver foil

pink taxi!

pink taxi!

Missing from the pictures were are scones.  They may have been plain scones, but the raspberry jam, lemon curd, and clotted cream were awesome.  Clotted cream is like butter, except better.

In sum?  I loved it.  (^_^)

I can’t lie.  I jumped at the chance for a review copy of Milk Bar Life by Christina Tosi.  I thought Momofuku Milk Bar was a fun cookbook, albeit one that I was unlikely to ever bake from.  (Good thing it was a library book.)  Many of the recipes had more steps than I was willing to follow.

 

Milk Bar Life is a very different book, even though it’s still a bit quirky.  Actually, it’s very quirky.  There are many recipes that I’m unlikely to use, not because they are complicated, but because they’re not my thing.  At the same time, there are a handful of recipes that I really want to try out sooner rather than later.

The first section is dedicated to Hand-Me Down recipes.  Overall, they are very doable.  I’m eyeing the oatmeal cookies and the bread recipe.  Many of the recipes are very retro which just doesn’t appeal to me personally.  Examples?  The cocktail meatballs, the seven-layer salad, and the cheesy onions.

Of course, since this is a Christina Tosi cookbook, there is a chapter on cookies.  There are a couple of sugar cookie recipes, banana cookies, molasses-rye cookies… nothing with a long ingredient list like her compost cookie recipe.

The third chapter is supermarket inspirations.  It is, if you will pardon the expression, semi-homemade recipes.  Again, not really my thing.

The fourth chapter is filled with recipes that the Milk Bar staff has eaten during their breaks.  It brings me back to recipes I want to try like the tex-mex curried chili with avocado raita, or the jerk chicken recipe.

The fifth chapter brings us recipes that are quick to prepare but not all that healthy for the most part.  I really have to question the inclusion of tang toast.  It scares me a little?  haha.

The sixth chapter are “weekend recipes.”  They are recipes that take a bit more time and dedication.

The seventh chapter are cookout recipes.  It starts with lemon bars, includes a couple of delicious looking burger recipes, and finishes with a few cocktail recipes.

The eighth chapter is called “craft night/sleepover.”  I guess it’s more snacks and party food.  The jellies and jams sound really interesting to me.  I think blueberry miso jelly might be the first recipe I give a test drive from this book.

The final chapter is called “going out.”  They are recipes adapted from other restaurants.  I don’t think I’ll ever give the mac and cheese pancakes a go, but the arepas de pabellon sound good to me.

I’m hoping to make a couple of recipes in the near future but I should probably learn to stop making cooking/baking announcements.  I never get anything done in the time frame that I think I will.  But, let’s hope that I do.  And when I do, I’ll let you know how it goes.

 

Disclaimer – I received this book from Blogging for Books for this review.  I’m not getting paid for this post.

 

Reference Links:

http://www.penguinrandomhouse.com/authors/124929/christina-tosi/

http://www.penguinrandomhouse.com/books/233918/milk-bar-life-by-christina-tosi-author-of-momofuku-milk-bar/

Sorry this recipe is getting written later than anticipated.  I kept tweaking the instructions, and then I wanted to make sure I had pictures.  (True story, I’ve been posting them on my personal Instagram and then copying them over because I’m too lazy to edit on my computer.)

Breakfast cookies are a thing that I have been obsessed with for the last two months.  You might be thinking that I’m exaggerating but I’m not.  I go to bed happy in the knowledge that there will be cookies for breakfast, and I wake up excited for cookies for breakfast.

Before the cookies came into my life, I was going thorough a phase where I was having cottage cheese with jam on toast.  It’s not a bad breakfast.  But one day, I did a breakdown on the nutritional values, and I was disappointed at how nutritionally deficient my breakfast was.

In my search for a better breakfast, I came across a recipe for vegan breakfast cookies on Once a Month Meals website.  Ever since, they have become a staple recipe.

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Don’t you want these for breakfast? I bet you do.

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Winter Restaurant Week came to a close yesterday, here in the Boston area.  A couple of my friends have raved about Toscano over the last year, so we went there.  Our menu was:

Primi
Salmone Affumicato
Foley Smoked Salmon – Crostini – Lemon – Caperberries

Rigatoni Toscano
Double Smoked Bacon – Tomato Cream – Herbs

Tagliatelle Porcini
Sautéed Porcini Mushrooms – Herbs

Pasta e Fagioli
Puree of White Bean Soup – Tubettini Pasta

Insalata Cesare
Romaine Hearts – Focaccia Croutons – Classic Dressing

Caprese
Local Fresh Burrata – Beefsteak Tomatoes – Basil

Secondi
Risotto Granchio
Jumbo Lump Crabmeat – Tomato – Shellfish Stock

Pollo Pizzaiola
Oven Roasted Chicken Breast -Pomodoro Sauce – Fresh Mozzarella – Oregano – Patate al Forno

Scaloppini Limone
Sautéed Veal Scaloppini – White Wine – Lemon – Parsley – Patate al Forno

Bistecca alla Griglia
Wood Grilled Sirloin of Beef  – Patate al Forno

Gamberoni al Moscato
Sautéed Shrimp – Leeks – Moscato Wine – Patate al Forno

Salmone Asparagi
Grilled North Atlantic Salmon – Asparagus – Mustard Sauce

Dolce
Tiramisu
Toscano House Specialty “Budino Style”

Torta di Mirtilli
Blueberry – White Chocolate Tart

Gelato e Sorbeto
Del Giorno

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The tagliatelle?  I loved it.  The pasta had a nice bite to it, and it wasn’t too oily.  The mushroom flavor was very good.  It wasn’t an immediate “wow” for one of my table companions.  But the more she ate, the happier she was with her dish.  For half of my table, the favorite starter was the rigatoni.  I tried a bite of it.  The bacon flavor is without question the dominant flavor.  It was very delicious as long as you like your bacon, and maybe I’ll order it next time.  Then again, I love tagliatelle and mushrooms, so I’m hard press to say which of the two I’d pick if I had to.  One of the diners had the white bean soup, and she was happy with it. It had a much more delicate flavor than I was expecting.  I’m not sure I’ll ever order it in the future, but I highly suspect that it’s because I’m pro-pasta at Toscano.

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My state as a grain CSA?

http://www.localgrain.org/about/

Crop examples are:

  • “Red Lammas” hard red winter wheat (heirloom)
  • “Redeemer” winter wheat
  • Oats
  • Spelt
  • Rye
  • Emmer (Known as Farro in Italy)
  • Barley
  • “Nothstine Dent” Corn
  • “Plymouth Flint” Corn
  • Black Turtle Beans
  • Pinto Beans
  • Winter Rye
  • “Tom Thumb”Popcorn
  • Triticale

WHAT?  I read thekitchn all the time and only noticed this eight months later?  Could I do this?  I’d need a way to get to Natick, seeing as I don’t have a car of my own right now.  Granted, pick up is once a year (or so it seems), but this sounds so amazing.  Spelt?  Emmer?  I want this!

Other reference link:

http://www.thekitchn.com/what-you-should-know-if-youre-thinking-of-getting-a-grain-share-kitchen-tour-205428

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