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If you head over the 75 Canal Street in Salem, Massachusetts, you’ll find a car transmission place and a day care center.  Not very exciting stuff, I’ll admit.  However, if you pop your head around the Gardner Street corner, you’ll find that the building also houses the upcoming Deacon Giles Distillery.

I got the opportunity to check out the distillery as construction is still being finished.  Simply put, I think wonderful things are in store for its future.

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One of the walls of the tasting room features an illustration from The Dream, or, The True History of Deacon Giles’ Distillery and Deacon Jones’ Brewery: Reported for the Benefit of Posterity, which is the inspiration for the distillery name.

And the tasting room is very cozy!  Co-founders Ian and Jesse have worked really hard on it.  It features a lot of gorgeous salvaged wood.

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If you look very hard, you can see that we got to taste samples of the gin which had been made in a small tester batch.  The still hasn’t made its way to Salem yet (but it’s en route!) so mass production is on hold.  I don’t even drink, and I have to say that it was a pretty fantastic gin.  I can also tell you that the other product is rum, and it’ll be made with molasses.  100% molasses.  No cane sugar.

The distillery hopes to open in October, and I hope so too!  Ian and Jesse are a couple of really nice guys with a dream and a whole lot of determination.  I plan to have a follow post when everything is open to the public.

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A new cookbook graces my bookshelves… ok, dining room table because my bookshelves are full.  Yes, yes, I have a cookbook problem.  This is nothing new.  (^_^)

9780385345026

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Boston Public Market

My city finally has a building dedicated to act as an all year farmers’ market.  And yes, I went on opening weekend.

It was busy.  Not everything is open yet.  Some vendors were hidden between other vendor booths (hello Soluna Garden Farm!), but I did my best to explore.  I didn’t buy anything today but I’ll probably come back next week with my sister so I didn’t want to stress over it.  (Plus, there are things in my freezer that I should defrost and cook up before I stock up on some locally raised meats.)

(I miss having a meat farm share.)

Overall reaction, I am very happy to have this building in the general area.  I commute by public transit mostly, and Boston Public Market is right next to Haymarket station.  The Kitchen entrance is closest to the station but I didn’t see any demonstrations going on.  Looking at their calendar, it looks like it’ll be a few more weeks before that space sees any real use.

There’s a wall in the market area called the Cookbook Exchange.  The idea is to take a cookbook/magazine, and leave a cookbook/magazine.  Writing in the books is encouraged!  Then the next borrower will know what people tried out.

Taza chocolate wasn’t open yet and neither was the wine vendor.  But there was a beer section, two meat sellers, cider donuts, Union Square donuts, a honey seller, a seller of bowls and boards from local trees, etc.

Anyway, have a mini-tour:

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https://bostonpublicmarket.org/

https://bostonpublicmarket.org/blog/848/boston-public-market-cookbook-exchange

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/

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