Or would that be a Filthy Martini? Either way, I enjoy these.
There was a period of time, somewhere around my early-to-mid twenties, when I would only drink dirty martinis. My affinity for this libation arose after a friend of mine introduced me to a properly made “extra dirty” martini. I will forever be thankful to him for making my acquaintance with this cocktail and the olives that accompany it.
Whenever I travel to northern New England, I always make time to stop in to my favorite place for drinks and comfort food. Located in Eaton Center, NH, this pub is a little nook tucked away at the back of an 1880s boarding school – now turned into an inn at Crystal Lake.
This place will always – always – have the best dirty martini I have come across in my travels. The gathering room is called the Palmer House Pub. It is where the locals gather while the tourists and leaf peepers/skiers dine in the attached restaurant….Finding a bartender who can make this with the correct proportions of vodka to vermouth to olive brine is not as common as I would like it to be. There is one place, however, that I can always count on.
To read on, follow the link for the full post at EatBoutique.com
Okay folks! It’s time for a giveaway! I have a pair of tickets to attend this Saturday’s Eat Boutique Holiday Market in Boston, Massachusetts!
I had such an amazing time visiting all of the different vendors and authors at the Eat Boutique Market last year, I thought I’d give the opportunity to one of you lucky folks! This year’s venue is much bigger than last – and it is going to be filled with samples, workshops, tastings and plenty for you to buy for yourself and your holiday list!
You only need to do TWO things to be entered to win!
1) Follow this blog (if you already aren’t) by using the box in the sidebar to the right.
2) Leave a comment below. (Maybe about your favorite local/handmade/homemade product?)
That’s it. You’re entered!
You have until 9PM Thursday December 5th to enter and the winner will be randomly chosen by an online sweepstakes generator and notified by email on Friday.
You want an extra entry?! Okay. Follow @petrelis on Twitter and tweet about this giveaway to your followers. Boom! You’ve just doubled your chances.
(Below are some of the photographs I’ve styled and used in my posts for EatBoutique.com.)
I know I still have to update my reupholstery project progress. Until then, here’s a post and some photos I did for Eat Boutique. It features the amazing creations of EHChocolatier out of Somerville, Mass. You’ll be able to experience them in person at this year’s Eat Boutique Holiday Market in Boston in about two weeks!
I have heard great things about EHChocolatier for quite some time now, but had yet to experience their products first hand. It took me a while, but now I understand why everyone who enjoys quality chocolate is so excited by this maker.
The assortment of bonbons and confections available from this Somerville, MA operation are as appealing to the mouth as they are to the eye. Just one glance at any of the products offered by EHChocolatier, and you can tell you are in for a rewarding experience.
These chocolates are made with love, which gives each of them a unique glow one can see and taste. When discussing the business with Elaine Hsieh, cofounder of EHChocolatier, I inquired about her favorite product to produce and/or consume. Her response -“ Egads, that’s a difficult question to answer!” – sums up the product line and its appeal. She went on to say that “All of our products are especially delicious when they’re still a little warm and just made. I never tire of making ganaches and watching them come together through all the different stages while I’m stirring along. It’s a thing of beauty and it never gets old.” Her passion clearly carries over to the final products.
Find out more about the Eat Boutique Holiday Market and EHChocolatier by using this link!
So I had a REALLY great time shooting and writing this post on Union Square Donuts in Somerville, Mass…
Are donut parties something that people do? They should. And every single one of those parties should be catered by Union Square Donuts in Somerville, Massachusetts. It is guaranteed I would never decline an invite.
I’ve heard folks around town talking about this donut shop for the better part of a year, so I’m delighted to report that I finally got my hands/mouth on one of these. (Okay, fine, I tried six flavors – if we’re being honest.)
The popular donut making operation started out as the brainchild of Josh Danoff and Heather Schmidt. After a mere two months at their first location, the duo’s creations were in such demand that the business had to relocate to a larger space (its current location at 16 Bow Street).
The donuts are (does it even need to be said?) made fresh daily. I arrived at 10 AM the morning of my visit, which happened to be the release time of the special Fluffa Nutta donut, a marshmallow Fluff topped donut with peanut butter cream filling.
I mean, seriously! Fluff was created in Union Square and is a bit of a local celebrity – there is even an annual Fluff festival, at which these will hopefully be making an appearance.
See my full post on Union Square Donuts at Eat Boutique.
After wanting to take an upholstery class for a while, I finally was able to get in and sign up before all of the spots were filled in this 9 person learning experience. I also purchased a spot for my husband, as he is also interested in learning how to restore furniture appropriately.
I found this chair on Craigslist for $48 and it was exactly what I had in mind. It was an antique and had character in its bones, which I suppose were my only criteria. Upon starting to take this apart, tack by tack by tack, it became clear that this chair had originally been crafted with great care. The instructor noticed this as well, and commented on the hand sewn details of the interior, the hog hair filling, the burlap crown on the inside of the cushion filled with more hog hair, and the different sized tacks used for differing details.
Another interesting part which I loved about the chair, as did the instructors, was the backrest of the chair. The fabric had been sewn, tacked and held in place with handmade buttons in an intricate way which would have taken great skill and talent to accomplish. It may not show in the photo below, but it is quite impressive in the flesh (fabric?).
The underside of the chair was dusty and dried out, and was easy to take apart. With each tear and pull, more dust floated out and I was able to get a clearer view of the springs.
By the end of the three hour class, I had removed EVERY tack, which was one of the most meditative and relaxing things I have done in a long while. There was something so satisfying about pulling and picking out each individual spike. The only thing left intact is the fabric and hog hair on the front of the backrest. This is to preserve the uniqueness of the chair, and replicate it when reupholstering it.
I will update my progress here as the weeks go on. Now to decide on a fabric….
We had already made a tasty dish this week utilizing a pint of tomatoes from our CSA box from Saltbox Farm in Concord. There was still another pint waiting around the kitchen, nearly a week later, with not much inspiration to be found for it.
I was flipping through Jennifer Perillo’s book Homemade with Love for dinner ideas and found a simple recipe for slow-roasted tomatoes. I headed into the kitchen, grabbed the tomatoes and sliced them up. After following her simple instructions, I had a warm dish of late summer perfection to devour.
While the tomatoes were roasting in the oven, I ran out to the store for bread, apples, pears and fig jam. Oh – and cheese – Herve Mons Morbier; Emmi Gruyere Reserve; and Les 3 Comtois Comte. The tomatoes have definitely won out as the favorite cheese and bread compliment this evening. I am surprisingly full with nearly half of the cheese still remaining – quite an oddity in my presence.
The recipe, courtesy of Homemade with Love:
- 1 pint grape tomatoes, cut in half
- 1/4 cup extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- 6 sprigs fresh lemon thyme, chopped
Preheat oven to 250 degrees. Add everything to an 8-inch square baking dish and toss. Adjust seasonings to taste. Bake until tomatoes are slightly collapsed and tender, about an hour. Enjoy warm or store in fridge for up to two weeks.
I sometimes forget how a few simple ingredients can come together to make a dish that truly stands out. This is one of those recipes, and I would like to thank Sara Forte for bringing this to my attention in her cookbook of delights, The Sprouted Kitchen – a tastier take on whole foods.
I try and utilize fresh ingredients which haven’t traveled too far as often as I can. This recipe called for fresh strawberries, and there are plenty of berries around this time of year. Another main component of this unusual (amazing!) take on a quesadilla is goat cheese, which is another locally produced item that is fairly easy to find. Pair those with leeks, mozzarella and brown rice tortillas, and you’ve got the makings of a memorable treat.
Leeks and strawberries and goat cheese? Yes, they do work together. Each of these ingredients has its own distinct flavor characteristic which manage to meld together in such a way that you are left wondering why you haven’t ever put these together all at once before. (It may also lead to run-on sentences.) I’ve had similar flavor combinations in the past and called on those examples to tell myself that this would be amazing. It was, and much more than I was hoping for. Are you feeling reassured yet?
For more, head over to the rest of my post at EatBoutique.com