Going South (for dinner)

11 Jan

For some reason, I had a hankerin’ to make pulled pork for dinner this week. Jason and I stopped by Savenor’s on Sunday to pick up a few things to make this happen. I had gone to a few other places looking for pork shoulder but wasn’t too pleased with what I found and knew Savenor’s would have it. They cut a 5 lb piece for me on the spot. Slow roasting isn’t something to do after work. It takes time – this particular recipe takes 9-10 hours start to finish. Here’s how its done (recipe adapted from Cooking Light)…

Slow Roasted Pulled Pork

2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon ground chipotle chile pepper
1 (5-pound) boneless pork shoulder (Boston butt), trimmed
Cooking spray
2 cups water, divided
1/2 cup apple cider vinegar
1/3 cup ketchup
your favorite BBQ sauce

  1. Mix the first 8 ingredients in a small bowl. Rub this mixture into the pork shoulder evenly and let sit at room temperature for 1 hour.
  2. Preheat oven to 225°F. Spray the rack of a roasting pan with cooking spray. Place pork on the rack in roasting pan. Pour 1 cup water in bottom of roasting pan. Bake uncovered at 225° for 1 hour.
  3. Combine vinegar and ketchup in a small bowl. Brush pork with this mixture. Bake an additional 3 hours uncovered, basting every hour with ketchup mixture. I know my oven is uneven temperature-wise in different spots so I also rotated the pan every time I basted.
  4. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes. I used an instant-read (probe) thermometer and it only took an additional 2 3/4 hours to reach 190° so keep an eye on the internal temperature so the meat doesn’t dry out.
  5. Shred the pork with 2 forks or your hands. It should look something like this when you’re done. And this was only half of what we got. 5 lbs of pork shoulder can easily feed 10-12 people.
  6. Serve with your favorite BBQ sauce. I was going to make my own and then we saw Savenor’s had their own BBQ sauce so we thought we’d give it a shot. It’s pretty awesome. We heated the pork and BBQ sauce together before serving it on potato rolls with slaw and pickles.

    Pulled pork and BBQ sauce

    The final product. The buns were like sliders so two each seemed appropriate!

I made the pickles earlier in the year that I took out, and a Jicama-Apple Slaw earlier in the day. Here’s how I made the slaw:

Jicama-Apple Slaw

1/2 red onion, julienne
1/2 green cabbage, julienne
1 jicama, julienne
1 green apple, julienne (leave peel on)
1 tbsp whole grain mustard
3/4 cup mayonnaise (or to taste)
splash of apple cider vinegar
kosher salt and pepper to taste

  1. Wash and julienne the cabbage, onion, jicama and apple. Here are all my ingredients ready to go.
    Carrots and/or peppers make good slaw ingredients as well, or you could just use cabbage to keep it simple.
  2. Mix vegetables in a large bowl. Add mustard, mayo and vinegar. This is where using the largest bowl you have comes in handy. Make sure all the vegetables get coated with the dressing, using your hands to toss. Here’s my slaw after being tossed.
  3. Season with salt and fresh ground black pepper. Celery seeds are also nice in a creamy slaw dressing. I don’t like my slaw too wet because I like the vegetables with a little crisp still to them. If you like yours creamier, add more mayo. Less creamy, add less. It’s pretty easy to adjust the flavors to your liking. I’ve also made slaws that don’t have any mayo at all. The slaw will keep in the fridge for several days. I love the colors and different textures going on!

    Beautiful and Delicious (and dare I say somewhat healthy!)

It was a pretty amazing dinner and we have leftovers to last us the week or at least a couple lunches/dinners. I can’t wait to do more BBQ like this in the summer and use our grill to cook the pork. I don’t want to get ahead of myself but I bet I could make a smoker in our backyard!?!

Holiday Baking Madness!

10 Jan

Hey everyone! Wanted to share some of the sweet treats I made last month for the holidays. With extra time on my hands, I wanted to take full advantage of my kitchen and bake up some homemade gifts to give out and bring to holiday dinners. I spent a lot of time looking at magazine and cookbook recipes and calling family members for recipes. In addition to the baking I did at home, I spent an afternoon at my grandmother’s house baking with her too!

Nana and I baked up a storm in her kitchen

Nana had already made quite a few cookies the week before, but we made some together for both of us to share. She gives out a lot of cookie boxes around the holidays piled high with delicious fruit-filled cookies, pizzelle, an frosted anise cookies. The day we baked together we did three different cookies – two biscotti and a lace cookie. One kind of biscotti had lemon and orange zest in the almond dough and the other also included chocolate and dried cherries. Both were delicious.

Two kinds of biscotti

Next up, Almond Oat Lace Cookies, which are from Bon Appetit. I actually made these for my friend Cari’s cookie swap a week earlier and wanted to try them again. Once the cookies are cooled they are delicious brushed with dark chocolate.

Here are the cookies cooling on parchment. You can really see the lacy texture here.

I was really ambitious one day and did the next three things: Anise Pizzelle, Peppermint Meringues, and Cherry-Pistachio Nougat. Everyone in my family makes pizzelle for Christmas. They can be made with different extracts (vanilla, anise, almond) and are sometimes dusted with confectioner’s sugar once cooled. You need a special press to make them – it kind of looks like a waffle maker. I got mine as a Christmas gift from my dad last year – such a great gift. They are pretty easy to make too.

Lots of pizzelle - they look like snowflakes.

The Peppermint Meringues were really easy to make as well and this was another recipe I got from Bon Appetit. It’s basically sugar and egg white whipped into a meringue which is piped and then baked at a low temperature. These had a red swirl to them which were perfectly festive for Christmas.

I liked how these came out and may try different flavorings next time.

The Cherry-Pistachio Nougat were another relatively easy recipe to make (again from Bon Appetit). Next time I make them, I’ll take the recipe’s recommendation to use edible rice/wafer paper on the top and bottom of the nougat to hold everything together. I had to put the nougat into paper cups because they were so sticky. I love the combination of cherry and pistachio and used orange blossom honey in the nougat which gave it great flavor also.

These nougat may not have looked perfect, but it tasted great.

Last, but certainly NOT least, I made Italian rainbow cookies. These really deserve a post of their own, which I’ll do shortly because it is quite the process to make them, but totally worth it. They are Jason’s absolute favorite “cookie,” though they’re more cakey than cookie-like. I really enjoyed making them and am pretty sure they were the overall favorite of everything in my dessert containers. They may be a Harty holiday staple from now on. Rainbow cookies are made up of three layers of almond cake with raspberry jam in between, all covered in melted chocolate. OMG is right!

What's not to love?! Almond cake, raspberry, chocolate - a killer combination.

Now that my baking extravaganza was complete, I wanted to find a decorative way to package everything up for gifting. I found awesome tags on etsy and the rest of my supplies at Michaels. I filled each “take-out” container with an assortment of cookies, wrapped them in holiday ribbon and bells and attached a tag to each. I fell in love with the packaging and couldn’t wait to give them away!

An assortment of delicious confections!

Here's one of the containers all wrapped up and ready to go.

Here's one with a tag that had a space for writing. So cute!

Our dining room table was full of red and silver containers - I made approx 20 containers of sweets!

It was so much fun to make and give edible gifts this year. I’d love to do it every year. If you live near us or saw me around the holidays, hopefully you got some and I’d love any feedback! If you has questions about any of these recipes, give me a shout. And in case you’re not done looking at pictures, here’s a picture I have to share. I didn’t actually make the cookies below (Dad and Barb did), but thought it was worth sharing anyway. How happy does Collin look?! Happy baking!

A New Years Eve Feast

9 Jan

Happy New Year everyone! What a crazy year 2011 was for the Hartys – between planning our wedding and deciding to leave my job, it’s been a roller coaster. I for one am looking forward to an exciting 2012! Jason and I kicked the new year off with a dinner party hosted by our friends Mike and Jennifer in their home in Rhode Island. I was so happy to plan the menu with them and cook for the party which included 10 of our closest friends. The six-course sit-down dinner included appetizers, soup, salad, entree, cheese course and dessert! Yes, a cheese course. What can I say, I’m fortunate to have friends who love cheese as much as I do!

Jennifer and I did all the grocery shopping (all 2.5 hrs of it) on the Friday morning before New Year’s and spent the rest of the day prepping. Mike and Jennifer were a huge help in the kitchen. We got so much done Friday that Saturday was pretty stress-free and relaxed. After working in a restaurant, you realize how much can be prepped ahead of time and then finished right before it’s time to eat. The party started at 7 and lasted well into the wee hours of the morning – everyone had so much fun. Jennifer did an amazing job outfitting her dining room into an intimate setting using heirloom china and gold and maroon accents. Our guest list included friends Amy and Ken, Phil and Danielle, Jacq and John, Mike and Jennifer and Jason and I. Here’s a look at the dining room and the tablescape!

In addition to what you see here, Amy and Ken brought a gorgeous centerpiece of flowers and candles.

Here are the highlights of our soiree menu…

Signature Cocktail – We decided on serving a signature cocktail when everyone arrived, something fun and seasonal. I think it’s nice to have a drink already made for a party so everyone can enjoy the party and nobody is stuck mixing drinks. In comes The Long Hello Punch. I found this in Bon Appetit magazine and thought it sounded delicious. And it was. Jennifer even made the fruity ice ring to float in the punch and our friend Cari let us use her beautiful punch bowl set.

Appetizers – We served several bite-sized apps while people were hanging out before dinner. The mix of colors, textures and cuisines made for a good looking table too!

Shrimp Cocktail with Homemade Cocktail Sauce

Dried Figs, Parmigiano Reggiano, Prosciutto and Aged Balsamic

Tilapia Ceviche served with Sweet Potato Chips

Chorizo and Mushroom Croquettas with Saffron Aioli

Butternut Squash Bisque with Creme Fraiche, Spiced Pepitas and Fried Sage – For a warm, comforting first course, we served a creamy squash bisque that was garnished with creme fraiche, spiced pepitas (pumpkin seeds) and fried sage leaves. The soup started with a base of celery, carrot and onion. To that I added lots of butternut squash, fresh vegetable stock and herbs. It simmered until the squash was completely tender. I then pureed it and finished with butter and cream.

The finished bisque.

Here's Jennifer helping me garnish all the plates!

Winter Greens with Scallop, Avocado, Citrus and Tequila-Lime Vinaigrette – Our next course was a beautiful salad of winter greens (arugula, romaine, radicchio and endive) with blood orange, grapefruit and tangerine segments and a seared sea scallop. This was all tossed in a tequila-lime vinaigrette. Jennifer loves avocado and Mexican flavors so I thought this would be a fun second course! The radicchio and arugula were somewhat bitter but the buttery-ness of the avocado and scallop balanced it out and the citrus gave brightness to the whole dish.

I didn't realize how colorful this salad was until I started plating - gorgeous!

Red Wine Braised Short Ribs, Parmesan Risotto, Glazed Mushrooms, Roasted Root Vegetables – This was our main course and certainly a labor of love! I think this was everyone’s favorite dish too. Braised short ribs aren’t a quick dish to prepare, but if you’ve got the time they are 110% worth the effort. The short ribs were the only thing I actually used a recipe for. I used Barbara Lynch’s recipe from one of my favorite cook books, Stir. I served the short ribs with Parmesan Risotto topped with glazed oyster and shitake mushrooms and roasted vegetables (rutabaga, parsnips, carrots and acorn squash). Once the short ribs were cooked (they took 6 hours total) I strained and reduced the braising liquid with butter and thyme to make the sauce that finished the plate. If you want a melt-in-your-mouth unctuous dish that everyone will love – try making short ribs. If I didn’t serve it with risotto, I would’ve probably served it over polenta. It screams for a creamy grain to be served over. I for one can’t wait for an excuse to make them again!

A wonderful winter meal to have with friends...

Unfortunately, I didn’t photograph the cheese course (gasp) or dessert, but both were magnificent. Our friends brought a few different desserts (chocolate-dipped orange madelines, cheesecake and cookies) while Jennifer and Mike hand-picked a 5-cheese plate from one of my favorite places around, Formaggio Kitchen. We served the cheese with a kumquat mostarda, pear compote, sunflower honey and water crackers. The night continued much past dessert ending in fireworks and, of course, dancing. Here’s hoping 2012 is as delicious as it started!

Figs, Pigs and a Taste of Italy

10 Dec

We recently got a new bakery/sandwich shop on Highland Ave in Somerville called 3 Little Figs. While running errands the other day I stopped in for lunch and a coffee. The space is small, but comfortable and I really liked the decor. The first thing you see when walking in is a big glass case of baked goods. I know I came in for lunch, but man did these pastries look delicious. I ordered a “Market” sandwich and a Cafe Americano. At the last minute I added 2 apple cider donut muffins to go (one for me and one for Jason). The Market sandwich is prosciutto, goat cheese, arugula, and fig jam on Iggy’s francese bread. It was served with a few slices of seasoned cucumber. It’s literally all my favorite things in one sandwich – seriously!

My sandwich and coffee - absolutely delicious.

The coffee, from Gimme! Coffee , was also very good. After reading up on 3 Little Figs on their website I learned they source most of their food locally, including their tea, honey, milk, yogurt and produce – we all should do this. How was the apple cidar donut muffin you ask? Amazing! It didn’t last the car ride home! Jason’s a big fan of apple cidar donuts so I knew he would like it. I wish I got a picture of it, but I totally spaced in my sugar coma. I would definitely recommend this place to my Somerville friends if you’re looking for a good breakfast or lunch spot.

In my travels this same day, I stopped at Savenor’s, a butcher shop and local grocer near me in Cambridge. I went in not knowing what we were going to have for dinner but knew I’d find some inspiration there. I definitely did! They had just smoked some wild boar bacon and were handing out samples when I walked in. The smell and taste was amazing – I got a pound of it and decided I needed to make a ragu with it. Savenor’s describes this bacon as this:

Made from free-range wild boar, this is a great alternative to traditional pork bacon. Leaner and more flavorful, wild boar bacon is a wonderful change of pace.

I also bought an onion, some mushrooms and other ingredients for dinner later in the week. I started my Wild Boar and Mushroom Ragu by sweating rough chopped onions and mushrooms in olive oil. Then added tomato paste and let that cook with the vegetables. Once I had good color on the vegetables, I deglazed the pan with some veal stock and added fresh herbs, some warm spices and the wild boar bacon. The smell in the house was amazing. Rick was waiting for me to drop some boar on the floor the whole time!

Here's the veg and boar simmering in veal stock!

I let the veal stock reduce a bit before adding in my tomatoes. Once the tomatoes went in, I brought the ragu up to a simmer and then let it go real low for about 2 hours.

The ragu had simmered for about 2 hours at this point. The flavors were really great.

About fifteen minutes before we were ready to eat I put water on for pasta and made ziti. I thought this ragu needed a nice hearty macaroni to go with it. There was so much wild boar on the menus in Italy – this dish definitely reminded me of something we ate on our honeymoon (long sigh…). Jason and I enjoyed our dinner with glasses of Brunello di Montalcino from Abbadia Ardenga in Italy. We bought several bottles from this vineyard when we visited them in Italy.

Me in the Abbadia Ardenga tasting room surrounded by wine, meat and cheese. It couldn't have been more perfect.

The wine went perfectly with the pasta. Of course we added a healthy does of Parmigiano Reggiano to this dish after I took the picture! What a great meal!

The finished Wild Boar and Mushroom Ragu dish! Can't wait to have more wild boar.

After a fun day with my sister and nephew today, Jason and I are headed to our first holiday party of the season tonight. I can’t wait to see our friends and start the festivities. Enjoy the weekend everyone!

Dinner and a Movie!

8 Dec

What the heck have I been up to you ask? Well, lately I’ve been doing a TON of recipe testing. Unfortunately, because all the recipes are unpublished and still in development, I can’t share the details of the testing. Also, December is a big month of birthdays in my family so there will be lots of celebrating! A rainy day like yesterday seemed like the perfect opportunity to get away from the computer and into some stores for holiday/birthday shopping. I’m actually not a big fan of shopping, so I don’t particularly like being out when everyone else is.

After a successful shopping trip in Inman Square and wrapping up recipe testing notes, Jason and I headed out for dinner and a movie. Tonight’s itinerary: Trina’s Starlight Lounge and The Muppets. Yes, the Muppets.

Doesn't this just bring you back to your childhood?

First stop, Trina’s. This place happens to be walking distance from our house. It’s got a cool Americana/Vintage vibe with great drinks, music and famous fried chicken! Also good for late night haunts and Monday(!) brunch. Wednesdays happen to be a special day at Trina’s because it’s Sloppy Joe day! How could we resist? It only happens once a week. We both got Sloppy Joe’s – his with coleslaw and fries on top of the sliders and mine with a homemade cheese sauce and fries and coleslaw on the side. The sloppy joe mixture was meaty, with a bit of sweetness and just messy enough. Trina’s fries are awesome too – they’re thick cut and perfectly crispy on the outside but soft in the middle. Coleslaw had a nice tang to it as well, and still had a lot of crunch. We were in heaven.

These are supposed to be sliders - some pretty gigantic sliders!

We needed to take a breather after our dinner so we walked around Harvard Square for a bit before the movie. Now for the movie. We thought it was great and made us feel like kids again. It totally brought me back to watching it when I was young. For those of you who want to know something interesting about Jason… he loves The Muppets. I think he was more excited about the movie than me. He laughed louder than anyone else in the theater and is still whistling the theme song today! For those of you looking to take your kids to a movie this holiday season or even if you don’t have kids – it’s worth a trip to the movies.

A new look, and a new outlook

2 Dec

Hey all! You’ll notice the look of Delicious Ventures changed yesterday. I felt it needed a little facelift. It’s like when you feel like you need to rearrange the furniture in your living room, just because. I thought since I’m revamping my career path, the blog should be revamped as well. I recently left my job as a line cook at Bergamot in search of what my next move in the culinary world will be. Leaving Bergamot was really difficult. It was my second home. My coworkers were like my family, the people I spent most of my time with. And the food, I loved every dish we put out. Each plate is a creative and delicious reflection of every person behind the line. But, unfortunately, working in a restaurant isn’t very conducive to kicking off a marriage and spending time with your hubby, friends and family. So, I’m in search of something that is a better balance of what I love to do and spending time with the people (and dog) I love.

Here's Rick (the other man in my life) and I on a rainy day this fall!

I have been traveling a lot over the past few weeks, connecting with old friends, and setting up a new office space in our spare bedroom. The picture at the top of this post shows how the room is shaping up! I’m so happy with how it looks so far. We’ve now got a sofa bed for overnight guests (woo hoo), a desk and a chair! There are a few more pieces we need so I can keep all my junk awesome stuff organized, but those will come in time. Since I’ve been home the past few weeks, I’ve also done a ton of cooking. I have great photos of many of the dishes I’ve made recently, so you’ll see those in upcoming posts!

I hope you all enjoy the new look of Delicious Ventures. If you get my blog via email, click on over to the actual website to see the new look and feel (that term was so marketing-y of me!). Hope everyone is enjoying the start of the holiday season!

Stocking Stuffer Alert: Instant-read thermometers

30 Nov

I’ve had many people over for dinner lately who have complimented me on how moist the meat I cooked came out. My secret? An instant-read thermometer. I find that so many people cook the daylights out of their meat for fear that it’s going to be undercooked and still carry harmful bacteria. A thermometer takes all that guesswork out, especially when you’re dealing with poultry, which should never be served undercooked. Other meats can be cooked perfectly to your liking (mine is always medium rare) every time with the help of one of thee puppies. For me, I like to take my meat out about 5 degrees under what I’d like it to be, because there’s always some carry over cooking that happens.

This article in USA TODAY made me remember that I wanted to remind people how great this tool is! Give it a read for more information.

Instant-read thermometer a must have – USATODAY.com

A funny thing happened when Jason and I pulled out a thermometer in a house we were renting not too long ago… we discovered nobody spell checked the text on the thermometer before it went into production. Not to worry though, our PROK came out great! Also, I’m not sure when this thermometer was made, but the suggested temperatures are severely off.

Here’s a good resource from FoodSafety.gov that shows minimum cooking temperatures.

A Productive Day Off & a Peruvian Dinner

17 Mar

Today was my first day off since last Thursday. It’s weird to have Wednesday and Thursday as a “weekend” but I’m getting used to it. There certainly isn’t the usual weekend traffic or people to deal with when trying to go to the gym, get groceries or run other errands. Everyone else is working while I’m doing all those things – it’s kind of nice. Today was just that – I ran a million errands all over Somerville in a matter of a few hours and managed to get a great workout in at the gym. I recently became a member at Healthworks in Porter Square and look forward to going whenever I can. It’s a women only gym, which is new to me, and a lot nicer than most of the other gyms I’ve belonged to. AND – since I’m going while everyone else is at work, I get whatever machine I want and don’t have to deal with the craziness of working out before 9am or after 5pm. Besides the gym, I went to the vet, City Hall, got the car inspected, and grabbed some things at CVS – I got a ton done today. A good amount of my time this afternoon was spent online and catching up on laundry too.

Tonight, my friend Jennifer came by. We drank August Briggs Cabernet and got dinner from Machu Picchu Restaurant in Union Square. They serve the most delicious Peruvian food and are right around the corner from where I live. We had a handmade tamale stuffed with pork and wrapped in a banana leaf, steamed fish served with spicy onions, tomatoes, and golden potatoes, and marinated beef served with canary beans and rice.

Dinner was delicious. Jennifer loves trying different cuisines – she’s a great dinner date! We were so busy chatting that we didn’t end up eating a lot and there are a ton of leftovers for tomorrow. Speaking of tomorrow, I have another day off and lots more I want to get accomplished. Goodnight all!

Restaurant Week – Take 2

14 Mar

Today marked the start of week 2 of Restaurant Week (RW). It was also daylight savings – so I lost an hour of sleep (booooo!). Last week was pretty crazy and tonight was no different. It’s great for the restaurant because every night has been like a Friday or Saturday night when we’re the busiest. As always, we like to change things up a bit and have a completely different RW menu this week. In addition to the usual dishes I prepare, my RW salad consisted of frisee, endive, shiitake mushrooms, goat cheese, toasted hazelnuts, orange segments and a banyuls vinaigrette – delicious! There were so many great textures going on. And I LOVE LOVE LOVE goat cheese in anything.

My amuse bouche today was marinated tofu with a carrot, bell pepper and scallion salad. We had some tofu in the house, so I figured this was the perfect use for it. I marinated it in rice wine vinegar, soy sauce, lime juice, toasted sesame oil and sriracha. It came out really nice. Since I started my job, I’ve definitely developed a pallet for spicier dishes – hence the little kick in my marinade with the sriracha. Time to think of tomorrow’s amuse now…

I’m home now and wide awake. I wish I could go right to sleep after work, but it’s really difficult after going so fast for so many hours and then coming to a screeching halt after service and cleanup. Instead, I spent some time catching up on emails and reviewing our wedding invitation layouts! We are so lucky to be working with my friend Jennie to design the invitations. She did our save the date cards and they came out wonderful – I can’t wait to see the invitations printed!


we're so happy with how our 'save the date' cards came out. they're fun and tell our story perfectly.

Well, I need my rest before another day of RW. Hope everyone has a fantastic Monday!

Living on the line

10 Mar

I can’t believe it… it’s been six months since I started my job as a line cook at Bergamot (and wrote in my blog – sorry all!) and boy has my life changed! No longer are the days when I’m up at 6am and home at 7pm! Now, I’m up at 9, err 10am, and home sometime between 11pm and 1am depending on the day.

There are a lot of things I love about my job – the people, the work I do everyday and the products we’re working with. I feel like I’ve found a great place to learn and grow as a cook. I learn something new everyday – whether it’s a new technique or cooking with an ingredient I’ve never used before. I’m working Garde Manger – where I prepare most of the cold appetizers for the restaurant. I also prepare the amuse bouche everyday, which is challenging and fun. The menu is constantly changing depending on what’s in season, which is great for me as I’m new to the biz. Unfortunately, what has been difficult is the little time I have with Jason, friends and family. I work nights and weekends, so it’s been hard to see people, but I’m trying to figure it all out and still have fun.

Luckily, I’ve got a very supportive network of people around me, who also love to eat! Take a look at who dropped in recently…

Here I am at work when Anna, Michaela and Jason came to visit!

This week is especially crazy because it’s Restaurant Week in Boston! We’re serving our normal menu and an additional Restaurant Week menu. I’ve really missed my blogging and will be making an effort to write posts more often. I hope everyone reading had a wonderful winter and is ready for spring. I especially can’t wait for the spring farmer’s markets to open up. I found a great site that gives a listing of all the markets in Massachusetts. I live a few blocks from the Union Square market, but may expand my horizons come the summer.

Enjoy the rest of the week!