Saturday, May 30, 2015

Checking In

I wanted to post a brief update to those who may have noticed there have not been many posts lately. About a year ago, I had some unexpected changes that had some major ramifications for my career, significantly cutting down resources like time to check out dessert places and money to sample menus. I'm slowly working my way out of the quagmire and rebuilding.

I've been writing for this blog for over 10 years. We're older than social media - HUZZAH! I didn't realize it when I started, but writing for this long would mean watching good places open and close, replaced by something else that also opens and closes. I was ignorant of the life cycle and challenges involved in keeping restaurants afloat. When Hamersly's closed I was doubly sad because even though it was my favorite Boston restaurant, I could not afford to have one last meal there. Hamersly's was accessible elegance, like walking into Bergdorf's but you could actually take something home with you. Everything about it was perfection; the service, the decor, the view, the location, the feeling of contentment as you sat and drank in the entire experience. After learning Hungry Mother was closing, I started to reflect on these places that stay, evolve, or disappear. Even though it would always be outside my price range, I wanted to check them out and enjoy the experience. Most of my food adventures these days come from being close to my second (retail) job. It's weird to think about Hungry Mother. I remember when it wasn't there. I remember when it was the talk of the town, and given their success, they probably still are and the chefs always will be. I remember chef Jay Santos serving as a guest speaker at a Boston Center of Adult Education class on Food Writing when he was on Hell's Kitchen. I went to Gargoyle's on the Square soon after with a dear old friend who passed away soon afterwards, and that memory is precious. I remember Anthony's Pier 1 and relished the classiness of the place, the sense of old school Boston permeating throughout, and that exquisite view of Boston harbor.
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I suppose openings and closings, old expectations and new realities, are always in flux. I'm old enough to know this is not new, and yet, each decade brings new challenges that starts the cycle up in new and unanticipated ways. All of which in typical long-winded blogger-speak means I'm still here and working on this blog. As always, when I find a place my budget can afford and time to go there, if the dessert is something you should try you will find it written up here. If there is a place you recommend hit me up!

Saturday, March 07, 2015

Sweet news in Chestnut Hill: Rosie's remains open

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YAYYYYY. "Although the original Rosie's Bakery in Inman Square shut for good this weekend, the Chestnut Hill Rosie's - and the stand in South Station - remain open, co-owner Judy Rosenberg reports. A note about the closing that was posted in Chestnut Hill did not make it clear it applied only to the Inman Square shop."

Read the full story here:
Sweet news in Chestnut Hill: Rosie's remains open | Universal Hub

Sunday, January 04, 2015

The Top 15 Posts of 2014

Thank you as always for being a fan, for visiting, and for loving dessert as much as I do! This blog has always been a labor of love and while it has been a year of transition for me, writing here has always been a fun escape and provided much solace and comfort during the craziness.

Also, did you know that THIS BLOG IS 10 YEARS OLD? Is it possible for a blog to apply for AARP membership?? We'll be celebrating this year by revisiting some favorite places and checking out new ones. More to come!

For now, back to dessert. You voted with your visits!

Some rights reserved by missmeng

Here are the most popular posts of 2014:
  1. Tip of the Day: Reheating Bagels at Home - the most popular post on this blog!
  2. Robin's Candy Shop, aka Willy Wonka for Adults
  3. The Exquisite Chocolate Sediment - Trader Joe's Peppermint Hot Cocoa
  4. Nashoba Brook Bakery, Or One More Reason This City Mouse Needs to Visit the Country Mouse More Often
  5. Cupcake Camp Boston 2012 Aftermath - Stretchy Pants Edition
  6. Fly to When Pigs Fly Bakery
  7. Lasting DNC Legacy? John Kerry's Chocolate Chip Cookies
  8. Cupcakes Competing for Your Taste Buds
  9. Portuguese Sweet Bread Has Arrived in Brighton
  10. Greyston Bakery Makes Brownies to Hire People - Over 25,000 Lbs. Each Day
  11. Cakes Throughout U.S. History [INFOGRAPHIC]
  12. The Cinnamon Rice Pudding at Anna's Taqueria
  13. Comfort Food with Stephen Colbert and Jamie Oliver
  14. Bakes For Breast Cancer Holds First Annual #OfficeBakeSale
  15. What a Munchkin Aspires to: Sweet Potato Doughnuts at Bostonia Public House

And, for old time's sake, I wish Stephen Colbert all the best on his new ventures. Somehow your show also had plenty of fun cooking and food moments and I was so happy to post the clips so everyone could enjoy. I'll miss your show dreadfully but look forward to seeing you back on tv later this year! Here's one of my favorite clips:

Best of The Colbert Report - Video Clips - The Colbert Report | Comedy Central:
Stephen heads to the kitchen with Gloria Steinem and Jane Fonda in a "Kiss the Cook" apron.

Tuesday, December 23, 2014

More Frozen Custard Options with BurgerFi

Were you aware that there are now at least three places you could get frozen custard in town? At least I've sampled the three I'm aware of (and if I'm missing any kindly drop me a clue). I haven't been to Abbott's Frozen Custard in awhile although I would love a revisit. I blogged a previous visit to Shake Shack and, coincidentally, this reminded me the most of tonight's visit to BurgerFi in West Roxbury.

There are a number of similarities between Shake Shack and BurgerFi. Both use all natural ingredients.

Both are from outside Massachusetts and use industrial design.

Both serve good burgers in a wax paper holder. Behold clockwise from left, the BurgerFi cheeseburger, VegeFi burger served on lettuce bun, the Breakfast All Day burger, and the Chicago Style dog.

Check out this table - these folks are having an awesome time inhaling their pile of burgers.

With so many similarities, I suppose the neighborhood you're willing to travel to will likely determine which one you visit. Unless you want these fries with parmesan cheese & herb topping and garlic dipping sauce (bottom right). Note the chili (middle container below) is mainly meat and contains no beans.

Most importantly, they both serve frozen custard and there are significant differences in their custards.  At Shake Shack, their frozen custard is blended together into what they call a Concrete, which is similar in consistency to a McFlurry at McDonald's or a Blizzard at Dairy Queen. The result is a thick mixture served in a large cup that you eat with a spoon. Personally, I'm not a fan of this consistency but among friends I have the minority opinion. When I go to Shake Shack I always ask them not to blend my frozen custard so I can enjoy the individual topping flavors blending in my mouth. Here are BurgerFi's vanilla frozen custard with rainbow sprinkles and the red velvet concrete.

Note, the red velvet concrete at BurgerFi is smushed and packed together, not blended. Both were smooth, creamy, and delicious. The staff were very friendly and helpful, and if you see manager Nick ask him to prove how thick the red velvet concrete is.

(Editor's note: BurgerFi comped the meal)

Market Basket I've Missed You and Your Baked Goods

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Oh Market Basket, I am thrilled that you finally worked out your organizational kinks and stood by your workers. I am so glad these days are behind us.

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Let's revisit shall we? CAKE.

And of course I am most thrilled to have one of my favorite doughnuts back, a yellow cake perfection doused in powdered sugar and filled with vanilla cream frosting.

 Also your cheeseburger and fries for $2.99? ON IT.