Author: Gail

Boston’s Public Garden Charms Everyone

Young and old alike may be drawn to Boston’s Public Garden for a treasured Swan Boat ride experience or to simply stroll along the breathtaking pathways to gaze at the ornamental landscape in awe. Bronze figures and animated statues add to its allure. Have you seen the infamous Duckling Sculpture of mama duck with eight baby ducklings trailing behind in military formation? Its story dates back to 1941. The evening we were drawn to the Public Garden, it became the perfect backdrop for high school prom attendees. The air was alive with lighthearted laughter, captivating dialogue, good-humored fun, and romantic love stories. We walked hand-in-hand crossing the beautiful arched bridge as the evening shadows cast a warm golden glow over the village green. Well done, Boston!

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? All the Buzz: Thai Peanut Noodles! Take advantage of that extra serving, or two, of leftover spaghetti noodles in the fridge right now. As long as you kept them separate from the sauce, you have the option to eliminate one step in making Thai Peanut Noodles to eat with a sandwich for lunch. If not, then boil up a batch of spaghetti first and let it cool a bit. Meanwhile, prepare the sauce. I like the spicy kick of red pepper flakes blended with the smooth creaminess of chunky peanut butter. The fresh green onion bits give it an added crunch. Have I piqued your taste buds? 
THAI PEANUT NOODLES 
Ingredients:

2 servings of plain spaghetti, cooked and drained

1/3 cup chunky peanut butter

4 tablespoons soy sauce

2 tablespoons honey

2 teaspoons vinegar

1/8 teaspoon garlic powder 

1/8 teaspoon ginger powder

2 teaspoons sesame oil

1-2 teaspoons red pepper flakes

6 tablespoons green onions, sliced
Instructions:

Make spaghetti according to package directions. Drain and cool. Set aside. In a medium bowl combine chunky peanut butter, soy sauce, honey, and vinegar. Stir with a whisk until smooth. Add garlic powder, ginger, sesame oil, and red pepper flakes. Blend well. Add noodles and toss gently to coat. Sprinkle with green onion bits and serve. 

Share These Gifts

“Peace is the beauty of life. 

It is sunshine. 

It is the smile of a child, 

the love of a mother, 

the joy of a father, 

the togetherness of a family. 

It is the advancement of man, 

the victory of a just cause, 

the triumph of truth.”

~ Menachem Begin

Dining Outside the Home: Passports in Gloucester, Massachusetts 

Dining Outside the Home: Passports Restaurant in Gloucester, Massachusetts! Everything about this quaint little bistro nestled in the heart of historic downtown screams culture. Unique local art is part of the decor. Instead of rolls, a server comes to the table with a basket of freshly baked popovers. Yes, popovers….with real butter. Yum. The sidewalk placard out front announces daily specials to show you the way. It did for me anyway. The Smoked Salmon Sandwich was layered with what seemed like a half pound of thick-cut, salty salmon. There must have been some lemon in the slather of creamed cheese topped with red onion slices. It was all good. If only there was more time to explore this rustic homespun town of Gloucester. It definitely deserves a double-take. 

Dining Outside the Home: Petey’s Summertime Seafood in Rye, New Hampshire 

Dining Outside the Home: Petey’s Summertime Seafood in Rye, New Hampshire. Sometimes you just need to go to the shack. The seafood shack, that is. Located right across the road from the beach, on the scenic route through New Hampshire, sits a casual restaurant that practically never closes. Petey’s is famous for the freshest seafood, generous portions, and the best clam strips my husband has ever eaten. If you don’t believe him, drive by sometime. The parking lot is always full. Always. I’m a lobster-lover, so I’ve tried everything from a cracked lobster dinner to lobster-on-a-stick, with drawn butter of course. The juicy, tender, bite-size chunks can almost make me swoon. They practically come from the ocean to the table. Sound like Paradise? Pinch me, I must be dreaming. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? All the Buzz: Sweet Strawberry Salad! Whenever you feel the need to change things up a bit from your ordinary salad, think strawberries! Did you know the strawberry is actually a cousin to the rose family? Truth. In history, they represent love, purity, and perfection. Hmmm. And of course, everyone knows how deliciously sweet they are. Okay, I’m in. Serve a strawberry salad and watch everyone’s face break into a smile. Think strawberries! 🍓
SWEET STRAWBERRY SALAD
Ingredients:

1 pound Spring Mix, gently torn

1 quart strawberries, caps removed and halved

4 green onions, snipped

1 cup harvarti cheese, grated

1/2 cup sugared pecans, chopped

1/3 cup bacon pieces

1/2 cup lemon olive oil

1/4 cup balsamic reduction 
Instructions:

Combine Spring Mix salad greens, strawberries, and green onion snips in a large bowl. Gently add cheese to mix. Top with sugared pecans and bacon. Toss with lemon olive oil to coat. Drizzle balsamic reduction over all. 

Dining Outside the Home: Atlantic Grill in Rye, New Hampshire 

Dining Outside the Home: Atlantic Grill in Rye, New Hampshire! Patio dining is such a plus this time of year. The sun is warm, the coastal breeze is cool, the drinks are perfectly chilled, and the seafood is spot on. For starters, the buttermilk-fried calamari set the tone for generous portions. The rich cherry peppered marinara sauce was a condiment companion that released the flavor within. Chunky Seafood Chowder was next on deck. The first slurp from the bowl was enough to see why it was tagged “award-winning chowder”. It was thick and creamy with a blend of clams, scallops, shrimp, lobster, and haddock. Definitely five-star, in my opinion. The Sandwich Board proclaimed the Lobster Roll as Maine tail and claw lobster on a brioche bun. It was indeed. No fillers here, folks! The entire meal left us feeling overstuffed. Pamper yourself and enjoy the seafood. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? All the Buzz: Rose Petal Cupcakes! Before I set out on this journey of the palate, I had no idea how to make crystallized rose petals. So when the miniature rose bush in my own yard presented me with perfectly proportioned soft pink petals, I knew I was going to try. It could not have been simpler to create such beautiful edibles.* Next I chose angel food cupcakes, tasting like sweet fluffy clouds, swirled with a crown of grenadine buttercream frosting. You can almost taste the subtle hint of rose water. Is it any wonder the rose is a symbol of passion and heavenly perfection?
ROSE PETAL CUPCAKES
Ingredients for Rose Petals:

24 rose petals, clean and dry

1-2 egg whites, lightly beaten

1 cup sugar
Instructions:

Using a pastry brush, gently paint each petal on both sides with the egg whites. Toss them in sugar, coating both sides. Place on a wire rack allowing them to dry overnight. Store in an airtight container. 
Ingredients for Cupcakes:

16 ounce box of angel food cake mix

1 1/4 cup water

1/8 teaspoon rose water

1/2 teaspoon coconut extract
Instructions:

Preheat oven to 350°. Place cupcake papers in each muffin cup. Place rose water and coconut extract in 1/4 measuring cup. Add the difference in water to fill liquid to top. In a large metal bowl, empty contents of cake mix. Add the 1 cup of water plus the 1/4 cup of liquid. Blend on low mixer speed for 30 seconds. Increase speed to medium and beat one minute longer. Pour cupcake batter into muffin cups, filling each 3/4 full. Bake according to package directions 15-20 minutes or until the tops are golden brown. Transfer cupcakes to a wire rack to cool. 
Ingredients for Grenadine Buttercream Frosting:

4 ounces Neufchâtel cheese, softened 

1/3 cup butter, room temperature 

1 teaspoon almond extract

3 cups powdered sugar

1-2 tablespoons grenadine 
Instructions:

Using a hand mixer on low setting, cream together Neufchâtel cheese and butter. Blend in almond extract. Gradually add powdered sugar, alternating halfway to add one tablespoon grenadine. Continue mixing until smooth and creamy. If needed, use one more tablespoon of grenadine to make it spreadable. Beat on medium for one minute. Frost the cooled cupcakes and garnish with crystallized rose petals. Refrigerate until ready to serve. 
* Always use rose petals that are free of pesticides or other chemicals.