Wednesday, May 23, 2012

May New Eatery: Boston Food Trucks!

I'm going to do something a little out of the ordinary here...

Are you ready for it?

I'm going to tell you about May's new eatery(ies) before the 31st.  Crazy right?  This almost makes it seem like I'm on top of things this month.  And while that might be somewhat true, the real reason is that I have something else planned for the 31st.  But I can't tell you about that quite yet.  So, you'll have to be patient.


Have I ever told you what I want to do when I get out of college?

I haven't?

Shoot.  Well, I want to open a food truck.  Plain and simple.  I don't know where.  I don't know what kind of food.  I just know that it's my plan.  And I'm pretty excited about it.

Can we make a pact that you'll come eat there someday?  That would be wonderful.


Considering my love for food trucks, it only seemed practical to do this month's new eatery post about the Greenway Food Truck Festival we attended at the beginning of the month.


We strolled along the Greenway from the North End and were abruptly hit with the intoxicating smell of food.  Our tummies were rumbling and it took some major dedication to be able to make a decision on where to eat.  There were probably 15-20 trucks serving up yummy goodness, along with live music, and fun outdoor games (that we would have played had the ominous rainclouds not been dancing above us.).

I would love to tell you about all of the food trucks that were there but that would just take way too long.  I also would have loved to sample something from all of the trucks that were there...but that probably wouldn't be okay either.  *sigh*

Instead, I'll tell you about where we ate.  And then you can look at all of the photos I took of the guys eating.  It'll be fun.  I promise.


Let's start here.  Kaston and I both decided on Go Fish.  I think we were lured in by the incredibly bright shiny truck.


I had the....*takes big breath*...Chilled Miso Seared Salmon Rice Paper Wrap with Ginger/Wasabi dressed Asian Greens, Radish, and Sesame Shiitake Mushrooms...

Whew.  That's a mouthful.  Um..anyways.  This wrap was unreal.  Like really really good.  I highly encourage you to try it if 1) you live in Boston 2) you see the big bright shiny Go Fish truck


Kaston had The Ultimate Fried Haddock Sandwich with a Roasted Red Pepper along with some fries and iced tea.

Keep scrolling and you'll see how much he approved.


Nick had this massive hot dog thingy from Firedog (I think).


Please note that it's larger than his face.


Now it's time to look at all the pictures of the boys devouring their food.


This is Blake.  I can't for the life of me remember what he got (sort of looks like a hot dog?).  Probably because I didn't take a picture of it.  Oops.  He's obviously enjoying it.


I should have counted the number of bites it took Nick to take that giant hot dog down.  Because it was a surprisingly low number.


By the way ladies...he's totally single.


See...I told you he liked it...a lot.


After we finished up round 1 we headed down to the other end where Roxy's, Bon Me, and Kickass Cupcakes were parked.


I've never had Kickass Cupcakes, but I can only assume that they are kickass?


Nick made the ultimate sacrifice and...got more food.  This is a short rib grilled cheese (uh, yeah.) from Roxy's.  And it's {take it home to your momma} good.  Thanks Nick.


Those almost look like three real smiles yeah?  Must've been all of the yummy food.


These are all of the upcoming Food Truck Festivals in close proximity to Boston so get yourself to one of them!

Tuesday, May 22, 2012

Blackberry Raspberry Lemon Pie


Remember yesterday when I posted a zillion berry recipes on the end of my Meal Plan Monday?  Well, things like this are the reason why.


You know when you take that first perfect bite of the first berry pie of the summer and your heart melts a little, and you go weak at the knees, and then you shed a tear or two?

Well, that's what happened here.  And then it happened for the next 8 bites.  And then all through the next slice.


I made this pie the other night to top off our little barbeque in the park.  Actually, let me back up. Ashley from The Uniqueness of Being made this pie, due to the injury on my finger.  It's still healing and I didn't exactly want to roll it around in pie crust OR lemon juice.  So Ash stepped up and played Suzy Homemaker to save the little finger.  You should go applaud her on her pie making skills because she did an excellent job.


It was obviously a hit since this is what it looked like by the time I could get my hands on it to snap a few photos.

I know pie making can be a little scary.  Mainly because making the pie crust can be a royal pain.  But listen, I know you can do it.  It just takes a little practice.  And maybe some patience too.

Homemade pie crust is obviously the best route and I normally wouldn't endorse this but if you aren't feeling up to it...go buy one.  I swear I won't tell.

Blackberry Raspberry Lemon Pie...
adapted from Dorie Greenspan via Joy the Baker

Makes: one-9inch double crusted pie   Prep Time: 15 minutes   Bake Time: 1 hour   Total Time: 1 hour 45 minutes


{Printable Recipe}

Ingredients
dough for a double crust (I used {this} Buttermilk Pie Recipe from Joy the Baker)
2 pints blackberries
1 pint raspberries
1 cup sugar
1/2 cup flour
generous pinch of salt
juice from 1/2 lemon
zest from 1/2 lemon
1/4 cup crushed graham crackers or bread crumbs
1 large egg with 1 teaspoon water for egg wash
sugar for dusting

Directions
  1. Position a rack in the lower 1/3 of the oven and preheat to 425°.
  2. Place berries in a medium bowl and gently stir in sugar, flour, salt, lemon zest, and lemon juice.  Let sit for 5 minutes and then do a taste test to see if more sugar or lemon is needed.  Add more according to your taste buds.
  3. Roll out bottom layer of crust and place in pie dish leaving a 1/2-inch overhang.  Spread graham crackers or bread crumbs in an even layer in the bottom of the dish to soak up any extra juices.  Spoon berry mixture in and distribute evenly.  Brush crust with egg wash.
  4. Drape the second crust over the top of the pie leaving a 1/2-inch overhang.  Tuck the crusts under to where they are flush with the edge of the pie plate.  Crimp with your fingers or a fork to seal.  Cut four vent holes in the top of the crust.
  5. Coat the top and the sides of the pie with the egg wash.  Generously sprinkle with granulated sugar.  Bake at 425° for 30 minutes and then reduce heat to 375° and bake for another 30 minutes or until the crust is golden brown and the filling is bubbling out through the holes.  If the crust starts to brown too quickly, make a loose foil tent to cover the pie.
  6. Transfer to a wire rack and let cool for 30 minutes before serving.



Monday, May 21, 2012

Meal Plan Monday

This whole summer thing...is really working out for me.

If you didn't notice from the abundance of posts last week, I have quite a bit of time on my hands right now.  And I'm basking in it.  I don't mean to rub anything in but as of right now I'm spending my days reading, blogging, cooking/baking, laying in the sun, having barbeques, or planning the upcoming My Politic tour.  Not too shabby, right?

I sort of feel like a big lazy bum.  But I'm having such a glorious time that I have to continuously shove those thoughts out of mind and remind myself that next summer I'll have to be a big girl and get a real job since I'll no longer be in college.  So I might as well enjoy it while I can right?

Right.

While we are on the subject...I'm going to give you a little heads up on what's to come next week.  Because...it's kind of exciting.  Remember approximately 10 seconds ago when I said that I was planning the upcoming My Politic tour?  Well, next week I will be 1) telling you all about the tour and begging you to come see us if we happen to make it in/around your place of residence 2) announcing some exciting things that will be happening on the blog while I'm away and 3) possibly doing a giveaway...and when I say possibly...I mean definitely.  So do you know what this means?  This means that you have to check back next week.

I wasn't planning on telling you all of this.  But then I got excited and it just kind of slipped out.  Ah, well.

Here's your to-do list for the week:
1) check out these yummy recipes
2) share your favorite spring/summer fruit recipes with me (in the comments of course!)
3) have a wonderful week
4) come back next week (or before then!) to hear about the tour/announcements/giveaway
5) have one of those infused berry vodka thingies -- you deserve it

monday

If I've said it once, I've said it a million times.  Place the word "Greek" before a recipe and I'm automatically sold.  The combination of all things that "Greek" implies in a recipe is glorious.  I made Greek Pasta Salad yesterday (that was to die for) and I have some leftover ingredients that I plan on using for this chicken.  Resourceful.  Would it be too much if I had this chicken with a side of pasta salad?
Grilled Greek Stuffed Chicken 

tuesday

Sweet potatoes only seem to pop into my life around Thanksgiving and Christmas.  Sure they can be great in a casserole but I have to say I'm not a huge fan of the "sweet" sweet potato.  I don't really want it drizzled in honey or topped with marshmallows.  That's why when I stumbled upon this recipe I was incredibly intrigued.  I forgot that sweet potatoes don't have to be sweet!
Southwestern Stuffed Sweet Potatoes 

wednesday

Okay, these are beautiful.  Don't you think?  This recipe has been sitting in my Pinterest board for far too long.  I'm thinking these on top of a salad...
Lentil Cakes 
-from Roost

thursday

Here it is.  My weekly tofu fix.  Heidi roasted the tomatoes and then did the rest in a skillet but I think grilling the corn (or maybe even the whole thing?) would be a delicious modification.
"Heather's Quinoa" -- Quinoa with Kale, Tofu, and Cherry Tomatoes 

friday

You can't go wrong with dishes like this.  Not one bit.  My Politic has a show this Friday so a nice simple, quick dinner is perfect.  Someone has to make sure they don't starve to death.
Salad cups with Shrimp, Quinoa, Avocado, and Lemon Dressing 

berry bliss
After last week's encounter with {these} strawberries I'm in complete and utter farmers market fruit heaven.

Strawberry Rhubarb Cardamom Jam


Cherry Cornmeal Upside-Down Cake 


Strawberry Shortcake Cookies 


Lemon Raspberry Muffins  
-from Baked Bree 


 Berry-Cado Smoothie
-from Babble


Infused Strawberry + Blueberry + Vanilla Bean Vodka  
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