The simple and irrefutable equation that Food = Love led us to draw up a delightfully rich and fun collection of Valentine's Day Add-Ons. Beautiful Rib Eyes from Feather Brook Farms, Lobster Tails from Red's Best, Pasta, Sauces and YES, Focaccia from Fox & The Knife, Baguette, Cheese, Cookies from Forge and more! Plan a fancy dinner or just stock up the freezer with future delights!
This broth is so tasty it can be enjoyed plain as a beverage. Just heated in a mug it's warm and comforting - like a sweatshirt for your mouth. If that isn't your cup of broth, try a few of these ideas:
1. Tomorrow January 9th and Tuesday January 12th we will be collecting dry goods for La Colaborativa, a Food Bank in Chelsea, in addition to our new monthly giving initiative at Family Dinner.
2. Latkes are in the house! We are starting a series of restaurant collaborations with some of the best joints in Boston. We are kicking it off with Mamaleh's Delicatessen. We will have their items in the shares and there are plenty of add-ons to pick from for next week only.
Buying local is important, not just because it gives you the warm fuzzies (which is for sure does, almost as much as biting into a cookie from A&J King, or snuggling a baby sloth), but because it bolsters the local economy in enduring ways.
This year the holidays will likely take a different shape for many folks. They may be simpler, less fussy than in years past, but may also leave people with a hankering for the familiar or struggling with sadness.
Whatever Thanksgiving brings for you, I hope you find something small and simple to enjoy. The company of a dog, a well-buttered roll, a perfect soundtrack. I hope the simple things burrow their way in and you find a way to love lunch.
Recently I have been reading a lot of foodie type books. One might say, ahem, that I have been devouring them.
It is culinary escapism at its absolute finest. You skip from peering into Bourdain’s life as he climbs the rotten, explicative-coated ladder of kitchen hierarchy, to being tucked into Ruth Reichl’s pocket as she dines at hidden Parisian bistros.
