Chili

The original recipe was labeled Paleo Chili, but I am renaming this dish because we added a can of kidney beans... I am not really a fan of chili, but Rob is; so once and a while I make it for him. This is tasty with the added ingredients of Italian sausage and bacon. You certainly can omit the beans and could once again be, Paleo Chili!

Ingredients:

• 2 pounds lean ground round
• 1 pound bulk Italian sausage
• 1/2 pound bacon
• 1- 28 ounce can tomato sauce
• 1- 6 ounce tomato paste
• 1 large onion, chopped
• 2 cups beef broth
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1 1/2 tablespoons dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon salt or to taste
• 1 teaspoon ground pepper
• red pepper flakes to taste
• 1- 15 ounce can red kidney beans

Directions:

Heat a large stock pot over medium-high heat. Crumble the ground round and sausage into the hot pan and cook until evenly browned. Drain off excess grease and tranfer to another dish.

In the same pan; cook the bacon until crispy. Remove from the pan and drain on paper towel. Break up into bite size pieces once cool enough to handle.

Cook the onion in the bacon drippings; until translucent. About 5 minutes. Add the minced garlic and cook 1 minute.

Add the tomatoe sauce, tomato paste, and beef stock to the pan. Combine the chili powder, oregano, cumin, paprika, basil onion powder, salt, pepper and red pepper flakes in a small bowl. Add to the tomato mixture.

Add the drained meat mixture, crumbled bacon and drained kidney beans.

Cover and simmer for at least 2 hours; adjusting seasonings as needed. The chili was thick; so I added water to achieve the consistancy I desired.

I like to make the day before and let the flavors meld for a day in the refrigerator. The longer the chili sits; the more flavorful.

Serve with whatever chili topping suit your fancy! I am going to have nachos instead!

Spicy Thai Noodle Bowls

Ok I did eliminate the fish sauce, but the recipe was delicious; as I added a touch of red pepper flakes. I also upped the red curry paste, added grated carrots and chopped celery. Ha, this is how I roll. Do not skip the fresh mung bean sprouts or the fresh chopped cilantro. Oh and I served over a small bed of romaine in a bowl... Thank you thegarlicdiaries.com!

Ingredients:

• 1 tablespoon freshly grated or minced ginger
• 1 bunch scallions, thinly sliced
• 4 garlic cloves, minced
• 1 pound boneless, skinless chicken thighs, washed, patted dry and season with salt and pepper
• grapeseed oil
• 2 teaspoons red curry paste
• red pepper flakes to taste
• 2 carrots, grated
• 3 celery stocks, diced
• 5 cups chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce ( I use tamari)
• 7 ounces thin rice noodles, cooked according to package directions
• chopped fresh cilantro
• mung bean sprouts
• romaine lettuce

Directions:

Heat a stock pan over medium-high heat and add a small amount of grapeseed oil. 

Sear the thighs in small batches turning once for about 5 minutes.  Do not cook through.

Remove stock pot from the heat.

Remove thighs and set aside. Once cooled slightly, cut into bite-sized pieces. I use cooking scissors; works great.

Add ginger, garlic and scallions to the pot with oil and chicken dripping over medium heat. Saute one minute.

Add the curry paste, red pepper flakes, carrots and celery and saute 2 minutes.

Add the chicken and chicken broth and scrap the bites off the bottom of the stock pan that have stuck from the chicken and vegetables.

Simmer for 25 minutes. Add the brown sugar, tamari and adjust salt and pepper.

To serve: cut up romaine lettuce in the bottom of a large bowl. Cover the lettuce with cooked rice noodles. Ladle the soup on top of the cooked rice noodles and top with mung beans and fresh cilantro. YUM!

Cumin Carrot Soup

Savory Spice sent me an email to cash in on a free gift in the store. This recipe was featured on their website and decided to chose, Zanzibar Curry Powder, as my gift and make this soup. You know me and I did add a couple of items. Chopped, cooked bacon and toasted pine nuts and eliminated yogurt garnish. This dish is SO GOOD! As the website states: It is zippy, so if spice is not your thing, cut back cumin, curry powder or pepper. Wished I had doubled the batch; as it only makes 4 servings. Next time.

Ingredients:

• 4 cups chopped carrots
• 2 teaspoons olive oil
• 1 cup chopped onion
• 4 cups chicken broth
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 1/2 tablespoon ground cumin seeds
• 4 teaspoons Zanzibar Curry Powder
• 2 teaspoons fine white Sarawak Pepper ( I used black pepper)
• 1 tablespoon fresh garlic
• 1 teaspoon salt
• 1/2 cup heavy cream
• cooked bacon, chopped
• roasted pine nuts

Directions:

Place carrots in a stock pan and cover with water. Bring to a boil and simmer until fork tender, about 30 minutes. Drain and set aside.

Heat oil over medium heat and add onion until translucent, about 6 minutes.

Add drained carrots and remaining ingredients except cream. Bring to a boil and simmer for 20 minutes.

Remove from heat, cool a bit and use an immersion or stand blender to puree until smooth. Stir in cream to taste and adjust salt.

To serve top with bacon and pine nuts.

Asian Chicken Noodle Soup

I was given, Healing Spices, for my birthday a few years ago by my Denver friend, Catherine. This book is so inspiring and led me to broaden my spice horizons. The recipe calls for Chinese Five Spice Powder, which is so full of flavor; star anise, Szechuan peppercorns, fennel seeds, whole cloves and cinnamon stick. Of course, one may purchase the mixture premade; but since I am a glutton for punishment, I grid my own... I basically followed most of the recipe, except for bok choy; which I used chopped celery instead. Also I used a small amount of grapeseed oil to sear the thighs; as it has a high heat index. The recipe makes a goodly amount and naturally I froze leftovers (minus the rice noodles and scallions) in my brand new frost-free freezer. We had our other freezer for 34 years and sold it during the downsizing and move to Boulder.  Thank you recipesworthrepeating.com!

Ingredients:

• 3 pounds boneless skinless chicken thighs, washed and patted dry
• 1 tablespoon olive oil
• grapeseed oil
• 1 1/2 teaspoons Chinese Five Spice Powder ( blog: 1/27/14 label: spices)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons fresh cracked pepper
• 1/2 teaspoons red pepper flakes
• 2 1/2 tablespoons minced fresh ginger
• 1 tablespoon fresh minced garlic
• 1 pound Portobello mushroom, washed, patted dry and sliced
• 5 stalks celery, chopped
• 2 tablespoons soy sauce
• 5 cups chicken broth
• 5 cups water
• 6 ounces thin rice noodles, cooked according to package directions
• scallions, chopped, for garnish

Directions:

Combine Chinese Five Spice, salt, pepper, red pepper flakes and 1/2 tablespoon olive oil. Marinate the thighs in the mixture for 24 hours.

In a large stock pot heat a small amount of grapeseed oil over medium-high heat. Sear the thighs in small batches on both sides for about 5 minutes. You do not want to cook all the way through.

Remove seared chicken and set aside.

Keep the oil and chicken drippings in the pot and reduce heat to medium. Add the rest of the olive oil and add the garlic and ginger. Saute for one minute.

Add the sliced mushrooms and celery and stir thoroughly.

Add the soy sauce, chicken broth and water.

Cut the thighs into bite-size pieces and add to the liquid.

Reduce heat to medium-low and cook for 1/2 hour.

Cool and store in the refrigerator. I allowed the soup base to sit for a couple of days; as I think the flavor is enhanced.

To serve add cooked rice noodles to individual bowl, ladle soup on top and garnish with scallions.

Best Hot Articoke Spinach Dip

This is from savorytooth.com and as I read the reviews last night; I was intriged if the recipe lives up to the rave reviews... Ah, that would be a positive! It is easy, creamy and just plain delicious! My vehicle of choice for dipping was carrot sticks. I would not tweak the recipe AT ALL; which is unusual for me. The question is does it get the Freezer Stamp of Approval. Stay tuned... Oui this freezes beautifully. Defrost in refrigerator.

Ingredients:

• 14.5 ounce can artichoke hearts, patted dry and chopped
• 6 ounces fresh baby spinach leaves, chopped
• 1 cup shredded mozzarella cheese, plus 1/4 cup for sprinkling on top
• 1 cup shredded asiago cheese
• 2 jalapenos, diced
• 3 cloves garlic, minced
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper

Directions:

Preheat oven to 350-degrees.

Combine and mix all of the ingredients in a large mixing bowl.

Transfer to a glass baking dish (I used a 10-inch pie pan). 

Sprinkle the 1/4 cup mozzarella cheese over the top evenly.

Bake for about 35 minutes until top is golden-brown.

Serve hot.

( I have to kind of laugh and confess this first time around I bought a 7 ounce jar of articokes, could not find asiago at Vitamin Cottage and used Parmesan cheese, forgot the garlic and baked only 25 minutes! Trust me it was delicious and if the recipe had been followed; I can only imagine!)

Cheddar Cheese Crackers

These gluten-free crackers are easy to make and freeze well. I am obsessed with pesto and slathered the crackers with it.  Check out Favorite Pesto (blog: 4/12/2013: label sauces). Now that the Boulder Farmer's Market is in full swing; I will be making batches to freeze.

Ingredients:

• 2 1/2 cups blanched almond flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 cup grated extra sharp cheddar cheese
• 3 tablespoons grapeseed oil
• 2 large eggs

Directions:

Preheat the oven to 350-degrees. 

Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets.

In a large bowl, combine the almond flour, salt, baking soda and cheese. In a medium bowl. whish together the eggs and grapeseed oil. 

Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16-inch thickness. 

Remove the top piece of parchment paper and transfer the bottom piece of parchment with the rolled-out dough onto a baking sheet.  Repeat the process with the remaining piece of dough. Cut the dough into 2-inch squares with a knife.

Bake for 12-15 minutes, until lightly golden. Let the crackers cool on the baking sheets for 30 minutes.

Spicy Crackers

These cracker have a Middle-Eastern flair. The cumin in this cracker provides more than great flavor; but is immune-boosting and high in iron. The recipe comes from Elana Amsterdam's, The Gluten-Free Almond Flour Cookbook. Makes about 30 cracker, depending how large you cut the crackers.

Ingredients:

• 3 cups blanched almond flour (I like Honeyville brand)
• 1 1/2 teaspoons sea salt
• 1/2 cup pecans, roasted and coarsely chopped
• 1 tablespoon smoked paprika
• 1/2 teaspoon cumin
• 2 tablespoons grapeseed oil
• 2 large eggs, beaten

Directions:

Preheat oven to 350-degrees. Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets.

In a large bowl, combine the almond flour, salt, pecans, paprika and cumin.

Whisk together the eggs and oil.

Stir in the wet ingredients into the almond flour mixture until thoroughly combined.

Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16-inch thickness. Remove the top piece of parchment paper and transfer the bottom piece of parchment with the rolled-out dough onto a baking sheet. Repeat the process with the remaining piece of dough. Cut the dough into 2-inch squares with a knife.

Bake for 12-15 minutes, until lightly golden. Let the crackers cool on the baking sheets for 30 minutes.

Best Buttermilk Waffles

I have been making this recipe for years; popping them in the freezer. Easy breakfast for when the boys were growing up. Thought I would make Robert some for weekend breakfasts. Is that sweet or what? They probably could have been fluffier, but I was too lazy to get the Kitchen Aide out and beat the egg whites by hand... Recipe can easily be doubled, quaduarpled etc. Original recipe came for Perfect Recipe magazine.

Ingredients:

• 1 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg, room temperature, separate out egg yolks
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon sugar
• 1/2 teaspoon vanilla

Directions:

Heat waffle iron.

Whisk dry ingredients together in a large bowl.

Whisk egg yolks with melted butter, then add to buttermilk.

Beat egg whites until stiff peaks form.

Mix in liquid ingredients into dry ingredients and fold in egg whites.

Add a heaping cup of batter for each waffle.

Moroccan Grilled Chicken

Closet Cooking you may thank for this tasty grilled chicken. I marinated the chicken overnight; so takes a bit of planning.

Ingredients:

• 1 pound boneless-skinless chicken, cut into chunks
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves, chopped

Directions:

Combine all ingredients, except chicken.

Place chicken chunks in a zip-lock bag and pour mixture on the chicken, incorporating well.

Set in refrigerator overnight to marinate.

Skewer the chicken and grill over medium-high heat until cooked; about 4-5 minutes per side.

Chicken and Spinach Waldorf Salad

This salad is absolutely delicious and will make again and again. Screams summertime! Ina Garten you rock! I tweaked the original to suit us, but search on FoodNetwork if you want the real deal!

Ingredients for protein:

• 1 1/2 pound bone-in, skin on chicken breasts (2 large)
• good olive oil
• salt and pepper
• 1/2 pound thick-cut bacon

Ingredients for salad:

• 4 cups romaine lettuce
• 4 ounces fresh spinach
• 6 ounces extra-sharp cheddar cheese, grated
• 1 crisp red apple, peeled, grated
• 4 soft-boiled eggs
• toasted pecans

Ingredients for dressing:

• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2/3 cup olive oil
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions for protein:

Preheat the oven to 350-degrees.

Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35-40 minutes; until internal temperature is 140-degrees. 

Set aside to cool, discard the skin and bones, and shred the chicken into large, roughly 1x4-inch pieces.

Place the bacon on a foil lined pan and bake in a 450-degree oven for about 15 minutes until crisp. Drain on paper towels and chop into a large dice.

Directions for salad:

In a large bowl combine the romaine and spinach, chicken, bacon, cheese, pecans and grated apple.

Directions for dressing:

Combine the vinegar, mustard, salt and pepper and honey. Slowly add olive oil until emulsified. I use a hand whisk.

Pour the dressing over the salad until coated as desired. Put eggs to the side and serve.

Authentic Carne Asada

Yum on this one! Thank you thestayathomechef.com! I served with Buttered Noodles (blog: 4/19/17 label: pasta).

Ingredients:

• 2 fresh limes, juiced
• 4 cloves garlic, crushed
• 1/2 cup orange juice
• 1 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 1 jalapeno, minced
• 2 tablespoons white vinegar
• one- 2 pound flank steak

Directions:

In a gallon size zip-lock, combine and the ingredients except flank steak. Place the steak into the bag and squish around to coat. Refrigerate overnight.

Remove steak from the marinade. Cook on a grill over high heat 7-10 minutes per side.

Allow to rest 10 minutes. Slice against the grain.

The Best Muffins

This recipe has been made many, many times. Once in awhile, one needs butter and sugar! Good for the soul... Cooks Illustrated magazine can be thanked for this muffin recipe.

Ingredients:

• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• three-6 ounce containers Vanilla yogurt

Directions:

Preheat oven to 375-degrees. Suggest to not use the Convection Bake setting; as they cooked to fast. Note to self with gas oven: raise rack up a notch; bottoms browning to quickly.

Grease 24-muffin tins with cooking spray or Crisco.

Mix together flour, baking powder, baking soda and salt in a medium bowl.

Beat butter and sugar with an electric mixer on medium-high speed till light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.

Beat in 1/2 of dry ingredients. Beat in 1/3rd of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.

Divide the batter evenly among cups.

Bake until golden brown, about 25-30 minutes.

Cool about 5 minutes and remove from tins to cool on wire racks.

You may fold in 1 cup chocolate chips into the finished batter or sprinkle cinnamon and sugar on the unbaked muffin tops.

Chimichurri Salmon Skewers

This recipe comes courtesy of Life's Ambrosia. The Chimichurri Sauce could be used on just about any fish, meat or poultry; and it truly seals the dish. If the sauce is made ahead; this is a super fast, delicious meal. We bought fresh aspargus at the Boulder Farmer's Market. Simply brush with a thin layer of oil olive, sprinkle on salt and pepper, and shaved fresh garlic. Roast in a shallow baking pan in a 425-degree oven for about 6 minutes; adding fresh Parmesan if desired. I had ready made Spiced Rice with Almonds (blog:4/18/13 label:rice) and both the rice and aspargus complemented the skewers.

Ingredients for the Chimichurri Sauce:

• 3 cloves garlic
• 1 cup packed cilantro, stems removed
• 1 cup packed Italian flat leaf parsley, stems removed
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 cup red wine vinegar
• 1/2 teaspoon crushed red pepper
• 1/2 cup olive oil

 Ingredients for Salmon:

• 1 1/2 pound salmon filet, cut into chunks
• salt and pepper
• 2 limes, thinly sliced

Directions for the Chimichurri Sauce:

Place on the ingredients except the olive oil in a food processor; whirl until chopped. Slowly add the olive oil until mixture emulsifies. You may store the Chimichurri Sauce in the refrigerator, but allow to reach room temperature when ready to use.

Directions for Salmon:

Sprinkle the salmon liberally with salt and pepper.

Thread one piece of salmon on bamboo skewers (skewers should be soaked in water before use) followed by one lime slice. Repeat until all salmon is skewered.

Preheat the grill to medium-high heat. Grease the grill grates.

Grill the salmon 2-3 minutes per side until cooked through. 

Remove from the grill and drizzle with Chimichurri Sauce.

Shrimp Tacos with Cilantro-Lime Sour Cream

Guilty of buying another kitchen gadget; after downsizing and heave hoeing a ton of kitchen stuff in 2016. Anyway, bought the stainless steel taco holders on Amazon and look how pretty the tacos look! Just a 1/2 pound of wild caught white shrimp was plenty for Rob and I. Whole Foods had mango/pineapple salsa and it was a perfect topping for the shrimp. The sour cream turned into Greek yogurt cream and I used the full amount of spice rub (except the salt) on the 1/2 pound shrimp; as Rob and I like spicy. I do not care for cayenne pepper and used pepper flakes instead. The Chipotle Rice (blog: 4/10/13 label: rice) and a Bibb lettuce salad and dinner is served...

Ingredients for Shrimp:

• 1 pound medium prawns, peeled and deveined
• 1 clove garlic
• 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon red chili flakes
• 1 tablespoon olive oil 
•  corn tortillas

Ingredients for Cilantro-Lime Sour Cream:

• 1 small container Greek yogurt (original recipe calls for 1/4 cup sour cream)
• 2 tablespoons fresh cilantro
• 1/4 teaspoon ground cumin
• juice and zest from one lime
• salt to taste

Directions for Shrimp:

In a bowl whisk together olive oil, garlic, cumin, red pepper flakes, and salt. Add the shrimp and toss to coat completely. Cover and refrigerate for 20 minutes.

Using a marinate brush, lightly coat each side of the tortillas and cook tortillas one at a time, until soft, about 30 seconds on each side. Place on paper towels to absorb any oil.

Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Remove from heat.

Directions for Cilantro-Lime Sour Cream:

Stir all ingredients together in a bowl.

To serve: I highly recommend the taco holder! 

Ginger Carrot Soup

This recipe is off of foodnetwork.com by Guy Fieri. At first I tried what Guy suggested; and use a hand-held immersion blender. The carrot soup did not turn out as smooth as I would like. After using my food processor, it was better. Next time I will use the food processor from the get-go. The recipe makes quite a bit of soup; and as a result I tried other toppings. Chopped jalapenos was good and also chopped, toasted pecans. So experiment. I did use chicken broth and would add a tad more fresh ginger.

Ingredients: 

• 2 tablespoons olive oil
• 1 cup sweet onion, chopped
• 1 tablespoon or more garlic, minced
• 1 tablespoon or more fresh ginger, peeled and chopped
• 1 medium russet potato, peeled and chopped
• 2 pounds carrots, peeled and chopped
• 6 cups chicken or vegetable broth
• 1/4 cup pine nuts, toasted
• 1 1/3 cups plain Greek yogurt
• 1 teaspoon honey
• 1 teaspoon fresh thyme, minced
• salt and pepper to taste

Directions for Soup:

Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize.

Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture.

Stir in the carrots, potato and broth of choice. Bring to a simmer, cover and cook until carrots and potato are very tender, 15-18 minutes.

Puree the soup until smooth. Do so, in small batches and be careful not to splatter.

Directions for Yogurt:

I used one carton of yogurt, so amount was not exact to recipe. Place yogurt in a small bowl and add honey and thyme. Combine well.

To serve: garnish with a dollup of yogurt and pine nuts.

Flavor is better after several days.

Boston

Rob and I celebrated our 36th anniversary with a week long get away to Boston.

We rented a studio apartment in Beacon Hill. Labeled "The Nest"; this quaint home away from was 3 steep floors up, but was worth the trek! Great, central location.

We used Lift from the Boston airport, coming and going for about $24.00.

Once we checked out the apartment, we walked down the hill to Whole Foods (181 Cambridge, Charles River Plaza and Jobi Liquors (170 Cambridge).

Dinner reservations was at 8:00 at Grotto, 37 Bowdoyn St., 617.227.3434. Charming, small restaurant that was excellent. Great way to kick off our stay.

After dinner we walked around Beacon Hill a bit to the Massachusetts State House (24 Beacon St.) ending at Cheers (84 Beacon St.) for a nightcap and purchase of Cheers beer mugs.

We woke up to our first full day to sunny skies and walked to our Duck Tour (www.bostonducktours.com 617.267.3825). Tour departed from the Museum of Science (Charles River Dam, West End). This was about a 30 minute walk.

The tour was great thanks to an animated tour guide dressed in super hero attire.

Next up was lunch at Parish Cafe (361 Boylston St.) at recommendation of the Duck Tour guide. It was YUM!

Once we were fed and watered; we set off for the Freedom Trail. The Freedom Trail is a 2.4- mile red brick trail that winds its way past 16 sites. The trail begins at the 50-acre Boston Common, which is one of the country's oldest public park. I never dreamed we would complete the entire trail in an afternoon; but we did!

Below are pictures of another garden which adjoins the Boston Common, Public Garden. We walked through this botanical garden many times in our week's stay.  A statue of George Washington greets you at the entrance. Dogwood, azaleas, cherry trees, redbuds and tulips everywhere!

Next up along the Freedom Trail was the Old State House, Boston's oldest surviving public building. Best known for its balcony where the Declaration of Independence was first read in 1776. The cobblestone circle marks the site of the Boston Massacre.

Continuing on the Freedom Trail; statue of Samuel Adams, Holocaust Memorial, must needed break for chocolate chip cannoli at Mike's Pastry (300 Hanover St.), a tour of Paul Revere's house, the 294-step climb up Bunker Hill Monument for a panorama of the city, harbour and North Shore and finally to the Charlestown Navy Yard, home of the world's oldest commissioned warship, the USS Constitution. Whew, we were exhausted! Dinner at Seoul Restaurant (156 Cambridge St.); just down the hill from our apartment. Great sushi and sake!

Day 2, we woke up to yet another lovely day in Boston. In the morning we set off for Cambridge Island to Harvard. This was a little over an hour walk. Below is a view of the city on the bridge over to Cambridge.

We took a free, student-led historical tour which departed from the Smith Campus Center on an hourly basis from 10-3, Monday through Saturday. Not too many students around, as all were studying for finals. After the tour we sought out a light lunch and beer. We bought Harvard hats for the grands; then we spotted Mike's Pastry (11 Dunster Street)! 

With cannoli in hand, we set out for the Isabella Stewart Gardner Museum (280 Fenway). This was quite the trek, about 1 1/2 hour walk. Before entering the museum; we fortified with the cannoli.

As you can see, the museum is a Venetian-style palazzo with almost 2000 priceless objects. We were able to get in earlier to our dinner reservations at Giacomo (431 Columbus Ave., South End). We had a wonderful Italian style meal. The restaurant was packed with locals. (Clery's Bar (113 Dartmouth) was our back-up if we did not get into the restaurant early.)

Day 3 was promised to be rainy, so we took the T to Samuel Adams brewery (30 Germania St.). The tour was not extensive; as most of the brewing is done elsewhere. So, we had tastings at 10:00 in the morning! Not a bad way to start your day!

Skies were really threatening by now, so we hopped on the T once again; and off to buy tickets to the Fenway Park tour (4 Yawkey Way). The tour departs at the top of the hour from 9-4. Buy your tickets at the Gate D ticket booth. This tour is not to be missed! Loved it even in pouring rain! Such history, an organic roof-top garden, and we got to go in the press box and where the players dress... From Fenway we headed towards our dinner reservations at the Union Oyster House (41 Union St.). We stopped in at Faneuil Hall and Quincy Market; which was not too exciting. Union Oyster House is the oldest restaurant in America. Fantastic oysters and real Bostonians waiting your table. Rain stopped, so we walked to our apartment, up Beacon Hill and up 3 flights to a hot shower and resting of feet!

Day 4 was our free day and the sun was out! After breakfast at Beacon Hill Bistro (25 Charles St.), we walked through Public Garden to get a photo of Nancy Schon's Make Way for Ducklings Sculpture. Meet Mrs. Mallard and Jack, Kack, Lack, Mack, Nack, Quack, Pack and Quack!

We stopped in at the Church of the Covenant ( 67 Newbury St.). Sancturay interior is by Tiffany Glass. We have been into a lot of churches; but the stained glass is amazing! Do not miss this! Picture does not do it justice.

We made our way down high-end shopping Newbury St. to the Museum of Fine Arts Boston. This was incredible and overwhelming. We decided to visit the special exhibits of Matisse and Botticelli.

Needing a break, we watched the Kentucky Derby in the apartment. Then onto the Tip Tap Room (138 Cambridge St.) for drinks; complete with your very own bouncer! Dinner reservations was at Tresca (233 Hanover St.). Appetizers, salad and Rob's entree were good, but my dish was not. The chef did take my entree off the bill and we got free dessert.

Day 5 we caught the train to Salem at the Boston North Station. After having brunch at Scratch (245 Derby St.) complete with sake bloody Mary's; we walked around the town. Salem was a bit a tourist trap, but it was a beautiful day! Did visit the House of the Seven Gables (115 Derby St.) made famous by the American author Nathaniel Hawthorn. Enjoyed the tour and grounds. Dinner reservations at Mare (3 Mechanic St. in the North End). This was recommended by the owner of our apartment. If you go to Boston; you must eat here!! You need reservations; as the restaurant was packed! YUMMY ending to a wonderful vacation!