In part due to the all the wonderful feedback we received from our two vegan-themed holiday posts, we've decided to have the vegan column be a regular feature. Every Thursday Bostonist will offer some vegan love; not limited to recipes, veg/vegan restaurant reviews, compassionate living information, and more.
We received such a great reaction to our Vegan Thanksgiving post we wanted to offer a sweet treat for the Christmas holiday. This Bostonist made these cookies last weekend and they were a big hit - the omission of eggs/milk, etc certainly didn't hurt their taste or consistency...these were gooey and delicious. The addition of chocolate chips makes them just a bit more naughty, but since they're so healthy otherwise you can munch away guilt free!!
Bostonist finds that food makes a great gift for even the most difficult to shop for. Some of our favorite local food purveyors have made it easy for us with food-of-the-month clubs. We’d be thrilled to receive the gift of pork from Savenor’s, which has a bacon-of-the-month club. For something sweet, Pemberton Farms of Cambridge has a coffee-cake-of-the-month club and plenty of locally themed gift baskets. Formaggio Kitchen, famous for having its own cheese cave, has a cheese-of-the-month club. If that’s too pricey, we recommend just stopping in at either their Cambridge or South End location, and picking out a few choice items yourself. For your tea-loving grannie, a gift set from Tea Luxe might be a good idea (the $19.95 “Christmas mailbox” gift set caught our eye: it comes with a glass mug, mesh tea ball, jar of sugar cubes, and 100 grams of gingerbread tea).
Now that absinthe is legally available for sale in the US, the green fairy has landed on cocktail menus in Boston. Bostonist went to a couple local bars recently to try out the storied liquor of artists and poets. First, we tried out a more-or-less classic absinthe preparation at Kingston Station. It’s an interactive cocktail, and very pretty—you pour a bottle of spring water over a sugar cube sitting on top of a slotted spoon. The sweetened water trickles through a glass filled with ice and drains into a second glass, which holds your shot of absinthe (Kingston Station uses Kübler brand). As the water hits the absinthe, it becomes opalescent. Preparing the drink is maybe more fun than drinking it—the anise flavor is intense, and it is so strong (even when watered down) that it actually numbed our throats a little. Some of us loved it (the types who buy Good & Plenty candy), while others thought you might as well use NyQuil as a mixer. It’s definitely not for everyone. A couple guys down the bar from us ordered absinthes, each took one sip, and promptly ordered backup beers.
Mike of The Food Monkey has joined Bostonist to share his thoughts about cooking, food history, restaurant trends, and any other Epicurean issues. He promises to discuss what tastes good, but not always what is in good taste. For more on consuming the opponents and other food news, go to the Food Monkey website. To contact Mike, go to the Food Monkey's contact page. Two weeks ago I began an experiment. I started the The...
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