On 10 August 2017, Boston.com published a guide entitled 150 Things to do in Boston that are All About Eating and Drinking. It seems like a good excuse to go down a little adventure to try to do all the things on this list. Not all of them are “high end foodie” (having an iced coffee at Dunks is on the list!) but they are unique to the Boston area, so it seemed like a fun project.
As we march from Spring through early Summer to now the “dog days” of Summer, we move more towards stone fruits — apricots, peaches, plums and the like — which make great jam which is also the important part of my super easy to make crumble bars. There must be about 5 different versions here on the site. They are great to add to lunches or to pack into picnics!
Oatmeal Coconut Chocolate Chip Cookies … I’ve made similar cookies before, but tried something new this time, instead of using butter, I made them with coconut oil with the thought that they would stay a little more chewy than crunchy. The trick though is that you absolutely have to let them chill completely after forming and before making, otherwise you will have a complete mess on your hands. Turned out pretty yummy, if I do say so myself!
In the last week or so, the topic of Peri Peri Sauce, or even more specifically “Nando’s Chicken” has come up at least 5 times … twice with acquaintances from South Africa and the remaining time with UK friends. That signaled to me that I should make my own. And then fate decided to tell me that I should really use the peppers from my own garden … which are mostly joloquia (ghost peppers) and habaneros, because actual peri peri chilis are near on impossible to find here. Anyway, voila … homemade Peri Peri Sauce. Spicy as all get out. Can be used on chicken (obviously), but also with veggies, fish or smear it on toast… 🙂 Be forewarned: recipe as written is crazy hot. If you want less spicy peri peri sauce, use less chilis or pick a variety that won’t kill you.
And now for something that isn’t baking — cooking for once, instead. I love this recipe — the flavors of the briny olives, the freshness of the lemons, the perfect texture of the fish. All very delicious. Because halibut can be a bit of a splurge with the cost, this can also be made with cod or any thicker cut white fish. Definitely give it a go.