Posted on October 7, 2020 by iwano@_84
Situated on almost four acres of wooded land, this home sits tucked away on a quiet cul-de-sac in the Derry Woods development.
Every view is one of natural beauty thanks to large windows and three levels of decks and balconies. Natural plantings in the front and back attract wildlife.
Inside, wooden floors can be found throughout the home. A dining room flows into a chef’s kitchen with two ovens, two microwaves, two sinks, a large island and plenty of storage space.
Counter seating is available in the kitchen as well as in an adjoining great room with vaulted ceilings, skylights and fireplace.
The master suite has its own balcony, large windows overlooking the backyard and a walk-in closet and a master bath.
The finished lower level offers
Posted on October 2, 2020 by iwano@_84
In December, Juan Sánchez, who was then a chef at Made Nice, Eleven Madison Park’s casual sister restaurant, started an Instagram account: @citlali_cocina. After five years in New York, Sánchez had noticed that the city’s Mexican food was mostly confined to the styles of a few regions, including Puebla, in central Mexico, and Oaxaca, in the south. Citlali Cocina would be a small way to highlight the cuisine of his home town, Guadalajara, and a place to collect ideas for the restaurant that he hoped to open someday.
The first photo he posted was a glamour shot of a quesadilla, a pale corn tortilla topped with thick, melty strands of quesillo, a stretchy
Posted on September 22, 2020 by iwano@_84
Yahya Noor from East Boston’s Tawakal Halal Café has seven kids — four of whom started virtual class last week — so he knows what he’s talking about.
“Think about it like going to school all day, where you don’t have the option to just go to the cafeteria,” he says. Instead, he packs Tupperware containers of lunches and snacks the night before for easy distribution at set times so his kids don’t get distracted. A favorite? Basmati rice with wild-caught salmon from Market Basket (his go-to grocery store), mozzarella cheese sticks, and grapes.
Get creative at breakfast
If your kid eats on the fly, use breakfast as the main meal. Valentine Howell from Krasi in the Back Bay has an 11-year-old daughter with an “eclectic” palate and a remote curriculum in Roslindale. He fashions breakfast “sushi” with a banana rolled in Greek