You are currently browsing the monthly archive for August 2014.

Summer’s usually a quiet time for me, work-wise, but I kept writing stories throughout most of this one.  In terms of testing, I think my two favorites were DIY soda and this one – because who can complain about having to eat fresh homemade ice cream in July, for work?

There’s a gazillion ice cream books out there, and the fact is that I don’t use many new ice cream recipes myself – I’ve got some tried-and-true favorites I tend to stick to. But I usually learn something from each new book, whether it’s a better technique for cooling the custard or using cream cheese for texture or whatever.

Today’s the first day of school, which is probably the last day of ice cream season.  All my homemade ice cream is long eaten, but I noticed a leftover store pint of something in the freezer.  And nobody here knows about it but me.

Click here to read today’s DIY ice cream story in the Boston Globe.   Hit the paywall?  Click here for the PDF version

On October 27th of last year, the men of my family came home very late from a trip to upstate New York. “Route 9 was blocked off,” said my husband as he came in. “And you could see smoke coming up from somewhere.”

The smoke, it turned out, was rising from the Norwottuck Shoppes mini-mall in Hadley. A dozen businesses burned to the ground, including three of our favorites: Banh Mi Saigon, International Food Market, and Mi Tierra Mexican restaurant.

It was a total loss. But over the ensuing nine months, the owners and the community have made a heroic effort at rebuilding, and this fall a new Mi Tierra will rise on Route 9. To my very great pleasure, I got the chance to cover the story of Mi Tierra‘s return for the Boston Globe – a story of perseverance, good food, hard work, and some hyper-local heirloom corn tortillas. [Since filing the story, I’ve heard that Banh Mi Saigon is returning to business too.]

Click here to read the  Mi Tierra story in the Boston Globe.   Hit the paywall?  Click here for the PDF version

Dora Saravia & Jorge Sosa, re-building their business out of their Springfield kitchen.

Now cooking

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